Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Borani Gluten Free

Prep Time: 20 min + 1 hour to chillMakes: 2 cups of dip

A delicious cheese, onion and spinach dip


  • 10 ounces fresh spinach, well rinsed, stemmed, and chopped
  • 1 cup chopped onions
  • 3 scallions, chopped
  • 1 garlic clove, minced or pressed
  • ¼ olive oil
  • 1 tbsp minced fresh dill or mint (1 tsp dried)
  • ⅓ cup grated feta cheese
  • 2 tbsp plain yogurt
  • Salt and ground black pepper


  • In a covered saucepan, cook the still-damp spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green. In a colander or sieve, gently press the cooked spinach to squeeze out the excess moisture. Set it aside.
  • Saute the onions, scallions, and garlic in the olive oil. When the onions are translucent, stir in the spinach and the dill, and heat for about 2 minutes. Using a slotted spoon, and pressing out any excess liquid, transfer the spinach mixture to a bowl. Stir in the feta and yogurt. Add salt and pepper to taste. Refrigerate for 1 hour.
  • Serve well chilled with French bread rounds, crackers, wedges of pita bread, or vegetable sticks.
Taken from: "Moosewood Cookbook," by M. Katezan (1992)