8 oz frozen spinach, thawed overnight in the refrigerator
2 cups strained yogurt (labneh)
1 cup regular yogurt 2 cloves fresh garlic, minced or pasted
1 tbsp dried mint
1 tbsp kosher salt
1 tsp white sugar
1 tsp fresh black pepper
1. Place the spinach over a clean kitchen towel and squeeze the juices out. Transfer the spinach in a medium mixing bowl.
2. Add the strained yogurt and regular yogurt over the spinach. Add the garlic, mint, salt, sugar, and pepper. With a fork, start mixing, incorporating the spinach into the yogurt and seasonings.
3. Transfer borani esfenaj to a shallow platter in a spread style and garnish with fresh mint leaves. Serve cold with vegetables or a hearty or flat bread.
If you can't find strained yogurt, you can easily make it yourself by straining yogurt for 3 hours using a sieve and a paper towel.