Spanakopita
Tzatziki
1

Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.

2

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach, dill and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3

In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 1 sheet of filo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of filo dough on top, brush with olive oil, and repeat process with two more sheets of filo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of filo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Score pieces prior to baking. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Sauce
4

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

5

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in lemon juice, olive oil, garlic, dill, and ½ teaspoon salt. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Category

Ingredients

Spanakopita
Tzatziki

Directions

1

Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.

2

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach, dill and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3

In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 1 sheet of filo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of filo dough on top, brush with olive oil, and repeat process with two more sheets of filo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of filo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Score pieces prior to baking. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Sauce
4

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

5

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in lemon juice, olive oil, garlic, dill, and ½ teaspoon salt. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Spanakopita with Tzatziki