Short-Cut Spanakopita with Greek Tomato-Cucumber Salad

[Sincerely-Food-Chef]

Ingredients

• 4 (5 oz) pkgs baby spinach
• ½ (8 oz) block cheddar cheese
• 2 (4 oz) pkgs crumbled feta cheese
• 1 English cucumber
• 1 small bunch fresh dill
• 1 small bunch Italian (flat-leaf) parsley
• ½ cup Kalamata olives, pitted
• 4 large flour tortillas
• 1 medium red onion
• 2 tomatoes
• black pepper
• extra virgin olive oil
• oregano, dried
• red wine vinegar
• salt

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. (Skip the spinach if it came pre-washed.)
   • 4 (5 oz) pkgs baby spinach
   • 1 small bunch Italian (flat-leaf) parsley
   • 1 small bunch fresh dill
   • 2 tomatoes
   • 1 English cucumber
3. Peel and thinly slice ⅓ of the onion; transfer to a medium bowl. Add vinegar and set aside to marinate.
   • 1 medium red onion
   • 2 tbsp red wine vinegar
4. Preheat a large skillet over medium heat.
5. Mince remaining onion.
6. Once the skillet is hot, add oil and swirl to coat the bottom. Add the minced onion and cook, stirring often, until softened, 4-5 minutes. Transfer to a large bowl. Save skillet for later use.
   • 2 tsp extra virgin olive oil
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.
   • ½ (8 oz) block cheddar cheese
10. Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Roughly chop spinach and add to the bowl with the cooked onion. Add feta, oil, and spices to the bowl and mix with your hands to thoroughly combine.
    • 2 (4 oz) pkgs crumbled feta cheese
    • 4 tsp extra virgin olive oil
    • ½ tsp oregano
    • ¼ tsp black pepper
    • ⅛ tsp salt
11. To assemble the pies, 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.
    • 4 large flour tortillas
12. Wipe the skillet clean and return to medium heat. Add oil and swirl to coat. Cooking in batches if necessary, lay the assembled pies in the pan. Cook until golden, 2-3 minutes per side. Remove from the heat and slice into wedges.
    • 2 tsp extra virgin olive oil
13. Meanwhile, cut the tomatoes 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, oil, and spices to the bowl and stir to combine the salad.
    • ½ cup Kalamata olives, pitted
    • 2 tsp extra virgin olive oil
    • ½ tsp oregano
    • ½ tsp salt
    • ¼ tsp black pepper
15. To serve, divide spinach pie and cucumber-tomato salad between plates. Enjoy!