To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, ½ teaspoon of fresh lemon juice, ½ teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it´s well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, then add 4 cups of tightly packed store-bought bagged spinach, mix with the oil and place a lid on the pan, after about 2-3 minutes remove the lid, mix the spinach and turn off the heat, transfer the spinach to a sieve and using a wooden spoon push down on the spinach to remove all the excess liquid, transfer to a cutting board and finely mince the spinach

To make the batter add ½ cup of all-purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice ½ of an onion and add them to the batter, then add a ¼ teaspoon of smoked paprika, ½ teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

Heat a small non-stick frying pan with a medium heat and add a ¼ cup of extra virgin Spanish olive oil, once the oil get´s hot add spoonfuls of the batter into the pan, cook the fritters in batches that way you don´t overcrowd the pan, cook each side for 1 minute and then transfer to a plate with paper towels

Add the yogurt aioli to a bowl and transfer to a plate, then add the cooked spinach fritters to the plate and garnish with some lemon wedges