Mast-Esfenaj (Yoghurt With Spinach)
By: Zomppa
Published: Sunday, October 10, 2010 - 6:14am

Ingredients




500 grams of greek yoghurt (I use the low-fat version)
a massive plateful of fresh baby spinach (or a cube, around 200 grams, of frozen spi
1 clove of crushed garlic (more if you’re in the mood for it!)
50 grams of sultanas,
50 grams around of crushed walnuts,
salt to taste
oil (to sauté spinach – I just use extra virgin olive oil)





Preparation

1 Pour some olive oil into a frying pan (personally I’m quite generous). 2 Add spinach (it will cook down very quickly) 3 Add crushed garlic and mix 4 Let it cook down until the spinach is nice and mushy 5 If you can be bothered, let the spinach cool down for a few minutes 6 Add the cooked spinach mix to the yoghurt. I usually keep mixing in yoghurt until I’m happy with the ratio of plenty of spinach per bite, but still tasting yoghurt 7 Add as much sultanas and walnuts that you like (the sultanas add a sweet touch, so if you’re not into sweet, you may choose not to add them at all) 8 Add salt to taste 9 Mix it all around 10 Eat it! With some yummy bread, or as a side dip to a meal 








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Preparation

 1  Pour some olive oil into a frying pan (personally I’m quite generous).  2  Add spinach (it will cook down very quickly)  3  Add crushed garlic and mix  4  Let it cook down until the spinach is nice and mushy  5  If you can be bothered, let the spinach cool down for a few minutes  6  Add the cooked spinach mix to the yoghurt. I usually keep mixing in yoghurt until I’m happy with the ratio of plenty of spinach per bite, but still tasting yoghurt  7  Add as much sultanas and walnuts that you like (the sultanas add a sweet touch, so if you’re not into sweet, you may choose not to add them at all)  8  Add salt to taste  9  Mix it all around  10  Eat it! With some yummy bread, or as a side dip to a meal

About


classic, healthy, Persian dish that's sure to wow you and your dinner guests!  http://tinyurl.com/3yo9cjd