Aioli with spinach: skórdo spanáki - σκορδαλιά σπανάκι

 serves 4 

4 cups spinach

4 garlic cloves, minced
1 eggs
1/8 teaspoon salt
1 cup virgin olive oil
1/4 teaspoon white pepper
11/2 teaspoon lemon juice

In a food processor add garlic and eggs, process until smooth. Drizzle, half the oil very slowly
into blender to emulsify your sauce and thicken. Once the first half of the oil is incorporated, add the water and the lemon juice, while blender is still processing. Then slowly add the rest of the oil in the same fashion as the first. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Sauté spinach in olive oil until just wilted. Serve spinach with the aioli on the side.