VEGETABLES: This is my version of the Greek cuisine. Hope you'll like it.

SPINAKOPITA:

8 sheets filo pastry

½ cup butter                                                                

½ lb. zucchini, thinly sliced

1 lb. spinach shredded                                                  

4 shallot thinly sliced

4 oz. feta cheese, crumbled                                          

4 tsp. olive oil

½ tsp. dried oregano                                                    

2 eggs, beaten

salt and pepper                                                

Add 2 tbsp. olive oil and oregano to the feta cheese and mix well together. Heat remaining olive oil in a saucepan over medium-high heat until hot and cook zucchini for 3-4 minutes. Transfer to a large bowl. Add in spinach and shallot and toss well together. 

Preheat oven to 350 degrees F. Melt butter and use 1 tbsp. of it to grease an 11 x 8 baking tin. Line the base and sides of baking tin with 4 sheets of filo pastry, brushing each sheet with melted butter before layering.  Transfer vegetable mixture to cover bottom of pastry base. Cover this with another 4 sheets of filo, each sheet having been brushed with butter before layering.

Trim pastry sheets and tuck ends down inside the baking tin to prevent filling escaping. With a sharp knife, score top two layers of pastry into squares or diamond shapes.

Bake for 45 minutes, or until golden and crisp.  Cut into shapes. Serve hot or cold.