Begin by straining the Greek yogurt. Place a wire strainer over a large mixing bowl and cover the strainer with several layers of paper towels. Put 5 tablespoons of Greek yogurt on the paper towel, then place it in the refrigerator. The water in the yogurt will filter through the paper towel and slowly flow into the container below, thus draining the yogurt and making it solid.

After 4-5 hours, take the dried and solidified yogurt out on a clean plate, mix it with a wooden spoon, and set it aside to use as a topping. Thoroughly clean the fresh spinach, wash it, and drain the water. Chop it finely and set aside. While waiting for the spinach, finely chop the onion. Preheat a wide-bottomed skillet, add the olive oil, and after the olive oil heats up, add the onions and fry them. When the onions start to fry, add the spinach and let it simmer for 3-5 minutes.

Add water, and when the water boils, cook the spinach on low heat for 5 minutes. After the spinach has completely absorbed the water, add salt and pepper. Make room for 4 eggs in round shapes on the spinach. Carefully crack the eggs into these holes. Cover the lid of the skillet, reduce the heat, and cook for another 3-4 minutes. Meanwhile, heat a small pan to start preparing the topping.

Preheat the pan and add the butter. Add sumac to the melted butter and fry for a minute. Pour the butter sauce over the spinach eggs. Then place 2 tablespoons of strained yogurt on it at intervals.

Bon Appétit!