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Greek Festival is this weekend

Greek Fest
Sep. 26, 2012 @ 08:33 PM

HUNTINGTON -- Baklava sundaes, gyros, Greek salad, pizza, Greek coffee or Nescafe and roasted lamb -- one can try all of them and other food and pastries at the 30th annual Greek Festival this weekend at St. George Greek Orthodox Church, 701 11th Ave.

Volunteers have been cooking and preparing for the event for several weeks, and the curtain is about to rise on the production. The festival opens Friday, Sept. 28, and continues through Sunday, Sept. 30. Hours are 11 a.m. to 8 p.m. Friday and Saturday and 11:30 a.m. to 5 p.m. Sunday.

"We're pleased and happy to provide this little taste of Greece to the Tri-State area," said Joanna Svingos-Smith, festival co-chairperson. "From the delicious Greek foods to the church tours, the St. George community is proud to host this yearly event."

Although the authentic food and delicious pastries are the main attraction, the event also features live Greek music and an opportunity to partake in traditional Greek dance.

Greek dancing performances begin at 5 and 7:30 p.m. Friday; 1, 4 and 7 p.m. Saturday; and 1 p.m. Sunday. Face painting and other children's activities and tours of the church are also available. Tours begin at 6:30 p.m. Friday; 2 p.m. Saturday, followed by Vespers at 5 p.m.; and 2 p.m. Sunday.

Greek culture is also displayed in the gift shop, which offers shopping to those in attendance.

More information may be obtained by visiting www.stgeorgehwv.org or calling 304-522-7890.

These recipes are provided by Pillsbury Co.:


1 pound ground beef or ground lamb

1 large onion chopped

1 (9-ounce) box frozen spinach, thawed and squeezed dry

1/4 cup chopped fresh Italian (flat-leaf) parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15-ounce) can diced tomatoes with Italian-style herbs, undrained

12 (14- by 9-inch) frozen phyllo, thawed

6 tablespoons butter or margarine, melted

1/4 cup Progresso Italian style bread crumbs

1 cup crumbled feta cheese

Heat oven to 350 degrees. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently; drain. Stir in next four ingredients and all but 1/2 cup tomatoes. Cook; stir until hot; set aside. Cover phyllo sheets with damp paper towel. Arrange sheets, layering three at a time, in X shape; then in a plus shape to create spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of bread crumbs as it is added. Transfer layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge. Place beef mixture in pie plate; top with feta cheese. Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered. Spoon remaining 1/2 cup tomatoes in center. Brush phyllo with butter. Bake 40-50 minutes or until golden brown. Let stand 5 minutes before serving.


6 cups lightly packed coarsely chopped romaine lettuce

11/2 cups grape tomatoes, halved

3/4 cup coarsely chopped English (seedless) cucumber

1/2 cup chopped red bell pepper

1/2 cup pitted ripe or kalamata olives, coarsely chopped

1/4 cup chopped red onion

2 tablespoons chopped fresh parsley

3/4 cup crumbled feta cheese

1/2 cup Greek vinaigrette dressing

3 tablespoons pine nuts, toasted

In large bowl, mix ingredients except dressing and pine nuts; drizzle with dressing and toss until coated. Divide salad among six bowls; sprinkle with pine nuts.


1 box refrigerated pie crusts, softened as directed on box

2 tablespoons butter, melted

11/4 cups sweetened dried cranberries

1 cup chopped pecans

1/2 cup sugar

2 teaspoons ground cinnamon

1 tablespoon grated orange peel

1 egg

2 tablespoons water

1/2 cup honey

Heat oven to 400 degrees. Line cookie sheet with cooking parchment paper or lightly spray with no-stick cooking spray. Unroll pie crusts; press each into 101/2-inch square. Brush squares with melted butter. In food processor, place next five ingredients. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square. Roll up each pie crust into log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary. Bake 12-15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.

This recipe is from Betty Crocker Kitchens:


1 (13.8-ounce) can refrigerated classic pizza crust

1 (8-ounce) can pizza sauce

11/2 cups shredded mozzarella cheese

2 cups cubed cooked chicken

1/2 cup thinly sliced red onion

1/2 cup crumbled feta cheese

1/4 cup chopped kalamata olives

1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

Heat oven to 425 degrees. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet, starting at center, press dough into 13- by 9-inch rectangle. Spread pizza sauce over dough to within 1/2-inch of edges. Top with remaining ingredients. Bake 12-15 minutes or until crust is golden brown and cheese is melted.



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