How to cook
Wash the spinach and cut it into strips. Chop the onions finely, grate the carrot. Pour oil in a pot and saute the onions/carrot.
Next, add the tomato paste and then the spinach. Saute until the spinach softens. Pour in about 8 1/3 cups (2 L) hot water.
Once the soup comes to a boil, wait 10-15 min. before adding the vermicelli and spices. Once cooked, make a thickening agent from the beaten eggs and yoghurt.
Pour in some of the hot soup to it to equalize the temperature and return to the pot. Serve the soup hot, sprinkled with cayenne pepper and crumbled feta cheese, if desired.