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Borani

Ingredients
  Fresh spinach 10 Ounce, well rinsed, stemmed and chopped
  Chopped onions 1 Cup (16 tbs)
  Scallions 3 , chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Olive oil 1⁄4 Cup (4 tbs)
  Minced fresh dill/1 teaspoon mint, dried 1 Tablespoon, dried
  Minced fresh dill/Mint (1 teaspoon dried) 1 Tablespoon
  Feta cheese 1⁄3 Cup (5.33 tbs), grated
  Grated feta cheese 1⁄3 Cup (5.33 tbs)
  Plain yogurt 2 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

In a covered saucepan, cook the still-damp spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green.
In a colander or sieve, gendy press the cooked spinach to squeeze out the excess moisture.
Set it aside.
Saute the onions, scallions, and garlic in the olive oil.
When the onions are translucent, stir in the spinach and the dill, and heat for about 2 minutes.
Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl.
Stir in the feta and yogurt.
Add salt and pepper to taste.
Refrigerate for 1 hour.
Serve well chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Interest: 
Everyday
Preparation Time: 
15 Minutes

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