1-2 tablespoons tomato puree, diluted in some water
500gr. spinach, the tender leaves
salt and freshly grated pepper
1. Put the black-eyed peas in salty water and boil them until tender, but not too soft. Strain them through cold water.
2. In a deep pan, warm the oil, and as soon as it is hot add the chopped onion. The onion is ready when it is glazed. Add the black-eyed peas, stir a few times and quench with the wine.
3. When the alcohol has evaporated, within 5-6 minutes, add the tomato puree, the spinach, and the salt and pepper. Boil at a low temperature for 20 minutes until the liquids are absorbed, the spinach soft and the sauce has thickened.
4. Serve with feta cheese, preferably peppery feta. Eat warm or cold.
Tip: A little chopped tomatoes, colored peppers, dill, and/or parsley on top of the dish will give it a beautiful flavor.