Super excited to tell you guys about working with the dedicated people behind the iconic Greek Festival in Tallahassee. They wanted to show you how some of the most notable dishes are made and share the recipes so that you can enjoy Greek food all year long! (Not just October 6th and 7th at the Holy Mother of God Greek Orthodox Church, which you should absolutely not miss!!)

I was honored to host them in my kitchen as they made me Greek food. (The sacrifices I make for you people, lol.)

Take a look!

Spanakopita (Greek Spinach Pie)

1 tablespoon of olive oil
2 pounds spinach
1 bunch of leeks or scallions sliced
Salt and pepper to taste
1 to 2 beaten eggs
½ to 1 pound of feta cheese, crumbled
1 to 2 sticks of butter for brushing phyllo
1 pound phyllo dough

Saute 2 pounds of spinach and sliced leeks or scallions, until spinach is wilted. Add salt and pepper to taste. Remove mixture from heat.

Let mixture cool. Preheat oven to 350 degrees. Add egg and feta cheese to the cooled mixture. Combine.

Melt 1 to 2 sticks of butter. Unroll phyllo dough, keep covered with a damp towel so it doesn’t dry out and become brittle. Cut phyllo into strips. Layer strips, brushing each layer with loads of melted butter (use as many layers as you like, but at least three, six used here).

Add filling and make triangles. Bake for 30-45 minutes, until golden brown.


Pork Souvlaki

Make the Marinade:
½ cup olive oil
Juice of one lemon, more to taste
2 teaspoons oregano
2 garlic cloves minced
Salt and pepper to taste

Whisk together olive oil, lemon, oregano, garlic, and salt and pepper. Cut pork tenderloin into even cubes and add to marinade. Marinate for at least one hour. Add pork to skewers and grill until charred (and 145 degrees internal temperature.)


Tzatziki Sauce 

2 cups Greek yogurt, full fat
1 English cucumber, peeled and grated
1 tablespoon minced dill
2 tablespoons minced garlic
2 tablespoons lemon juice
Zest of half a lemon
Salt and pepper to taste
1-2 tablespoons olive oil

Whisk together Greek yogurt, cucumber, garlic, lemon juice, dill, salt and pepper, and olive oil. Add zest of half a  lemon to taste. Enjoy with souvlaki and pita bread (recipe here).