"Olives, fish, and wine make the Greeks healthy and so fine!" Kali cackled as she slathered her last pita wedge with hummus. She was a prankster and had lots of sayings and dirty jokes.

"No, it just makes you a lush," commented her sister from the other side of the kitchen.

Dia and Kali, two middle-aged sisters from Mykonos, co-owned the Taste of Greece; an awesome little dive that offered great wine, food, and an unfortunate English homophone.

During my two years with these ladies, I endured countless hours of Yanni performances to earn money for college. Thankfully, I also gained knowledge that still serves me today: Greek phrases inappropriate for polite society, a case study on sibling rivalry in seniors, and one awesome recipe for spinach and feta cheese pie. This is a great way to add veggies to your menu.

Supplies:
Colander
1 baking tray
2 trays or cutting boards
Wax paper
Kitchen towel
Pastry brush
1 large bowl
1 small bowl
Sharp knife or scissors

Ingredients:
Phyllo dough
2 8-ounce bags frozen spinach, chopped
8 ounces feta cheese
1/2 cup mozzarella
1 bunch green onions
2 tablespoons garlic
2 tablespoons dill weed
1/4 cup parsley
1 tablespoon lemon juice
Pepper and nutmeg, to taste
1 slightly beaten egg
1 cup melted butter mixed with equal amount of olive oil

Instructions 

1. The filling: After draining the spinach, mix in all ingredients minus the egg. Mix well, then add the egg. It acts like a glue to hold the filling together.
2. Working with phyllo: This dough is delicate, like antique parchment paper. The key is keeping it covered. Have a tray or cutting board ready with wax paper covered with a damp kitchen towel.
3. Take out one of the plastic bags from the box of phyllo dough, and cut it into thirds. You will have three sections of rolled-up dough. Put two of the strips in a storage bag, and seal it for later. Unroll the last one on your empty tray, placing the wax paper and towel over it.
4. Triangle folding: Set up all your supplies: covered tray of phyllo, large bowl of spinach mix, empty tray to work on, baking tray, and small bowl of butter and oil with a pastry brush.
5. Remember making little paper footballs with notebook paper? That's what you do with the phyllo here. Take two sheets, and lay them on the empty tray. Put a spoonful of the spinach mix at one end of the phyllo. Fold one corner down and across the filling, making a triangle shape. Continue folding the length of the phyllo strip.