Lemony Spinach with Feta and Pine Nuts
I recently brought home Ina Garten’s Barefoot Contessa Foolproof cookbook and love it! First, I made this easy lemony spinach with feta and pine nuts recipe which looked simple and flavorful. My husband and I LOVED this spinach and my daughter thought it was pretty good, but my son wasn’t very impressed and grumbled a bit while eating it–I can’t win them all.
Lemony Spinach with Feta and Pine Nuts
Ingredients:
- 1 tbsp olive oil
- ½ sweet yellow onion diced
- 1 small lemon zest and 1 tbsp juice – more juice if desired
- 1 (6 oz) bag baby spinach
- Sea salt and freshly cracked pepper to taste
- 1 tbsp toasted pine nuts
- 1-2 tbsp feta cheese
How to Make Lemony Spinach with Feta and Pine Nuts
Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 8-10 minutes, stirring often, until it’s tender and golden brown.
Meanwhile, zest the lemon and set it aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly.
Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.
Side Note: Toast the pine nuts in a dry skillet over medium heat for a few minutes, watch carefully so they don’t burn.
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 small lemon zest and 1 tbsp juice - more juice if desired
- 1 (6 oz) bag baby spinach
- Sea salt and freshly cracked pepper to taste
- 1 tbsp toasted pine nuts
- 1-2 tbsp feta cheese
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until tender and golden brown.
- Meanwhile, zest the lemon and set it aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
- Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly.
- Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.
- Side Note: Toast the pine nuts in a dry skillet over medium heat for a few minutes, watch carefully so they don't burn.
I’d eat that all day long! I pretty much think feta makes everything extra fabulous 🙂
A great way to use our garden spinach, loving that lemony taste!
First of all, I really admire Ina Garten and her food sense so I’m not surprised that you liked her cook book. Second, this salad does look like the perfect combination of tanginess and saltiness, that works to temper the astringency of the spinach … healthy too! Third, feta seems one of those cheeses that one either loves or hates … in our house, I’m a lover and SB is the hater! Like you said … can’t win ’em all!
I love that cookbook too, so many great recipes. Your spinach looks wonderful, I think I’d be quite happy if someone in my family didn’t like it, then I could have their portion too!
This sounds like a delicious take on spinach, especially with the feta.
Fantastic suggestion Pam!!
Cheers,
Lia.
Good afternnon. Its the firt time i came here to visit your Kitchen. Tts very nice your blog and the sugestions looks delicious and healthy !
Ana
Grumblers. We wouldn’t appreciate the rest of the hungry horde as much without the grumblers, would we? This looks like a nice treatment for spinach.
I used to take out cookbooks from the library all the time when I lived with my parents…and for some reason I stopped when I moved to Manhattan. WHY. Love the flavors in this spinach!!
I think lemon and spinach were made for each other.
I love checking cookbooks out of the library too. This looks like a great spinach dish, great flavor combinations.
Sounds wonderful! I really like Ina Garden’s dishes. And, yes, you can’t please them all… 🙂
I am the same way with a new cookbook, the first thing I do is browse through it and assault it with book tabs, lol.
i tried this salad as a side to some homemade shrimp scampi. i used goat cheese as my grocer only sold flavored feta.
the wilted greens with the mellow pine nuts and lemon zest is delicious….the goat chesse softend on the warm leaves and added additional flavors. a nice mix of flavors. reccomended.
Great recipe. I recommend a line of how to toast pinenuts for those that may not know how long/temperature, etc.