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 (Walnut Pastry)

1 pound filo sheets
3/4 pound unsalted butter, melted
1 pound finely chopped walnuts
5 tablespoons sugar
1 teaspoon cinnamon
Dash of cloves


4 cups sugar
4 cups water
1 cup honey
Juice of 1/2 lemon, strained

Preheat oven to 350 degrees. Keep filo sheets laid out and covered with a damp towel. In a bowl, combine the sugar, walnuts, cinnamon, and cloves. Place 10-12 sheets of filo pastry in a 13 x 9-inch baking dish, brushing every other sheet evenly with butter. Sprinkle 1/4 of the walnut mixture on top. Cover with another 5 or 6 buttered sheets, and repeat, covering with remaining buttered filo sheets. Heat remaining butter until hot and lightly browned. Pour evenly over the baklava. Bake for 30 minutes. Reduce temperature to 300 degrees and bake for 1 hour longer. When cooled, pour hot syrup on top.

To make syrup, combine the sugar and water and bring to a boil continue boiling for 15 minutes, or until syrup is slightly thick. Add the honey and bring just to a boil. Add lemon juice.



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This page modified January 2007

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