Greek Feta Pie with Tzatziki

Makes 8 servings

Nancy

ingredients

2 Pillsbury refrigerated pie crusts (from 15-oz box), softened as directed on box
1 box (9 oz) frozen spinach
2 T extra virgin olive oil
1 onion, finely chopped
1 medium garlic clove, minced
6 oz feta, crumbled
6 oz cottage cheese, drained if needed
3 large eggs
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tzatziki:
3/4 cup plain yogurt
1/2 cup sour cream
1 English cucumber, peeled, seeded and chopped
1 medium garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh dill

1
Prepare pie crust according to package directions for a two-crust pie using 10-inch pie pan.
2
Heat oven to 400 degrees.
3
Thaw frozen spinach. Cut an “X” in the top of spinach packaging and place on a microwave-safe plate. Defrost for 6 minutes with microwave at 50% power. Place spinach in colander and drain well. Squeeze spinach with paper towel to remove extra moisture.
4
In 10-inch sauté pan, heat olive oil. Sauté onion and garlic until onions are soft and transparent. Add spinach to sauté pan, mix well and cook over medium heat until remaining moisture evaporates. Set aside.
5
In medium bowl, mix feta, cottage cheese, 2 eggs, 1 tablespoon oregano, salt and pepper. Stir in cooled spinach and onion mixture. Set aside.
6
Fill pie crust with cheese, spinach and onion mixture and top with the other pie crust. Seal edges well, fluting if desired. In small bowl, beat one egg. Brush the top crust with the egg wash, followed by sprinkling with the rest of the oregano. Cut two or three slits to vent.
7
Bake in the middle of the oven for 30 to 40 minutes, or until top crust is browned. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand for 10 minutes or cool to room temperature and serve with tzatziki.
8
Tzatziki: Mix yogurt, sour cream, cucumber, garlic, salt, pepper and dill. Chill until ready to serve.