Line a strainer with cheesecloth and set strainer over a bowl.
Pour plantbased yogurt into the strainer. and allow excess liquid to drain — at least 1 hour
Place spinach leaves in a large colander. Pour a kettle of boiling water over the spinach to blanch. Spinach will reduce to a third its original size. Set aside to drain and cool.
In a medium skillet, heat the olive oil over medium high heat. Add the chopped onion and garlic, and sauté until vegetables are softened, translucent and fragrant, 8 to 10 minutes. Set aside
Squeeze out all the water in the spinach.
Place spinach in a food processor, and pulse a few times, until coarsely chopped.
Add parsley and mint stems, plus the sautéed onions and garlic, and pulse again.
Spoon in the yogurt and process lightly, so there’s still bright flecks of green.
Season with sea salt.
Cover and chill for at least an hour to let flavors deepen and meld.
Garnish with pomegranate seeds, chopped pistachios, mint and parsley leaves, if desired.
Serve with pita or other flatbread and seasonal vegetables.