Type what you have

Ingredients

• ✓ spinach
• parmesan cheese
• lemon
• chicken breast
• lemon
• lemon juice
• chicken broth
• bay leaf
• black pepper
• salt
• oregano
• thyme
• garlic
• onion
• celery
• carrot
• olive oil
• orzo pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

By ReneePaj

Ingredients

• ✓ spinach
• spicy sausage
• onion
• chicken broth
• potato
• evaporated milk
• salt

Instructions

1. 1 Place sausage and onion into a large stockpot over medium heat. Break sausage up with a spoon and cook until onion is translucent and sausage is browned and crumbly, 7 to 8 minutes. Drain if desired.
2. 2 Add chicken broth and potatoes; bring to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
3. 3 Remove from the heat and stir in evaporated milk. Taste and season with salt and pepper as needed.

By Dianne Brown

Ingredients

• ✓ spinach
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• evaporated milk
• heavy cream
• garlic and herb cheese spread
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ spinach
• butter
• carrot
• scallion
• garlic
• chicken broth
• orzo
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020

Ingredients

• ✓ spinach
• chicken broth
• tomato
• tomato vegetable juice
• tomato soup
• sugar
• nutmeg
• salt
• black pepper
• macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Ingredients

• ✓ spinach
• chicken broth
• cheese tortellini
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• tomato puree

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

Ingredients

• ✓ spinach
• chourico
• red onion
• chickpea
• tomato
• sweet potato
• vegetable broth
• thyme
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ spinach
• olive oil
• leek bulb
• garlic
• chicken broth
• cannellini bean
• bay leaf
• cumin
• whole wheat couscous
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

By BETH4KIDS

Ingredients

• ✓ spinach
• olive oil
• tomato paste
• anchovy
• chicken broth
• cheese tortellini
• white bean
• red pepper flakes
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ spinach
• vegetable oil
• onion
• celery
• garlic
• white kidney bean
• chicken broth
• black pepper
• thyme
• water
• lemon juice

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
2. 2 Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. 3 Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
4. 4 Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
5. 5 Pour blended soup back into pot; stir in reserved beans.
6. 6 Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
7. 7 Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

By colleenlora

Ingredients

• ✓ spinach
• butter
• flour
• mushroom
• sherry
• chicken broth
• milk
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ spinach
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• shrimp
• tomato sauce
• water
• tomato paste

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ spinach
• vegetable broth
• potato
• celery
• onion
• split pea
• bay leaf
• broccoli
• zucchini
• basil
• black pepper
• salt

Instructions

1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE

Ingredients

• ✓ spinach
• chicken thigh
• water
• chicken stock
• olive oil
• onion
• garlic
• potato
• chickpea
• roasted red pepper
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2. 2 While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
3. 3 Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.

By Catherine Ann

Ingredients

• ✓ spinach
• olive oil
• garlic
• onion
• cumin
• coriander
• vegetable stock
• potato
• chickpea
• heavy cream
• tahini
• corn meal
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ spinach
• olive oil
• chicken breast
• onion
• garlic
• carrot
• broccoli
• cauliflower
• celery
• tomato
• chicken broth
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Ingredients

• ✓ spinach
• black pepper
• sea salt
• ginger
• cayenne pepper
• turmeric
• paprika
• basil
• cinnamon
• chili powder
• basil
• water
• lentil
• garlic
• turnip
• carrot
• potato

Instructions

1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Ingredients

• ✓ spinach
• olive oil
• onion
• carrot
• celery
• garlic
• bay leaf
• oregano
• basil
• lentil
• water
• tomato
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
3. 3 Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
4. 4 Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, about 40 minutes.
5. 5 When ready to serve, stir in spinach and cook until it wilts.
6. 6 Stir in vinegar and season with salt and pepper; taste and adjust as needed.
7. 7 Serve hot and enjoy!

By Maryellen

Ingredients

• ✓ spinach
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• chicken stock
• salt
• pepper
• hot pepper sauce
• soy sauce
• egg noodle
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Ingredients

• ✓ spinach
• great northern bean
• olive oil
• onion
• garlic
• ground lamb
• carrot
• celery
• roma tomato
• parsley
• thyme
• oregano
• black pepper
• salt
• chicken broth
• feta cheese

Instructions

1. 1 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
2. 2 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
3. 3 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
4. 4 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

By HARDT

Ingredients

• ✓ spinach
• black pepper
• salt
• nutmeg
• thyme
• gnocchi
• rotisserie chicken
• half-and-half
• half and half
• chicken broth
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin

Ingredients

• ✓ spinach
• mayonnaise
• feta cheese
• garlic
• chicken breast
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
4. 4 Carefully butterfly chicken breasts, making sure not to cut all the way through.
5. 5 Spread spinach mixture onto chicken breasts.
6. 6 Fold the chicken breasts to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
7. 7 Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C).

By Laurie Wheeler

Ingredients

• ✓ spinach
• penne pasta
• tomato
• cannellini bean
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ spinach
• feta cheese
• mozzarella cheese
• parmesan cheese
• garlic
• salt
• whole wheat phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
2. 2 Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
3. 3 Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
4. 4 Bake spanakopita triangles in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

By SnappySpoons

Ingredients

• ✓ spinach
• multigrain flour tortilla
• hummus
• chicken breast
• red pepper
• feta cheese
• cooking spray

Instructions

1. 1 Heat a panini maker.
2. 2 Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
3. 3 Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

By Lacey Keath

Ingredients

• ✓ spinach
• chicken breast
• cream cheese
• feta cheese
• tomato
• black olive
• onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Ingredients

• ✓ spinach
• mayonnaise
• garlic
• feta cheese
• pizza crust
• sun-dried tomato
• oil
• sun-dried tomato oil
• kalamata olive
• oregano
• red onion

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
2. 2 Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ spinach
• butter
• potato
• feta cheese
• red bell pepper
• artichoke heart
• egg
• heavy cream
• greek seasoning
• salt
• black pepper
• red onion
• tomato
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
2. 2 Warm thawed hash browns in the microwave for 1 to 2 minutes.
3. 3 Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
4. 4 Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
5. 5 Arrange red onion and tomato slices on top and garnish with oregano sprigs.
6. 6 Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

By Bibi

Ingredients

• ✓ spinach
• garlic
• egg yolk
• chicken breast
• basil pesto
• sun-dried tomato
• feta cheese
• puff pastry

Instructions

1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Ingredients

• ✓ spinach
• swordfish steak
• olive oil
• lemon juice
• olive oil
• garlic
• feta

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Cut a slit in steak to create a pocket that is open on one side only. Mix together 1 tablespoon olive oil and lemon juice in a small bowl until well combined; brush over both sides of fish. Set aside.
3. 3 Heat 1 teaspoon olive oil and garlic in a small skillet over medium heat. Cook spinach in hot oil and garlic until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach.
4. 4 Cook fish on the preheated grill for 8 minutes. Turn over and continue cooking until cooked through. An instant-read thermometer inserted into fish should read 145 degrees F (63 degrees C).

By Valerie