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Middle Eastern Spinach-Yogurt Appetizer

This goes well with Armenian thin bread (lavash) or sesame crackers.


1 pound spinach 
1 cup unflavored yogurt 
1 small onion, finely chopped 
1 small garlic clove, crushed 
1 tablespoon finely chopped fresh mint, or 1/2 teaspoon crushed dried mint 
1/4 cup water 
2 tablespoons sunflower seed, corn, or olive oil 
Salt and freshly ground black pepper to taste 
2 tablespoons finely chopped toasted walnut meats (optional)

Serves 4


  1. Wash the spinach thoroughly under cold running water. Discard the tough stems and bruised leaves.

  2. Combine the spinach and water in a saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer 8 minutes.

  3. Drain. When cool enough to handle, squeeze the spinach dry and chop coarsely.

  4. Heat the oil in a heavy skillet over moderate heat. Add the onion and sauté until golden, stirring frequently. Add the spinach and sauté 2 to 3 minutes. Remove from the heat.

  5. Combine the yogurt, garlic, mint, and salt and pepper in a mixing bowl and beat until well blended. Add the sautéed onion and spinach mixture and blend thoroughly.

  6. Taste and adjust the seasoning if necessary. Transfer to a serving bowl, cover, and refrigerate until well chilled.

  7. Sprinkle with the walnuts, if desired.

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