Creamy Spinach with Feta

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I remember eating this as a child and I still like it this way now. Don’t throw the spinach cooking water away — save it to make risotto in spinach broth.


  • 500 g(1 lb2 oz) english spinach leaves, roughly chopped
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled but left whole
  • 150 g( oz) feta cheese, crumbled
  • 40 g( oz) parmesan cheese, grated


    Put about 1 litre (35 fl oz/4 cups) of water in a large pan, add a little salt and bring to the boil. Add the spinach, return to the boil and simmer for just about a minute, until the spinach has wilted. Drain, reserving the water.

    Put the olive oil and garlic cloves in a large frying pan over medium heat. When you can smell the garlic, add the spinach, turning it over with a wooden spoon to collect the oil. Add the feta and 125 ml(4 fl oz/½ cup) of the spinach water. Mix the feta through, mashing it in with the spoon so it dissolves. Still at medium heat, sauté for a couple of minutes until everything has blended together and there is only a bit of liquid left in the pan. Remove from the heat, stir in the parmesan and taste for salt. Serve immediately, with some black pepper for adults only.