2 packets baby (or regular) spinach, (6 oz packets)
1 clove garlic, minced and divided into two separate batches.
2 tbsp olive oil (not your best, but the type you use for sautéing)
2 small tubs very thick, drained yoghurt- I use greek Yoghurt, 'Total Tage', (they come in a 5.3 oz tub).
dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
handful crushed walnuts
your best olive oil