Extra creamy and healthy Greek yogurt creamed spinach with garlic and a fresh lemon tanginess. Tastes so good that will have you forgetting about classic creamed spinach!
If you like Greek yogurt, don't miss my Greek Yogurt Mashed Potatoes recipe.
I'm sad that Christmas is over, but I'm glad it lasts for only two days. All the food, sweets, and drinks make you feel a bit stuffed and sick to your stomach in the end. Don't they? And I know, I know, New Year's is still to come, but there's still time for some detox right?
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This Greek Yogurt Creamed Spinach is all you need (and I need) right now. It's healthy, nutritious, and delish, takes only a few minutes to make, and you can enjoy it in a million different ways. Here are a few:
- On top of your rice or pasta
- In a wrap or sandwich
- On top of a pizza dough+cheese
- As a dip served with pita chips
- And of course as a side dish
Is Creamed Spinach Healthy?
Short answer, yes, this creamed spinach recipe is! Greek yogurt adds a good amount of healthy proteins to this creamed spinach recipe. Plus, spinach is lightly cooked (just some sauteeing) which preserves its nutritional and detoxing properties.
For another healthy spinach recipe try Spanakoryzo (Greek Spinach Rice).
What Spinach To Use To Make Creamed Spinach
You may use fresh or frozen. I personally prefer using fresh spinach as it has more bite to it. If using fresh spinach you can either use baby spinach leaves or the leaves of fresh whole spinach discarding the hard stems.
How To Make It
Heat a non-stick pan with olive oil and cook onion and garlic until caramelized. It's important to caramelize those two as they will bring a natural sweetness to the dish balancing the tartness of the yogurt.
Then add the spinach in batches and cook just until wilted. Don't overcook spinach we want to retain as much of its crunchiness as possible. Season lightly with some salt to speed up the process.
Finally, take the pan off the heat and stir in the Greek yogurt, fresh dill, and lemon. And that's it. Easy peasy right?
If you want to eat it like a Greek, serve it with a few drops of freshly squeezed lemon juice on top. Because we like to put lemon in almost everything, except Tzatziki (and I will mention that every chance I get). And after all, we were talking about Detox, right?
- Use strained Greek yogurt for extra creamy spinach. You may need to add a bit of water to it (about 3-4 tablespoons depending on how thick your yogurt is) to make it a bit more runny. This water will drain when you mix the yogurt with the hot spinach. Resulting in a very creamy but not too thick creamed spinach.
- As I said above (will say it again in case you missed it) caramelize the onions and garlic. Low heat and wait until they turn golden. You'll be rewarded with a real flavor boost!
- Don't forget to add the yogurt when you take the pan off the heat. Yogurt cannot handle high temperatures, it curdles. That's why it's mixed into a mixture away from heat. Like in Greek yogurt alfredo sauce.
Detox - Greek Yogurt Creamed Spinach
- 240 grams (8.4 ounce) strained Greek yogurt
- 1 tablespoon fresh dill finely chopped
- ¼ lemon zest
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 50 grams (½ small) red onion minced
- 4 garlic cloves sliced
- 25 grams (½ medium-sized) spring onion mostly the green part finely chopped
- 350 grams fresh spinach leaves or frozen thawed spinach
- In a bowl whisk to combine the Greek yogurt, dill, lemon juice, and lemon zest. Add 3-4 tablespoons of water to make the mixture a bit more runny depending on how thick the yogurt you are using is, and set the bowl aside.
- Heat the extra virgin olive oil in a large non-stick pan over high heat.
- Add the red onion and garlic and drop the heat to low. Cook until caramelized and golden.
- Add the spring onion and the spinach in batches. Give it a minute or two after each batch for the spinach to wilt before adding the next one. Season lightly with salt and pepper.
- Take the pan off the heat. Stir in the Greek yogurt mixture.
- Serve with freshly ground pepper on top.
- You can store in an airtight food container in the fridge for up to 2 days.