GOING GREEK 1: Full Menu (Vegetarian/Dairy)
MENU:
- Gigantes: Baked Broad Beans with Tomatoes and Olive Oil
- Keftedes Apo Spanaki: Spinach Fritters with Dill and Sharp Cheese
- Tzatziki: Strained Yogurt Sauce with Garlic, Cucumbers, and Dill
- Galaktoboureko: Buttery Greek Phyllo Pie Filled with Egg Custard and Lemon Zest Syrup
GENERAL INGREDIENTS:
Fresh or frozen spinach
Onions
Fresh dill leaves
Flat leaf/Italian parsley leaves
Lemons
White butter (Habas Grandes), or broad beans
Plain canned tomato sauce
Extra-virgin olive oil
Kosher salt
Black pepper
Dried oregano
Sugar
All-purpose flour
Fine semolina (pasta flour)
Cornstarch
Pure vanilla extract
Eggs
Phyllo dough
Whole milk Greek yogurt
Greek kefalotyri cheese or other sharp, hard cheese such as Parmesan
Whole milk
Butter
EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Small bowl
Small bowl (if using microwave oven) or small saucepan (if using stove), for melting butter
Large mixing bowl and mixing spoon
13 x 9 x 2-inch baking pan, for beans
13 x 9 x 2-inch baking pan, for pie
Medium saucepan
Large frying pan or skillet
2- or 3-quart saucepan with mixing spoon, for preparing custard
Small 1-quart saucepan, for preparing syrup
Paper towels
Spatula and fork
Clean kitchen towel, for covering phyllo and preventing from drying out
Pastry brush, for brushing each phyllo layer with butter
