This makes a good appetizer.

1 large bunch spinach, washed well, (trimmed of heavy stems), drained
2 large garlic cloves
1/2 t salt
2 T extra-virgin olive oil
1/8 t ground allspice
1/8 t ground nutmeg
1/8 t ground cardamon
1/8 t ground cloves
1/8 t ground cinnamon
1 t ground coriander
salt and pepper, to taste
1 c plain yogurt
1/3 c chopped walnuts, toasted
pita bread for serving

1. Place the spinach, still with some water adhering to it, in a large saucepan or skillet. Turn the heat to medium and cook until it wilts, about 5 minutes. Drain in a colander, pushing out excess water with the back of a wooden spoon. Coarsely chop.

2.. Meanwhile, mash the garlic and 1/2 t salt in a mortar, or mince garlic with salt on a cutting board until it’s something of a paste. Mix with the yogurt and set aside.

3. Heat the olive oil over medium heat in whatever pan or skillet you used to wilt the spinach. Add the spices and cook, stirring, for a minute or so, until fragrant. Add the spinach and stir to coat with the oil and spices.  Season with salt and pepper. Cook until heated through, about 5 minutes.

4. Transfer the spinach mixture to a serving bowl. Add yogurt, stirring to combine. Sprinkle with the walnuts. Serve with the pita bread.