Greek Spinach Pie, Greek Tomato Salad

Greek Spinach Pie

  • ½ lb. (12 sheets) phyllo dough
  • ½ lb. feta cheese
  • 2 10 oz. packages frozen chopped spinach
  • 6 eggs, beaten.
  • 2 Tbsp. olive oil
  • 1 cup chopped onions
  • ½ cup chopped green onions
  • 2 Tbsp. parsley flakes
  • ¼ cup melted butter or margarine
  • 1 clove garlic, minced
  • Salt & pepper to taste

Remove phyllo dough from freezer and allow it to thaw. Thaw the frozen chopped spinach. Remove as much water from the thawed spinach as possible by placing the spinach between sheets of paper towels or clean tea towels and pressing out the water. Set the spinach and phyllo dough aside. Preheat oven to 375 degrees F. Lightly grease a 13 x 9x 2 baking pan with melted butter or margarine Place the olive oil in a skillet over medium hear and then add the onions, green onions and garlic to the heated oil and sauté them until they are tender. In a large mixing bowl combine the onions, garlic and the spinach. Next add the feta cheese, the beaten eggs, parsley, salt and pepper. Place 1 phyllo sheet in the bottom of the pan and brush the sheet lightly with butter or margarine. Allow the edges of the sheet to hang over the pan. Place a second sheet on top of the first sheet of phyllo dough and brush this second sheet with butter or margarine. Add 4 more layers of phyllo dough, making a total of 6, and be sure to brush each layer lightly with butter or margarine before adding the next layer. Spread the spinach and cheese mixture evenly over the layers of phyllo dough in the pan. Place the remaining sheets of phyllo dough on top of the spinach cheese mixture. Layer one sheet of the phyllo dough at a time, brushing each sheet with butter or margarine before adding the next sheet. (Just as you did on the bottom of the pan) . Tuck the overhanging dough into the pan to seal the filling. Place pan in preheated oven and bake for about 45 minutes until pastry is golden brown and puffed. Serve the spinach pie hot.

Greek Tomato Salad

  • 6 medium tomatoes
  • 1/2 lb. crumbled feta cheese
  • ½ cup red wine vinegar
  • 2 Tbsp minced parsley
  • 4 teas. sugar
  • ½ teas. basil
  • 1 3.2 oz. can pitted ripe olives
  • ½ cup olive oil
  • ¼ teas. salt

Wash the tomatoes and cut them into small wedges and place in a large bowl. Drain and slice the olives. Mix together the oil, vinegar, parsley, basil, sugar and salt in a small bowl. Pour the oil mixture over the tomatoes. Gently stir the sliced olives, feta cheese and onions into the tomato and oil mixture. Cover and refrigerate salad for at least 2 hours before serving.