1. Set coffee filter or double thickness of paper towling in strainer over
 small bowl. Sppon yogurt into filter. Refrigerate yogurt and let drain 2
 hours. (You should have about 1 1/3 c yogurt).
  
 2. Squeeze liquid from spinach, pressing spinach between palms.
  
 3. 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.
  
 4. Scrape the spread into a serving bowl (Laura’s note: I like to serve it in
 a hollowed out bread boule.) and serve.
  
 Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbo, 61 mg
 sodium, 4 mg cholesterol.