Spinach-Garlic Yoghurt

Ingredients for Spinach-Garlic Yoghurt

• 45ml extra-virgin olive oil, divided

• 2 300g packages baby spinach

• 1 garlic clove, finely grated

• 230g plain 2% fat Greek yoghurt

• 1/2 cup finely chopped fresh coriander

• Kosher salt

Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.

Mix chopped spinach, garlic, yoghurt, coriander, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.

DO AHEAD: Spinach-garlic yoghurt can be made 1 day ahead. Keep chilled (garlic flavour will intensify as it sits).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.