Set coffee filter or double thickness of paper towling in strainer over
small bowl. Spoon yogurt into filter. Refrigerate yogurt and let drain 2
hours. (You should have about 1 1/3 c yogurt).
Squeeze liquid from spinach, pressing spinach between palms.
Place garlic and dill in food processor. Whirl until finely chopped. Add
spinach, feta, lemon rind, pepper, and salt. Whirl 1 minute or until cheese
is finely grated, scraping down side of bowl as needed. Add drained yogurt.
Pulse with on/off motion just until the mixture is combined.
Scrape the spread into a serving bowl and serve.
Laura's note: I like to serve it in a hollowed out bread bowl.
Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbs,
61 mg sodium, 4 mg cholesterol.
