Hummus,Tzatziki,Baklava,Spinach pie.

This is spanakotiropita,spinach pie.

This is tzatziki

This is baklava.

Hummus needs one can of garbanzo beans, (remember you can find that at some supermarkets easy) half drained, one medium onion, half teaspoon of crashed garlic, one teaspoon tahini, (this one you need to look at Mejiers) salt to taste. Optional, parsley, lemon.

Puree' the half drained garbanzo beans in a food processor, check if it needs more of the liquid if not you can discard the liquid. Add the rest of the ingredients and kali orexi, or buon appetite on pita bread, or on plain artisan bread or cracker or celery stick.

Tzatziki takes 24 oz sour cream, 5 tablespoons of crashed garlic, one medium cucumber and salt to taste.

Take the sour creme out of the container, place it inside a bowl and add the cucumber, the garlic and a dash of salt.

The cucumber you need to grind it in a food processor but don't puree' it make it chunky like the size of the little finger, the piggy one, that's how you call it, right?

Don't forget to squeeze all the liquid off the cucumber, remember, that's the secret and Please, don't peel it. All the vitamins are under the skin.

Baklava, wow! do you remember, baste the phylo every two sheets until you use the one roll from the package. Then you add the crashed walnuts, (somebody mentioned pecans, you can try to use them but not by themselves, mix them with one cup of bread crumbs). Sprinkly some sugar like 2 tbsps and a dash of cinnamon. Then you continue with the second roll until it's finished. Cut it triangle or square pieces and bake it 350 o for 25 min or till brown.

Make the syrup by mixing one cup of sugar, one cup of honey and one cup of water,bring it to a boil until the bubbles are thick. Wait until both baklava and syrup have cooled down and then you pour the syrup over the baklava. Sprinkle with cinnamon.

Spinach pie or spanakopita is as simple as baklava.

Baste the phylo every two sheets when you come to the end of the roll, then add the spinach and crumbled feta on the top.

To cook the spinach you will sautee' half cup of olive oil with one medium onion fine chopped. Add the spinach, no cans, please, frozen or fresh, 2 pounds for fresh one pound if it's frozen. You can add fresh dill just a couple of pieces and cook for 15 ' ,then using the fork place it on the phylo in the pan and discard excess liquid.

Add small pieces of feta cheese around one cup or if you like more you can put more, some people love it with a lot of feta.

Continue with the rest of the phylo, when it's finished, you cut it, remember, square pieces or it will blow and break. Bake it in 350 for 25' or till brown.

In Greece, spinach pie is an appetizer or an afternoon snack and when it's served it's served by itsself. In my restaurant I serve it with some tzatziki and it's Delicious.

Call me, please, for any questions 502 240 8797.

Vinaigrette or vinegraitte (both are correct) for the Greek salad: 2 tbs of olive oil one tsp red wine vinegar mixed with oregano. Shake well and pour over the Greek salad.

Remember that's all we have in Greece for the salad, sorry no ranch or thousand island.

I have enjoyed you ALL in the Camp Crescendo.

I hope to see you again.

Thank you

Chef Maria Bell