Happy Easter! Greek Lamb Chops with Tzatziki Sauce, Greek Salad and Cheese Blintzes

 May joy fill your day,


Hope light your path,


And the many blessings of Easter 
warm your heart...



 

Wishing you a Happy Easter!!

 

It’s been a while since I posted a recipe, and Easter is this weekend.
Time flies when you’re in a Covid-19 induced mind fog and, basically, time has lost all meaning.

But, even though we’re not enjoying our usual holiday traditions or large get-togethers, we’re still here and that’s something to celebrate.

Hoping you and yours stay safe and well!
 

Hints:

If you’re preparing a meal for two, here’s a marinade for 3/4 pound lamb chops:
1/4 Cup olive oil                        
2 1/2 Tablespoons lemon juice
1 1/2 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon garlic powder, more or less
salt and pepper to taste

Lamb chops are best when they are medium – medium rare (62ºC / 145ºF).
The meat should be blushing pink in the centre.
Be sure to allow them to rest before serving so they will stay juicy.


Wondering what to serve with Greek lamb chops? Here are some ideas:
Mashed potatoes or garlic baked potato wedges
Asparagus, marinated white bean salad or buttery carrots
Greek salad with feta cheese and pita bread


About that Greek Salad…
In Greece it is called horiatiki (Village Salad) and has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, with a dressing made from olive oil and vinegar or lemon juice and seasoned with a little dried oregano.
But no lettuce.
Greeks eat seasonally, and that means fresh. A Greek Salad is usually a summer dish. Since lettuce only grows in Greece during the winter months a traditional horiatiki does not include lettuce.

Feta is Greece's most famous cheese and, according to many recent reports, it's also the healthiest cheese in the world. Mainly made from sheep or goat milk (often combined), Feta cheese is nutrient-rich.

If, in your household, a salad isn’t a salad without lettuce, just add it and enjoy.
Zorba won’t be visiting with the salad police.


Tzatziki Sauce is also excellent as a dressing for gyros or Greek Salad, or as a dipping sauce for raw vegetables.


A box of phyllo usually has 24 leaves in it.
If one set of blintzes has one leaf more or less, no problem.


                        Tzatziki Sauce

Place in a food processor or blender
8 ounces plain yogurt
1 cucumber, peeled, seeded and diced
1 Tablespoon olive oil
1/4 lemon, juiced
1/2 Tablespoon chopped fresh dill
3 cloves garlic, peeled (1 teaspoon garlic powder, more or less)
salt and pepper to taste
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.


                        Greek Lamb Chops

Place in a large bowl
1/2 Cup olive oil                        
1/3 Cup fresh lemon juice
1 Tablespoon dried oregano
2 teaspoons chopped rosemary
4 garlic cloves, minced or 2 teaspoon garlic powder
salt and pepper to taste
Add
2 pounds lamb chops
Allow to marinate for at least 10 minutes, the longer the better.

Heat a griddle pan or outdoor grill.
Cook the lamb chops for 3 to 4 minutes per side until they are almost charred.
Stand the chops up to allow the fat to render and crisp up.
Remove the lamb chops from the heat and allow to rest for 5 minutes.
Garnish with lemon slices or wedges before serving.


                        Greek Style Cheese Blintzes

Makes 12 blintzes

Place in a medium bowl
8 ounces cream cheese
1/2 Cup orange marmalade
1 large egg
Beat until smooth.

Melt
1/2 Cup butter or margarine

Unroll on waxed paper
8 ounces phyllo leaves
Place a damp towel over the leaves when not layering and brushing with butter or margarine.

Place on a cutting board
1 phyllo leaf
Lightly brush with melted butter or margarine.
top with another phyllo leaf and brush with melted butter or margarine.
Repeat with another 6 leaves.
Cut into thirds.
Using 1/4 of the cream cheese mixture in total, spoon mixture on each portion.
Roll up the 3 blintzes and place on an ungreased cookie sheet.

Repeat 3 times with the remaining phyllo, cream cheese mixture and melted butter or margarine.

Preheat oven 375º F
Brush tops with remaining melted butter or margarine.
Bake 30 minutes.

