|Fresh spinach||10 Ounce, well rinsed, stemmed and chopped|
|Chopped onions||1 Cup (16 tbs)|
|Scallions||3 , chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Minced fresh dill/1 teaspoon mint, dried||1 Tablespoon, dried|
|Minced fresh dill/Mint (1 teaspoon dried)||1 Tablespoon|
|Feta cheese||1⁄3 Cup (5.33 tbs), grated|
|Grated feta cheese||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||2 Tablespoon|
|Ground black pepper||To Taste|
In a covered saucepan, cook the still-damp spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green.
In a colander or sieve, gendy press the cooked spinach to squeeze out the excess moisture.
Set it aside.
Saute the onions, scallions, and garlic in the olive oil.
When the onions are translucent, stir in the spinach and the dill, and heat for about 2 minutes.
Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl.
Stir in the feta and yogurt.
Add salt and pepper to taste.
Refrigerate for 1 hour.
Serve well chilled.