Lemony Spinach with Feta and Pine Nuts

Lemony Spinach with Fetan and Pine Nuts takes roughly 15 minutes from beginning to end. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 75 calories. This recipe serves 4. For 93 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have sea-salt, feta cheese, yellow onion, and a few other ingredients on hand, you can make it. Several people made this recipe, and 175 would say it hit the spot. It works well as an inexpensive side dish. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by For the Love of Cooking. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Spinach With Feta & Pine Nuts, Chicken with Spinach, Fetan and Pine Nuts, and Chicken Stuffed with Spinach, Feta, and Pine Nuts.

Servings: 4

Cooking duration: 15 minutes

 

Ingredients:

1 (6 oz) bag baby spinach

1-2 tbsp feta cheese

1 small lemon (zest and 1 tbsp juice - more juice if desired)

1 tbsp olive oil

1 tbsp toasted pine nuts

Sea salt and freshly cracked pepper, to taste

1/2 sweet yellow onion, diced

Equipment:

frying pan

tongs

Cooking instruction summary:

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.

 

Step by step:


1. Heat the olive oil in a large sauté pan over medium heat.

2. 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.

3. Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly.

4. Add the pine nuts, feta, and lemon zest.

5. Serve immediately. Enjoy.


Nutrition Information:

Quickview
74k Calories
2g Protein
6g Total Fat
3g Carbs
64% Health Score
Limit These
Calories
74k
4%

Fat
6g
10%

  Saturated Fat
1g
8%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
3mg
1%

Sodium
275mg
12%

Get Enough Of These
Protein
2g
5%

Vitamin K
208µg
199%

Vitamin A
4007IU
80%

Manganese
0.62mg
31%

Folate
87µg
22%

Vitamin C
14mg
18%

Vitamin E
1mg
11%

Magnesium
42mg
11%

Potassium
277mg
8%

Iron
1mg
8%

Vitamin B2
0.13mg
7%

Calcium
68mg
7%

Vitamin B6
0.12mg
6%

Fiber
1g
6%

Phosphorus
53mg
5%

Copper
0.1mg
5%

Vitamin B1
0.06mg
4%

Zinc
0.54mg
4%

Vitamin B3
0.48mg
2%

Selenium
1µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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