the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Baklava (Almond Pastry)

To top off your Greek Easter Dinner, you must serve some wonderful dessert and coffee.

1 lb. sweet butter
1 lb. filo pastry
1-2 lbs. blanched almonds, chopped
1 lb. shelled walnuts
2/3 cups sugar
2 teaspoons ground cinnamon
1 teaspoon allspice
3 dozen whole cloves

Ingredients for the Syrup<,/p>

2 cups honey
2 cups water
2 cups sugar
2 cinnamon sticks
1 teaspoon grated orange peel
1 teaspoon vanilla extract

Combine all of the ingredients for the syrup in a saucepan, bring to a boil. Simmer for 10 min., strain and allow to cool.

Grind or chop the walnuts and almonds, and mix thoroughly with the cinnamon, allspice and sugar. Brush a 9x13x2 inch pan with butter, lay a sheet of filo in the bottom of the pan, brush with butter, and then repeat process until you have used about a dozen sheets.

Then spread one thin layer of the nut mixture on top of the filo, cover with a sheet of filo, brush with butter, cover with another layer of nuts, and repeat this process until all the nuts are used. Then cover with the remaining filo sheets, brushing each sheet with butter.

With a sharp knife, cut the top filo sheet into triangles (cutting diagonally across the pan). Insert a clove in the center of each triangle, and bake at 350F for 1-1/2 hours. When the baklava is browned, remove from the oven, and pour the syrup over it, so that it penetrates into the layers and covers the baklava. Allow the baklava to cool for several hours before serving.

The most delicious food in the world be flat without the "refreshing" feel that wine will give to the taste buds, "cleansing" them so that they are ready to taste again and again the wonderful meal for as long as it may last.

Mandilaria is the most widely disseminated indigenous variety of red wine which is found in Naxos, Paros, Santorini and the other Cyclades, in Crete and in the Dodecanese Islands, where is it called Amorgiano. This wine is deep in color, full-bodied, velvety taste, cultivated bouquet.


Copyright © Judy McCann, 1998-2006



Greek Cookbooks

More Greek Cookbooks (with recipes)

Greek Recipes

Greek Easter Menu

More Greek Recipes

from Kate's Global Kitchen


Back to the main Greece page

Greece on Wikipedia

More country Destinations

This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home