Folklorama: Pasticchio and Gibanica

Pasticchio

The Greek Pavilion is one of the must-see places during Folklorama.

In 1980 it took place, as always, at 2255 Grant Avenue, at St. Demetrios Greek Orthodox Church.

The Ladies Philotochos Society of St. Demetrios Greek Orthodox Church, its sponsor, have never disappointed their visitors.

In the earlier years the entertainment and food were located in the church’s basement.

The experience was cozier - we’d browse in the church, where we’d see the gold leaf screen, as well as many works of art. 

Then we went downstairs into the basement, where we enjoyed the music, the dancers, and the food.

Nia Vardalos, of My Big Fat Greek Wedding fame, has said that she had performed as a dancer there, as it was her parish and everyone volunteered. 

It was a fun-filled place, where the audience was invited to take part in the Zorba dance. Opa!!

The food at the Greek Pavilion has always been authentic and delicious.

We’d have a dinner of moussaka, souvlaki or pasticchio, then follow with dessert, baklava and kourabiethes, and a glass or two of Greek ouzo and Retsina.

Often people in groups would order one or two of everything and sample while enjoying the show.

As it was one of our favourites, we made sure to take my folks there when they here during Folklorama.

Since those early days the church has acquired an adjoining hall where the entertainment takes place. Now there’s a show on a stage and we can only watch the young men perform the Zorba dance.

Fun and well done, but I miss the old days when we could join in the dance.

Just north of Greece is Serbia, so let’s visit the Serbian Pavilion, which in 1980 was held in Sargent Park School at 1070 Dominion Street and extended a family-oriented Dobro Dosli to all.

The St. Sava Serbian Orthodox Church congregation was the sponsor.

Classrooms were filled with cultural displays explaining the history, geography, customs, traditions and music of Serbia.

There were also short movies illustrating the way of life in Serbia.

The Servian Folk Dance Group, in national costume, performed folk dances.

The menu was hearty and delicious.

For dinner there was moussaka, sarma djuvech, barbecued piglet, and bean soup, with many desserts, including Gibanica.

Visitors could choose from Servian wines, Silvovica and Niksicko beer, as well as domestic and soft drinks.

Of course the Greek Pavilion is in the current Folklorama50 brochure, as well as two Serbian pavilions: the Serbian "KOLO" Pavilion and the Serbian Pavilion "Beograd”.  

          

Hints:

The Pasticchio recipe measures with sticks of butter.

I assume each stick is 1/4 pound.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio. 

Enjoy!

In the 1980 brochure there was a note about Filo in the Serbian piece: 

Strudel; Ready made filo can be purchased in Greek or Italian stores.

Sure, you can still find it there, as well as any other major grocery store.

We’ve come a long way since 1980.

                        Pasticchio 

You’ll need a 17 1/2 inch x 11 1/2 inch x 2 1/2 inch pan

        or a combination of smaller pans - adjust the baking time

Chop

1 onion

Place in a large pot

1/2 stick butter

Over medium heat fry the chopped onion in the butter until golden brown.

Add 

3 pounds ground beef

2 teaspoons cinnamon

2 teaspoons nutmeg

Stirring regularly, cook 10 minutes until the meat is browned.

Add

4 ounces tomato sauce

salt and pepper to taste

Set aside.

In a large pot boil

1 1/2 pounds macaroni

Cook 9 minutes.

Drain, blanch with cold water in a large bowl, and set aside.

Cream Sauce

Warm

1 1/2 quarts milk

Beat in a medium bowl

10 eggs

Melt in a Dutch oven

1 stick butter

Add gradually and stir continuously to avoid lumps

5 teaspoons flour

Stir in the warmed milk.

Add the beaten eggs to the mixture and stir until it thickens.

Beat in a medium bowl

8 eggs

Drain the macaroni and return to the large bowl

Add

1 pound Romano cheese, grated

3 Cups of the cream sauce

the beaten eggs

Stir well to combine.

Melt in the large baking ban (or divide among smaller ones)

1 stick butter

Place half of the macaroni mixture in the pan.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the meat mixture over the pasta.

Top with the remaining pasta mixture.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the remaining cream sauce over the pasta mixture.

Bake at 325º F for 1 hour and 25 minutes, if using the large pan.

