"This recipe is adapted from Ina Garten's cookbook, "Foolproof."..."
INGREDIENTS
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2 1/2 tablespoons extra-virgin olive oil
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1 1/2 cups chopped yellow onion
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1 lemon
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1 pound fresh baby spinach leaves, washed and spun dry
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3/4 teaspoon kosher salt or to taste
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1/2 teaspoon freshly ground black pepper
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1 1/2 tablespoons toasted pine nuts
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1/2 cup ( 1/2-inch) diced feta