Mediterranean Spinach
"An attractive side dish."
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄2 cup green onion, sliced
- 1 clove garlic, pressed
- 1 1⁄2 teaspoons dill, chopped
- 2 medium roma tomatoes, chopped
- 1 1⁄4 lbs spinach, rinsed and drained,stems removed
- 3 -4 tablespoons feta cheese, crumbled
- 1 tablespoon capers
- pepper
directions
- Combine onions, garlic, dill and 1/4 cup water.
- Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.
- Transfer mixture to bowl and stir in tomatoes.
- Keep warm.
- Add half the spinach to fry pan and 1 Tab water.
- Stir-fry over medium heat until spinach is just beginning to wilt.
- Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.
- Top spinach with tomato mixture Sprinkle with Feta and capers.
- Season to taste.
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Reviews
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this was pretty good. i prefer sauteing the spinach in oil and not water. good with goat cheese instead of feta. -
Found this to be superb & authentic. Reminded me of the foods we ate while touring Italy and Greece. Thank you for sharing. -
I did alter this a bit, but we loved it that way. I looked at the other reviews and decided to add oil and lemon. I also barely wilted the spinach (and added much less, because of it), used more fresh dill and capers, and added potatoes, to make a meal out of it. The capers, dill, potatoes and feta went so well together in this. As another reviewer mentioned, it makes a delicious base to potentially add things to (like beans, potatoes, etc.). -
Very tasty spinach dish! I loved the combo of flavors and was surprised at someone's comment that the dill made it awful. I used fresh dill and barely noticed it in this dish. I sauteed the onions, garlic and dill with a bit of olive oil...then also tossed in the tomatoes for a minute before removing all from heat. I loved the low fat method of cooking the spinach with water. I tried it and loved it. The pairing of capers and feta with this was also really great. I will definitely make this one again. -
Oh My, this was really tasty. Was just looking for something to do with my leftover spinach and thought I would try this. Really glad I did. I sauteed the onions garlic and dill in some oil. Used Campanari (cherry) tomatoes because those are the only ones I find have any real flavor here in this City. After the onions and garlic were done sauteing I threw the tomatoes in for about 30 seconds. Sauteed the spinach in a little olive oil and not water. I really found this a delicious quick salad to put together. Didn't come anywhere near 25 minutes to cook though. And so colorful when put together. Thanks so much for posting Mary. Loved it.
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Tweaks
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SUPER! My husband and I both loved this. I did make a couple of minor changes, I used a large can of spinach instead of fresh and used cherry tomatoes (they are the only ones with flavor now) which I stirred into the spinach mixture just before removing from the heat. The dill gave it a hit of tartness similar to the splash of vinegar we normally add to spinach. Thanks so much for a new favorite! -
This was exceptionally tasty, and very easy to prepare. I used 600 grams of baby spinach leaves, dried dill, and everything else as listed. I cooked the onions for a few minutes, added the tomatoes and cooked them for a few minutes, then added the spinach to the same pan. I also used olive oil in place of the water. Will make again! -
I doubled the garlic and only had on hand about half the spinach. I, too, used olive oil, and would consider trying it with chicken broth instead of the water. I don't like dill, but I stuck to it and used my dried. I also added a breath of red pepper flakes just before step five, added a splash of lemon at the end of step 7 and I DIDN'T discard the liquid. Very tasty. I had it with some leftover swordfish that I flaked and stirred throughout. This would also be nice over rice or pasta, or with some canned garbanzo or white beans thrown in. The feta was the perfect touch. Would also be nice with fresh shredded parmesan, pine nuts or some cumin. What a nice base! Thanks, Mary! I can't wait to expand on this (or just keep it simple....)!
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this was pretty good. i prefer sauteing the spinach in oil and not water. good with goat cheese instead of feta.
RECIPE SUBMITTED BY
Mary Hallen
United States
Single Mom changing lifestyles and jobs AND raising two children. Wants to get back into making better food choices for her family and wants to collect one-pot receipes that save time in the kitchen and are healthy to boot.
