Spinach and feta sauce

Ingredients for 4 servings:

• 1 package creamed spinach, frozen
• 1 onion(s), diced
• 2 cloves garlic
• 1 tsp vegetable stock powder
• oregano
• black pepper, freshly ground
• 200 g feta cheese, roughly diced
• Parmesan, freshly grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick pasta sauce

Thaw the creamed spinach. First, sauté the onions in a little fat, then add the spinach, a splash of water, and vegetable stock powder. Tip: If you’re in a hurry, or if you decided to make this dish at short notice, thaw the frozen spinach over low heat with a little water. Once this has happened, increase the heat and add the onions and vegetable stock powder. Crush in the garlic, season with oregano and pepper, and simmer over medium heat for about 5 minutes. Stir in the diced feta and let it break down. Add a little more water for the desired consistency. Serve as a pasta sauce, sprinkled with freshly grated Parmesan cheese. Notes: Since vegetable stock, feta, and Parmesan are salty, I don’t usually add any additional salt. I’ve also made this sauce with finely chopped, steamed chard, which is also delicious. In my opinion, there is no big difference whether the onions are sautéed in fat beforehand or cooked in the spinach.