Wilted spinach with yoghurt & raisins

  • 300 g frozen spinach , (or 800g fresh spinach)
  • 1 small clove of garlic
  • 500 g Greek yoghurt
  • sunflower oil
  • 40 g raisins
  • extra virgin olive oil

Method

  1. Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.
  2. Peel and crush the garlic and mix with the yoghurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
  3. Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.
  4. Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.

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