Instructions: Heat oil in a 5 to 6 quart pan over medium heat. Add garlic, onions, and dill weed; cook; stirring often, until onions are soft (about 5 minutes). Transfer mixture to a bowl; stir in tomatoes.

Add spinach leaves to pan, cover, and cook over medium heat until just wilted (2 to 3 minutes).

With a slotted spoon, transfer spinach to a platter and spread out slightly. Top evenly with onion-tomato mixture. Sprinkle with cheese, then top with olives. Season to taste with salt and pepper.

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