Christoph’s Mediterranean Spinach and Sun Dried Tomato Dish


  • 1 tablespoon extra-virgin olive oil
  • 3 cups baby spinach leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 6 sun-dried tomato halves packed in olive oil with herbs, cut into strips
  • 1 ounce crumbled feta cheese


Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes; cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

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