Ingredients
-
1 quarter pumpkin (cut into 1 inch chunks, baked until tender)
-
1 whole onion (medium)
-
1 head baby spinach (washed well)
-
1/4 cup sundried tomatoes
-
2 cloves garlic
-
1/4 cup pine nuts (about a handful, toasted)
-
100 grams feta cheese (cubed)
-
2 tbsp Wild Forest Garlic Infused Oil
Directions
1. Put Mardona Garlic Infused Oil in a large frying pan over medium to high heat.
2. To the pan, add the garlic and onions, and saute until the onions become translucent/clear.
3. Add the pumpkin and sundried tomatoes and saute for approximately 5 to 8 minutes.
4. Add the pine nuts, feta, and half of the spinach. Stir until the spinach wilts.
5. Turn off the heat, and then add the spinach that is left over and stir. At this point, you may have some leafy and some cooked spinach, but if all the spinach wilts, that is fine as well.
6. Serve on a platter.