A classic meze with roots in Ottoman cuisine, made by sautéing fresh spinach and combining it with garlic and strained yogurt. Its soft texture can be served warm or cold, making it a light yet satisfying starter.
Sauté the onion in olive oil over low heat until lightly golden.
Add the washed spinach and cook for a few minutes, until it releases its own liquid and softens.
Mix the strained yogurt with the crushed garlic and salt, then add it to the spinach once it has reached room temperature.
Stir gently and serve warm or cold.
Important: Sauté the spinach in its own liquid rather than boiling it; this results in less vitamin loss. Allergen: contains dairy (yogurt). Note: Bring the yogurt to room temperature before adding it to the hot spinach, or it may split.
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