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Lemony Spinach with Feta and Pine Nuts

Lemony Spinach with Feta and Pine Nuts

I am love checking out cookbooks from the library because I really enjoy reading cookbooks and getting inspiration from them.  I recently brought home Ina Garten’s Barefoot Contessa Foolproof and I loved it! I have so many recipes bookmarked to make. I started with this spinach recipe that looked super simple and really flavorful… I was right. I liked the combination of the onions and spinach with the lemon, pine nuts, and salty feta. My husband and I LOVED this spinach while my daughter thought it was pretty good. My son, on the other hand, wasn’t very impressed and grumbled a bit while eating it. Can’t win them all.

Lemony Spinach with Feta and Pine Nuts

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 the onion is 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.

Lemony Spinach with Feta and Pine Nuts

 

Lemony Spinach with Feta and Pine Nuts

Lemony Spinach with Feta and Pine Nuts

Cook Time: 15 minutes
Servings: 4

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

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 the onion is 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.
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14 Comments

  1. 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!

  2. 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.

  3. 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!!

  4. 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.