Creamed Spinach with Yogurt

Makes about 1 cup
Time 30 min
Creamed Spinach with Yogurt

Greek yogurt and grated nutmeg add richness and loads of flavor to a baby-food classic.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    3/4 poundbaby spinach or roughly chopped spinach leaves (about 12 loosely packed cups)
    2 tablespoonsfinely chopped yellow or white onion
    1/2 cupwhole-milk plain Greek yogurt
    1/4 teaspoongrated nutmeg or ground cumin

Exclusively for Prime members in select ZIP codes.

Method

Combine spinach, onions and 1 tablespoon water in a large, deep skillet.


Cover and cook over medium heat for 3 minutes.


Uncover and cook, tossing often, until completely wilted, about 2 minutes more.


Remove from heat and let cool.


Working over a bowl, firmly squeeze spinach a handful at a time to remove as much liquid as possible; reserve cooking liquid.


Transfer spinach to a food processor, add yogurt and nutmeg and purée until smooth and creamy, adding some of the reserved cooking liquid, if needed.


The spinach will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.


(Suggested age: 8 months and up)

Nutritional Info

Serving Size

about 1/4 cup

Calories

80

Total Fat

3g

Saturated Fat

g

Cholesterol

mg

Sodium

140mg

Total Carbohydrate

10g

Dietary Fiber

4g

Total Sugars

1g

Protein

4g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.