Mix flour and Farmers Union Greek Style Yogurt together in a medium bowl until mixture forms a soft dough. Turn out onto a lightly floured work surface and knead until smooth. Divide mixture into quarters and roll out into an oval shape about 3mm thick.
Heat a char-grill pan over medium-high heat. Cook each flatbread for 1-2 minutes or until charred and golden. Turn over and cook other side. Combine garlic and olive oil and brush over flatbreads. Remove from heat and keep warm.
Meanwhile, heat a large frying pan over medium-high heat. Spray with cooking spray and crack eggs into pan and fry until white has cooked through. Remove eggs and set aside. Add tomatoes to pan and cook until browned and just soft. Add spinach and cook until wilted, adding a little water if necessary to soften. Season with salt and pepper.
Place flatbreads on a serving plate and top with egg, spinach and tomato and dollop with extra yogurt. Serve.