Ispanak Borani is a creamy, earthy, and delicious Turkish dip made with spinach, onions, garlic, and yogurt. It’s usually served as an appetizer, or a side dish and is best when served with warm Barbari Bread - Persian Flatbread or pita.
This creamy spinach dip is known for its simple ingredients but balanced flavors. It’s healthy, easy to put together, and versatile. It’s the perfect addition to a mezze platter, or a quick snack when you’re in the mood for something light, healthy, yet flavorful.
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What is Borani?
The term "Borani" is used across several Middle Eastern and Mediterranean cuisines, usually referring to dishes that combine vegetables and yogurt. In Turkish cuisine, this dip has evolved over time, with variations found in different regions. While spinach is the most common ingredient, borani can be made with beetroot, chard, or eggplants.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Spinach - I use fresh baby spinach leaves as they are sweeter in taste. Fresh spinach will always give you the best results in terms of flavor and texture. You can use frozen spinach if you’re in a pinch, but make sure to drain it thoroughly after thawing to avoid a watery dip.
- Shallots - You can also use white or yellow onions.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to this creamy spinach dip. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Yogurt - A full-fat firm natural yogurt or Greek yogurt works well. If you don't have a firm yogurt, drain it using a cheesecloth for a few hours, ideally overnight.
- Olive oil - I prefer using good quality extra virgin olive oil for this recipe. You'll need 1 tablespoon of olive oil for sautéing the spinach and 1 tablespoon of olive oil for drizzling over your spinach borani.
How to Make Turkish Spinach Dip - Ispanak Borani?
Making this deliciously creamy Turkish Spinach Dip - Ispanak Borani is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Start by thoroughly washing the spinach, especially if using fresh leaves. Spinach can carry a lot of dirt, so take your time to rinse it well. Skip this step if you are using washed and ready-to-use spinach. If you’re using frozen spinach, allow it to thaw and then squeeze out as much water as possible.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté for a few minutes, until softened but not browned.
Stir in the minced garlic along with salt, and sauté for another minute, until fragrant.
Add the spinach to the pan and cook for about 5 minutes, stirring occasionally, until it wilts down. Fresh spinach releases quite a bit of liquid, so continue cooking until the moisture evaporates, leaving the spinach dry and tender.
Once cooked, let the spinach cool for 10 minutes. Alternatively, you can cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.
In a mixing bowl, add the cooked spinach and the yogurt. Stir everything together until well combined.
Check the seasoning, and adjust it to your taste. Transfer to a serving plate. Heat a tablespoon of olive oil in a small pan, add the chili flakes and paprika.
Stir to mix and drizzle over the top of borani before serving.
Recipe Tips From the Chef
- Use firm yogurt, as runny yogurt will make your dip watery and less appealing. If firm yogurt isn't available, drain the runny yogurt using a cheesecloth for a few hours, ideally overnight.
- Thoroughly wash the spinach, as it can carry a lot of dirt. Soak it in plenty of water and take your time to rinse it well.
- To make a vegan version, substitute the yogurt with a plant-based alternative. There are plenty of great dairy-free yogurts made from almonds, coconuts, or cashews that can work just as well.
- If you want to use frozen spinach, make sure to drain it thoroughly after thawing to avoid a watery dip.
- You can also cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.
Serving Suggestions
Spinach Borani can be served in various ways, depending on the occasion.
As a Mezze Dish
In Turkish cuisine, mezze refers to small plates served as appetizers. Ispanak Borani fits right in with other popular mezze dishes like Mediterranean Hummus Dip, Greek Fava Recipe - Split Pea Dip, Meatless Cig Kofte, and Yaprak Sarma (Stuffed Grape Leaves). Serve it with fresh, warm pita bread for dipping.
Alongside Grilled Meats
This spinach dip pairs wonderfully with grilled meats like Chicken Doner Kebab - Tavuk Doner, Grilled BBQ Chicken Thighs, or Lamb Shish Kebab. The cool, creamy yogurt complements the smoky, charred flavor of the meat, creating a well-rounded meal.
As a Light Snack
If you're looking for something simple and healthy to enjoy during the day, a bowl of Ispanak Borani with some crackers or fresh vegetables is a great choice. It’s filling but won’t leave you feeling too heavy.
Storage and Making Ahead
One of the best things about Ispanak Borani is that it can be made ahead of time. In fact, letting it sit in the fridge for a few hours allows the flavors to meld even more.
Store the dip in an airtight container in the refrigerator for up to 5 days. If the yogurt starts to separate, just give it a good stir before serving.
Recipe FAQs
Absolutely! With spinach rich in vitamins and minerals, plus yogurt providing probiotics and protein, Ispanak Borani is both nutritious and delicious.
To avoid a watery borani dip, you can drain excess liquid from the yogurt by using a cheesecloth, or let the spinach cook longer to evaporate its moisture.
Yes, Ispanak Borani is naturally gluten-free, making it a great option for those with gluten sensitivities. Just be sure any bread or crackers you serve alongside are also gluten-free.
Related Recipes
For more delicious Mediterranean dip recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Turkish Spinach Dip Borani as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Turkish Spinach Dip - Ispanak Borani
Equipment
Ingredients
- 1 tablespoon good quality olive oil
- 1 banana shallot or small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 500 g baby spinach
- ⅓ teaspoon salt
- 1 cup thick yogurt
For Garnishing
- 1 tablespoon good quality olive oil
- ½ teaspoon paprika
- ¼ teaspoon chili flakes
Instructions
- Start by thoroughly washing the spinach, especially if using fresh leaves. Spinach can carry a lot of dirt, so take your time to rinse it well. If you’re using frozen spinach, allow it to thaw and then squeeze out as much water as possible.
- Heat a tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté for a few minutes, until softened but not browned.
- Stir in the minced garlic along with salt, and sauté for another minute, until fragrant.
- Add the spinach to the pan and cook for about 5 minutes, stirring occasionally, until it wilts down. Fresh spinach releases quite a bit of liquid, so continue cooking until the moisture evaporates, leaving the spinach dry and tender.
- Once cooked, let the spinach cool for 10 minutes.
- In a mixing bowl, add the cooked spinach and the yogurt. Stir everything together until well combined. Check the seasoning, and adjust it to your taste. Transfer to a serving plate.
- Heat a tablespoon of olive oil in a small pan, add the chili flakes and paprika. Stir and drizzle over the top of borani before serving.
Notes
- Use a firm yogurt as runny yogurt will make your dip watery and not very pleasant looking. If you can't find firm yogurt, drain runny yogurt using a cheese cloth for a few hours, ideally overnight.
- Thoroughly wash the spinach, as it can carry a lot of dirt. Soak it in plenty of water and take your time to rinse it well.
- To make a vegan version, substitute the yogurt with a plant-based alternative. There are plenty of great dairy-free yogurts made from almonds, coconuts, or cashews that can work just as well.
- If you want to use frozen spinach, make sure to drain it thoroughly after thawing to avoid a watery dip.
- Alternatively, you can cook your spinach in an air fryer following this Air Fryer Sautéed Spinach with Onion recipe.
Barbara
16.67 cups of baby spinach? Is that 16 1/2 cups? 16 3/4 cups?
Please convert.
Ayla Clulee
It is 1 pound of raw spinach.
Laura Baughan
I made this for dinner last night and it went down so well. Very simple recipe, and full of flavor!
Ayla Clulee
Thank you so much Laura!