Recipe information
Yield
Makes 4 Servings
Ingredients
1
9-ounce bag fresh spinach leaves
5
tablespoons olive oil, divided
1
medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1
7-ounce package feta cheese, coarsely crumbled
2
tablespoons Sherry wine vinegar
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Preparation
Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.