Ethiopian Wilted Spinach with Cottage Cheese

    15 min

    This is a unique starter to serve if you're having an Ethiopian-themed dinner party. Cottage cheese is spiced to perfection and served with wilted spinach, cooked with a hint of chilli for just the right amount of heat.

    15 people made this

    Serves: 4 

    • 450g cottage cheese
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cardamom
    • 1/8 teaspoon ground cloves
    • 2 tablespoons butter
    • 4 tablespoons finely chopped onion
    • 1 tablespoon minced fresh root ginger
    • 1 green chilli, chopped
    • 2 cloves garlic, minced
    • 900g spinach leaves, roughly chopped

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Mix cottage cheese, 1 clove of garlic, cardamom and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
    2. Heat the butter in a frying pan over medium heat. Stir in the onion, ginger, green chilli and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

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    Reviews in English (9)


    What a unique way to use cottage cheese. I chose this recipe as part of my Ethiopian dinner because my husband has throat cancer and cottage cheese is one of the things he can eat with no problems. I love the citrusy-earthy flavor of the cardamom in this dish. I'll be making this again...thanks for a wonderful recipe!  -  27 May 2010  (Review from Allrecipes US | Canada)


    The flavor using fresh ginger is far superior to the dried. If you don't use much ginger, cut it in chunks & keep it in the freezer in bags until needed. I have sensitive fingers so I either wear rubber gloves to handle hot peppers or my husband, who is not bothered by the capsaisin, chops them. It's delicious when made according to the recipe.  -  14 Mar 2011  (Review from Allrecipes US | Canada)


    An interesting use of cottage cheese! The spices used are very unique, albeit expensive. Changes to the recipe include 1/2 tsp. of powdered ginger instead of 1 Tbs of minced fresh ginger and less spinach. Due to my inability to handle anything with capsaicin, I also skipped the green peppers. Overall, I call it a success with its ethnic twist on boring 'ol cottage cheese and unique use of flavors.  -  15 Nov 2010  (Review from Allrecipes US | Canada)