Spanakopita triangles

For Tuesday's lunch, Ken used the last of our eggplant harvest to make a favorite Greek dish of ours: moussaka. It's made with layers of potato, eggplant, and spiced ground lamb, all of which is covered with a béchamel sauce before being baked in the oven. So we built a whole Greek-themed meal around that, starting with champignons à la grecque (Greek-style mushrooms) and flavored Greek olives as an appetizer. Our first course were these little spanakopita triangles served with a tzatziki sauce.

Once the triangles are made, they get brushed with olive oil and baked in the oven.

They're not true spanakopita in that I used Swiss chard from our garden in place of spinach, and substituted readily available feuilles de brick for phyllo dough, which is not easily found out here in the French countryside. I cooked the chard and chopped it up with spices and lemon juice, egg, and feta cheese. Then I folded the dough around the stuffing to form the triangles. It was much easier to do than I expected. The sauce was tzatziki, made with grated cucumber, yogurt, lemon juice, and olive oil.

After the moussaka I served a Greek salad of tomatoes, peppers, cucumbers, Greek olives, and chunks of feta cheese on a bed of lettuce, dressed with a lemony vinaigrette. Finally, our dessert was a Greek lemon cake (from a recipe by Ina Garten). Yum!