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Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.
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.
Let it cool off for a few minutes, then squeeze out any excess water.
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.