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 the 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.

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 aside. Squeeze 1 tablespoons 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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Lemony Spinach with Feta and Pine Nuts

Yield: 4

Cook Time: 15 min.

Ingredients:

1 tbsp olive oil
1/2 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

Directions:

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 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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten - Barefoot Contessa Foolproof