Spanakopita (or whatever own name you give it) is a superb Greek dish which you can prepare in a small version as appetizer or in a bigger version as a main course. As a main course for 4p start with 1kg of spinach. Blanch fresh spinach shortly in salted water (or defrost frozen spinach). Leave it in a colander to remove most of the liquid. For 1kg add 250-300 grams of feta cheese, 3 eggs, 2 chopped spring onions, 4 garlic cloves, 1 teaspoon of dried dill (if you find fresh dill, even better, 1 table spoon), pepper, salt and nutmeg. Mix everything carefully and put in the fridge until you finish the preparation. Make a choice between smaller packages or one big pie (which is very attractive to serve but is more messy to cut into portions). In almost every supermarket, even in Italy, you can buy filo dough. In between two layers spread olive oil with a small brush. Three to four layers are the minimum to have a strong package. For 4p 200-250 grams of filo dough is more than enough. Bake in the oven at 180° for approx 40 mins.
For a tzaziki take 500 ml of Greek yoghurt (0% of fat). Add 1 finely chopped garlic clove, a drizzle of olive oil, pepper and salt. Grate a small cucumber (remove seeds) or cut in tiny little pieces. Put in a colander, add salt and leave for at least 1 hour. Before mixing together rinse carefully to get rid of the salt, and dry. Leave the mixture in the fridge until dinner time and do not forget to taste (to add extra salt if necessary).
Chop a large red onion in thin slices. I prefer to add vinegar to the slices a few hours in advance to have a less strong onion aftertaste. For 1 big onion, add 3 table spoons of red wine vinegar. Black olives, sliced tomato, sliced cucumber are a must. For the volume of vegetables feel free to add some green salad. Finish with pepper, salt and 4 table spoons of olive oil.
Pretend to have a small table in a small Greek harbour…