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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
- 2 bunches spinach
- 1/2 cup greek yogurt
- 1 pinch saffron
- 1 handful pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 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.
- 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.
- 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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