- 1 cup Greek-style plain nonfat yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 small sweet onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pure chile powder
- Pinch of cayenne
- One 10-ounce package frozen whole-leaf spinach, thawed
- Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.
- Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.
- Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.
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Congratulations to Mei Lin, winner of Top Chef Season 12.