Sauté onion with some olive oil and salt in a large pot over medium heat until translucent. Add spinach to the pot with some salt and pepper. Cover and cook until the spinach is completely wilted.

Remove from the pan and drain in a colander, until cool.  Next, squeeze out the excess liquid, then chop into small bits on a cutting board.

Place the spinach in a bowl and mix in feta cheese, parsley, nutmeg, lemon juice, and salt and pepper to taste. Lastly add one egg to the mixture and set aside.

Melt butter in a pot on low or in the microwave.

To assemble, stack three sheets of filo on top of each other, brushing butter between each layer. Cut the buttered filo into six strips. A great tip is to use a pizza cutter. Place a teaspoon of filling at the bottom of each strip. Fold the corner of each strip over the filling, diagonally. Keep folding the strip, forming a triangle as if you were folding a flag. Once done, brush with more butter and place on a sheet pan. Repeat this process until you run out of filling or filo.

Either bake the spanakopita immediately or freeze them in a single layer.  When all the spanakopita are frozen, store them in a freezer bag until ready to bake.

Bake the frozen spanakopita on a sheet pan in a preheated 350 degree oven for about 30 minutes. If you didn’t freeze them, lower the bake time.

Purée together Greek yogurt, roasted red pepper, garlic, olive oil, salt and pepper.

Slice the tuna into desired thickness. Season the tuna with kosher salt, ground fennel and black pepper.

Heat olive oil in a nonstick pan over medium-high heat, until just smoking.

Sear tuna for one minute per side then remove from pan – remember we are looking to just brown the outside but not cook the inside. If you are going to use the tuna the next day let it completely cool before placing it in the refrigerator.

Before plating, slice your tuna and chop up your favorite type of olive (we used Kalamata). Quarter and dress some heirloom cherry tomatoes in some fresh oregano, minced garlic, and some olive oil.

Plate the seared tuna with the spanakopita, yogurt sauce, olives, and dressed tomatoes. Finish with some fresh parsley and sea salt.