In a large non-stick skillet, gently heat the olive oil over medium heat. Add garlic and cook, stirring, for about 30 seconds or until it starts to brown Do not let garlic burn!
Add the spinach, a little at a time, stirring to coat with oil and garlic. Sauté until spinach is wilted, about 3-4 minutes. Remove skillet from heat, drain any excess liquid and allow spinach to cool, about 10 minutes. Note: Even though it looks like a huge amount of spinach, it cooks down very quickly.
In a mixing bowl, whisk yogurt until it is creamy. If yogurt seems a bit thick, stir-in a little warm water to loosen it up. Add salt and black pepper to taste, and Aleppo pepper, if desired. Stir to combine.
Add cooled spinach and mix in the chopped parsley; adjust seasonings, if necessary.
Transfer spinach mixture to a serving bowl. Garnish with sesame seeds and/or parsley, if desired.
Serve warm or at room temperature.