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Wash the spinach several times to remove any sand, and finely chop.
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Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
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Add the spinach and boil over high heat for five minutes.
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Drain.
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In a large frying pan, over medium-high heat, put the oil and onion.
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Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
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Add the cooked spinach and cook for 5 more minutes.
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Turn off heat and let cool.
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In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
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Refrigerate overnight.
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The mixture needs to sit for a while in the fridge so that the flavors can marry.
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Serve with pita bread or naan.
