Greek Spinach Pie

Serves 8

16 oz frozen chopped spinach, thawed and well-drained
1 bunches flat-leaf parsley finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 teaspoons dried dill weed
Freshly-ground black pepper

1 16 oz package Fillo Dough, thawed
1 cup extra virgin olive oil, more if needed


Preheat the oven to 325 degrees F.
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well combined.
Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.

Brush the bottom and sides of a 9” X 13″ baking dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.
Now, evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo) sheets, two at a time, brushing with olive oil until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.

Bake in the 325 degrees F heated oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven.

Greek Salad For Two

¼ of a medium red onion, sliced thin
4 cherry tomatoes, halved
¼ of an English cucumber, sliced
8 jarred pepperoncini {peppers}
20 Greek pitted Kalamata olives
1 small romaine lettuce heart, chopped

Kosher salt, a pinch or to taste
4 tablespoons quality extra virgin olive oil
1 tablespoon red wine vinegar
1/4 tablespoon of dried Greek seasoning

4 Blocks of Greek feta cheese do not crumble the feta, leave it in large pieces


Divide the salad ingredients between two salad bowls.

Combine the dressing ingredients and pour some over each salad. Mix and top with the feta cheese blocks and serve.