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1 9-ounce bag fresh spinach leaves
5 tablespoons Gefen Olive Oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese, coarsely crumbled
2 tablespoons sherry wine vinegar
Place spinach in large bowl.
Heat two tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about seven minutes.
Transfer to bowl with spinach; remove skillet from heat. Add remaining three tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about one minute.
Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
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