1. Wash and dry the spinach thoroughly. If the leaves are large, tear them into bite-size pieces. 2. Slice the cucumber into half-moons or quarters. 3. Finely chop the green onion and dill. 4. Place spinach, cucumber, green onion, and dill in a large bowl. 5. Whisk olive oil with lemon juice, salt, and pepper. 6. Pour the dressing over the salad and toss gently. 7. Add crumbled feta on top and give a light final toss. TIPS: - Add a few olives or capers for a more classic Greek note. - Serve immediately to keep the spinach fresh and crisp. - This salad pairs perfectly with grilled fish, chicken, or warm pita bread.

   SAUCE Peel and finely chop 1 onion. Add tomato paste, tomatoes in juice and chopped parsley. Mix everything and set aside. GROUND MEAT Mince the beef, bacon and onion. Add finely chopped dill and parsley. Add salt and pepper. Mix the mince well with a mixer or beat it. Put it in a container. Cover with cling film and put it in the refrigerator for at least 5 hours. GRILL 3/4 of the grill briquettes and charcoal on top. 1/4 of the grill without coal for the finished kebab. Fry the lavash for 1 min. Wide skewers. One skewer 150 g of mince Fry on high heat Turn every 30 seconds until done.