GOING GREEK 1: Full Menu (Vegetarian/Dairy)

Cuisine & Diet:  Dairy, Gluten-free, Greek, Hanukkah, Kid-Friendly, Mediterranean, Mimounah, Rosh Hashanah, Sephardic, Shabbat, Shavuot, Vegetarian


  • 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

Fresh or frozen spinach

Fresh dill leaves
Flat leaf/Italian parsley leaves
White butter (Habas Grandes), or broad beans
Plain canned tomato sauce
Extra-virgin olive oil
Kosher salt
Black pepper
Dried oregano
All-purpose flour
Fine semolina (pasta flour)
Pure vanilla extract
Phyllo dough
Whole milk Greek yogurt
Greek kefalotyri cheese or other sharp, hard cheese such as Parmesan
Whole milk

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


Jennifer Abadi | GOING GREEK 1: Full Menu (Vegetarian/Dairy)