Mast-e-Espinach (Spinach & Yogurt Dip)

1 lb. fresh spinach or 2 10 oz. boxes frozen chopped spinach
1 small onion, grated
3 tablespoons butter
2 cups plain yogurt
salt, black pepper (season to taste)

Clean the spinach by removing the leaf and discarding the stem. Wash well and drain.
Fill a large pot half-full with water. Add 2 teaspoons of salt and bring to a rolling boil.
Add the spinach and cook 10 minutes. Drain well.
Fry the grated onion in the butter. When the onion is soft and golden in color, add the spinach and let them fry together until the water completely fries out. While the spinach is frying chop it with your cooking spoon so that there are no large pieces left. You’ll know that the water is gone when the spinach starts to stick to the pan.
Put the spinach and ½ cup of yogurt in a medium-size bowl. Mix well together. Then add the rest of the yogurt to the bowl and salt and pepper to taste. Mix well and refrigerate until ready to use. Serve with potato chips.

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