Scalded spinach with feta and olives
6 servings
25 minutes
Blanched spinach with feta and olives is a vibrant and refreshing dish from Greek cuisine that combines simplicity of preparation with rich flavors. The light acidity of lemon juice enhances the freshness of the spinach, while oregano adds subtle herbal notes. Creamy feta adds tenderness, and salty Kalamata olives provide a distinct Mediterranean accent. This dish is perfect as a standalone salad or as a side to meat and fish. Greeks appreciate it for its lightness and health benefits, as it is rich in vitamins and antioxidants. Served warm or at room temperature, it allows all ingredients to reveal their full flavor spectrum. Blanched spinach with feta and olives is a true delight for Mediterranean cuisine enthusiasts.
1
Finely chop the red onion and garlic, crumble the feta. Slice the olives thinly after removing the pits.
- Red onion: 1 head
- Garlic: 2 cloves
- Feta cheese: 120 g
- Kalamata olives: 50 g
2
Place the spinach in a large bowl. Heat oil in a small pan over medium heat and add onion, garlic, oregano, salt, pepper, and sugar. Sauté for about 3 minutes until the onion becomes soft.
- Fresh spinach leaves: 280 g
- Extra virgin olive oil: 6 tablespoons
- Red onion: 1 head
- Garlic: 2 cloves
- Dried oregano: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Sugar: 0.3 teaspoon
3
Remove from heat, add lemon juice, then immediately pour the contents of the pan over the spinach and mix. Serve the spinach on separate plates, sprinkled with feta and olives.
- Lemon juice: 2 tablespoons
- Feta cheese: 120 g
- Kalamata olives: 50 g