Tuesday, 11 May 2010

Spinach with Feta & Dill

In other words, it's spanakopita without the pita; actually it's more simplified even than that, since it doesn't contain eggs. Served over rice and made a little heavy on the cheese it was our whole meal, but if you lightened up on the cheese it would make a good side dish.

I will no doubt make this again (we continue to have the most terrifyingly productive spinach patch I've ever seen) and maybe next time I will serve it over a baked potato or noodles. A fried or poached egg might be nice on the side, and would continue the spanakopita theme.

2 to 6 servings
20 minutes prep time

Spinach with Feta and Dill
6 cups spinach
4 to 6 green onions
1/4 cup chopped fresh dillweed
2 tablespoon minced fresh mint
1 tablespoon mild vegetable oil
1 teaspoon rubbed oregano
100 grams (4 ounces) feta cheese

Wash and drain the spinach, and chop it fairly coarsely. Put it in a large pot and cook it until it is just limp. Drain it well. Let it cool enough to handle, squeeze it dry and chop it again. This could be done in advance, if you like.

Wash, trim and chop the green onions. Wash, drain and chop the dill and mint. Cut the feta cheese into dice.

Heat the oil in a large skillet and cook the onions for several minutes. Sprinkle over the oregano, and add the dill and mint. Cook for a minute, stirring until they are evenly wilted down. Add the spinach and the feta cheese and heat through. The feta should just be starting to melt.




Last year at this time I made Portobello Mushrooms Stuffed with Goat Cheese & Asparagus (or Spinach).

1 comment:

Joanne said...

I've really started to love using cheese as my main protein source in dishes! This sounds delicious.