Yoğurtlu Ispanak – Turkish Spinach with Yogurt and Garlic Recipe
Yoğurtlu ıspanak is tender spinach served with thick garlicky yogurt, often found on Turkish tables as an appetizer or light supper. The spinach is briefly sautéed with onion, then covered with a layer of yogurt and drizzled with paprika butter. The flavor is somewhere between a salad and a warm vegetable dish – perfect for those who enjoy spinach but don’t want heavy cream-based sauces.
This classic Turkish meze combines warm, silky spinach with cool, garlicky yogurt and fragrant paprika butter, giving you contrasting temperatures and textures in one simple dish. It’s light yet satisfying, and showcases spinach in a way that doesn’t rely on heavy cream or cheese.
Chef's tips
Use thick, strained yogurt (or Greek-style yogurt) so it doesn’t become watery on top of the warm spinach. Don’t overcook the spinach – it should be soft but still bright green. When making the paprika butter, keep the heat low and add the paprika off the heat so it blooms in the fat without burning and turning bitter.
How to serve
Serve yoğurtlu ıspanak as part of a larger meze spread with hummus, grilled vegetables and flatbread, or alongside grilled chicken or lamb. It also works well as a light main with rice pilaf or bulgur and a simple tomato-cucumber salad.
Ingredients
- spinach - 400 g
- plain yogurt - 250 g
- onion small - 1 piece
- garlic - 3 cloves
- olive oil - 1 tablespoon
- butter - 1.5 tablespoons
- sweet paprika - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Wash the spinach thoroughly, remove the thicker stalks and roughly chop. If you are using frozen spinach, thaw it and squeeze out the excess water.
- Finely chop the onion. Finely chop two cloves of garlic, and grate or press one clove into a bowl with the yogurt.
- Mix the yogurt with the garlic, a pinch of salt and pepper. Set aside to let the garlic flavor develop.
- Heat the olive oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the chopped garlic and fry for another 30–40 seconds, stirring, until fragrant. Then add the spinach (in batches if it doesn’t all fit) and cook for 4–6 minutes, until it wilts and most of the moisture evaporates.
- Season the spinach with half of the salt and a little pepper. Transfer it to a flat plate or shallow bowl, spreading it out in an even layer. Set aside for a few minutes to cool slightly.
- Spoon the garlicky yogurt over the spinach and spread it with a spoon, leaving some green edges visible.
- In a small pan melt the butter over low heat. When it starts to foam, remove from the heat, add the paprika and stir quickly – the butter should turn red, but the paprika must not burn. Pour the hot paprika butter over the yogurt and spinach and serve immediately.
Storage
No storage information available for this dish.
This dish is a great way to introduce people to Turkish flavors without complicated techniques or hard-to-find ingredients. It’s quick enough for a weeknight, yet elegant enough to serve to guests as part of a shared table.
