Spinach with Yogurt (Borani)

A classic borani meze: spinach wilted with onion in olive oil, mixed with garlic yogurt and finished with chili oil.

Ingredients

• 500 g spinach
• 60 g onion
• 30 g (2 tbsp) olive oil
• 500 g whole-milk yogurt
• 10 g garlic (2-3 cloves)
• 7 g (1 heaped tsp) salt
• 2 g (1 tsp) red pepper flakes

Instructions

1. 1

   Trim the spinach, wash in plenty of water, drain and roughly chop. Finely chop the onion.

2. 2

   Heat 20 g of the olive oil in a wide pan and cook the onion over medium heat for 4-5 minutes until lightly golden.

3. 3

   Add the spinach and 4 g of the salt and cook, stirring, for 4-5 minutes until wilted and the liquid has evaporated; take off the heat and cool.

4. 4

   Whisk the yogurt with the crushed garlic and remaining 3 g salt.

5. 5

   Mix the cooled spinach into the yogurt and transfer to a serving dish.

6. 6

   Warm the remaining 10 g olive oil in a small pan, sizzle the pepper flakes for 20 seconds and drizzle over the borani before serving.

Nutrition

Per serving