It was mid-March, and I was told that nearly three feet of snow had just melted. Just one little communal room of the inn was open, because it was the only room that had a wood-fired stove. It is very good, and should look gooey when done. The Turks save the roots and stems of the spinach to make into a soup. Their flavor is different, more bitter, and therefore eaten with yogurt.
Many Turkish dishes excel in twofold contrasts, between bitter and sweet and hot and cold.
The hot spinach would get a dollop of cool yoghurt for a delightful taste and texture. And everything would get cleaned up with fresh bread. Bring a pot of lightly salted water to a boil and plunge the spinach in for 3 to 4 minutes. Drain, saving 1 cup of the spinach water. Coarsely chop the spinach and set aside.