- 1 kg fresh spinach, roughly choped
- 4 tablespoons greek yogurt
- 1 medium onion, grated
- 2 tablespoons pine nuts
- 1 teaspoon ground pepper
- 1 dry cayenne pepper
- 2 cloves garlic, fine choped
- extra virgin olive oil
- kosher salt, ground black pepper
Add olive oil to a large pan, add onions and garlic saute for 2 minutes. Then add the choped spinach into pan saute for 2 minutes then cool them. In a bowl add greek yogurt and mix with the sauteed spinach. Roast pine nuts in a skillet until shiny brown color. In a pan add ground pepper and butter heat up and stir until foam.
In a service tray, add the spinach sprinkle foamed hot butter and pine nuts on top then serve.