A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Ingredients
- 1 ½ pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
- 1 to 2 large garlic cloves (to taste)
- Salt to taste
- 1 cup thick plain yogurt
- 2 tablespoons extra virgin olive oil
- 2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
- 1 clove, ground, or 1/8 teaspoon ground clove
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cinnamon
- 1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
- Chopped walnuts for garnish (optional)
- Nutritional Information
Nutritional analysis per serving (16 servings)
35 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 1 milligram cholesterol; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
- Advance preparation: The spinach can be prepared and wilted up to 3 days ahead and kept in the refrigerator.
About 20 minutes
Dining and Cooking