TASTY GREEK PASTRY

The annual Greek Pastry Sale is held before Easter at the Greek Orthodox Church, and cooks work for weeks making hundreds of spinach pies (spanakopita) and pastries.

Ever since the Greek Ladies Philoptochos Society was founded in 1962, members have been baking and selling their specialties.

The pastries are made from the finest ingredients and with experienced hands. Here are some of their recipes.

Kallie's spanakopita

This recipe is from Kallie Theodore-Sawaya.

• 1 bunch leeks
• Olive oil
• 20-ounce package fresh baby spinach
• 1/2 bunch fresh dill
• Freshly ground black pepper
• 6 large eggs
• 1 1/4 pound crumbled feta cheese
• 1 pound package phyllo dough
• Butter

Clean and chop leeks, and saute in small amount of olive oil. Add spinach and dill, and incorporate until spinach is wilted. Season with pepper. Beat eggs. Add feta and wilted spinach mixture to eggs.

Grease a 13-by-17-inch pastry pan. Place six sheets of phyllo on pan, brushing each with olive oil. Spread half the mixture on phyllo. Add four or five more sheets of phyllo on top of the first layer. Spread remaining spinach mixture and finish with the remaining phyllo sheets, brushing each sheet with olive oil. Leave the top sheet dry.

Cut in diamond shapes and finish by brushing melted butter on top. Bake at 350 degrees for about 1 hour. Cool and serve.

Spinach pie

This is from Kalitsa Collis, who learned to bake Greek pastries and spanakopita from her aunt Francis Stefanis.

• 3 10-ounce boxes frozen chopped spinach (defrost and squeeze excess liquid) or 2 pounds fresh washed spinach, chopped and patted dry with paper towel
• 1 pound feta cheese, grated on half-moon side of grater
• 4 tablespoons grated Romano cheese
• 5 slightly beaten eggs
• 2 dashes nutmeg
• Salt to taste
• White pepper to taste
• 1 pound package phyllo, defrosted
• 1 1/2 cups butter or margarine

Combine in a large bowl the spinach, feta cheese, Romano cheese, eggs, nutmeg, salt and pepper. Mix well; let stand.
Open the package of phyllo. Spread a layer of plastic wrap on your work area; place phyllo on the plastic; then cover phyllo with another layer of plastic wrap to keep it from drying out.

Brush pan with butter. Layer bottom and sides of pan with 1 layer of phyllo. Brush with butter. Continue spreading phyllo on bottom of pan until 10 phyllo sheets have been used, brushing each individual layer with butter.
Spread spinach mixture evenly in the pan. Fold edges of phyllo over the spinach. Place the rest of the phyllo over the spinach filling, brushing each layer with butter.

With sharp pointed scissors, cut the size quarters you wish to serve. For luncheons, cut 2-inch squares; smaller for buffet and hors d'oeuvres.
Place pie in preheated 350-degree oven on bottom shelf and bake for 40 to 50 minutes or until golden brown.

Kourabiedes

These Greek wedding cookies are easier to make than spinach pie.

• 1 pound sweet butter
• 1/2 cup sifted confectioners’ sugar
• 2 egg yolks
• 1 ounce whiskey
• 1 1/2 to 1 3/4 pounds flour (does not have to be sifted)
• 1 teaspoon baking powder
• 2 to 3 (1-pound each) boxes confectioners’ sugar

Have butter at room temperature; place in mixing bowl. Beat until light and creamy, about 10 to 15 minutes. Add sugar; continue to beat for 5 more minutes. Add egg yolks; beat until blended.

Slowly add whiskey and flour mixed with baking powder until the mixture is firm enough to shape.

Mixture should not be stiff; it should be soft. Pinch off pieces of dough; shape round as a silver dollar or in a “U” shape.

Bake on greased cookie sheet at 350 degrees for 15 to 20 minutes. Do not brown; cookies should only be light tan.

Sift confectioners’ sugar onto brown paper. As cookies are removed from oven, place them on the brown paper. Sift confectioners’ sugar over each cookie, covering it, while it is hot.

Place cookies in container after they have cooled. Makes 40 to 50 cookies.

Ravani

Ravani is a specialty almond pastry cake with cream of wheat in place of flour, finished with sweet syrup.

• 1 cup butter
• 1/2 cup sugar
• 5 eggs, beaten
• 1/2 cup all-purpose flour
• 3 teaspoons baking powder
• 1 cup quick-cooking cream of wheat
• 1 teaspoon grated lemon rind
• Whipped cream
• Syrup (recipe follows)

Cream butter and sugar until light and fluffy. Gradually add the beaten eggs. Sift dry ingredients together and add to the batter with lemon rind. Bake in a greased 9-inch-square baking pan at 350 degrees for 30 to 35 minutes, or until firm and golden on top.

Make syrup, and pour cooled syrup over hot cake. When cold, cut into squares and serve with whipped cream. Serves 12.

To make syrup: Combine 2 cups sugar, 2 cups water and a strip of lemon peel. Boil gently for 10 minutes. Add 1 tablespoon brandy. Cool slightly.

Galatoboureko

Galatoboureko is a sweet Greek treat made with a semolina custard layered into phyllo dough, and soaked with a simple lemon syrup.

Syrup:
• 2 cups sugar
• 1 1/2 cups water
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 6 whole cloves

Custard filling:
• 1/4 pound unsalted butter
• 1 quart whole milk
• 6 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup cooked regular farina

Pastry:
• 1 pound phyllo dough
• 1/2 pound unsalted butter, melted (may need more)
• Cinnamon for topping

To make the syrup: Combine the sugar and water in a small saucepan. Bring to a slow boil, stirring occasionally until the sugar is dissolved. Add the lemon juice, cinnamon stick and cloves, and cook over medium heat for 35 minutes. Remove from the burner and allow to cool.

To make the custard: Melt 1/4 pound of butter in a 4-quart saucepan. Pour in the milk and bring to a boil over medium heat, stirring constantly to prevent lumping. Cook the mixture for 5 minutes, stirring continuously, until smooth and thick. Remove from heat.

Combine the eggs, sugar and vanilla in a blender or food processor. With the motor running, slowly add 1 cup of the hot farina mixture. Pour the egg mixture into the saucepan and stir until smooth. Set aside to cool. Stir occasionally to prevent skin from forming on the custard.

Unwrap the phyllo dough and line a baking dish with one sheet of phyllo. Brush with melted butter. Repeat with half the phyllo sheets, spreading each with melted butter. Pour the filling into this, tucking the ends of the dough up to prevent the filling from oozing out. Use the remaining phyllo, buttered, until you have completed the top layer. Using a sharp knife, score the top (about 4 layers deep) to create serving sizes.

Bake in a 350-degree oven for 45 to 60 minutes or until top is golden. Pour syrup over the top and sprinkle with cinnamon. Let cool before serving. Makes about 45 to 50.