Wash and clean the spinach - don't cut off the entire leaf stem, just the muddy part. It's important to cook the stems because that's where the healthiest juice is contained. Plus, they're tender and flavor the dish perfectly.
After cleaning, put them in a deep pot, parboil until the stems and leaves soften. Then, take them out with a slotted spoon and put them in an oven dish.
Grind the onions or chop them finely if using yellow ones. If using green onions, just chop them (coarsely is ok) and add them to the oven dish.
Add the rest of the ingredients and stir very well so that everything gets mixed perfectly.
Bake at 482°F (250 °C) to a golden or red color - however you like it!