|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Dry dill weed||1⁄4 Teaspoon|
|Tomatoes||2 Small, chopped|
|Spinach||1 Pound, stemmed, rinsed, and drained|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
|Ripe olives||3 1⁄4 Ounce, drained|
In a 3- to 4-quart pan, combine oil, garlic, onions, and dill weed.
Cook over medium-high heat, stirring often, until onions are soft (about 2 minutes); then add tomatoes and cook, stirring, for 1 minute.
With a slotted spoon, transfer mixture to a bowl and set aside.
Add spinach to pan and stir over medium heat just until wilted (about 3 minutes).
With a slotted spoon, transfer to a serving plate and spread out slightly.
Top with onion-tomato mixture and sprinkle with cheese and olives.