Borani-Ye Esfenaj

Description
Iranian yogurt and spinach

Ingredients

 * 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

Directions

 * 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.