Labneh with garlicky spinach, baked onions, pomegranate molasses and pistachio

I love yoghurt with vegetables, and labneh is the perfect way to give a light creaminess to is….it’s really not classic, but the fact its normal to eat yoghurt as a side dish in the Middle East was my inspiration for this way of eating spinach and labneh together. And I loved it!

150 g labneh*
2 shallots or small onions
1 bunch of Turkish spinach (or wild spinach or regular spinach)
2 cloves of garlic
handful of green pistachio, unshelled and roasted
pomegranate molasses
olive oil

Spread out the labneh on a plate. Peel and half the onions. Heat some oil and bake on medium fire in a skillet until golden and soft, turn around few times. Season with salt and pomegranate molasses, leave to sizzle on lowest fire. 

Roughly cut the spinach (and don’t forget to wash it and get rid of any sand) and grate the garlic. Heat a generous amount of olive oil, add the spinach and garlic and stir fry until wilted and the garlic a bit golden. Season with salt (not too much if your labneh is quite salty). Divide the spinach over the labneh, arrange the onions over it, drizzle with more pomegranate molasses and olive oil. Chop the pistachio roughly and sprinkle over it.

*Mix a generous amount of salt into Greek yoghurt, I like it quite salty and put in a clean cloth or towel in a colander, leave to drain for some hours until it’s nice and thick and creamy.