1.Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add spinach; cook, stirring, until spinach wilts. Transfer mixture to serving bowl; cool.
2.Stir yogurt through mixture, cover; refrigerate 1 hour.
3.Serve cold with toasted pitta.
You need 1 bunch of spinach weighing 300g for this recipe.Note