This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.
1 bag (10 oz/284 g) fresh spinach
2 tbsp (25 mL) extra-virgin olive oil
3 green onions, chopped
2 cloves garlic, minced
1 tbsp (15 mL) dried dillweed
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) crumbled feta cheese
Rinse spinach; shake off excess water. In large skillet over medium-high heat, cover and cook spinach, with just the water clinging to leaves, until starting to wilt, about 3 minutes. Transfer to colander and press out liquid; coarsely chop.
In same skillet, heat oil over medium heat; fry onions, garlic and dillweed until softened, 3 minutes. Add spinach, pepper and all but 1 tbsp (15 mL) of the cheese; cook, stirring, until cheese softens, 2 minutes. Sprinkle with remaining cheese.