Middle Eastern Spinach With Spices and Yogurt

The scent of toasted spices always transports me back to my grandmother’s kitchen. She had a way of transforming simple ingredients into vibrant, deeply flavorful dishes. I remember watching her, mesmerized, as she carefully ground spices with her worn mortar and pestle, the aromas filling the air with warmth and comfort. This Middle Eastern spinach dish, with its unique blend of spices and creamy yogurt, evokes that same feeling of home and heritage. It’s a dish that’s both comforting and exciting, a testament to the magic of simple, fresh ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 clove or 1/8 teaspoon ground cloves
• 2 allspice berries or 1/8 teaspoon ground allspice
• 1/2 teaspoon coriander seeds or 1/2 teaspoon cumin seed
• 1/8 teaspoon ground cinnamon
• 1 garlic clove, cut in half (more to taste)
• 1/2 teaspoon salt (to taste)
• 1 cup yogurt, drained
• 1 tablespoon olive oil
• 1 tablespoon pine nuts
• 12 ounces fresh spinach, washed

Equipment Needed

• Small dry skillet
• Spice mill or grinder
• Mortar and pestle
• Large bowl
• Wide, heavy skillet
• Slotted spoon
• Serving dish

Instructions

1. Begin by toasting the spices. Heat a small, dry skillet over medium heat. Add the clove(s), allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan occasionally, until the spices become fragrant and release their aromas, about 3 minutes. Be careful not to burn them.
2. Transfer the toasted spices to a bowl and let them cool for a few minutes. Then, grind them into a fine powder using a spice mill or grinder. Once ground, add the cinnamon to the mixture and set aside.
3. Prepare the yogurt sauce. In a mortar and pestle, mash the garlic with 1/4 teaspoon of salt until it forms a smooth paste. Stir this garlic paste into the drained yogurt and set aside. The drained yogurt will provide a much creamier and thicker base.
4. Prepare the spinach. Place the fresh spinach in a large bowl and pour just enough boiling water over it to cover the leaves. Let the spinach sit in the hot water for a couple of minutes to wilt slightly. This process helps to tenderize the spinach and remove any bitterness.
5. Drain the spinach thoroughly and rinse it with cold water to stop the cooking process. Squeeze out any excess water from the spinach – this is crucial to prevent a watery final dish. Chop the spinach coarsely.
6. Toast the pine nuts. Heat the olive oil in a wide, heavy skillet over medium heat. Add the pine nuts and stir until they begin to turn golden brown, about 2-3 minutes. Watch them carefully, as pine nuts can burn quickly.
7. Remove the toasted pine nuts from the skillet with a slotted spoon and set them aside.
8. Infuse the oil with spices. Add the ground spice mixture to the hot oil in the skillet. As soon as the spices begin to sizzle, about 30 seconds, it’s time to add the spinach. This quick blooming of the spices in the oil is key to releasing their full flavor.
9. Add the spinach and pine nuts. Add the chopped spinach, toasted pine nuts, and salt and pepper (to taste) to the skillet. Cook, stirring constantly, until the spinach is heated through and well coated with the oil and spices, about 2-3 minutes.
10. Transfer the spinach mixture to a serving dish. Spoon the prepared yogurt sauce generously over the top of the hot spinach. Serve immediately.

Expert Tips & Tricks

• Toast your spices: Toasting intensifies the flavor profile and unlocks hidden depths in even the most familiar spices. It’s a quick step that makes a big difference.
• Drain the yogurt: Draining the yogurt creates a thicker, creamier sauce that won’t water down the spinach. You can drain it by lining a sieve with cheesecloth and letting it sit for a couple of hours in the refrigerator.
• Don’t overcook the spinach: Overcooked spinach becomes mushy and loses its vibrant color. Cook it just until it’s heated through and still slightly tender.
• Spice it up: Adjust the amount of spices to your liking. If you prefer a more intense flavor, add a pinch more of your favorite spice. A touch of red pepper flakes can also add a pleasant heat.
• Make ahead: The spiced spinach can be made ahead of time and reheated before serving. Just wait to add the yogurt sauce until right before serving to prevent it from separating.

Serving & Storage Suggestions

Serve this Middle Eastern spinach dish hot, with the creamy yogurt providing a cool contrast to the warm, spiced spinach. It pairs beautifully with warm Arabic bread for dipping or as a side dish to grilled meats or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, or in the microwave. Add a splash of water if needed to prevent it from drying out. It is best to add fresh yogurt before serving the reheated spinach. Freezing is not recommended, as the spinach will lose its texture and become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	12g	15%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	350mg	15%
Total Carbohydrate	8g	3%
Dietary Fiber	3g	12%
Sugars	3g	6%
Protein	7g	14%

Variations & Substitutions

• Vegan version: Substitute the yogurt with a thick, plant-based yogurt alternative, such as coconut yogurt or cashew yogurt. Make sure to choose an unsweetened variety.
• Nut-free version: Omit the pine nuts entirely, or replace them with toasted sunflower seeds or pumpkin seeds for a similar crunch.
• Different greens: While spinach is the star of this dish, you can experiment with other greens such as kale, Swiss chard, or even a mix of different greens. Adjust the cooking time accordingly, as some greens may require longer to cook than spinach.
• Lemon zest: Add a teaspoon of lemon zest to the yogurt sauce for a bright, citrusy flavor that complements the spices beautifully.
• Fresh herbs: Garnish the finished dish with a sprinkle of fresh herbs such as chopped parsley, cilantro, or mint for added freshness.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out as much excess water as possible before using it in the recipe.

Q: What if I don’t have all the spices listed?
A: You can adjust the spice blend to your liking. If you’re missing a particular spice, you can either omit it or substitute it with a similar spice. For example, if you don’t have coriander seeds, you can use cumin seeds instead.

Q: How do I drain the yogurt?
A: Line a sieve with cheesecloth and place it over a bowl. Pour the yogurt into the cheesecloth and let it sit in the refrigerator for a couple of hours, or overnight, to allow the excess liquid to drain off.

Q: Can I make this dish spicier?
A: Yes, you can add a pinch of red pepper flakes to the spice mixture for a touch of heat, or add a finely chopped chili pepper to the skillet along with the spices.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables such as sautéed onions, garlic, or bell peppers to the skillet along with the spinach for added flavor and texture.

Final Thoughts

I hope you’ll give this Middle Eastern spinach dish a try. It’s a simple yet incredibly flavorful recipe that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the spices and make it your own. And if you do, please share your creations and feedback – I’d love to hear how it turns out! This dish is more than just a recipe; it’s an invitation to explore new flavors and connect with a rich culinary tradition. Enjoy!