Long Beach Grecian Festival by the Sea Cookbook

Spanakopita  Ready to Eat Scored Spanakopita   B efore Baking S core spanakopita into  3 rows length-wise and 4 rows l ength-wise.  Preparing Pan with phyllo and spinach  Prepping Spanakopita with 10 layers of phyllo on bottom of the pan, spinach mixture in the middle and the start of phyllo layering on top of spinach.  The 9x14 inch phyllo fits exactly into a 9x14 inch pan , but that size pan is hard to find. Most pans around that size are 9x13 inches. There is a bit of overlap when layering the bottom layers, but it cooks together very nicely. However, the phyllo fits very nicely over the tops. Phyllo is very forgiving. If it breaks just layer it and add more butter. Spinach with feta, eggs and herbs         Spinach-filled Squares  (Spanakopita) Bake: 30-40 min Prep: 30 min Pieces: 12 This is a family-style spinach-filled phyllo made in a 9 by 13-inch pan and cut into squares. Ath...

   Meatballs (Keftedes) Cook: 25 - 30 min Prep: 8 - 10 min Makes: 40-45 small meatballs The ancient Greeks loved eating meatballs cooked in a broth. We still love our meatballs in soup or served as part of an appetizer plate or even as a main entrée with pastakefa. Consider adding more spices, per taste. Meatball ingredients 3 slices toasted brown bread 1/4 cup Parmesan, grated 1 1/2 pounds ground beef 1 tablespoon dried oregano 1 small onion, finally chopped 1 tablespoon dried basil 2 cloves garlic, minced 1 tablespoon dried parsley 2 whole eggs Salt and pepper, to taste 1 tablespoon dried mint     Ingredients for Frying Salt Olive oil Flour   Crumble bread and combine all of the meatball ingredients in a large bowl. Cover bowl with saran wrap and refr...