Ingredients
5 Tbs of extra virgin olive oil
16 bag baby spinach
1 c crumbled feta cheese
3/4 c sour cream
1 tsp minced garlic
1/2 tsp grated lemon peel
Preparation
Heat 1 Tbs olive oil in heavy skillet over med high heat - add spinach toss until wilted but still bright green (about 3 min) Transfer to seive press out excess liquid. Chop spinach coarsely. In blender, combine 4 Tbs evo, feta, garlic, sour cream and lemon peel..blend until smooth. Transfer to bowl and mix in spinach s & P to taste
