Spanakopita

This recipe may seem a little more difficult but it is actually very simple. The only unusual ingredient is the phyllo dough--and I was able to get mine at Safeway. It may be slightly spendy, but you can freeze the unused portion and save it for another recipe!

Spanakopita Pie with Taziki sauce
1 pkg. phyllo dough, defrosted
1 package frozen chopped spinach
1 15 oz. pkg. of either ricotta or cottage cheese
1/2 c. feta cheese
1/4 t. nutmeg
1/4 c. chopped onion ( I used some green onions)
2 T. butter, melted

Defrost the spinach and squeeze out all the water. Mix spinach, ricotta, feta, nutmeg and onion. This is the filling for your pie.

Spray a pie pan with cooking spray. Unroll phyllo dough and place one sheet in the pie plate. Coat with a little melted butter. Add another sheet, so that the pie plate is covered. Let extra hang over the rim. Brush with butter. Do this again with one more sheet. Put spinach filling in the pan. Cover with several more sheets of phyllo dough, brushing each sheet with butter. Take extra that has been hanging over the rim and fold in towards the center. Brush with butter. Bake at 350 for abou 25 minutes or until golden brown and heated through.

This is best served with Tazaki sauce:

For this you will need
1/2 cucumber, peeled and cut into cubes
1-2 garlic cloves, minced
1/2 t. oregano
1/2 t. dill
1 c. plain yogurt
Put all ingredients into a food processor and blend until smooth