Borani (dip / spread)

Based on the recipe in Moosewood Restaurant Cooks at Home

10 oz fresh spinach, stemmed and well chopped (we used 1 pkt frozen spinach)
1 cup chopped onions
3 scallions, chopped (we used spring onions)
1 garlic clove, minced
1/4 cup olive oil
1 Tablespoon minced fresh dill or mint (1 teaspoon dried)
1/3 cup grated feta cheese
2 Tablespoons plain yoghurt
salt and black pepper to taste

In a covered saucepan, cook the 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, gently press out excess moisture. Set the spinach 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 yoghurt. Add salt and pepper to taste. Refrigerate for 1 hour. Serve chilled.

Makes about 2 cups