Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter

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Serving Size: 1/3 cup cooked spinach and 3 tablespoons of yogurt sauce
Diets: Brain Food, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Keto, Lower Carb, Postpartum, Pregnancy, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
Shadi HasanzadeNemati
A delicious and nutritious Turkish style spinach is very flavorful. Topped with yogurt sauce and spiced butter, this sauteed spinach recipe results in a tasty appetizer or side dish, that pairs great with chicken, beef, or fish.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Heat the olive oil in a large pan over medium heat. Sauté the onion until golden and translucent. This would take 5 to 10 minutes.
  • Add in the garlic and the tomato paste. Stir to combine and add the salt and pepper.
  • Add in the spinach and cook over medium heat until the spinach is cooked and wilted, about 10 minutes.
  • To make the yogurt sauce, mix the yogurt with the grated garlic, salt, pepper and dried mint.
  • Melt the butter in a small pan over medium heat. Once melted, add in the Aleppo pepper and give it a good stir. Add in the walnuts and cook for a minute or two.
  • Transfer the sauteed spinach to a serving plate. Top with the yogurt sauce and spiced butter.
  • Notes:
    - If using regular spinach, chop them a bit so the leaves are a bit smaller. You can use plain yogurt to make the sauce. Non-dairy yogurt would also work as long as it's not flavored. 
    - Find dried mint at Mediterranean or Middle Eastern shops or online. 
    - You can serve sauteed spinach warm or at room temperature. 
    - Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days.
    - You can reheat the dish using a microwave or a pan over medium heat. 

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

Spinach

  • 3 tablespoon extra virgin olive oil
  • 3 onion finely chopped
  • 12 clove garlic minced
  • 3 teaspoon tomato paste
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 pound fresh spinach rinsed and spun dry

Yogurt sauce

  • 2 cup low fat plain yogurt
  • 2 clove garlic grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon dried mint

Topping

  • 6 tablespoon unsalted butter
  • 3 tablespoon Aleppo pepper
  • 6 tablespoon walnuts chopped

Cooking Tools Required

Cutting board, Mixing bowls, Non stick saute pan, Salad spinner, Sharp Knives, Tongs
Reheating/Serving Instructions
You can serve sauteed spinach warm or at room temperature. Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days. You can reheat the dish using a microwave or a pan over medium heat. 

Nutrition

Calories: 227kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 548mg | Potassium: 1037mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13748IU | Vitamin C: 43mg | Calcium: 258mg | Iron: 5mg

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