Spanakopita with Tzatziki

I was introduced to Greek food when I lived in Australia as a child. Spanakopita (spinach pie) became a quick favourite of mine and I have been making it for as long as I can remember. I used to make it in small triangles but find the pan format much easier and quicker. It is great for lunch or dinner, reheats well and freezes easily too. I usually serve it with some garlicky tzatziki and a Greek salad. You can easily adapt the filling depending on what you have to hand. This particular version was quite thick with organic spinach and different cheeses including feta, ricotta and some parmesan. I also added in red onion, spring onion, dill and oregano. I used defrosted store-bought filo pastry for the bottom and top.

Filling
1 kg frozen leaf spinach, defrosted
225g feta cheese, chopped into cubes
100g parmesan
426 ricotta cheese
1/2 red onion finely chopped
1 bunch spring onions chopped
2 tbsp dill chopped
Pepper to taste

Defrost spinach (or cook from fresh) and squeeze out any water. Mix together with all other ingredients.

Take half of the filo pastry and line the bottom of a rectangular glass/ceramic baking dish. Add a few layers and then brush with melted butter. Repeat. Once you have used up half of the filo pastry, add the filling and spread evenly. Add filo pastry layers to the top of the filling, brushing with butter every 2-3 layers. With a very sharp knife carefully cut the uncooked pastry into desired sizes. Drizzle about 6-8 tbsp of milk in between the cuts to keep it nice and moist when baking. Bake at 375 F / 170 C for about 30 mins until brown. Best served warm so take out of the oven and allow to rest for about 15 minutes.

Tzatziki
1 cucumber, washed and grated, drained
2 garlic cloves, crushed
500g Greek yoghurt
Salt and pepper to taste
1 tbsp extra virgin olive oil

Grate cucumber and squeeze out any water/juice. Mix with other ingredients. Drizzle with olive oil at the end.