Mediterranean Spinach

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4-6
  • About This Recipe

    “An attractive side dish.”

    Ingredients

  • 1/2 cupgreen onion, sliced
  • 1clovegarlic, pressed
  • 1 1/2 teaspoonsdill, chopped
  • 2mediumroma tomatoes, chopped
  • 1 1/4 lbsspinach, rinsed and drained,stems removed
  • 3 -4tablespoonsfeta cheese, crumbled
  • 1tablespooncapers
  • 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.
  • Reviews

  • “Found this to be superb & authentic.Reminded me of the foods we ate while touring Italy and Greece.Thank you for sharing.”

  • “this was pretty good. i prefer sauteing the spinach in oil and not water. good with goat cheese instead of feta.”

  • “We really enjoyed the appearance & the taste of this recipe.I didn’t have fresh dill so used dry. Easy to prepare – A definite do again recipe”

  • “I don’t like spinach, but my DH really liked this dish.I took it to a party we were going to as I had a ton of spinach in the house that needed to be used up and presentation of this dish is awesome – it looks so yummy!”

  • “simple, healthy and tasty, nuff said”

  • “Only change I made was to use a regular salad tomato as that’s what I had on hand.Made for Going Green for March.”

  • “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.”

  • “ABSOLUTELY DELICIOUS!Like some of the reviews suggested, I used olive oil for the onions, etc. and broth for the spinach.What a wonderful alternative to creamed spinach, the only other spinach dish I know how to make.I love RecipeZaar!”

  • “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.”

  • “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!”

  • “Sorry, we didn’t like this at all.I thought the flavor of the dill was very strange with the spinach.We didn’t even eat ours, but had to throw it away.Sorry.”

  • “This is lovely, with the red tomatoes and green spinach and white cheese together. The taste is lovely as well. Very easy, very tasty. Thanks for sharing!”

  • “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!”

  • “Very good spinach recipe.I also used oil and mixed it all together to serve.Thank you for sharing Mary Hallen”

  • “Wonderful dish, once again it barely made it to the table.The only thing I changed was that I used grape tomatoes (because my son doesn’t “do” tomatoes and he could easily pick them out.)Would definitely make again and recommend to others.”

  • “This was so good and easy to make.I did not change one thing from the recipe.It presented very attractively too.”

  • “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….)!”

  • “Great combination of ingredients. I found when I started eating it, I preferred to mix it altogether to get more flavor out of every bite. The saltiness of the feta in each bite is really needed.Unfortunately, I had no green onions, so I tried 1/2 cup of regular onion instead.A great low-fat way to prepare a tasty spinach dish!”

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