• Give your spinach a thorough wash and chop the leaves from the stems. Place the stems in the fridge. These can later be used in a spinach stem salad.
• Roughly chop your spinach leaves.
• Heat your olive oil in a large frying pan on a medium heat and add your sliced onion.
• Stir around for a few minutes until your onion is sweating and becoming translucent.
• Now add your spinach. Depending on the size of your pan, you might have to wait for some to start wilting before you add more.
• Keep stirring the spinach and onion mixture around until your spinach is wilted and is becoming dark green in colour.
• Now add your paprika salt and freshly ground black pepper before pouring in around half a cup of cold water.
• Stir and leave to simmer for around 5 minutes.
• If all the water evaporates before your spinach mixture is cooked, add a splash more. We like a little bit of liquid in the mix.
• When your spinach is thoroughly cooked and onions are soft, remove from the heat and pour into a serving bowl and allow to cool.

For The Topping

• Add your grated garlic to your yoghurt and mix thoroughly.
• Once your spinach has cooled, spoon the yoghurt over the top of the mixture, in the centre, so that there is still some exposed spinach around the edges.
• Sprinkle your broken walnuts over the top.
• Now place a small frying pan over a high heat, add the oil and paprika and stir for a few seconds until the oil takes on the colour of the paprika.
• Remove from the heat and drizzle over your yoghurt topping.