This is a quick side dish, or mini meal for people who like Middle Eastern flavors!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.

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  • Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.

Nutrition Facts

69 calories; 3.3 g total fat; 0 mg cholesterol; 78 mg sodium. 7.8 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2008
I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all. Read More
(7)

Most helpful critical review

Rating: 2 stars
05/11/2010
I reduced the vinegar as suggested but it was way too tart for me. It made me make a terrible sour face! I couldn't finish it but my husband liked it ok. Read More
(3)
18 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
06/16/2008
I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all. Read More
(7)
Rating: 4 stars
06/16/2008
I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all. Read More
(7)
Rating: 2 stars
05/11/2010
I reduced the vinegar as suggested but it was way too tart for me. It made me make a terrible sour face! I couldn't finish it but my husband liked it ok. Read More
(3)
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Rating: 4 stars
04/03/2015
I made 2 small changes. I used fresh spinach instead of frozen which I sautéed in about 1 tbs EVO. The other was I started with 1/8 cup of red wine vinegar and added to taste. I probably used about 1/4 cup total. We enjoyed this it was a nice change of pace and I will make it again. Thank you! Read More
(3)
Rating: 4 stars
04/07/2009
Very tasty! I reduced the vinegar to 1/3 cup and with 1/8t cayenne pepper it was deliciously spicy and tangy without being overpowering. Read More
(3)
Rating: 1 stars
04/28/2008
This recipe had way too much vinegar in it. I would recommend using a different thinning agent -- maybe olive oil? -- for this... maybe with a little vinegar. Read More
(2)
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Rating: 4 stars
02/19/2016
Left out water used 3tbl rice vinegar and EVO each. Drained 2 13.5oz canned spinach which I just dumped iñto wet ingredients stirred and nuked! Garnish with a crumble of chopped hard boiled eggs and Italian seasoned bread crumbs Read More
(1)
Rating: 1 stars
03/13/2015
Death by vinegar.I'll try again with a much reduced amount of vinegar! Read More
(1)
Rating: 4 stars
12/18/2012
We really enjoyed this combination of flavours. It was used as a dip with tortilla chips instead of as a side dish. Some liberties were taken with ingredients: frozen spinach was replaced with fresh steamed spinach; rice wine vinegar was used instead of red wine vinegar (none in house). Like others the amount of vinegar was cautiously monitored by taste but the measurement came out to a little less than what was listed. This recipe is a keeper. It turned out to be a great appetizer and we'll use it in the future for a side dish. Read More
(1)
Rating: 5 stars
09/06/2012
With reduced vinegar this dish was great! Read More
(1)