Quick, yummy and healthy Mediterranean dish that can be served at any time of the year for lunch or dinner and anytime in between. Chose the oven or stove top version.

Preparation time: 25 minutes (+15 minutes baking if you chose the oven version)

What you need:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans diced tomatoes (14oz/400g each)  (28-ounce); ideally low salt or no salt

Salt and pepper to taste

1 teaspoon paprika powder

½ teaspoon chili powder (more if you like it spicier)

1 teaspoon cumin

2 cups (60g) fresh spinach, coarsely chopped

1-1.5 lb (500-700g) shrimps, large or medium-size; peeled and deveined;

1 bunch fresh parsley or cilantro, finely chopped

2½ oz (100g) feta cheese, crumbled

How to do it:

Preheat to 425 F./220 C (if you do the oven version – please see below)

In a medium-size pot, heat oil at medium-high heat and add onions. Cook until translucent, then add garlic and cook for another minute.

Add the tomatoes, salt and pepper, cumin, chili and paprika and bring to a simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture gets a bit saucy and thicker, about 10 minutes.

Add the spinach and mix it in carefully (best in batches) until it is wilted.

Now you have two options:

Stove top: Stir in the shrimps and herbs, and cook until the shrimp is pink. Add crumbled feta on top, close lid and let cook for a minute or so until the feta is soft and starts melting. Taste with more salt and/or pepper until you like it.

Oven: Alternatively, you can pour the mixture into an oven-proof dish, mix in the shrimp, top with feta and transfer to the oven. Bake for 12 to 15 minutes, or until the shrimp is cooked through and the cheese is melted and slightly browned. Let rest for 5 minutes, then taste and season with additional salt and/or pepper, if desired.

Serve with white or brown rice or a piece of crusty bread.

Enjoy!