Kitchen With Britt Well, we were just ready to have a little fun with the upcoming release of ‘My Big Fat Greek Wedding 3’ and well, we love Greek food, so it seemed like a great time for a Greek Cooking Class!
Of course, I know that only 15 people attended the class, but I hope that many more can enjoy the recipes!!! Here is our menu:
Uncle Gus’s Windex Cure All Cocktail (Blue Ouzo Mojito)
Spanakopita
Greek Salsa
Moussaka
Nana Jean’s Bundt Cake
I figure we better just start all of our classes out with a cocktail, so here is the recipe for our windex cocktail, hope you enjoy! We had fun incorporating ouzo into ours, but feel free to tone that down and make up for it with extra vodka or rum!
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Uncle Gus’s Windex Cure All (Blue Ouzo Mojito)
Description
Have a pimple? Put windex on it! Have any problem at all? Put windex on it!! A cure all for whatever ails you. We’ve turned it into a cocktail!!
Ingredients
Instructions
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Begin by muddling your mint. Add ice to shaker and all ingredients. Give it a good shake, strain and enjoy!
Spanakopita is a classic Greek appetizer and one of my personal favorites!
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Spanakopita
Filling
Pastry
Instructions
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Start by cooking down your spinach. It should take 5-7 minutes on medium heat to wilt the spinach. Once cool, squeeze as much excess water out of it as you can.
Place all ingredients for the filling into a food processor and blend until smooth.
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Slice your filo dough into 3 inch strips. Scoop about 2 teaspoons of filling into the bottom left corner. Brush olive oil on the rest of the strip of filo and fold like a paper football. Corner to corner in triangle form. You can wrap it into a 2nd sheet of filo if you prefer it extra crispy! Place these onto a parchment lined sheet tray as you make them. Brush them all with a little more olive oil and then bake them for about 12 minutes at 400. Enjoy!
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Greek Salsa/Fattoush
Ingredients
Instructions
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Toss All Ingredients together and season to taste. Serve over hummus or on its own, enjoy!
We enjoyed our Greek Salsa/Fattoush so much! You can serve on its own, or overtop of some really good hummus. We served it with some fresh Za’atar pita chips, yum!
And of course, such a classic scene…’Ian’s a vegetarian…don’t worry, I cook lamb!’ As well as having moussaka in your lunchbox at school though a little unusual, it seems like they knew what they were doing. Everyone liked the moussaka! And we did use beef instead of lamb. Hope you enjoy!!
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Moussaka
Ingredients
Vegetable Layer
Meat Layer
Bechamel
Instructions
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Vegetable Layer
Salt both the eggplant & zucchini slices and let sit 15 minutes. Blot dry with a paper towel. Place each vegetable in a single layer on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350, the eggplant and zucchini for about 20 minutes and the potatoes for about 25 minutes, depending on how thinly they are sliced.
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Meat Layer
Brown Beef. Remove from the pan and drain. In the fat remaining, add onions and cook for 3-4 minutes. Add the garlic, tomato paste & thyme. Cook for an additional 1-2 minutes, then deglaze the pan with red wine, scraping up any of the cooked bits off the bottom of the pan. Pour in beef stock, honey, bay leaf and passatta/tomato sauce. Let simmer for 5-7 minutes. Add the beef back into the pan and let simmer an additional 5-7 minutes. Stir in parsley.
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Bechamel Sauce
Melt your butter and add the flour, season and stir continuously. After about 2 minutes, slowly drizzle in the milk. Continue to whisk until thickened. Remove from heat and add in Parmesan, egg yolks & nutmeg. Stir until smooth.
To assemble begin by adding your layer of potatoes, then sprinkle cheese and parsley. Proceed the same way with the eggplant and zucchini. Next, evenly spread the meat sauce and finally the bechamel. Sprinkle the rest of the parmesan and parsley over the top.
Bake for 35 minutes, then let it rest for 15 minutes before serving. Enjoy!
And what better to round off a lovely Greek gathering than….a bundt!! We are embracing fall flavors with this apple cider bundt! I use this recipe below, and I sugar the pan instead of flouring!! Enjoy!
