Method:

Spanakopita

1. Heat oven to 375°F (190°C).
2. In your large bowl place spinach, onion, scallions, garlic, herbs, and feta. Use your hands to mix everything together, truly squeezing the feta into the other ingredients and breaking up the spinach a bit more as you do. 
3. When the ingredients are tightly mixed, taste a pinch and add salt and pepper as needed to season it well; about 1.5 teaspoons salt and 1 tsp black pepper. 
4. Add egg and mix until it disappears into the spinach. 
5. Unwrap and unroll your phyllo so it’s in a flat pile and ready to use. Cover with a cloth to prevent drying out. 
6. Melt butter in the microwave or on the stove top. 
7. Take a sheet of phyllo, brush butter on half of the sheet and fold in half. Cut 4” strips of phyllo. Each strip will be one finished triangle. 
8. Place a spoonful of filling at one end of the strip and fold into triangles. Keep folding over until the whole strip is wrapped around the filling. 

Tzatziki

1. Use a box grater to manually grate the cucumbers.
2. Toss the grated cucumbers with a pinch of salt. 
3. Spoon the grated cucumber into a cheesecloth or a thin kitchen cloth. 
4. In one large mixing bowl, place all remaining ingredient and mix to combine. 
5. Add the grated cucumber to the bowl with the garlic mixture. Stir well to combine. 
6. Cover and refrigerate for 5 mins. This will help thicken the sauce and give it the best texture, while allowing the flavours to meld.