1/4 cup pine nuts
1-2 Tablespoons extra virgin olive oil
2 cloves crushed garlic
10 oz. package of thawed frozen spinach (or fresh spinach chopped and wilted)
8 oz. of crumbled feta cheese
1/2 bundle chopped scallions
4-6 diced Roma tomatoes
1 cup sliced mushrooms
1 drop Oregano essential oil
1 drop Black Pepper essential oil
2 drops Rosemary essential oil
Optional: additional Italian herbs to taste
Directions:
Brown the pine nuts in a hot pan, then add extra virgin olive oil and saute with the crushed garlic. Next, add the spinach and feta cheese. When the cheese is mostly melted, add the scallions. Once the cheese is incorporated into the spinach, add in the tomatoes and mushrooms and stir. Take care not to overcook the tender vegetables. Remove from heat and cool slightly before adding the essential oils and herbs. Stir to mix well. Serve over whole wheat pasta.
Tips:
The key to this dish is the Rosemary essential oil because it balances the spinach flavor. Taste first and then add more Rosemary if needed. If you want additional flavor, add more garlic and onions. This also works wonderfully as a hot or cold dip.
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