3 Servings 20 min Cook
2/3 Cup Greek Yogurt
1 Clove Garlic
1 Dash Salt
1 Tbsp Butter
2 Tbsp Olive Oil
3 Tbsp Leeks
2 Tbsp chopped Scallions
10 Cup Spinach
1 Tsp Lemon Juice
4 Extra large Egg
1/4 Tsp Chili Powder
1 Tsp, leaves Oregano
Mix yogurt, garlic clove, and a pinch of salt in a small bowl.
Preheat oven to 300 degrees F.
Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat.
Add leek (chopped) and scallion (white and pale green parts, chopped); reduce heat to low.
Cook until soft, about 10 minutes.
Add spinach and lemon juice; season with salt, to taste.
Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.
Transfer spinach mixture to 10" oven-safe skillet, leaving any excess liquid behind.
If using 2 smaller skillets, divide spinach mixture equally between skillets.
Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet.
Carefully break 1 egg into each hollow, taking care to keep yolks intact.
Bake until egg whites are set, 10–15 minutes.