                        Gibanica  

To make Filo

Place in a large mixing bowl

4 Cups flour

1 teaspoon salt

1 egg

1 1/2 Cups warm water

Mix with a fork.

Knead on a board for 10 minutes.

Divide dough into 3 balls.

Brush each with salad oil, cover with a cloth, and let stand for 20 minutes.

Using one ball at a time roll out about 12 inches x 6 inches.

Then pull gently over a clean tablecloth working on all sides evenly until the dough is tissue paper thin and hangs down on all sides of the table.

Allow the dough to dry a few minutes, then lift from the tablecloth.

Stretch a little more and cut off the thick edges.

Leave Filo on the table.

Cheese Filling

Place in a large mixing bowl

2 pounds cottage cheese

4 ounces cream cheese

5 eggs

2 Tablespoons sour cream

2 Tablespoons margarine, melted

1 teaspoon salt

Mix well.

Sprinkle salad oil on the filo.

Spread evenly 1/3 of the filling over the filo.

Lift the tablecloth and roll the filled filo in a sausage -like roll.

Sprinkle with oil and place in a greased baking pan.

Repeat with remaining ingredients.

Bake at 350º F for one hour.

Anna Sultana’s Spinach Appetizers, Greek style / Easy Spanakopita

A few days ago we ate out and I enjoyed my favourite - spanakopita.

Spanakopita is like the Maltese recipe Timpana, a savoury filling in puff pastry.

If you leave off the pastry you have another favourite - Imqarrun il-forn.

What would I do if I couldn’t buy a serving of Spanakopita?

I guess I would make Ma’s Spinach Appetizers.

This was one of those recipes she enjoyed on the Greek ship we travelled on when we were immigrating from Malta.

It is a bit of a job to make, as are all good things.

It also is open to variations, as are all good recipes.

If you want to avoid the phyllo sheets you could make

Anna Sultana’s Greek Spinach & Cheese Quiche

Want some starch to serve with the main course? Make either

Anna Sultana’s Roasted Lemon Potatoes and Rice, Greek Style

or

Anna Sultana’s Roasted Lemon Butter Parmesan Potatoes, Greek Style

Hints:

The filling can also be used as a dip. 

You might want to leave the egg out since it won’t get cooked.

Usually a box of phyllo has about 21 sheets.

If you want to just use one box, you could make the rolls with 4 instead of 5 sheets.

To keep the phyllo sheets from drying out while preparing the recipe, place a damp towel over the sheets you aren’t using at the time.

You can make the rolls ahead and freeze them up to 3 months for last minute entertaining.

Place them in a large freezer-weight resealable plastic bags, or wrap them tightly in plastic wrap. 

Remove from them freezer 30 minutes before baking. 

Place on baking sheet and let stand at room temperature about 20 minutes.

Heat the oven to 375º F and bake 25 minutes. 

Filling variations to add...

1/2 teaspoon of nutmeg

1/2 teaspoon each of dried oregano and thyme

1 teaspoon garlic powder

1/2 teaspoon each of garlic, oregano and pepper

1/4 Cup grated parmesan
chopped sundried tomatoes and black olives with a dash of oregano

roasted red peppers

crab meat

diced black olives

Filling variations to substitute...

shredded mozzarella

drained ricotta instead of cream cheese

broccoli with cream cheese and cheddar cheese

Of course you can make variations on the variations.

Shape variations:

You can make individual ones that are shaped like triangles. 

Instructions are inside the filo box.

The filling works well with puff pastry or crescent roll dough.

It won’t be as flaky if you use crescent roll dough.

Have extra spring roll or wonton wrappers? 

The recipe can be used to make about 100.

You could freeze them on a cookie sheet and then placed in freezer-weight resealable plastic bags to store  up to 3 months. 

Bake for 15 minutes at 375º F.

You can also place wonton wrappers in a mini-tart pan, and fill them with some filling.

Bake at 350º F for 18 - 20 minutes. 

You could also use your favourite pastry to make mini quiches with the spinach filling.

                        Spinach Appetizers

Makes 5 logs or 30 servings

Grease well a large cookie sheet.

