I finally did it! Everyone that’s come to visit us has eaten with us at Exil, our favorite restaurant. They serve a fabulous spinach as a side or as a filling for little turkey rolls. I think I’ve finally come close enough to recreating it to post it here. If you don’t like feta, you might be able to substitute yogurt cheese.
1 onion, chopped
4 cloves garlic, chopped
3 T olive oil
2 pounds fresh spinach, rinsed and chopped
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground mace
1/8 tsp red pepper flakes
1/2 c crumbled feta cheese
In a deep skillet over medium-low heat, sauté the onions and garlic in olive oil for about 7-9 minutes (or until tender). Don’t burn the garlic! If it starts to brown, turn down the heat.
Next, add the spinach by handfuls. There will be a lot of spinach, but if you only add 2-3 handfuls at a time and cook it with a lid on for 1-2 minutes, it will wilt significantly.
After you’ve added all the spinach and it has all wilted, add the salt, pepper, mace and pepper flakes and stir thoroughly. The spinach will start to give off a fair amount of liquid. Turn the heat up to medium-high to cook away the liquid. When you’ve cooked off as much liquid as you choose, stir in the feta and turn off the heat.