Set coffee filter or double thickness of paper toweling in a strainer over a small bowl. Spoon yogurt into filter. Refrigerate; drain for 2 hours. (Should yield about 1 1/3 cups) Chop the garlic and dill in a food processor. Add spinach, feta, rind, salt and pepper. Whirl until cheese is finely grated, scraping down the side of the bowl as needed. Add drained yogurt. Pulse with the on/off button until mixture is combined. Scrape into a serving bowl. Can be prepared a day ahead and refrigerated. Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 11:24:22 -0500 From: Laura Hunter
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|Serving Size: 1 Serving (895g)|
|Recipe Makes: 1|
|Calories from Fat: 301 (43%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 130.3mg||40 %|
|Sodium 1820.8mg||63 %|
|Potassium 2245.1mg||59 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 44.6g|
|Protein 52.6g||75 %|
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Calories per serving: 701
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