bout 50 minutes, until the baklava is golden and crisp.
harp knife.
Cut the Baklava into triangle servings. Place a
br>Meanwhile, to make the baklava biscotti, preheat oven to 400
or about 50 minutes until baklava is golden and crisp.
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
ith plastic wrap while assembling baklava to prevent drying.
Mix
Phyllo pastry sheets may be obtained at a grocery store specializing in Greek food.
Defrost the sheets in refrigerator overnight.
Keep them covered with a damp cloth while working with them.
ith a sharp knife, cut Baklava into small diamond shapes.
For the Creamy Greek Dressing: Stir together yogurt, sour
yrup before pouring over hot baklava.
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
ool before using on the baklava.
Preheat the oven to
eat and cool completely.
BAKLAVA:
Preheat oven to 350
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
Combine Greek seasoning and pepper.
Rub
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
oat lamb chops with the Greek seasoning and brown with the