In a large mixing bowl, combine the diced cucumber, tomatoes, red onion, and Kalamata olives.

Add the crumbled feta cheese, olive oil, red wine vinegar, oregano, salt, and pepper. Toss gently to combine.

Preheat the oven to 375?F (190?C).

In a skillet, heat olive oil over medium heat and saut? the onion and garlic until translucent.

Add the spinach and cook until wilted. Remove from heat and let cool.

In a bowl, mix the spinach mixture with feta cheese, beaten egg, salt, and pepper.

Layer phyllo dough on a baking sheet, brushing each layer with olive oil. Place the spinach mixture on the phyllo and fold over. Brush the top with more olive oil.

Bake for 30-35 minutes or until golden brown.

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, and salt.

Mix well and refrigerate for at least 30 minutes before serving.