Recipe Corner: Spinach Borani


Variations of this delicious appetizer dish are popular throughout the Mediterranean region.  We like the thick, creamy texture of yogurt in this version.  Letting the dip stand before refrigerating it allows flavors to meld.

Serves 4 to 6.


1 lb. fresh baby spinach, rinsed and patted dry

1 medium onion, chopped
1-2 medium cloves garlic, minced

2 tablespoons butter

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1 cup plain yogurt (not Greek or low fat style)

Salt and pepper, to taste

2 teaspoons dried mint, crushed, optional

Extra virgin olive oil for drizzling


Place spinach in a large skillet with 1/2 cup water; place lid on skillet.  Cook over medium-high heat until spinach is wilted.  This will only take a few minutes.  Drain liquid completely; chop spinach and set aside.

Wipe the skillet and use it to sauté the onions and garlic in the butter until softened, but not burned.  Add the drained, chopped spinach to the onions and cook for about 5 minutes.  Season with salt and pepper to taste.  Remove skillet from heat and allow mixture to cool.

Place cooled spinach-onion mixture in a bowl; add the yogurt and dried mint, if using.  Stir to combine.

Before serving, drizzle olive oil on top.  This dish may be served warm or cold with triangles of pita bread, cracker bread, or fresh vegetable sticks.

Photo and recipe contributed by Robyn Kalajian at:




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