Tested till perfect Spinach with Feta
Spinach with Feta
Photography by Matthew Kimura

Spinach with Feta

This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 bag (10 oz/284 g) 1bag (10 oz/284 g)fresh spinach
  • 2 tbsp 2tbspextra-virgin olive oil
  • 3 3green oniongreen onions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspdried dillweed
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupcrumbled feta cheese
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Rinse spinach; shake off excess water. In large skillet over medium-high heat, cover and cook spinach, with just the water clinging to leaves, until starting to wilt, about 3 minutes. Transfer to colander and press out liquid; coarsely chop.

In same skillet, heat oil over medium heat; fry onions, garlic and dillweed until softened, 3 minutes. Add spinach, pepper and all but 1 tbsp (15 mL) of the cheese; cook, stirring, until cheese softens, 2 minutes. Sprinkle with remaining cheese.

Nutritional Information Per serving: about

cal 124 pro 5g total fat 10g sat. fat 3g
carb 5g fibre 2g chol 14mg sodium 225mg

% RDI:

calcium 18 iron 23 vit A 59 vit C 15
folate 50
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