parmesan cheese, grated
1Rinse and chop the spinach.
2Place the chopped spinach in a heavy skillet, cover and steam until wilted, stirring occasionally.
3There is no need to add water other than what clings to the leaves from washing.
4(If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate).
6In a skillet, melt the butter.
7Add the onion and cook until soft.
8Add the flour and stir for 1 minute over medium heat.
9Season the mixture to taste with salt and pepper and then gradually whisk in the yogurt.
10Add the spinach and turn to coat the leaves.
11Remove from heat and blend in the cheese.
12Pour into a greased 8x4-inch loaf pan and bake for 20 minutes at 350 degrees.