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| 2 Esslöffel | olive oil extra virgin |
| 1/2 Tasse | onion finely chopped |
| 10 x ca. 30 g | Fresh spinach; coarse stems |
| | Discarded, rinsed |
| 6 x ca. 30 g | Feta crumbled |
| 1/4 Tasse | parsley chopped |
| 1/4 Tasse | Dill fresh, chopped |
| 2 Teelöffel | Lemon rind freshly grated |
| 1 Teelöffel | lemon juice fresh |
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1. In a large pot, cook the spinach over moderate heat in the water left clinging to the leaves, covered, stirring occasionally for 5 minutes or until it is wilted. Plunge the spinach into ice water to stop the cooking and drain it in a colander. Squeeze the spinach well in a kitchen towel and chop it.
2. In a large skillet, cook the onion in the oil over moderate heat for 3 minutes. In a food processor, combine the onion, the spinach, and the remaining ingredients except the feta and pulse until it is just combined. Transfer the mixture to a bowl and stir in the feta and salt and pepper to taste.
Formatted using Mc Buster by Barb at Pk
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