1 tbs olive oil
1 brown onion, halved, finely chopped
300g baby spinach leaves
1 tsp ground cinnamon
1/2 tsp ground allspice
260g (1 cup) Greek-style natural yoghurt
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)
Heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring, for 8 minutes or until soft. Add the spinach and cook, stirring, for 1 minute or until spinach wilts.
Add the cinnamon and allspice and cook, stirring, for 30 seconds or until fragrant. Remove from heat and set aside for 10 minutes to cool.
Combine the spinach mixture and yoghurt in a medium bowl. Season with salt and pepper. Transfer to a serving bowl and serve with pide.
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.
Good Taste - October 2004
Recipe by Rodney Dunn