Afghan Spinach Appetizer Dip - cooking recipe

Ingredients

1 bunch fresh spinach
1 yellow onion, diced
2 teaspoons garlic, minced
1/4 cup corn oil
2 cups plain yogurt
1/8 teaspoon cayenne powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground coriander
pita bread

Preparation

Wash the spinach several times to remove any sand, and finely chop.
Put water into a medium-size saucepan until it comes up about 1\" from the bottom of the pan.
Add the spinach and boil over high heat for five minutes.
Drain.
In a large frying pan, over medium-high heat, put the oil and onion.
Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
Add the cooked spinach and cook for 5 more minutes.
Turn off heat and let cool.
In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
Refrigerate overnight.
The mixture needs to sit for a while in the fridge so that the flavors can marry.
Serve with pita bread or naan.