Place in bowl and thaw

300 grams frozen chopped spinach

Squeeze dry and set aside. 

Cover with a damp towel

25 sheets frozen filo dough 

Let thaw and set aside.

Crumble into a measuring cup enough to make

1 1/2 Cups Feta Cheese, crumbled 

Finely chop

4 green onions (optional)

Have on hand

1/3 cup butter, melted

Place in large bowl 

1 egg 

the drained spinach

the chopped green onions

the crumbled feta cheese

250 grams cream cheese

the chopped green onions

the crumbled feta cheese 

1 teaspoon oregano

1/4 teaspoon pepper

Mix until well blended.

Place a damp dish towel on a flat surface.

Place 2 filo sheets (one on top of the other) on the dish towel.

Brush the top sheet lightly with melted butter.

Top with 1 or 2 more filo sheet(s).

Brush the top sheet lightly with melted butter.

Top with 1 more filo sheet.

Spread 1/5 of the spinach mixture along one short side of the phyllo stack. 

Fold in the long sides of the filo stack.

Roll up from the filled short side to make a log. 

Place the log on the greased cookie sheet.

Brush the top of the log with some of the remaining butter. 

Repeat with remaining filo, filling and melted butter to make four more logs. 

Heat oven to 375º F

With a serrated knife deeply score the phyllo at 1 inch intervals.

Bake 25 minutes, or until golden brown. 

Cool 5 minutes. 

Transfer the rolls to cutting board.

Use the serrated knife to completely cut each log into 6 slices. 

Anna Sultana’s Cheese Strudel l How to Use Filo Sheets

Without a doubt, pastizzi is the ultimate Maltese dessert.

And we loved Ma’s recipe for pastizzi.

But, sometimes, one just wants a little variety.

And Ma was always open to learning a new recipe from her friends.

Especially if it was quick and easy.

Ma's Pastizzi is a nice basic cheese dessert recipe.

But, after living in College Point and making friends with a few German moms, Ma learned there was more than one way to make a nice basic cheese dessert.

The German dessert, strudel, soon became a family favourite.

And it could become one of yours.

Hint:

You can find boxes of filo pastry sheets in the freezer section.

A one pound box has about 21 sheets, more or less.

That’s enough for 3 strudels.

If you have a sheet more or less, adjust for the third strudel.

Let the sheets, rolled and wrapped in the box, reach room temperature before starting.

                Anna Sultana’s Cheese Strudel

Makes 3 strudels

Grease a large baking sheet

Have on hand (do not combine)

2 Cups sultana raisins

1 Cup fine dry bread crumbs

In a large mixer bowl place

500 g ricotta

500 g cream cheese, cut into cubes

Beat until smooth.

Add

4 large eggs

300 g (1 1/2 Cups) sugar

1 Tablespoon vanilla

Beat until smooth.

In a small pot melt

1/2 Cup margarine

Keep the margarine warm enough to spread.

Place a damp dish towel on the table.

Open the box of filo sheets and gently unroll them.

Place 2 sheets on the damp dish towel.

Place a second damp dish towel over the sheets you aren’t using.

Lightly brush the top of the 2 filo sheets with melted margarine.

Sprinkle fine dry bread crumbs over the margarine.

Place 2 more sheets on the bread crumb covered first pair of sheets.

Lightly brush the top of the 2 filo sheets with melted margarine.

Sprinkle fine dry bread crumbs over the margarine.

Place 3 more filo sheets on the bread crumb covered phyllo sheets.

Cover the top sheet, leaving about an inch border clear, with

1/3 of the ricotta/cream cheese mixture

Sprinkle over the cheese

1/3 of the sultanas

Turn up the shorter ends of the sheets to cover the edge of the cheese.

At a longer end, start rolling up the cheese covered sheets.

When almost at the end, stop, and cover the rolled sheets with the unrolled end.

Place the strudel on the prepared pan.

Repeat the procedure with the remaining filo sheets to make 2 more strudels. 

Preheat oven to 375º

Brush the remaining melted margarine over the 3 strudels.

Bake 40 minutes or until lightly golden.

Let cool 10 minutes.

The only thing I miss from pastizzi is the crusty baked egg on top.

Well, nothing’s perfect.