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Add all the spinach into a bowl and microwave for 4 mins, until defrosted. Squeeze the liquid out into a separate bowl and set aside. Add ½ of the spinach to a blender with the olive oil and 30ml of water from the spinach. Blitz until smooth.
Peel and finely dice the onions and thinly slice the garlic.
Add a drizzle of olive oil into a frying pan, increase the heat to medium-high and stir-fry the onions for 3-5 mins until softened and browning. Add the sumac, garlic and 7-spice and cook for a couple of seconds. Stir through the chickpeas and their liquid and the remaining spinach, cook until piping hot. Take off the heat and stir through the blended spinach.
Crumble over the feta and dollop the Greek yoghurt. Garnish with chilli flakes and fried onions. Serve with flatbreads.