Spanakopita with tzatziki Recipe

Sauté the Onions and Garlic

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Cook the Spinach

Add the fresh spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.

Combine the Filling Ingredients

In a bowl, combine the cooked spinach mixture, crumbled feta cheese, beaten egg, dill, salt, and black pepper. Mix well.

Prepare the Phyllo Dough

Preheat your oven to 375°F (190°C). Lay out the phyllo dough on a clean surface and cover it with a damp towel to prevent it from drying out.

Layer the Phyllo

Take one sheet of phyllo dough and brush it lightly with olive oil. Place another layer on top and brush again. Repeat this process for about 5-6 layers.

Add the Filling

Place a portion of the spinach filling along one edge of the layered phyllo. Fold the sides over and roll up tightly to form a log. Place the rolled spanakopita seam side down on a baking sheet.

Bake

Brush the top with olive oil and bake in the preheated oven for 25-30 minutes or until golden brown.

Combine Ingredients

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and black pepper. Mix well.

Chill

Refrigerate the tzatziki sauce for at least 30 minutes before serving to allow the flavors to meld.