In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the thinly sliced garlic and sauté for about 1 minute until fragrant. Add the cleaned spinach and sprinkle with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and tender. Remove from the skillet and set aside.
In a mixing bowl, combine 1/4 cup crumbled feta with 1/4 cup low-fat plain Greek yogurt. Mix well until creamy and smooth. Adjust seasoning with a pinch of salt and pepper if desired.
In the same skillet, reduce the heat to low. Crack the 4 eggs into the skillet, cooking them over low heat. For over easy eggs, cook for about 2-3 minutes until the whites are set but the yolks remain runny. Carefully flip the eggs using a spatula and cook for an additional 30 seconds to 1 minute, depending on your preferred doneness.
To serve, place a generous amount of the sautéed spinach on a plate. Carefully top with the cooked eggs. Drizzle or dollop the creamy feta mixture over the eggs and spinach, allowing the flavors to meld together. Garnish with extra feta or a sprinkle of black pepper if desired.
