1 tablespoon extra virgin olive oil
1 medium shallot, diced
1 bunch spinach, well rinsed and drained
1 medium Roma tomato, diced
1 tablespoon low sodium chicken broth, or vegetable broth
2 ounces feta cheese, crumbled
1 tablespoon pine nuts
salt and pepper, to taste
Heat a large skillet over medium high. Add olive oil and diced shallots and cook for about 5 minutes, stirring frequently.
Lower heat to medium and add spinach. Cover for about 3 minutes or until spinach has wilted. Stir in diced tomatoes and broth until well combined. Gently stir in feta and pine nuts.
Season with salt and pepper to taste.
Per Serving: 90 Calories; 8g Fat (3g SAT); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 175mg Sodium.