In a large sauté pan, heat olive oil over medium heat. Add spinach, salt, and pepper. Cook for about 2 to 3 minutes, or until wilted. Remove the spinach from the pan and place into a colander to drain away any excess liquid. Discard liquid.

Pour the heavy cream into the hot pan and, over medium heat, whisk in the garlic. Whisk until cream thickens, about 1 to 2 minutes. Add parmesan cheese and yoghurt, mixing well. Add warm, drained spinach and cook for 2 minutes more to warm through. Serve warm.

Makes 4 servings.

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