Spinach Pies

8 oz spinach
Scallions (2), chives (bunch), OR garlic (2-3 cloves), chopped
6 oz feta, crumbled
one egg
1 T dill
black pepper
4 sheets filo (*found hidden among frozen pie crusts in the grocery store, often)
olive oil

Preheat 375.
Blanch spinach and press through sieve with wooden spoon.  Get that water out!
Chop spinach finely and combine with other ingredients.
Lay out one sheet of filo and brush with oil.  Pretend it is a tiny delicate baby.
Lay another on top.  Another baby.  Twins!
Spread a spoonful of filling at one corner and roll up on the diagonal.  Shape into crescents, brush with oil, bake 20 – 25 minutes. 

Eat immediately.  They do not make the best leftovers and usually are too good to beome such anyway.

Spinach Salad with Bacon and Apple

Dressing:
¼ cup olive oil
3 T tarragon wine vinegar  (fancy!   Could use red wine vinegar, too.)
Pinch slat
Black pepper to taste
1 teaspoon sugar
½ teaspoon dry mustard, ground

Combine above in a jar, shake, and set aside.

Bag of spinach, washed
5 slices bacon
1/3 cup sliced almonds
3 green onions
1 apple

Drain and chill spinach.  Saute bacon in skillet; remove and drain on paper towels.  Discard all but 1 T drippings; add almonds and stir over medium heat until browned.  Remove and drain on paper towel.  Before serving, break spinach into bite-size pieces; place in bowl.  Add green onions, apple and almonds; crumble bacon on top.  Spoon dressing over salad.