|9 inch whole wheat pie crust||1 , partially baked for 8 to 10 minutes|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Fresh spinach||1 Pound, well trimmed (One 10 Ounce Bag)|
|Eggs||4 , lightly beaten|
|Plain yogurt||1 1⁄4 Cup (20 tbs), drained through 2 thicknesses of cheesecloth for 30 minutes|
|Yogurt cheese||1 Cup (16 tbs)|
|Snipped fresh dill weed||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Prepare pie shell. Preheat the oven to 400 degrees.
2. Melt the butter in a small skillet and saute the onion and garlic until tender but not browned. Mean-while, put the trimmed and washed spinach in a pan, cover, and simmer with just the water clinging to the leaves until wilted, about 5 minutes. Drain and squeeze dry.
3. Add the cooked onion to the spinach and spread in the bottom of the partially baked pie shell. Combine the eggs, yogurt, yogurt cheese, dill, parsley, salt, and pepper in a bowl. Pour over the spinach.
4. Sprinkle with the Parmesan and bake for 10 minutes, reduce oven temperature to 350 degrees and bake for 40 minutes longer, or until almost set. Let stand for 5 to 10 minutes before cutting.