|This spinach is just right: cooked down and dry enough not to sog anything up,|
but still green and lively
Spinach is delicious with feta cheese, and if you can eat cheese (See Cheese in the Glossary), you might want to add a handful of crumbled feta after cooking this filling. Fortunately, spinach is also delicious with just parsley and onion.
Use this filling in hypoallergenic small savory pastries or eat it as is.
1/4 c. oil (See Oil in the Glossary)
salt (See Salt in the Glossary)
1 large onion, chopped
2 lb. of fresh spinach leaves, washed, dried and chopped roughly (See Produce in
1 bunch of Italian parsley leaves, washed and dried (See Produce in the Glossary)
sprinkle of black pepper (See Spices in the Glossary)
In a large pot, heat the oil to medium low; add a good sprinkle of salt and the onion. Saute the onion, stirring frequently, until it is soft and translucent. Turn the heat up to medium high and start adding the spinach and parsley a third or so at a time, stirring constantly. The spinach will cook down quickly, allowing you to add the rest in manageable batches. Add the pepper and continue cooking on medium heat until all the spinach has cooked down and the mixture is fairly dry: there should not be loose moisture at the bottom of the pot. Salt to taste.