Allegra’s Spinach and Yoghurt Bake

This is a side dish that can easily be transformed into a main, I will be adding aubergine in the future.  However, for now, lets call it a rather amazing side dish (that deserves a better title).

This has been taken from Allegra’s ‘Bought, Borrowed, Stolen’ book that I’ve just reviewed.  Looking through it has made me very hungry, lunch beckons, I must be brief.

This is traditional dish from Turkey and if you haven’t had baked yoghurt, you probably have’nt been to Turkey!  Its very delicious.

The Bits

1 kg whole leaf spinach, good glug of olive oil, 3 onions roughly chopped, 4 cloves garlic, sliced, 1 teas chilli flakes, squeeze of lemon juice, 400g strained yoghurt (Greek is nice), s + p.

Do It

Wash and sort spinach.  Soften onions in a big pan, add garlic and a little salt, then add spinach, if it doesnt fit, let it wilt a little then add more.   When its all well wilted, put lid on and turn down heat.  Cook for 20 mins, stirring occasionally, until most of the liquid is gone.

Heat oven to 170oC, add lemon juice, half the chilli flakes and s + p.  Turn into a good sized oven dish, spread out the green, then add the yoghurt, smooth it out and top with more chilli flakes.

Bake for 20 mins, until the yoghurt is set and browning a little.


With some warm flatbread and a tray of roasted veggies.

We Love It

Anything with this much yoghurt on must be a good thing!  The creaminess adds to any dish and as I said, this method can be played with and made into a brilliant main course dish.

Foodie Fact

Yoghurt came from Turkey and in Turkish is called ‘Yoghurmak’ which means ‘to thicken’.  If you buy yoghurt with ‘live’ bacteria in, it will be very good for your belly and immune system.  Check the tub.  It obviously full of calcium too.

Categories: gluten-free, Lunch, Recipes, Side Dish | Tags: , , , | Leave a comment

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