Borani esfenaj is the Persian version of spinach dip that is made with yogurt instead of mayonnaise and sour cream and that makes it healthier and lower in calorie than the mayo version. The only yogurt my mom would ever eat was the sugar-laden fruit varieties until she was introduced to borani esfenaj. This was a great way for her to include a probiotic-rich food in her diet without consuming all that sugar. Not only she got all the nutritional benefits of yogurt, spinach in itself provided loads of health benefits as well, remember Popeye.
Borani Esfenaj (Yogurt and Spinach Dip)
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 6 servings
1 pound fresh spinach
4 cups yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
1 garlic clove grated (optional)
In a large skillet, cook spinach on high heat until all juices are gone, stirring occasionally. Set aside to cool.
Press any excess liquid out of spinach and coarsely chop.
Combine all the ingredients in a bowl. Taste and adjust seasoning.
Serve with pita bread.