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A bowl of creamy spinach borani topped with a bright red pepper butter drizzle.

Traditional Turkish Spinach Borani (Ispanak Borani)

A healthy and vibrant Turkish meze featuring sautéed spinach and onions folded into a creamy garlic yogurt base, finished with a spicy butter drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Turkish
Calories: 196
Ingredients Equipment Method Video Notes

Ingredients
  

The Spinach Base:
  • ½ lb Fresh Spinach (approx. 8-9 oz, washed and finely chopped)
  • 1 medium Onion (finely diced)
  • 3-4 tbsp Vegetable Oil or Olive Oil
  • Salt (to taste)
The Creamy "Terbiye":
  • 1.5 cups Plain Yogurt
  • 1 tsp Mayonnaise
  • 1-2 cloves Garlic (minced)
  • Salt (to taste)
The Sizzling Topping:
  • 2 tbsp Butter
  • 1 tsp Sweet or Hot Paprika

Equipment

  • Large Skillet: For sautéing the spinach and onions.
  • Mixing Bowl: For whisking the garlic yogurt base.
  • Small Saucepan: For melting the red pepper butter.
  • Chef’s Knife: To finely dice the onions and spinach.

Method
 

  1. Wash the spinach thoroughly and chop finely. Dice the onion into small cubes.
    Chopping fresh spinach and onions for a Turkish meze.
  2. Sauté the onions in oil until translucent. Add the spinach and cook until wilted and dry.
    Sautéing spinach and onions in a skillet.
  3. Remove the spinach from the heat and allow it to cool completely to room temperature.
    Sautéed spinach cooling in a pan.
  4. In a mixing bowl, whisk together the yogurt, mayonnaise, minced garlic, and salt.
    Whisking garlic and yogurt for a Turkish dip.
  5. Fold the cooled spinach into the yogurt mixture until well combined.
    Mixing sautéed spinach into creamy garlic yogurt.
  6. Melt butter in a small pan, stir in the paprika, and turn off the heat immediately.
    Melting butter with red pepper flakes in a small saucepan.
  7. Plate the borani and drizzle the hot red pepper butter over the top just before serving.
    Pouring red pepper butter over a Turkish spinach meze.

Video

Notes

If your spinach releases too much liquid during sautéing, drain it in a fine-mesh sieve before mixing it with the yogurt. This ensures your Ispanak Borani remains thick and scoopable! Serve chilled at 4-7°C (40-45°F) for the ultimate refreshing experience.