Ingredients

• 2 tablespoons Tal’s Tahini
  
• 4 cups fresh spinach, washed and chopped
  
• 2 cloves garlic, minced
  
• 1/4 cup fresh parsley, finely chopped
  
• 1/4 cup fresh dill, finely chopped
  
• 2 tablespoons olive oil
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon salt (or to taste)
  
• 1/4 teaspoon black pepper
  
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Methods

1. Sauté the Spinach:
   Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes, stirring occasionally, until wilted.
   
2. Add the Herbs:
   Stir in the fresh parsley and dill, and cook for another 1-2 minutes. Remove from heat and let cool slightly.
   
3. Mix in Tal’s Tahini:
   In a small bowl, whisk together Tal’s Tahini, lemon juice, salt, black pepper, and red pepper flakes (if using). Pour the tahini mixture over the spinach and herbs, and stir until everything is well combined and creamy.
   
4. Serve:
   Transfer the creamy herbed spinach to a serving dish. Drizzle with a little extra olive oil and sprinkle with additional fresh herbs for garnish. Serve warm or at room temperature.