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.