10 ounces fresh spinach, well rinsed, stemmed and chopped
1 cup chopped onions
3 scallions, chopped
1 garlic clove, minced or pressed
1/4 cup olive oil
1 tablespoon minced fresh dill or mint (1 teaspoon dried)
1/3 cup grated feta cheese
2 tablespoons plain yogurt
salt and ground black pepper to taste
In a covered saucepan, cook the still-damp spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green. In a colander or sieve, gently press the cooked spinach to squeeze out the excess moisture. Set it aside.
Sauté the onions, scallions, and garlic in the olive oil. When the onions are translucent, stir in the spinach and the dill, and heat for about 2 minutes. Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl. Stir in the feta and yogurt. Add salt and pepper to taste. Refrigerate for 1 hour.
Serve well chilled.
PER 2-OZ SERVING: 87 CALORIES, 2 G PROTEIN, 7.4 G FAT, 4.2 G CARBOHYDRATE, 133 MG SODIUM, 4 MG CHOLESTEROL.
PREPARATION TIME
20 minutes
CHILLING TIME
1 hour
SERVINGS
about 2 cups
MENU
Serve as a dip for French bread rounds, crackers, wedges of pita bread, or vegetable sticks. Use it as a tangy spread for Crostini (see page 263), or serve it with Chilled Moroccan Tomato Soup (see page 26) and Broiled Eggplant (see page 74).
A timeless combination of flavors in a delicious, healthful dip, spread, or side dish.