Spinach dish

Spinach with yogurt and cheese is one of the recipes I make when I need something quick and with simple ingredients. When I can't find fresh spinach or don't have time to blanch it, I use frozen directly. I like that it pairs just as well with fried eggs or bologna, depending on what I have on hand. I don't complicate the steps – everything happens in one pot, and the texture comes out smooth if I have time to process it in a food processor.

Quick info

Total time: about 30 minutes
Preparation time: 5-10 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: spinach dish, main course or side dish

Ingredients

650 g frozen spinach
30 g butter
2 tablespoons olive oil
1-2 cloves garlic
250 g yogurt
2 tablespoons grated cheese (telemea, cottage cheese, or another hard type)
1 teaspoon white flour
50 ml milk
salt
pepper

Preparation steps

1. Put the oil and butter in a pot over low heat. When the butter starts to melt, finely chop the garlic and add it to the pot. Stir for 30 seconds, just enough to release its aroma, no more – if you leave it too long, it becomes bitter.

2. Add the flour and immediately mix with a spoon to avoid lumps. After a few seconds, when the flour absorbs the fat and takes on a creamy appearance, add the yogurt and milk. Mix well to ensure no flour remains unincorporated.

3. Add all the frozen spinach. If it's a block of ice, I put it directly into the sauce but break it up a bit with the spoon as it thaws. Leave everything over medium heat, stirring occasionally. The spinach should boil for about 15 minutes until completely thawed and the liquid reduces.

4. After 15 minutes, turn off the heat. If you want the smoothest texture, transfer the spinach with the sauce to a food processor or blender and blend until creamy. At this point, I add the grated cheese directly into the processor and pulse a few times to incorporate it.

5. Put the spinach back in the pot, season with salt and pepper to taste. Taste it and see if it needs more salt, as it depends a lot on how salty the cheese used is.

Why I make the recipe often

It prepares quickly, doesn't require special ingredients, and can be adapted based on what I have in the fridge. The consistency is creamy and is good both warm and at room temperature. It fits well for lunch but also in the evening, especially when I want something hearty without meat.

Tips and variations

Tips

If you want it to be as smooth as possible, don't skip the blending step. Mix often at the beginning, especially after adding the yogurt, to prevent it from sticking to the bottom.
Stronger-tasting cheese (telemea) gives a more intense flavor. If you use mild cheese, you'll have a more neutral dish.

Substitutions

You can replace yogurt with sour cream for a richer taste.
You can also use plant-based milk, but the final taste will change slightly.
Olive oil can be replaced with sunflower oil if you have nothing else on hand.
For cheese, you can use whatever you have – cow's telemea, sheep's telemea, or even drier cottage cheese.

Variations

If you want a heartier dish, you can add a bit of grated cheese along with the cheese.
You can leave the spinach with a more rustic texture and not blend it completely if you prefer larger pieces.
For a different taste, you can add a bit of fresh dill, just at the end.

Serving ideas

I most often serve it with fried eggs on the side. It also goes well with slices of fried bologna for those who prefer the classic canteen taste. It can also be a side dish next to a simpler steak or pan-fried pork chop.

Frequently asked questions

Can I use fresh spinach instead of frozen?
Yes, but it needs to be blanched for 2-3 minutes first, then drained and chopped. The amount of fresh spinach reduces a lot after cooking, so you need about 1-1.2 kg to get a similar serving.

Can I omit the cheese?
Yes, but the final taste will be less intense and the dish less filling. It can be a vegan option, without dairy and butter, just with oil.

What type of yogurt do you use?
Plain, unsalted yogurt with 3.5% fat. Greek yogurt can also be used, but the result will be denser.

Is it necessary to blend at the end?
It's not mandatory; you can leave the spinach as it is, but the texture will be more homogeneous and creamier if you blend it.

Can it be made with other greens?
You can also try it with sorrel or lamb's quarters, but the final taste will be different. The process remains the same.

Nutritional values

The values are approximate for one serving (out of four):
Calories: 180-220 kcal
Protein: 7-10 g
Fat: 12-14 g
Carbohydrates: 8-10 g

It depends on the type of cheese, yogurt, and how much oil you use. It's a fairly balanced meal, with protein and fiber.

Storage and reheating

Spinach with yogurt and cheese keeps well in the fridge for 1-2 days in a closed container. When reheating, it's better to put it in a small pot with 1-2 tablespoons of milk or water, stirring over low heat. I do not recommend freezing – the texture changes and becomes watery. If there are leftovers, the simplest way is to use it the next day, either with an egg or as a filling in a savory pancake.

 Ingredients: 650 g frozen spinach, 30 g butter, 2 tablespoons olive oil, 1-2 cloves of garlic, 250 g yogurt, 2 tablespoons grated cheese, 1 teaspoon white flour, 50 ml milk, salt and pepper

 Tags:  spinach dish