November 15, 2012

Spinach with Feta & Pine Nuts and Some Thanksgiving Menu Suggestions {Naptime Simple Tips}

Spinach with Feta & Pine Nuts via The Naptime Chef

Last week I got the new Barefoot Contessa cookbook, Barefoot Contessa Foolproof: Recipes You Can Trust. As I always do with her books, after only a couple of quick passes I tabbed dozens of recipes to try and kicked off with this one last weekend. I am slipping this into my week of Thanksgiving food because, although I have never served it for Thanksgiving, I can honestly say it would be a great addition to any Thanksgiving table. While creamed spinach may be more traditional at Thanksgiving, this lightened up version with salty feta and crunchy pine nuts would be welcome break from the tried and true.¬† I’ll be reviewing the book more in the new year but I promise this one is a great place to start!

If you are still struggling with planning your Thanksgiving menu this week I’ve been surfing through my favorite food websites and am excited to be highlighting some of my favorites here. (And, don’t worry, next week I’ll be back with my favorite Thanksgiving dessert!)

Some Delicious Thanksgiving Menu Ideas from Around the Web:

Cauliflower Steaks with Romesco Sauce: Feed Me Phoebe

Classic Bread Stuffing: Goop

Mick’s Easy Peasy Pumpkin Soup: What Katie ate

Slow-Roasted Green Beans with Garlic: A Sweet Spoonful

Vegan Harvest Pie: Tamra Davis Cooking Show

Brown Butter & Cheddar Apple Pie: Food52

Mustard-Crusted Roast Turkey: Food for my Family

Maple Roasted Sweet Potatoes & Parsnips: Simple Bites

Lime-Chipotle Carrots: Cowgirl Chef

Kale & Carrot Salad: Food in Jars

Sweet Potato Pumpkin Muffins: Savoring the Thyme

Mashed Potatoes with Sour Cream & Chives: Eclectic Recipes

Chocolate Cranberry Cake with Chocolate Icing: Big Girls, Small Kitchen

Cherry-Apricot Chutney: Liz the Chef

Braised Leeks: The Wednesday Chef

Pumpkin-Bacon Brussels Sprouts: Cooking with Books

Bourbon Baked Apples: The Kitchn

Roasted Delicata Squash Rings with Thyme: One Hungry Mama

Potato Rosemary Rolls: Two Peas in Their Pod


Spinach with Feta & Pine Nuts

adapted from Barefoot Contessa Foolproof by Ina Garten


2 tablespoons good olive oil
1 cup chopped onion
1 medium lemon
1 pound fresh baby spinach, leaves washed and dried
1 tablespoon pine nuts, lightly toasted
¾ cup diced fresh feta

Kosher salt and pepper as needed


1. In a large saute pan add the olive oil and onion and cook over medium heat until the onion is softened, but not brown.

2. Zest the lemon and reserve the zest in a small bowl. Then squeeze the lemon juice into the pan, about 1 ½ tablespoons-full. Then, add the spinach and stir it lightly until it wilts down. Then, toss in about a teaspoon of kosher salt and a dash of pepper and remove it from the heat.

3. Add the lmon zest, pine nuts, and feta, and toss everything gently. Serve.

Naptime Notes

Naptime Recipe Serving ideas

This recipe will double or triple well and can be made in advance and served at room temperature. It also translates well to any everyday side dish. In the summer I would see serving this with a side of salmon and tossing in some fresh garlic from the garden!

Naptime Stopwatch

5 minutes prep time, 10 minutes cook time

Naptime Reviews

After just one try this is already a huge hit at our house. I can see making this a lot after the baby arrives since it is so healthy and fortifying.

More Naptime Recipes