Church Greek Orthodox - The Greek Feast: Santa Barbara Style: A Collection of Family Recipes from Saint Barbara Greek Orthodox Church

Copyright 2007 by The Philoptochos Society
of St. Barbara Greek Orthodox Church,
Santa Barbara, California

Published by Olympus Press
Post Office Box 2397, Santa Barbara, California 93120

Third printing

Cheri Rae McKinney, Editor

Vivian Pahos and Andriana Kolendrianos, and Mary Papador-Mendoza, Technical Consultants

Design and typography by Jim Cook
Cover illustrations by Merv Corning

ACKNOWLEDGMENTS

Thanks go to the efforts of many individuals who assisted with and contributed to this book. They include the committee, consisting of Kathy Gallo, Georgia Gastouniotis, Valerie Katsikis, Andriana Kolendrianos, Vivian Pahos, Mary Papador-Mendoza, Kathy Poulos, Georgia Papador, and Helen Stathis; thanks also to Rev. Constantine Zozos and the Parish Council for their support of the project.

Contributors include Voula Aldrich, Anne Athanassakis, Angie Andropoulos, Anna Apostolos, Galatea Constantinides, Jean Futris, Helen Goumas, Cynthia Jensen, Irene Lendaris, Gloria Menedes, Mary Mikos, Mike Pahos, Vasiliki Pappas, Stella Pollalis, Clara Prodromos, Alexandra Scarvelis, George Scarvelis, Alexandra Sfaelos-Iorio, Mary Stamos, Helen Stathopoulos, Art Trigonis, Katherine Trigonis, Delight Vames, Sam Velliotes, and Mariann Zacharellis.

You cannot reason with a hungry belly; it has no ears.

Ancient Greek proverb

You cause the grass to grow for the cattle, and plants for man to cultivate, that he may bring forth food from the earth, and wine to gladden the heart of man, oil to make his face shine, and bread to strengthen mans heart.

Psalm 104:14-15

THE GREEK FEAST is more than just a cookbook. As anyone who has tasted Greek cooking knows, Greek food is made with more than just ingredients from a recipeit includes the heart and soul of the cook. Greeks are known for their hospitality and their desire to serve and to give of themselves to others. This is the reason so much time and effort is put into the preparation of foodit is simply an opportunity for one person to give to another.

It is in this spirit that the families of the Saint Barbara Greek Orthodox Church offer their family recipes in this cookbook. They present these recipes with love in order that Greeks and non-Greeks alike may, in turn, add their own heart and soul to the dishes they prepare. However, you must be mindful: No one leaves the table from a truly Greek meal without having been fed plentifully!

Fr. Simon Thomas, Pastor
St. Barbara Greek Orthodox Church

SANTA BARBARA is well known as a beautiful, Mediterranean-style community located on the scenic California coast. Its less well known, but still significant, as home to a diverse populationincluding a thriving Greek community. The heart of this Greek communityindeed its very soulresides within the congregation of Saint Barbara Greek Orthodox Church.

For more than a quarter-century, members of the congregation have shared the Greek culture with all of Santa Barbara at the annual Santa Barbara Greek Festival. Year after year, festival-goers ask for the recipes for savory meats, tasty salads, and fantastic desserts. Gathered here are many of the festival favorites, along with scores of traditional family recipes for Greek feasts you can prepare at home. There are dishes and desserts from throughout the Mediterranean regionfrom Cephalonia to Constantinople, from Salonika to Spartaand all points in between.

Some recipes have been adapted to the Santa Barbara lifestylea little avocado here, some sun-dried tomatoes there. But by and large, the recipes collected here are the delectable, traditional home-cooked Greek flavors familiar to those lucky enough to grow up in a Greek familyor live close to one!

We invite you to try these dishes, and hope you enjoy them as much as we have enjoyed discovering, collecting and presenting them to you.

A traditional Greek compliment to the cook translates to Bless your hands. May you and your guests be always grateful, ever-blessed.

Cheri Rae McKinney

A traditional cheese pastry characterized by golden, flaky filo dough which makes for an elegant appetizer.

1/2 pound feta cheese, crumbled

1 cup small curd cottage cheese

3 ounces cream cheese

3 eggs, beaten

1/2 pound (or more) clarified, unsalted butter, melted

1 pound filo dough

Cream cheeses well, then add eggs. Cut filo sheets into long strips, 3 inches wide. Butter each strip. Fold corner over filling to make a triangle. Continue folding in triangular shape until entire strip is folded. Place on buttered cookie sheet and brush with butter. Bake at 350 degrees for 15 to 20 minutes. Always serve warm. Yield: 50 pieces.

Note: This may be prepared instead, in a 913-inch pan using half a pound of filo dough, layering half in bottom of buttered pan, brushing each sheet with butter, add the filling and top with remaining filo dough, brushing each sheet with butter. Score top before baking at 350 degrees for 30 to 35 minutes. Cool slightly, cut into squares and serve warm.

Note on freezing: These may be frozen at this point. Lay triangles on cookie sheet without touching, brush with butter, and freeze until they can be handled. Then place in plastic container with wax paper between layers and freeze until ready to use. To bake, place triangles on cookie sheets and bake at 350 degrees for 25 to 30 minutes, until nicely browned. Cool slightly before serving.

No cocktail party would be complete without this natural companion to the cheese triangle. Todays busy cook might want to substitute frozen spinachuse two 10-ounce packages thawed and squeezed dry.

2 bunches spinach

2 bunches green onions

1/2 cup olive oil

1 pound feta cheese crumbled

4 eggs, well beaten

1/2 cup chopped parsley

1/4 teaspoon dill weed

1 pound filo dough

1 pound unsalted butter, melted

Clean and chop spinach, salt well and place in colander to drain thoroughly. Squeeze out excess moisture from spinach and place in large bowl. Chop green onions and saut in oil until wilted and add to spinach. Add cheese and seasonings being careful not to oversalt since feta is salty. Add eggs and blend well. Cut filo into long strips, 3 inches wide, and brush with melted butter. Place 1 teaspoon filling on one end of pastry strip and fold over to make a triangle. Continue folding in triangular shape until entire strip is used. Place on baking sheet, brush with butter. Bake at 350 degrees for 15 to 20 minutes, until lightly browned. Serve warm.

Note: These spinach triangles can be frozen until ready to bake. Place on baking sheet and chill until easily handled. Then pack closely in pan or box, in layers divided with wax paper. Seal securely and freeze. It is not necessary to defrost before baking; just bake a little longer if frozen.

This recipe results in a frittata-like appetizer with a quiche-type texture and a delicate artichoke and Fontinella flavor.

3 jars (6 ounces each) marinated artichoke hearts