Ethiopian Spinach Dip, Ethiopia + Spinach

Ease of Preparation: Medium

Yield: Serves 4-6

Ingredients:

Injera Crisps:

• Store bought injera bread
• 1 teaspoon (5 ml) berbere spice
• 2 tablespoons (30 ml) butter, melted

Ethiopian Spinach Dip:

• ¼ cup (60 ml) butter
• ½ yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon (5 ml) ground cardamom
• 1 pound (454 g) coarsely chopped washed spinach
• Salt
• 1 cup (240 ml) cottage cheese
• ½ cup (120 ml) feta, grated
• 2 teaspoons (10 ml) berbere spice

Method:

For the Injera Crisps:

Preheat oven to 350 F (175 C).

Lay Injera out on a parchment-lined baking sheet. Brush with melted butter.

Bake the injera for 12-20 minutes until slightly crisp. Allow to cool to room temperature and break into shards. Keep in a dry place until needed.

Leave the oven hot for the Ethiopian Spinach Dip or reheat before final assembly.

For the Ethiopian Spinach Dip:

In a large skillet over medium heat, melt the butter. Add the onion and garlic. Sauté until softened and translucent, 3-4 minutes.Add the cardamom to the skillet, toss to combine, and cook for an additional minute.

Add the spinach to the skillet, and season with salt. Cover the skillet with a lid and allow the spinach to wilt for 2-3 minutes.

Uncover the skillet and remove from the heat. Allow the spinach to cool slightly.

Meanwhile in a food processor, combine the cottage cheese, most of the feta, and berbere spice.

Strain the spinach and add to the food processor. Blend until coarsely combined.

Transfer to a baking dish and top with reserved feta. Bake for 20 minutes, until bubbly.

Serve hot with the Injera Crisps.