Cold Spinach and Yoghurt Salad

Ingredients

 * 1) 1/2 lb	spinach, fresh
 * 2) 2	tbl	lemon juice, fresh
 * 3) 1	tsp	Onion, finely grated
 * 4) 1/2	tsp	salt
 * 5) black pepper, freshly ground
 * 6) 1	cup	yoghurt, unflavored
 * 7) 1	tbl	mint, fresh, finely cut or 1 teaspoon dried mint

Directions

 * Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves.
 * In a heavy 2 to 3 quart saucepan, bring cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.
 * In a dep bowl combine the spinach, lemon juice, Onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yoghurt and mix thoroughly together.
 * Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.