Octopus Stew
SPANAKOPITA & TZATZIKI SAUCE
Preheat the oven to 375 F. (20 servings)
In a large bowl mix
-700 grams of spinach
-2 stocks of green onions
-2 bundles of fresh mint
-2 bundles of dill
-7 eggs
-1 1/5 teaspoon of of salt
-sprinkle ¾ cup of olive oil
-700 grams of crumbled feta cheese
Mix all ingredients gently
Oil bottom of a deep baking tray and spread layers of 5 phyllo onto tray
Top with oil
Spread the mixture from bowl evenly on top
Repeat with 3 more layers of phyllo and drizzle oil on top
Repeat same until phyllo is finished
Tuck phyllo sheet around the baking pan
Before baking cut only the top into the portions you desire
Bake till golden brown ( approx 25 mins)
Top with drizzle of olive oil
Tzatziki Sauce:
In medium bowl
-add 2 litres sour cream
-grate 1 cucumber
-squeeze liquid from grated cucumber
-add cucumber to the sour cream
-6 chopped fine cloves of garlic to be added
-chop 8oz of fresh dill
-add ½ cup of olive oil
-add 5 oz white vinegar
Salt/ pepper to taste
Mix well
VILLAGE GREEK SALAD
(Family Style) (25 serving)
Chop into chunky cuts the following and place into a large bowl:
-6-7 Red and green peppers
- 5 Cucumbers
- 8 Red onions
-14 Roma tomatoes
-Drizzle ¾ cup of olive oil
-1/2 cup of Red wine vinegar
-3 tablespoons of dried oregano
-1 ½ kg of feta (cubed)
-Salt & Pepper to taste
Once plated add a litre of Kalamata olives
MOUSSAKA
Preheat oven to 350 F. (25 servings)
*Prep for vegetables
Peel and slice ½ inch the following:
-8 eggplants
-14 white potatoes
-12 Zucchinis
-dice 2 large white onions
Fry potatoes to golden brown
Bake eggplant & zucchini together
Spread the fried potatoes on bottom of a deep pan and
spread zucchini over the potatoes
Add layer of the baked eggplants
*prep for beef
-sauté the diced onions in a frying pan
-add the 8lbs of ground beef
-add 1 cup of water
-break up the meat while cooking
- add 2 small cans of tomato paste
-add ½ bunch of chopped parsley
-2 tablespoons of ground cinnamon
-1 cup of red wine
-salt and pepper to taste
Once meat sauce is thoroughly cooked divide the
Beef mix into two and spread onto pan with the
Layered vegetables
*Bechamel Sauce
-on medium heat add 6 litres of milk in a pot
-in another separate pot melt 1lb of salted butter on low heat
-add 2.5 cups of flour and stir on medium heat
-once mixed add ½ cup white wine and continue mixing
-add the warm milk gradually while whisking until all milk
Has been added and thickened
-make sure not to burn the bottom-keep whisking
-once thickened add 1 tablespoon of Nutmeg
-add pinch of salt
-add 4 eggs
- mix all and set aside for few minutes
**pour the Bechamel over the 2 baking pans in equal parts
-Add Parmesan cheese
-bake for 35 minutes till golden brown and let stand for 10-15 mins
BAKLAVA
Preheat oven to 375 F. (25 servings)
-Butter the bottom of 2 dessert pans with unsalted butter
-layer with 4 sheets of phyllo and butter sprinkled in between sheets
-using a food processor coarsely chop 1 ½ kilos of walnuts
*in a bowl add the chopped walnuts
-add 4 tablespoons of ground cinnamon
-1 cup sugar
-sprinkle walnut mixture to the 2 trays of phyllo equally and
Add 1 sheet of phyllo to both trays and drizzle butter
-repeat this step until all walnut mixture is added to trays
-finish with a layer of 5 phyllo sheet to both trays and drizzle
Butter in between sheets
-pre cut into desired potions before baking
-bake for 20 minutes until golden brown
BAKLAVA SYRUP
-in small pot add 6 glasses of water
-4 glasses of regular sugar
-1 whole lemon cut in half (add to pot)
-1 cinnamon stick
Stir at beginning in medium heat until thickens
Stop once it reaches a light golden brown color
*baklava has to be cold before syrup is added