Try three of our favorite recipes from the Greek Cookery - Marin. We can't give away all of our secrets. You'll have to come to the festival to purchase your own copy of our special cookbook.

Dolmadakia Yialanzi
50 grape leaves, fresh or preserved in brine 1 cup parsley, chopped
3 medium onions, chopped 2 tablespoons Pignola nuts
1 1/2 cups olive oil 2 tablespoons currants
2 cups rice Salt and pepper to taste
1 cup water Juice of 1 lemon

Prepare filling as follows: Sauté onions in ˝ cup oil until golden. Wash rice and drain well. Add to onion mixture with water. Cover and let simmer for 10 minutes. Add parsley, pignola nuts, currents, salt and pepper and lemon juice. Set mixture aside to cool.

Rinse and drain grape leaves if preserved in brine. If fresh, pour hot water over them to prepare for stuffing. Cut stem close to leaf and separate each carefully. Place leaf in palm of hand, shiny side down, add 1 teaspoon of filling and roll loosely, as rice will expand. Place seam side down on bottom of large saucepan which, has been covered with grape leaves. Repeat each grape leaf in same manner until all are used, layering them closely. Add 3 cups water, dash salt, 1 cup olive oil and juice of 1 lemon. Cover with a heavy plate and simmer for 45 minutes, or until rice is cooked. Serve cold.

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Spanakopeta
2 bunches scallions, chopped including some green tops Dash of dill or to taste
1 bunch leeks, white only, chopped 2 mint leaves, finely chopped
1/4 cup olive oil White pepper, scant
8 eggs, beaten 1/2 pound butter, melted
3 bunches spinach, washed, drained and chopped 1/2 cup olive oil
1 pound Feta cheese 1/2 pound Phyllo pastry
1 bunch parsley, finely chopped

Sauté scallions and leeks in olive oil. Beat eggs slightly: add spinach, cheese, sauted scallions and leeks, parsley, dill mint and white pepper. Add salt if needed and set aside.

Combine oil with melted butter and brush 17x12x2 inch pan generously. Layer 4 sheets Phyllo pastry, brushing well between each sheet with oil-butter mixture, leaving 3 or 4 sheets Phyllo hanging over each side. Pour in spinach mixture and bring up Phyllo hanging over sides. Add remaining Phyllo, brushing each sheet well with oil-butter mixture. Butter top sheet well and with sharp knife score top layers of Phyllo making sure you do not go through to the spinach mixture.

Bake in 350 degree oven for 1 hour. When slightly cool cut all the way through. Size of squares depends upon how many you intend to serve.

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Baklava
1 pound almonds, blanched and finely chopped 1 pound Phyllo pastry
1 cup granulated sugar 1 pound unsalted butter, melted
1 teaspoon cinnamon Syrup

Combine almonds, sugar and cinnamon in large bowl. Set aside.

Butter 16x101/4x2 inch baking pan and line with 8 sheets Phyllo pastry, brushing each sheet generously with melted butter. Sprinkle top sheet with 1/3 cup not mixture. Add 4 well buttered Phyllo sheets on top of nut mixture and repeat this as many times as you have nuts. When all nuts are used, top baklava with 8 to 10 sheets, again buttering each generously. With a very sharp knife, score baklava into diamond shaped pieces.

On lowest shelf in oven, place large pan containing 1-inch of water. Bake baklava in 300 degree oven on second shelf in oven for about 2 hours, making sure that lower water pan is always full. If the pastry browns too quickly, make a tent of aluminum foil and cover lightly until it has baked at least 2 hours. Remove from oven and poor cool syrup over hot pastry. Makes about 56 pieces.

Syrup: Combine and boil 3 cups granulated sugar, 2 cups water, juice of 1 lemon, 1 cinnamon stick and 1 cup honey at least 25 minutes or sticky to touch.

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