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The majority of my school days were spent learning in a school owned and ran by the Greek community. The best part about this experience was not only learning a new language, but also being able to partake in their traditional holidays and their traditional food.

My ethnicity is Anglo Saxon background, or 'skips' as we were called, and we don't have these wonderful holidays and foods to share and celebrate in our traditional holidays. Ours were quite mundane compared to those of Greek origin. What made my Greek food experiences more personal was that my sister married a man of Greek origin.

So not only did I get to partake in Greek festivities at school, my sister was taught to cook many Greek dishes.

Let me share some of my favorites desserts and pastries with you.

BACLAVA (Baklava)

No Greek sweet recommendations are without this super sweet desert. This is best enjoyed with a brew of Greek coffee. Enjoy.

1 pack of filo pastry
225g of butter
450g of ground walnuts
450g of ground almonds
1 cup sugar

Syrup Topping:
1 cup honey
1 cup water
1 lemon sliced
1 cup sugar

1) Preheat oven to 300 degree Fahrenheit or 150 degree Celsius.

2) Using a square lamington pan, butter the sides.

3) Layer 4 sheets of filo, brushing melted butter between each layer.

4) Combine the nuts and sugar in a bowl.

5) Place 4-5 tablespoons of mixture over filo pastry.

6) Keep layering the nut mixture and pastry until you end with none, and finish with a layer of filo. Press down firmly, but don't squash it.

7) Cut into diamond shaped pieces, bake in oven until golden brown or 45 minutes.

8) Using a pot, boil the honey, water, sugar and lemon until it thickens.

9) Sprinkle the boiled items over the baklava when it's removed from the oven.

10) Let it stand and set, wait while it cools. Once done, your baklava is ready.

SPANIKOPITA

This is one of my all time favorites as it can be enjoyed for lunch or dinner.

Fresh Spinach (Rinse thoroughly then drain0shred leaves and chop)
2 Tablespoons Olive Oil
Brown onion (chopped or diced)
Feta cheese (washed and drained)
2 Tablespoons fresh parsley
4 eggs
18-20 sheets of frozen filo pastry sheets
cup plain flour
Butter-unsalted to brush the filo
9" x 13" baking pan

1) Heat olive oil in a pan, add onions then washed spinach. Cook until spinach wilts and onion browns. Drain this mixture and put aside.

2) Prepare your pan (baking dish) by brushing it with melted butter.

3) Mix in the eggs, flour and parsley into the spinach mixture. Crumble the feta cheese into the mixture too.

4) Start laying about 6-8 sheets of filo, brushing butter over each before laying next layer.

5) Lay 6-8 more filo sheets over the mixture, then spread the remaining spinach mix over the top of this.

6) Finish layering with the remaining sheets of filo, make sure you brush each layer with butter.

7) Cover and refrigerate for about 30-40 minutes.

8) Remove from fridge and bake at 350 degree Fahrenheit for 30 minutes or until filo is golden brown on top.

GREEK ALMOND BISCUITS (Biskota Amigdalou)

3 cups almond meal
3 drops almond essence
1 cup caster sugar
3 egg whites (lightly beaten)
1 cup flaked almonds
Lined baking trays

1) Combine the almond meal, sugar and the almond essence in a large bowl.

2) Add the beaten egg whites until mixture resembles a paste.

3) Using a tablespoon, scoop out some mixture and roll in flaked almonds.

4) Roll it into 8cm rolls, shaping them into crescents by bending slightly.

5) Bake in oven 180 degree Celsius oven, or 350 degree Fahrenheit for 15 minutes until lightly brown. Allow them to cool on the tray.

Now I've been inspired to go and cook some of these beautiful recipes, brew some Greek coffee and enjoy this afternoon.

Learn more about this author, R.L Hanlon.
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