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Name: Short-Cut Spanakopita with Greek Tomato-Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 10 oz baby spinach; 4 oz feta cheese; 2 oz cheddar cheese; 1/2 english cucumber; 1 tsp Parsley; 1/2 bunch Dill; 1/4 cup kalamata olives; 2 tortillas; 1/2 red onion; 1 tomato; 1/4 tsp Black pepper; 1.5 tblspn Extra virgin olive oil; 1/2 tsp oregano; 1 tblspn Red wine vinegar; 1 tsp Salt

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INGREDIENTS

10 oz baby spinach
4 oz feta cheese
2 oz cheddar cheese
1/2 english cucumber
1 tsp Parsley
1/2 bunch Dill
1/4 cup kalamata olives
2 tortillas
1/2 red onion
1 tomato
1/4 tsp Black pepper
1.5 tblspn Extra virgin olive oil
1/2 tsp oregano
1 tblspn Red wine vinegar
1 tsp Salt

Servings

INSTRUCTIONS

1 Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

2 Wash and dry the fresh produce. (spinach, dill, tomato, cucumber)

3 Peel and thinly slice ? of the onion; transfer to a medium bowl. Add vinegar and set aside to marinate.

4 Preheat a skillet over medium heat.

5 Mince remaining onion.

6 Once the skillet is hot, add 1 tsp oil and swirl to coat the bottom. Add the minced onion and cook, stirring often, until softened. Transfer to a separate, medium bowl. Save skillet for later use.

7 When the water in the pot comes to a boil, remove lid, add the spinach and stir for a few seconds. Cook the spinach, uncovered, until wilted, 30-60 seconds. Once done, drain the spinach in a colander and rinse under cold water.

8 Shave parsley and dill leaves off the stems; discard the stems and mince the leaves. Add both to the bowl with the cooked onion.

9 Grate the cheddar and add to the bowl with the cooked onion.

10 Roughly chop spinach and add to the bowl with the cooked onion. Add feta, 2 tsp oil, 1/4 tsp oregano, 1/8 tsp pepper, pinch of salt to the bowl and mix with your hands to thoroughly combine.

11 Lay the tortillas on a flat surface and divide the spinach mixture between them; press the mixture firmly onto one half of each tortilla; fold in half.

12 Wipe the skillet clean and return to medium heat. Add 1 tsp oil, swirl to coat, and lay the assembled pies in the pan. Cook until golden, 2-3 minutes per side. Remove from the heat and slice into wedges.

13 Cut the tomato into wedges. Peel and trim the ends of the cucumber, then thinly slice into rounds. Add to the bowl with the sliced onion.

14 Add olives, 1 tsp oil, 1/4 tsp oregano, 1/4 tsp salt, 1/8 tsp black pepper to the bowl and stir to combine the salad.

15 To serve, divide spinach pie and cucumber-tomato salad between plates. Enjoy!

NOTES

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Short-Cut Spanakopita with Greek Tomato-Cucumber Salad

10 oz baby spinach
4 oz feta cheese
2 oz cheddar cheese
1/2 english cucumber
1 tsp Parsley
1/2 bunch Dill
1/4 cup kalamata olives
2 tortillas
1/2 red onion
1 tomato
1/4 tsp Black pepper
1.5 tblspn Extra virgin olive oil
1/2 tsp oregano
1 tblspn Red wine vinegar
1 tsp Salt

1 Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
2 Wash and dry the fresh produce. (spinach, dill, tomato, cucumber)
3 Peel and thinly slice ? of the onion; transfer to a medium bowl. Add vinegar and set aside to marinate.
4 Preheat a skillet over medium heat.
5 Mince remaining onion.
6 Once the skillet is hot, add 1 tsp oil and swirl to coat the bottom. Add the minced onion and cook, stirring often, until softened. Transfer to a separate, medium bowl. Save skillet for later use.
7 When the water in the pot comes to a boil, remove lid, add the spinach and stir for a few seconds. Cook the spinach, uncovered, until wilted, 30-60 seconds. Once done, drain the spinach in a colander and rinse under cold water.
8 Shave parsley and dill leaves off the stems; discard the stems and mince the leaves. Add both to the bowl with the cooked onion.
9 Grate the cheddar and add to the bowl with the cooked onion.
10 Roughly chop spinach and add to the bowl with the cooked onion. Add feta, 2 tsp oil, 1/4 tsp oregano, 1/8 tsp pepper, pinch of salt to the bowl and mix with your hands to thoroughly combine.
11 Lay the tortillas on a flat surface and divide the spinach mixture between them; press the mixture firmly onto one half of each tortilla; fold in half.
12 Wipe the skillet clean and return to medium heat. Add 1 tsp oil, swirl to coat, and lay the assembled pies in the pan. Cook until golden, 2-3 minutes per side. Remove from the heat and slice into wedges.
13 Cut the tomato into wedges. Peel and trim the ends of the cucumber, then thinly slice into rounds. Add to the bowl with the sliced onion.
14 Add olives, 1 tsp oil, 1/4 tsp oregano, 1/4 tsp salt, 1/8 tsp black pepper to the bowl and stir to combine the salad.
15 To serve, divide spinach pie and cucumber-tomato salad between plates. Enjoy!

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Nutrition

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Serving Size: 1 Serving (521g)
Recipe Makes: 2 Servings

Calories: 740
Calories from Fat: 301 (41%)

Amt Per Serving		% DV

	Total Fat 33.4g	45 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 3.9g
Cholesterol 80.2mg		25 %
Sodium 1144.5mg		39 %
Potassium 1321.6mg		35 %
Total Carbohydrate 87.6g		26 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 72.7g
Protein 29.5g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 740

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