For Oysters

1. Shuck oysters and remove the small shell (lid) and discard. Remove oyster from shell, set aside.

For Spinach Layer

1. Add oil to large sauté pan, over medium heat. Add onion to soften. Add garlic and sauté another few minutes, until they soften.
2. Add spinach all at once. Let it wilt for about 30 seconds and then turn over with spatula. Continue cooking and turning until just wilted. Remove from heat, set aside.

For oysters

1. Preheat oven to high broil. Lay about 1 heaping tablespoon spinach mixture on the bottom oyster shell. Then lay 1 oyster one top of each. Continue with Hollandaise.

For Hollandaise Sauce

1. Click the link above for the recipe.