Categories: Casseroles, Usenet 
      Yield: 4 servings 
  
     10 oz Spinach, chopped 
           -(frozen or fresh) 
      2 T  Butter (or margarine) 
      1 sm Onion, chopped 
           Yogurt, plain 
           -(between 1-2 C) 
      2 T  Flour 
           Cheddar or parmesan cheese 
           -(between 1-2 C), grated 
           Salt 
           Pepper 
  
  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.) Transfer to small bowl. 
   
  In a skillet, melt the butter (or margarine).  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 F. 
   
  NOTES: 
   
  *  Spinach casserole with yogurt and cheese -- Here is a recipe for a 
  spinach casserole that is delightfully cheesy. It might even make you love 
  spinach. 
   
  *  Don't skimp on the cheese, and use fresh cheese rather than pre-packaged 
  grated cheese. 
   
  : Difficulty:  easy. 
  : Time:  10 minutes preparation, 20 minutes baking. 
  : Precision:  approximate measurement OK. 
   
  : Daniel Faigin and Karen Davis 
  : System Development Corporation, Santa Monica, Calif., USA 
  : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin 
  : sdcrdcf!faigin@LOCUS.UCLA.EDU 
   
  : Copyright (C) 1986 USENET Community Trust