- 1 11 ounce bag baby spinach
- 1 tablespoon EVOO
- 3 ounces reduced-fat feta, diced
- 1/4 teaspoon garam masala or curry powder
- 1 15.3 ounce container plain nonfat Greek yogurt
In a skillet, cook spinach in EVOO over medium heat until wilted, 1 to 2 minutes. Stir in feta and garam masala; cook 1 minute. Remove from heat and stir in Greek yogurt; season.