Sauteed Spinach Recipe (Turkish Style)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
233 kcal
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Cuisine
Mediterranean, Turkish
Sauteed Spinach Recipe (Turkish Style)
Description
The recipe starts by sautéing finely chopped onions in olive oil until golden, then adding minced garlic and tomato paste to deepen the flavor base. Spinach is cooked with kosher salt and black pepper until just wilted, maintaining a tender texture. A yogurt sauce mixed with grated garlic, salt, pepper, and dried mint adds a cool, herby contrast when spooned over the cooked spinach.
For an additional layer, butter is melted and mixed with Aleppo pepper and chopped walnuts, which are briefly cooked to release their aroma, then used as a topping. This topping delivers a subtle heat and crunchy texture that complements the creamy spinach and yogurt sauce.
Served warm or at room temperature, this dish works well as a side or light meal, pairing especially well with bread or as part of a meze spread. It highlights simple techniques that bring out and balance different textures and flavors.
Notes suggest chopping regular spinach for better leaf size, using either whole or low-fat yogurt, and recommend storing leftovers with the yogurt sauce separated to maintain freshness. Reheating can be done carefully to preserve texture and flavor.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tsp tomato paste
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lb spinach
Yogurt sauce
- 1 cup yogurt
- 1 clove garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dried mint
Topping
- 2 tbsp butter
- 1 tbsp Aleppo pepper
- 2 tbsp walnut chopped
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
- Chop regular spinach to smaller pieces if preferred for easier eating.
- Use whole milk, low-fat, or unsweetened non-dairy yogurt for the yogurt sauce.
- Find dried mint in specialty Mediterranean or Middle Eastern shops or online.
- Serve the dish warm or at room temperature according to preference.
- Store leftovers with the yogurt sauce separate in an airtight container; refrigerate up to 3 days.
- Reheat gently using a microwave or stovetop to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 791mg | 33% |
| Potassium | 867mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 11501IU | 230% |
| Vitamin C | 36mg | 40% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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