Description
Method
In a wide, shallow pot, warm the olive oil and sauté the spinach lightly, just until it wilts.
In a separate pan, soften the onions with the garlic and tomatoes until they turn glossy and fragrant.
Tip this mixture into the spinach and let everything simmer gently over low heat for about 15 minutes.
If needed, add only a splash of water, then cook for another 10 minutes, until the liquids have nearly disappeared.
Season with salt and pepper, drizzle with a little more olive oil, and remove from the heat. In a deep bowl, stir the yogurt gently with salt, pepper, and a touch of olive oil.
To serve, spoon the warm spinach onto plates, crown it with the yogurt (“yoğurtlu”), and finish with a dusting of cinnamon.
Optional: add hot pepper, pine nuts, or walnuts.
