Spinach and Egg Breakfast Casserole

Ingredients:
3 1/2 pounds frozen spinach, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon minced dill
Salt and pepper to taste
8 eggs
1/2 pound Swiss cheese
2 cups plain Greek yogurt

Directions:
Preheat oven to 350 degrees F.
Grease a 12x9 inch casserole dish with cooking spray.
Combine spinach with oil, garlic, and dill
season to taste with salt and pepper.
Spoon the spinach into the casserole
and spread to cover the bottom.
Make 8 indentations in the spinach
and crack the eggs into each indentation.
Sprinkle cheese around eggs and bake casserole
20 to 40 minutes depending on
how well cooked you like your eggs.
Serve with yogurt spooned over.