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:
covered percent of daily need
