GREEK: North Carolina: Winston-Salem Greek Festival 5 16 to 5 18 2014 MENU QUICK LINK

WINSTON-SALEM GREEK FESTIVAL LINK

   

  

  

  

  

  

  

INDIA FEST 2013 MAY 4 2013 IN WINSTON-SALEM NORTH CAROLINA - Indian info links, photos, recipe and food video links

Links to Festival and Information below photos

  

  

  

  

  

  

  

http://www.indouswinston.org/Default.aspx

http://en.wikipedia.org/wiki/India

https://www.cia.gov/library/publications/the-world-factbook/geos/in.html

FOOD RECIPE & VIDEO LINKS BELOW PHOTOS

INDIAN FOOD FOREVER

SANJEEVKAPOOR AND VIDEOS

TARLADALAI AND VIDEOS

Greek Festival in Winston-Salem Part 2

Spanakopita (Spinach Pie)

2 lb. fresh spinach or 2 pkg frozen cut spinach, thawed and well drained (squeeze water out in a towel)
1 small bunch green scallions, finely chopped
1 lb. butter, melted
7 eggs, beaten
1 lb. crumbled Greek feta cheese
Salt
White pepper
1/2 lb. filo dough
Video on how to use phyllo or filo dough (commercial on first)

Rinse and drain fresh spinach, removing coarse stems, and chop or cut by hand into small pieces (about 3 in. in length).

When using frozen spinach squeeze out all the water.

In a medium skillet over medium heat melt 1 tbsn. butter, add scallions and cook stirring continually for about 5 min. Remove from heat and add spinach, beaten eggs and cheese. Mix well & season with salt & white pepper.

Butter a 9" x 13" pan.  Line with 1/4 lb. filo dough, brushing each sheet with the melted butter.

Spread the spinach mixture over the filo evenly.  Continue to to top with the remaining filo dough, making sure to brush each sheet with melted butter.  Brush the top sheet. Score into square serving size pieces with a sharp knife.

Bake at 350 degrees for 30 min.  If top becomes too brown, cover with sheet of aluminum foil and continue cooking.

May be frozen BEFORE baking.

Wine pairings with spanakopita.

Suggestions:  Colombard, Sangiovese, Pinot blanc, chianti, white bordeaus, pinot gris or pinot grigio, malbec, sauvignon blanc, chardonnay, pinot noir. 

Greek Festival in Winston-Salem 5 18 - 5 20 2012

How exciting!!  To learn more and see the menu and activities click on the link below:

Winston Salem Greek Festival 2012

Unfortunately, I don't have their recipes but I do have some great original recipes from a Greek Food Festival I attended in Pittsburgh, Pa.  There are currently 16 restaurants in Pittsburgh that serve Greek food. There are 3 in Winston and 6 in Greensboro. 

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One of my favorites is Pastitsio

(Makes 12-16 servings)

MEAT SAUCE

1 lrg. onions, finely chopped

3 tbsp. butter

2 lb. lean ground meat (beef, chuck, round)

16 oz. tomato sauce

1 tsp salt

1 stick cinnamon

1/2 cup wine (it doesn't specify red or white; I would use red)

Using a large fry pan, saute onions in butter until carmelized or light brown. Add meat, stirring and crumbling with fork. Add remaining ingredients and stir well. Cover and simmer for 30 minutes, stirring occasionally.  Remove from heat and remove cinnamon stick.

MACARONI

1 lb #6 macaroni              1-1/2 cups milk

1/4 lb. melted butter          4 eggs (beat well)

Cook macaroni in boiling sale water until just tender, about 10 minutes.  Drain and rinse with cold water.  Place in a bowl or cooing pot and add 1/4 lb (1 stick) melted butter, 1-1/2 cup milk and 4 eggs.  Gently toss to coat macaroni.

BECHAMEL SAUCE

1/4/ cup butter          1/2 tsp. sale

1/4 cup flour            1/8 tsp. pepper

              3 cups milk               6 eggs. beaten until light

In medium size pan over medium heat melt butter and blend in flour, breaking any lumps that appear.  Gradually add milk, stirring continually until sauce is thickened.  Lower heat to low or medium-low, if necessary.  Add salt and pepper. Remove from heat. In a large bowl, beat 6 eggs.  Slowly add hot sauce and stir thoroughly.

ASSEMBLY       

1/2 lb. grated Romano (I am adventurous; I would probably use combo of Asiago and Romano)

In a buttered 9" x 13" baking  pan, spread half of the macaroni mixture and excess milk and egg mixture.  Cover evenly with meat sauce. Spring with 1/3 of cheese.  Cover it with the remaining macaroni, spreading it evenly over entire pan.  Sprinkle with 1/3 cheese. Pour Bechamel Sauce evenly over entire mixture.  Sprinkle with remaining cheese.

Bake at 350 degrees for 45 minutes or until sauce looks set.

Cool slightly before cutting into squares.  Freezes well. 

Suggested lower fat version - my adaptation

Substitutions:  

low fat margarine like Land of Lakes

• For the butter use low fat margarine like Land of Lakes
• For whole mile use o fat half & half milk diluted by 50%
• For real eggs use what I call fake eggs in cartons near cheese in store
• I don't use low-fat cheese because it has too many additives which can be worse for cholesterol