Iranian yogurt and spinach
- 1 lb spinach, fresh or frozen
- 2 medium onions, peeled and thinly sliced
- 2 tablespoons margarine or oil
- salt and pepper
- 1 cup soy yogurt
- Cook spinach in lightly salted water until tender. Drain well. Chop. Set aside.
- Heat margarine or oil in a pan.
- Add onions, and fry until golden.
- Add spinach and fry together briefly.
- Turn off heat. Sprinkle with salt and pepper.
- Transfer to serving bowl or dish. Mix in yogurt.