Borani esfenaj — spinach with yoghurt and walnuts
Well-dried cooked spinach and walnuts mixed with two yoghurts, fried onions and a little cayenne.
Active time45 min
Cooking1 h
Total1 h 30 minResting : 30 min
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Ingredients
- ½ tsp garlic granules
- 454 g fresh spinach leaves
- 1 large yellow onion
- ⅛ tsp ground cayenne pepper
- 120 ml plain fat-free Greek yoghurt
- 240 ml plain low-fat yoghurt
- three quarters of a cup of walnut kernels
- 4 tbsp neutral oil
- ¼ tsp ground black pepper
- ½ tsp coarse kosher salt
Preparation
Peel and thinly slice the onion. Heat half the oil in a frying pan over medium heat. Cook the onion, stirring regularly, for about 20 minutes, until golden without burning. Set aside.
1 large yellow onion4 tbsp neutral oil- knife
- chopping board
- frying pan
- spatula
Rinse and thoroughly drain the spinach. Heat the remaining oil in a large saucepan over medium heat. Add the spinach and turn for about 5 minutes, uncovered, until all the leaves have wilted.
454 g fresh spinach leaves- colander
- saucepan
- spatula
Add the cooked onions, garlic granules, salt, pepper and chilli. Cook uncovered over medium-low heat for about 10 minutes. Coarsely chop the walnuts, measure their volume after chopping, then add them. Continue for about 15 minutes, stirring regularly, until no liquid remains and the nuts are lightly toasted.
½ tsp garlic granules⅛ tsp ground cayenne pepperthree quarters of a cup of walnut kernels¼ tsp ground black pepper½ tsp coarse kosher salt- saucepan
- spatula
- knife
- chopping board
Transfer the spinach to a bowl and cool for about 30 minutes. Once cool, fold in both yoghurts. Mix and serve at room temperature.
120 ml plain fat-free Greek yoghurt240 ml plain low-fat yoghurt- mixing bowl
- spoon
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration