Mast-Esfenaj (Yoghurt With Spinach)

• 2 cups Greek yoghurt I use the low-fat version
• baby spinach a massive plateful of fresh, or a cube, around 200 grams, of frozen spi
• 1 clove crushed garlic more if you're in the mood for it!
• 9/16 cup sultanas
• 6 3/8 tablespoons walnuts crushed
• salt to taste
• oil to saute spinach - I just use extra virgin olive oil

1. Pour some olive oil into a frying pan (personally I'm quite generous).
2. Add spinach (it will cook down very quickly)
3. Add crushed garlic and mix
4. Let it cook down until the spinach is nice and mushy
5. If you can be bothered, let the spinach cool down for a few minutes
6. Add the cooked spinach mix to the yoghurt. I usually keep mixing in yoghurt until I'm happy with the ratio of plenty of spinach per bite, but still tasting yoghurt
7. Add as much sultanas and walnuts that you like (the sultanas add a sweet touch, so if you're not into sweet, you may choose not to add them at all)
8. Add salt to taste

version, baby spinach, garlic, sultanas, walnuts, salt, oil

Taken from www.yummly.com/recipe/Mast-Esfenaj-_Yoghurt-With-Spinach_-1664826 (may not work)