Recipe: Yogurt, Spinach, and Parsley Salad with Walnuts

The recipe, from my new book, Mediterranean Hot and Spicy, is my adaptation of an Armenian dish. As an alternative to the traditional pita bread, I prefer to spread the salad on toasted whole wheat or multigrain bread rubbed with a cut clove of garlic. It can also be a side dish, accompanying poached or grilled fish or chicken.

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Photo by Aglaia Kremezi

Makes about 3 cups

• 11/2 pounds spinach leaves, coarsely chopped
    • 1 cup chopped fresh flat-leaf parsley
    • 1/2 cup chopped fresh cilantro
    • 3 cups thick yogurt, preferably sheep's milk
    • 2 or 3 garlic cloves, minced, to taste
    • 1 to 3 jalapeño chiles, finely chopped, to taste
    • Sea salt and freshly ground black pepper
    • 1/ 2 cup coarsely chopped walnuts

Wash the spinach in a saucepan and place it over high heat. Cover and steam it until wilted in the water that clings to the leaves, 2 to 3 minutes. Toss once or twice while cooking and be careful not to let it burn.

Remove the spinach from the heat, turn it into a colander, and let it cool and drain. Press with your hands to remove as much liquid as possible. Finely chop the spinach and transfer to a bowl.

Add the parsley, cilantro, yogurt, garlic, and chiles, stirring well. Add a little salt, taste, and add more if necessary along with a little black pepper. Cover and refrigerate for at least 3 hours or overnight.

Spread on toasts, sprinkle with walnuts, and serve as an appetizer or transfer to a serving dish and sprinkle with walnuts.

Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes.