APPETIZER

YOGURT AND SPINACH APPETIZER

Scoop up with paper-thin lavash bread, sold at Middle Eastern markets, or triangles of pita bread.

• 1 pound fresh spinach leaves

• 4 tablespoons butter

• 1 medium yellow onion, chopped

• 1 cup plain whole milk yogurt

• 1 or 2 garlic cloves, minced

• 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.

Source: Adapted from In a Persian Kitchen by Maideh Mazda (Tuttle, 1960).

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.

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