Line 2 baking sheets with parchment paper and set aside.

Combine ½ cup Greek yogurt, bananas and spinach ito a food processor or blender. Blend until smooth.

Transfer mixture to a bowl and fold in the remaining Greek yogurt. Transfer to a piping bag, or a large zip lock bag, and cut a small hole off the end. Pipe dots onto the parchment paper.

Freeze baking sheets in the freezer until the yogurt melts set, about 2 hours. Then carefully and quickly transfer yogurt melts into a large freezer bag.

Yogurt melts will keep for 1 month in the freezer.