Spinach Bread

3/4 cup water

2 bunches fresh spinach (about 2 pounds stemmed

9 pieces thinly sliced whole wheat bread

1 small onion, minced

1 clove garlic, minced

1 tbs oil (preferably canola)

2/3 cup low-fat plain yogurt

1/8 tsp freshly ground nutmeg

1 tablespoon chopped fresh mint

Freshly ground pepper to taste

11/2 tbs chopped toasted walnuts

Boil the water . Drop in the washed spinach and cook for 3 minutes, stirring several times. Drain the spinach (you can save to make vegetable stock, YUM).

Put a plate on top of the spinach, inside the colander, and press down to squeeze excess water.

Trim the crusts from the bread slices. Put them on a cookie sheet and bake until lightly toasted, about 5 minutes.

Meanwhile, sauté the onions and garlic in oil in a for 2 minutes. Remove from heat

Put the spinach leaves into a bowl, along with the onions and the garlic. Add the yogurt, mint, pepper, and nuts and toss thoroughly with a fork. Spread the spinach mixture on the bread just before serving.

The key is to use FRESH spinach! YUMM!

* could also be used a side with soup