Heat a large skillet over medium heat and add the olive oil.
Add the spinach, sliced garlic, and half of the salt and pepper to the skillet.
Sauté the spinach and garlic for about 2 minutes, stirring, until the spinach is fully wilted.
Make four small wells in the wilted spinach and crack one egg into each well.
Sprinkle the eggs with the remaining salt and pepper, then cook 2–3 minutes until the whites are set but the yolks remain soft.
Meanwhile, combine the crumbled feta and Greek yogurt in a blender or food processor and blend until smooth and creamy.
Serve each egg and spinach portion topped or accompanied by a spoonful of the creamed feta sauce.
