Variation: Potatoes, cut in eighths, can be added to the chickenin the baking pan. Season the potatoes along with the chicken. Thisdish may need additional baking time for the potatoes to becometender.
They are so completely different from each other, Zenos says.The foods are different, the pastries are different.
1/2 pound crumbled feta cheese
The Pueblo Chieftain
(Kolokithopita)
There also will be gyros and Greek fries for people who want lessfood, and the tavern will have soft drinks, red and white Greekwine, Greek beer, ouzo and Metaxa, which is a brandy. The marketwill have olive oil, feta cheese, packaged cookies from Greece,oregano, spices and olives for sale.
Grate zucchini, salt lightly and allow to drain. Saute the onionin 1 tablespoon butter and oil. Stir in the rice, 3/4 cup water,cover and cook until water is absorbed. Add squash and cook anadditional 5 minutes. Remove from heat and allow to cool. Beat eggswell, blend in cheese and add to squash mixture. Season to tastewith salt and pepper.
1/4 cup olive oil
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3 to 4 pounds chicken parts
3 pounds zucchini squash, grated
Kataifi rolls are lined up in a baking pan at the St. John parish hall. Theyre made from shredded filo dough thats filled with sweet walnut filling.
Going Greek zenos closure,
Like the handful of parishioners who for weeks have been baking,cooking and freezing food for the annual Greek Food Festival.
Butter a 10-by-15-inch baking pan and line with six sheets of filodough, brushing each sheet with melted butter. Add squash fillingand cover with eight sheets of filo, each brushed with meltedbutter. With a sharp knife, score top filo sheets lightly intoserving-size pieces. Bake at 350 degrees for 15 minutes, reduceheat to 325 degrees and bake an additional 30 minutes. Servewarm.
1 teaspoon dried oregano leaves
Connie Wells says the cooks and bakers spent two days 35trays of baklava and another whole day 900 delicatekourambiethes, buttery shortbread-type cookies. Another pastry,kataifi, took two full days to prepare. Yet another day wasdedicated to 1,200 spanakopita squares. They also assembledbeef kebabs and will marinate them right before the festival, andthey made spicy beef kapama from the trimmings of the sirloinroasts.
1/2 pound filo dough
The cooking and baking crew at St. John the Baptist Greek Orthodox Church have been working for weeks in preparation for the annual Greek Food Festival. They are (from left) Mary Carlino, Marge Lindskog, Steve Zenos, Connie Wells, Anna Floyd, Pamela Jacobsen and Marge Zenos.
chieftain.com
Courtesy of Connie Wells
The festival is free and open to the public. The food and drinkwill be for sale and take-out food will be available. Free parkingis available in the lot at Summit and Routt.
2 tablespoons olive oil
ZUCCHINI PIE
Wash chicken parts and drain. Place in buttered, shallow bakingpan. Combine remaining ingredients and brush chicken generously,using it all. Bake at 350 degrees for about 1 hour, bastingoccasionally with pan zenos closurejuices.
Juice of 1 lemon
(KGoing Greek zenos closureota Riganato)
BAKED CHICKEN OREGANO
2 tablespoons melted butter
1 large onion, chopped
Courtesy of Connie Wells
As soon as one is over, people start calling to say, When isnext years festival?
Address:825 W. Sixth Street
Salt and pepper to taste
E-Mail:city@chieftain.com
Pueblo, CO 81003
Phone number:(719) 544-3520
This years festival is the eighth, according to Pamela Jacobsen,and the event always is popular.
10 eggs
On the menu for the Greek Food Festival are pastries baklava,kourambiethes, koulourakia, kataifi, loukoumathes and tsoureki, asweet Greek bread thats braided. The main dinner plate willfeature souvlakia (Greek-style beef kebabs), beek kapama, Greeksalad, pita bread, spanakopita (spinach pie), dolma (rice-stuffedgrape leaves), feta cheese and olives.
The group from St. John the Baptist Greek Orthodox Church hopes tofeed more than 1,000 people and thats a lot of baklava!
1/2 pound butter, melted
1/2 cup raw rice
1 tablespoon butter
Marge Zenos made Greek bread for the festival until it got to beso large, she says. This year, she and her husband Steve helpedwith the other food. She notes that its fun to compare whatsserved at the St. John festival with the foods featured at the St.Michael Orthodox Christian Church festival, which is scheduled onanother weekend. The churches are located just a few blocksapart.
In addition to the beef, the kapama consists of tomato paste,onions, garlic, olive oil, butter, wine vinegar and Greek herbs. Itwill be servedover orzo pasta.
The festival will take place from 11 a.m. to 7 p.m. Aug. 21-22 onthe church grounds at 1000 Spruce St. In addition to Greekdelicacies, there will be performances by the Hellenic AcademyGreek folk dancers from Denver, a Greek tavern and market and aboutique, and tours of the 103-year-old St. John church.
