1 Frozen Spinach
1 Onion
1/2 Yogurt
2 Parmesan Cheese


I keep drained yogurt available in my fridge all the time.
I use a coffee filter and a wire strainer.
I usually drain it over night, but even a half hour makes a big difference.
Once you drain the yogurt, it becomes very thick and much less tart.
Cook spinach according to package directions.
While it cooks, saute chopped onions until slightly browned.
Drain spinach well and combine with all other ingredients while still hot.