DOÑA ELENA CUISINERA CLUB'S March 2011

THE TASTE OF GREECE 
March 26, Saturday
Living Well, Podium
Mandaluyong City

 Well, let's see. . . . . .The cooking demo started with DECC's esteemed Nutritionist, Professor Luchie Callanta, teaching the members the nutritional value of Greek and Mediterranean-style dishes - Rich in ANTIOXIDANTS! She also took time to give us improtant trivia about Greece, also known as Hellas, and officially the Hellenic Republic.Athens is the capital. But modern Greece traces its roots to the civilization of ancient Greece, generally considered the cradle of Western civilization. As such, it is the birthplace of democracy, Western philosophy, the Olympic Games, Western literature and historiography, political science, major scientific and mathematical principles, and Western drama, including both tragedy and comedy.

Greek cuisine incorporates fresh ingredients, herbs and spices into a variety of local dishes, with olive oil and olives added to almost every dish. Although Greek cuisine differs widely from different parts of the mainland and from island to island, they use some flavorings more often than other Mediterranean cuisines: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews.

Q & A Portion: Shown is photo is our lady host Jamie Fournier conducting some trivia Q & A to the DECC members. Oops, wrong answer! The mike was passed on to Joy and she got the right answer and the prize, of course! The green olives are the unripe fruits while the black olives are the ripe ones.

Prof. Luchie even stayed awhile to watch Chef Golda making baklava, those well-loved Greek honey-coated pastries.

 Bonus recipe was that of the Baklava---

Well, here are the 3 Greek Cuisine recipes that Chef Golda prepared for us DECC members that afternoon----

Spanakopita

Ingredients:

3 tbsp DONA ELENA PURE OLIVE OIL

1 pc Onion, chopped

1 bundle Green onions, chopped

2 pcs Garlic cloves, minced

800 g Fresh spinach, washed and chopped

1 bundle Fresh parsley, chopped

To taste Salt and pepper

2 pcs Eggs, lightly beaten

1 cup Feta cheese

½ cup Ricotta cheese/ cottage cheese

8 pcs Phyllo sheets

¼ cup DONA ELENA PURE OLIVE OIL

Procedure:

1.1. Heat the olive oil in a pan and sauté the onions, green onions and garlic until soft.

2.2. Add the spinach and parsley and continue to sauté until spinach wilts. Season with salt and pepper to taste.

3.3. In a bowl, mix together the eggs and cheeses then stir in the spinach mixture.

4.4. In a baking pan, layer the phyllo sheet and brush lightly with olive oil. Continue with two more sheets.

5.5. Add the spinach and cheese mixture then fold the hanging dough over the top of the filling.

6.6. Brush with olive oil then layer four remaining phyllo sheets on top, still brushing each layer with olive oil.  Tuck the ends of the phyllo into the pan to seal.

7.7. Bake in preheated oven for 30-40 minutes until golden brown.