This makes a great spread for a roll-up or wrap; rill with leftover veggies, beans and/or salad.
* Exported from MasterCook *
Persian YOGURT AND SPINACH APPETIZER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh spinach leaves
4 tablespoons butter
1 medium yellow onion -- chopped
1 cup plain whole milk yogurt
1 garlic cloves -- minced (1 to 2)
Salt and freshly ground pepper
Rinse and chop the spinach. Steam-cook in 1 cup water until wilted, about
3 minutes. Drain, squeezing excess water from the spinach. Melt the butter
over medium-high heat in a saucepan. Add the onion and fry until soft, 3
to 4 minutes. Add the spinach and cook a few more minutes. Whisk the
yogurt and garlic, and fold into the spinach-onion mixture. Season to
taste with salt and pepper. Chill before serving.
Makes 4 servings.
Per serving: 179 calories (66 percent from fat), 14 g fat (8.7 g
saturated, 3.5 g monounsaturated), 38.3 mg cholesterol, 5.9 g protein, 10
g carbohydrates, 2.9 g fiber, 201.2 mg sodium.
Scoop up with paper-thin lavash bread, sold at Middle Eastern markets, or
triangles of pita bread.
Cuisine:
"MidEastern"
Source:
"Adapted from In a Persian Kitchen by Maideh Mazda (Tuttle, 1960)."
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 176 Calories; 14g Fat (67.2%
calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; 39mg
Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Non-Fat Milk; 2
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3407 0 0 1671 0 0
