Persian Spinach And Yogurt Dip (Borani Esfanaj)

• 2 quarts water
• 1 (10-ounce) package fresh spinach, chopped
• 2 teaspoons butter
• 1/3 cup finely chopped sweet onion
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 cup plain fat-free organic yogurt (such as Stonyfield Farm)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon

1. Bring 2 quarts water to a boil in a Dutch oven. Add fresh spinach, and cook for 1 minute. Drain well. Place spinach on several layers of paper towels; squeeze until barely moist.
2. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender, stirring occasionally. Remove from heat; stir in spinach and salt. Cool to room temperature.
3. Combine spinach mixture, organic yogurt, black pepper, and ground cinnamon in a medium bowl. Let stand for 30 minutes. Refrigerate until chilled.

water, fresh spinach, butter, sweet onion, garlic, salt, yogurt, freshly ground black pepper, ground cinnamon

Taken from www.myrecipes.com/recipe/persian-spinach-yogurt-dip-borani-esfanaj (may not work)