Borani esfenadj spinach, garlic and Greek yogurt

Ingredients

• 1 kg of spinach leaves
• 4 cloves of garlic
• 300 g of Greek yogurt

• walnut kernels

• salt, pepper

Preparation

1. Wash, dry and finely cut the spinach leaves. Peel and pass the garlic cloves through a garlic press.

2. Put the spinach in a pan, without fat. Stir over medium heat for 10 to 15 minutes, until the spinach releases its water and is cooked. While cooking, add the crushed garlic cloves, salt and pepper.

3. Transfer the spinach to a colander and squeeze it with the back of a spoon to remove any residual water.

4. Mix the spinach and yogurt in a salad bowl. Adjust the seasoning if necessary.

5. Leave to cool in the refrigerator before serving chilled, decorating with a few crushed walnuts.