Mediterranean Spinach

From: Julie B's Hive

On Mar 12, 2009

Only change I made was to use a regular salad tomato as that's what I had on hand. Made for Going Green for March.

From: ChicagoRN

On Jan 27, 2009

Very tasty spinach dish! I loved the combo of flavors and was surprised at someone's comment that the dill made it awful. I used fresh dill and barely noticed it in this dish. I sauteed the onions, garlic and dill with a bit of olive oil...then also tossed in the tomatoes for a minute before removing all from heat. I loved the low fat method of cooking the spinach with water. I tried it and loved it. The pairing of capers and feta with this was also really great. I will definitely make this one again.

From: Chef #962277

On Oct 9, 2008

ABSOLUTELY DELICIOUS! Like some of the reviews suggested, I used olive oil for the onions, etc. and broth for the spinach. What a wonderful alternative to creamed spinach, the only other spinach dish I know how to make. I love RecipeZaar!

From: FrenchBunny

On Sep 2, 2008

Oh My, this was really tasty. Was just looking for something to do with my leftover spinach and thought I would try this. Really glad I did. I sauteed the onions garlic and dill in some oil. Used Campanari (cherry) tomatoes because those are the only ones I find have any real flavor here in this City. After the onions and garlic were done sauteing I threw the tomatoes in for about 30 seconds. Sauteed the spinach in a little olive oil and not water. I really found this a delicious quick salad to put together. Didn't come anywhere near 25 minutes to cook though. And so colorful when put together. Thanks so much for posting Mary. Loved it.