Author Notes
The dish can be eaten at any temperature, but I usually microwave it for 30 seconds before spooning it onto hot buttered toast. —Lily Hughes
Ingredients
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2 bunches
spinach
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1/2 cup
greek yogurt
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1 pinch
saffron
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1 handful
pine nuts
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2 tablespoons
lemon juice
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2 tablespoons
olive oil
Directions
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Steep the saffron in 3 tbsps of warm water and let sit for 5 mins. Remove the saffron and mix the water into the yogurt. Season lightly with salt.
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Wash and roughly chop the spinach. Heat 1 tbsp olive oil in a frying pan and cook the spinach. Once cooked, season with lemon juice, salt and pepper. In a small frying pan, gently toast the pine nuts.
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To assemble, spread yogurt on a plate, top with spinach and pine nuts. Drizzle with olive oil and season with salt and pepper.
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