One of my favorite dishes at Duluth’s Georgia Diner is the Spanakopita, a Greek Spinach pie made with feta cheese and phyllo dough. Spanakopita is delicious as both an appetizer and an entree, so take your pick! The pie tastes divine served with spanakorizo (Greek spinach rice) and Tsatsiki (Tzatziki) sauce.

Here is a recipe for spanakopita as used by Kevin at Closet Cooking:

Ingredients:
1 pound spinach
5 ounces feta cheese (crumbled)
1/2 cup dill (chopped)
3 green onions (chopped)
2 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
phyllo dough (thawed over night in the fridge)

Directions:
1. Steam the spinach until it wilts.
2. Run the spinach under cold water to stop the cooking process.
3. Squeeze the spinach and drain.
4. Mix the spinach, feta, dill, green onions, eggs, salt and pepper in a large bowl.
5. Brush the bottom of an 8×8 inch baking pan with olive oil.
6. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Place the spinach mixture on top of the phyllo dough.
9. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach.
10. Repeat until you have 6-8 layers depending on how thick you want the crust.
11. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Enjoy!

Here are additional links for the rice and sauce recipes:
Spanakorizo (Greek Spinach Rice)
Tsatsiki/Tzatziki Sauce