Spanakopita with tzatziki sauce

Spanakopita:
1 large onion
2 bunches or bags of fresh spinach
most of a block of feta cheese (leave about 1 square inch)
1/2 container of cream cheese
salt and pepper to taste
1 handful fresh parsley (optional)
1 inch of a block of tofu (optional)
1 egg
1 box of phyllo dough (defrosted)
1 stick of melted unsalted butter

Add the first 4 ingredients to a food processor in the order written. Then add salt and pepper according to taste, and then add the parsley and tofu and taste again.  If it tastes delicious, add the raw egg.  Meanwhile, take a pastry brush and add butter to the top of one phyllo dough sheet, and then add another on top.  Repeat until you have four sheets.  Cut the sheet into four long sections (with kitchen scissors).  Spoon one tablespoon of the spinach mixture onto the bottom of a section, and then  fold the right-hand corner up to the left side of the spoonful. Continue to fold into triangles, adding butter to help the dough stick and do the same until you're out of mixture!  Stick in the oven at 350 degrees, and turn over once the color starts to change.  Depending on your oven, it should take around 15 minutes to complete.  Eat with tzatziki sauce (recipe below).

For tzatziki sauce, mix the following ingredients:
1 sq inch of feta cheese, crumbled
1 cup plain yogurt
1/2 grated cucumber (drain after grating)
3 cloves of garlic (pressed)
small amount of chopped fresh dill
lemon juice (optional)
salt, pepper to taste (optional)