Spinach and yogurt salad

This spinach and yogurt salad (which is a version of the spinach yogurt mixtures in Turkish and Iranian cooking) comes from Jane Grigson’s Vegetable Book.


  • 3 tbs chopped onion
  • 60g (2 oz) butter
  • 500g (1Ib) spinach, cooked & chopped
  • 150 ml (1/4 pt) natural yogurt
  • 1-2 cloves garlic, finely chopped
  • 1 tsp cinnamon
  • Salt & pepper


Cook the onion in butter until yellowish but not soft. Add the cooked, chopped spinach and heat the spinach with the onions for a few minutes. Mix the yogurt, garlic and cinnamon in a bowl. Add the spinach and onion mixture while still hot, stirring everything together. Season to taste. Serve chilled. (To cook spinach – wash the leaves, shake off water, place in a saucepan over a medium heat, put lid on pan – and cook for few minutes – checking to make sure the spinach doesn’t stick to the pan.)

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