Middle Eastern Spinach with Spices and Yogurt
Elevate your mealtime with this vibrant *Middle Eastern Spinach with Spices and Yogurt*, a dish that pairs tender, wilted spinach with warm, aromatic spices like cumin, coriander, cinnamon, and cloves. This quick and healthy recipe comes together in just 25 minutes and is finished with a creamy swirl of Greek yogurt and a touch of zesty lemon juice for a balance of flavors. Optional garnishes like toasted pine nuts and crushed red pepper flakes add crunch and a hint of heat, offering versatility to suit your palate. Perfect as a side dish, a dip for flatbread, or a light vegetarian main, this recipe celebrates the bold, earthy flavors of Middle Eastern cuisine while offering a wholesome and satisfying option for any occasion.
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 2 tablespoons olive oil
- 200 grams Greek yogurt
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 2 tablespoons toasted pine nuts (optional, for garnish)
Instructions
Wash and dry the spinach leaves thoroughly. Roughly chop them and set aside.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
Stir in the ground cumin, ground coriander, ground cinnamon, and ground cloves. Cook the spices with the onion and garlic for 30 seconds to release their aroma.
Gradually add the chopped spinach to the skillet, stirring after each addition to allow the leaves to wilt. Continue until all the spinach is added and cooked down, about 5 minutes.
Season the spinach mixture with salt, black pepper, and optional red pepper flakes for a hint of heat. Stir well to combine.
Remove the skillet from the heat and stir in the lemon juice. Let the spinach mixture cool slightly, about 5 minutes.
Transfer the spinach mixture to a serving bowl or platter. Gently dollop or swirl the Greek yogurt on top.
If desired, garnish with toasted pine nuts for an added crunch and nutty flavor.
Serve warm or at room temperature with flatbread, rice, or as a standalone dish.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 15.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3483 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
