For the Crepes:

1. Prepare one batch of Foodal’s recipe for basic crepes, exactly as written. The recipe will yield 12 10-inch crepes.
2. Keep them shingled on a baking sheet lined with parchment paper as you prepare the filling.

For the Filling:

1. Using a clean kitchen towel, squeeze all excess moisture out of the spinach over your kitchen sink. Transfer the drained spinach to a bowl or rimmed plate and set aside.
2. In a large skillet over medium-high heat, heat the butter. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and continue cooking until fragrant, about 30 seconds.
3. Lower the heat to low. Place the spinach into the skillet. Cook, stirring constantly, until the spinach is warm and evenly dispersed, about 5 minutes.
4. Stir in the heavy cream and yogurt and continue cooking on low heat, stirring constantly, for another 5 minutes. Turn off the heat and gently stir in the feta cheese, lemon zest, red pepper flakes, and remaining salt.

For the Assembly:

1. Place one crepe flat on a clean, large cutting board or plate.
2. Spread a heaping 1/4 cup of filling in the center of the crepe in a vertical line about 2 inches wide from the top edge to the bottom edge.
3. Fold the exposed left side of the crepe towards the middle until it reaches over the mixture. Then, fold the right exposed side of the crepe over the folded left side. Repeat with the remaining crepes and spinach filling. Serve immediately.