This recipe appears in:Your Supermarket's Fluorescent Lights Boost Nutrients in Spinach
I just picked up some fantastic French feta from my local cheese-monger that’s changed my opinion about the stuff. Feta has never really tasted like much to me, but this one does—it’s still crumbly, but it’s not overly salty, and doesn’t have that slightly chalky aftertaste. It reminds me most of a buffalo mozzarella with its luscious body and tangy bite, even though it’s a crumbly goat-based cheese. The cheese inspired this warm spinach salad.
Most of my warm spinach salads have been meat affairs. You know the drill: cook up a whole heap of bacon, toss it on some spinach leaves, and watch them wilt. It’s a delicious winter salad, one that I do love to indulge in, but then I found this recipe that utilized sweet red onions and feta. I’m not sure if all feta acts like my insanely good French version, but mine became gooey and luscious. The sweet red onions provide the sweetness, and the feta gets creamy and gooey. Not exactly a light meal, but it’s a great alternative to the bacon-laden kind.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 9-ounce bag of fresh spinach leaves
- 5 tablespoons olive oil
- 1 medium onion, cut into wedges
- 1 7-ounce package feta, crumbled
- 2 tablespoons Sherry wine vinegar
Dump the spinach in a large bowl.
Pour 2 tablespoons of the olive oil into a large skillet over high heat. Toss in the onion, and cook until nicely browned, about 7 minutes. Remove the onion and set atop the spinach in the bowl. Turn off the heat.
Add the rest of the olive oil and all of the feta to the skillet. Stir until thoroughly melted—the residual heat should be enough heat. Slowly stir in the vinegar. Season with salt and pepper. Pour on top of the spinach and serve.