Instructions: Serves 4
1) Place yogurt in a paper towel lined sieve and let stand until the liquid
drips out, several hours or overnight.

2. Spray a nonstick skillet with Pam and place over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes.

3. Place the mixture in a blender and add the salt, pepper and yogurt.

Blend until smooth. Place in a small saucepan and set aside.

4. Again, spray a nonstick skillet with Pam and place over medium heat.

Add the sliced onion and cook, stirring often, until carmelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the carmelized onions on top. Serve.

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