Persian Borani Esfenaj Spinach Yogurt Toasts

Ingredients

• 8 oz spinach, chopped
• 1/2 cup Greek yogurt
• 4 slices rustic bread
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden at the edges.
2. Add the garlic and cook for 30 seconds, then add the chopped spinach in handfuls, letting each batch wilt before adding the next.
3. Cook for 5 to 6 minutes, until the spinach has fully collapsed and the pan looks dry. Keep going until the water has evaporated, or the yogurt will thin into a puddle.
4. Tip the spinach into a sieve and press out any remaining liquid, then chop it roughly and let it cool to room temperature.
5. Fold the cooled spinach into the yogurt with the dried mint, salt, black pepper, and a squeeze of lemon. Adding it warm would split the yogurt.
6. Rest the borani for 10 minutes so the mint rehydrates and the flavours settle, then taste and adjust the salt and lemon.
7. Toast the bread until crisp, spread the borani thickly over it, drizzle with a little olive oil, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.