Place the spinach in a saucepan with 1 quart of water and bring to a boil. Cook the spinach for two minutes, then drain it, squeezing out the excess liquid. Chop the spinach finely. Place it in a bowl and add the garlic, Turkish red pepper, olive oil and thick yogurt spread. Season with salt. Stir the mixture gently with a wooden spoon, cover the bowl and refrigerate for one hour. Garnish with paprika and olives. Serve with toasted pita bread.