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It's all Greek to me!

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This weekend every May, the Annunciation Greek Orthodox Church on Highland hosts the Memphis Greek Festival.

“What started as a small Greek pastry sale is now turned into a 15,000 plus attended Greek Food Festival,” explains Kathy Zambelis, publicity chairman of the festival.

 

“It’s all about the food. We have everything from Chicken Oreganato to the Souvlakia to the wonderful pastry corner with everything from baklava to baklava cheesecake.”

 

The Greek community starts months in advance preparing. “Some of the ladies get together and we start making the pastries several months ahead. Sometimes it’s just a few of us getting together to make the pastries. And towards the end, boy we come in together as a village and pull it together so everyone can enjoy being Greek.”

 

Whereas the food may be the main attraction, there is a lot more to this annual event. “We have everything for the family. We have Greek dancers performing daily, we have a live Greek band, fun for the kids with the children’s activities and we just want everyone to come out on the dance floor and just say “Opa!””

 

And if you don’t have time to attend the event, the organizers have made it possible to still enjoy the amazing food. “You know everybody is so busy now they don’t have time to come and enjoy the whole day. So we have the drive-thru where you can come in and get the meals and some of the pastries and you can go and just drive right through. And you are Good to Go and be Greek and Go!”

 

This is Jennifer Chandler with The Weekly Dish. Opa!

 

Memphis Greek Festival is May 8 and 9. Open 11a.m. to 8p.m. daily.

 

For more information, visit www.memphisgreekfestival.com

 

Spanakopita (Spinach Pie)

 

  • 3 pounds fresh spinach or 5 boxes frozen spinach
  • 3 bunches fresh green onions, chopped
  • 2 tablespoons dry dillweed
  • 1 bunch parsley, chopped
  • 7 to 8 eggs, well-beaten
  • 1 tablespoon farina (or Cream of Wheat)
  • ½ pound crumbled feta cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup olive oil
  • Salt to taste
  • 3 sticks butter, melted
  • 1 pound filo

 
Wash and drain well. (If using frozen spinach, thaw overnight and press out all water.) Sprinkle with salt and cut. Combine with onions, dill, parsley, farina, cheeses, oil, and eggs.

 

Line a 11” x 15” x 2” pan with 8 filo leaves brushing with melted butter between each layer. Pour in the spinach mixture. Cover with 8 more filo leaves brushing each with butter. Brush the top with butter and sprinkle lightly with water.

 

Bake in 450 degree oven for 15 to 20 minutes, until filo begins to turn a light golden color and puffs in the center. Reduce oven to 350 degrees and bake 30 minutes longer until golden brown.

 

Let spanakopita stand 15 to 20 minutes before cutting.

 

Yield: 40 squares

 

Recipe reprinted with permission from “It’s Greek To Me!” by The Philoptochos Society of the Annunciation Greek Church. The cookbook will be available for sale at the Festival for $20.

 

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.