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|Fresh spinach||10 Ounce, well rinsed, stemmed and chopped|
|Chopped onions||1 Cup (16 tbs)|
|Scallions||3 , chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Minced fresh dill/1 teaspoon mint, dried||1 Tablespoon, dried|
|Minced fresh dill/Mint (1 teaspoon dried)||1 Tablespoon|
|Feta cheese||1⁄3 Cup (5.33 tbs), grated|
|Grated feta cheese||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||2 Tablespoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 788 Calories from Fat 593
% Daily Value*
Total Fat 67 g103.4%
Saturated Fat 15.8 g79.2%
Trans Fat 0 g
Cholesterol 48.4 mg
Sodium 1208.4 mg50.4%
Total Carbohydrates 35 g11.8%
Dietary Fiber 10.8 g43.3%
Sugars 12.5 g
Protein 20 g39.6%
Vitamin A 568.7% Vitamin C 191%
Calcium 67.8% Iron 59.4%
*Based on a 2000 Calorie diet
In a colander or sieve, gendy press the cooked spinach to squeeze out the excess moisture.
Set it aside.
Saute the onions, scallions, and garlic in the olive oil.
When the onions are translucent, stir in the spinach and the dill, and heat for about 2 minutes.
Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl.
Stir in the feta and yogurt.
Add salt and pepper to taste.
Refrigerate for 1 hour.
Serve well chilled.