Short-Cut Spanakopita with Greek Tomato-Cucumber Salad

Directions

1. Sauté the minced onion in a little oil in a preheated skillet until softened, about 3–4 minutes, then transfer to a bowl.
2. Blanch the spinach briefly: in a pot of boiling water, wilt the spinach for 30–60 seconds, drain well, rinse with cold water, and chop once cooled.
3. Combine the chopped spinach with the crumbled feta, grated cheddar, and minced herbs (parsley and dill) in a large bowl; mix well.
4. Stir in the marinated onion, plus a splash of olive oil, and season with salt and pepper to taste.
5. Squeeze as much moisture as possible from the spinach mixture to keep the filling from getting soggy, then combine everything thoroughly by hand.
6. Divide the filling between the tortillas, pressing it to one half of each, then fold over to form half-moon pies.
7. Wipe the skillet clean, heat a little oil over medium heat, and cook the assembled pies about 2–3 minutes per side until golden; remove and cut into wedges.
8. For the salad, cut the tomato into wedges and slice the cucumber into rounds; toss with olives, a drizzle of oil, and a pinch of oregano and red wine vinegar to taste, then mix with the sliced onion from step 1.