The liquid spinach releases is the great enemy of this meze. It all has to be driven off in the pan; at that point the spinach has reduced to a quarter and is ready to meet the yoghurt. Made with wet spinach the meze goes watery within half an hour.
Ingredients
For the meze
For the top
Method
-
Fry the onion
Soften the onion in olive oil for 5 minutes.
-
Cook the spinach
Add the spinach and cook for 10 minutes, until it has released its liquid and that liquid has gone COMPLETELY.
-
Cool
Take it out of the pan and bring it to room temperature. Hot spinach splits the yoghurt.
-
Mix
Toss with the strained yoghurt, garlic and salt.
-
Chill
Chill for 20 minutes and serve with olive oil and pepper flakes.
Tips
- Drive off all the liquid from the spinach; wet spinach makes the meze watery within half an hour.
- Do not add the spinach to the yoghurt without cooling it, or the yoghurt splits.
- Frozen spinach works too; thaw it and squeeze it thoroughly.
Nutrition
130
kcal
6 g
Protein
9 g
Fat
8 g
Carbs
4 g
Sugar
3 g
Fibre
Values are per serving and approximate.