• 1 kg fresh spinach, roughly choped
  • 4 tablespoons greek yogurt
  • 1 medium onion, grated
  • 2 tablespoons pine nuts
  • 1 teaspoon ground pepper
  • 1 dry cayenne pepper
  • 2 cloves garlic, fine choped
  • extra virgin olive oil
  • kosher salt, ground black pepper

1. Directions

Add olive oil to a large pan, add onions and garlic saute for 2 minutes. Then add the choped spinach into pan saute for 2 minutes then cool them. In a bowl add greek yogurt and mix with the sauteed spinach. Roast pine nuts in a skillet until shiny brown color. In a pan add ground pepper and butter heat up and stir until foam.

Spinach Borani

2. Service

In a service tray, add the spinach sprinkle foamed hot butter and pine nuts on top then serve.