Spinach with Feta & Lemon
The recipe Spinach with Feta & Lemon can be made in approximately 10 minutes. One portion of this dish contains around 6g of protein, 11g of fat, and a total of 149 calories. For $1.72 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have extra virgin olive oil, feta cheese, kosher salt, and a few other ingredients on hand, you can make it. This recipe is liked by 22 foodies and cooks. It works well as a reasonably priced 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 Alaska from Scratch. With a spoonacular score of 99%, this dish is amazing. Spinach Bread Pudding with Lemon and Feta, Lemon Orzo Salad with Asparagus, Spinach, and Feta, and Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Fetan Orzo are very similar to this recipe.
Servings: 4
Cooking duration: 10 minutes
Ingredients:
2 tablespoons extra virgin olive oil
½ cup crumbled feta cheese
kosher salt and black pepper
1 small lemon, zested and juiced
1 small onion, chopped
1 pound spinach leaves
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a sauté pan or cast iron skillet over medium heat. Add the onions and cook until tender and translucent, about 5-6 minutes. Add 1 ½ tablespoons of lemon juice to the pan, followed by the spinach leaves. Toss the leaves in the pan 1-2 minutes, or until the leaves are beginning to wilt and turn darker green (be careful not to overcook at this stage or your pinch will turn to mush). Remove from the heat and add a generous amount of salt and pepper. Sprinkle the spinach with the feta and 1 teaspoon of lemon zest, tossing gently. Serve promptly while hot.
Step by step:
1. Heat the oil in a sauté pan or cast iron skillet over medium heat.
2. Add the onions and cook until tender and translucent, about 5-6 minutes.
3. Add 1 ½ tablespoons of lemon juice to the pan, followed by the spinach leaves. Toss the leaves in the pan 1-2 minutes, or until the leaves are beginning to wilt and turn darker green (be careful not to overcook at this stage or your pinch will turn to mush).
4. Remove from the heat and add a generous amount of salt and pepper. Sprinkle the spinach with the feta and 1 teaspoon of lemon zest, tossing gently.
5. Serve promptly while hot.
Nutrition Information:
covered percent of daily need
