Step 1

Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.

Step 2

Sauté the garlic with the oil over medium-low heat. Add the spinach and stir for a few minutes. This allows more water to evaporate as you don't want it to be too mushy.

Step 3

Let it cool off for a few minutes, then squeeze out any excess water.

Step 4

Mix the greek yogurt with the spinach. When ready to serve this spinach dip, sprinkle with dried mint and crushed walnuts and drizzle a bit of olive oil. Add toasted pita bread. Enjoy!You can refrigerate for up to 3 days in an airtight container.