It's All Greek in Bayport-Blue Point

For some, cooking greek food is as hard to make as it is to pronounce.  However, a class recently offered by taught participants how to make the famed aegean dish, Spanakopita. In learning how to make the spinach and phyllo dough -based"anytime" meal, participants also found out greek cooking is really a cinch. 

The course was taught by Olga Economos Valinotti, a woman who truly enjoys bringing the tastes of her culture to the palates of those taking her classes. 

Economos Valinotti played old fashioned greek music on a cd as she demonstrated how to make Spanakopita, from the laying of the phyllo dough to the (hand) mixing of the spinach insides.      

Though the music was an ambience appreciated by participants, Economos Valinotti had many quotable moments to take away during her hour-long class. 

Perhaps most notable was a sidebar she made during her spanakopita demonstration that "greeks never measure," a fact many who have watched their Italian or Spanish grandmothers cook know rings true. 

Economos Valinotti also gave away some of the tricks of the trade: she uses frozen spinach because it's less work than fresh; the best feta cheese she has ever bought on Long Island can be found at Costco; when layering with thin phyllo dough she splits the box in half by eye,  but when using thick phyllo dough she counts out five sheets on the bottom and five sheets on the top for her spanakopita.

After the demonstration, participants were delighted to dig into a tray of greek appetizers and the freshly baked spanakopita.  The appetizers offered included dolmathes, stuffed grape leaves; melitzanosalata, eggplant dip; kefthedies, greek meatballs, in this case Economos Valinotti made them with chopmeat and mint; hummus, mashed chick peas and spices, and a hard feta cheese made by Dodoni.    

Pier-Anna, a Blue Point resident, liked the eggplant dish, or melitzanosalata, the most.  Pier-Anna took the course in order to learn how to cook for two of her daughter's friends who are Greek.  Not a complicated food choice any longer, Pier-Anna plans to cook spanakopita in the future.    

"Greek cooking is enjoyed by all because it's simple, basic food that's tasty, healthy and pleases the soul," Economos Valinotti said. 

Economos Valinotti teaches greek cooking at request and caters small parties.  She can be reached by calling (631)224-4790 or by e-mailing ronotti@aol.com. 

Bayport-Blue Point Library offers monthly cooking courses in various subjects, at a cost of $5 for residents and non-residents.  Past courses included "How to Make Ravioli."  For more information on future courses, please contact the library at (631)363-6133.   

The following recipe is courtesy of Olga Economos Valinotti.  Patch.com has been given permission to reprint this recipe verbatim.

Spanakopita

5  10 oz. chopped frozen spinach, thawed and sqeezed dry

3 bunches scallions

1 bunch  parsley

1 bunch dill  or mint

4 leeks

1 lb. feta cheese

4 eggs

1/2 cup olive oil

1stick butter melted

1/2 cup fresh lemon juice

1 lb. phyllo dough

1/2 cup bread crumbs  

Mix all ingredients until well blended. In a small sauce pan melt 1 stick butter with 1/2 cup olive oil.  Brush the bottom and sides of an 18x12 jelly roll pan with the butter mixture.  Place the phyllo dough in a pan and butter each piece hanging phyllo over each side of the pan.

Keep layering until you have used approximately 1/2 the lb. of phyllo.  Spread the spinach mixture in a pan filling the mixture evenly into the phyllo lined pan.  Fold over the edges and overhanging phyllo while brushing with the butter mixture.  Contine using the rest of the phyllo, brushing liberally with butter.

Score through the top layers of phyllo with a sharp knife.  DO NOT CUT TO BOTTOM LAYER. 

Bake at 400 degrees for 15 minutes.  Reduce heat to 350 and bake an additional 45 minutes or until golden brown.  Cool at least 15 minutes.  Makes approximately 30 pieces.