Spinach & Feta

Spinach & Feta

Earthy and tart (gotta love
that), this delicious combination was my mother's invention. I like spinach in all kinds of ways, but this
one remains my favorite even after many years of searching for different
combinations. The recipe has even been
stolen, which I suppose is a kind of flattery if you don't mind theft. Makes a great dinner side dish, or stuff it
in an omelet for breakfast or a quiche for lunch. As always, avoid bug juice by buying organic. Unless, of course, you're a fan of pesticide
flavoring. Around here, I think we can
do better than that. You could also use
frozen spinach in this, which works fairly well. Thaw and drain well first, then proceed as if
fresh. Thanks, Mom. 

Mom's Spinach & Feta

1 BIG bunch of fresh spinach,
well washed, stems trimmed
1/2 big white onion (or
yellow or red or whatever)
About a 2" square of
feta cheese, chopped
Olive oil
1/2 lemon
Salt & Pepper 

Sauté the onion in olive oil
until just soft. Add the spinach and feta
cheese, and toss to combine. Squeeze in
the lemon, sprinkle with salt and pepper and taste. Adjust seasoning if necessary. Cook until spinach just wilts – don't overdo
it. You want fresh pieces of warm
spinach, not the slop that comes out of a can. Serve immediately.