parmesan cheese, grated
Rinse and chop the spinach.
Place the chopped spinach in a heavy skillet, cover and steam until wilted, stirring occasionally.
There is no need to add water other than what clings to the leaves from washing.
(If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate).
In a skillet, melt the butter.
Add the onion and cook until soft.
Add the flour and stir for 1 minute over medium heat.
Season the mixture to taste with salt and pepper and then gradually whisk in the yogurt.
Add the spinach and turn to coat the leaves.
Remove from heat and blend in the cheese.
Pour into a greased 8x4-inch loaf pan and bake for 20 minutes at 350 degrees.