Easier than it sounds...and just as tasty as you think.

 

Spanokopita with Tzatzki Sauce

Cook Time:
Prep Time:
Serves: 4

Ingredients for Spanokopita:

1 pkg of frozen chopped spinach, well drained (squeeze all the water out)
1/3 cup of fresh dill, finely chopped
4 green onions, chopped finely
1 and 1/2 cups of feta cheese, grated
1/4 tsp of pepper
1-2 eggs
Phyllo pastry
Olive oil or melted butter

Directions:

Combine spinach, dill, green onions, feta cheese and pepper and mix well. Mix in 1 egg, and if mixture seems dry, mix in the second egg.
Cover the phyllo pastry with a damp towel. Layer 2 sheets of phyllo together, brushing the first sheet with oil or butter. Cut the pastry in half crosswise, then each half in three to make 6 strops. Place about 2 tsps of filling on the end of each strip and roll up flag style. Brush all over with oil or butter and place each triangle on a baking sheet lined with parchment paper. At this stage you may freeze them if you don't plan to cook them immediately.)


Ingredients for Tzatziki Sauce:

1/2 of a small cucumber
1 cup of Greek yogurt (plain)
1 clove of garlic, pressed
1 and 1/2 tsp of olive oil
1 and 1/2 tsp of fresh lemon juice
1 Tbsp of fresh dill, finely chopped
Pepper
Salt

Directions:

Grate the cucumber, sprinkle with a little salt and place in a sieve to drain away the liquid that the salt will draw from the cucumber. Combine the yogurt, garlic, olive oil, lemon juice and dill and mix well. Mix in the drained cucumber and chill covered until needed.