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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Heat oil in a 5 to 6 quart pan over medium heat. Add garlic, onions, and dill weed; cook; stirring
often, until onions are soft (about 5 minutes). Transfer mixture to a bowl; stir in tomatoes.
Add spinach leaves to pan, cover, and cook over medium heat until just wilted (2 to 3 minutes).
With a slotted spoon, transfer spinach to a platter and spread out slightly. Top evenly with onion-tomato
mixture. Sprinkle with cheese, then top with olives. Season to taste with salt and pepper.
Ingredients:
2 Teaspoon(s) Olive Oil
1 Centiliter(s) Garlic, minced or pressed
1/2 Cup(s) Sliced Green Onions
1/2 Teaspoon(s) Dry Dill Weed
1/3 Pound(s) Roma Tomatoes, chopped
1 1/4 Pound(s) Spinach, rinsed and drained
1/4 Pound(s) Crumbled Feta Cheese
1/2 Cup(s) Pitted Calamata Olives |
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