Tasting the food of an ancient Greek god

It’s time once again to taste the flavors of the Greek isles at the annual St. Michael the Archangel Greek Festival starting today at the church in Lecanto off State Road 44.

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Nick Chaconas, left, stirs white roux while he helps George Kanaris add eggs to a béchamel sauce that will be used to make pastitsio, a Greek specialty dish, for the St. Michael the Archangel Greek Orthodox Church’s semi-annual Greek Festival.

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CATHY KAPULKA/Chronicle

A “minnie” is a Greek dessert of chocolate cake layered with chocolate mousse covered with a semi-sweet dark chocolate.

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CATHY KAPULKA/Chronicle

Bill Patides prepares a pan of pastitisio that will be served at the Greek Festival this weekend at St. Michael the Archangel Greek Orthodox Church.

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Embedded in Greek mythology, festivals historically date back to the celebration of Dionysus.

The festival for Dionysus is in the spring when the leaves begin to reappear on the vine. It became one of the most important events of the year.

Its focus became the theater. Most of the great Greek plays were initially written to be performed at the feast of Dionysus, according to www.greekmythology.com.

One of the largest festivals in Citrus County, the bi-annual four-day event draws thousands of visitors eager to sample Greek dishes prepared by members of the church, take part in the traditional ethnic dances and songs and browse a stunning array of vendors displaying and selling Greek items.

Jewelry, clothing, arts and crafts and religious items will be available in booths at the church.

Greek heritage is part and parcel of festive occasions, the church website states, with a long history of festivals focused on or around a parish’s patron saint and Hellenic history.

Though the authentic Greek cuisine is one of the most popular aspects of the events, visitors also enjoy the traditional dances, said Bill Patides, one of hundreds of church members who help make the festival a success.

More than 4,000 traditional dances come from all regions of Greece. Pan-Hellenic dances have been adopted throughout the Greek world, including the regional variations tsamikos, syrtos and kalamatianos.

Patides said dancers will come from Greek communities in the Tarpon Springs and Clearwater areas to perform Friday and Saturday. Back again too, he noted, is George Kanaris, owner of Emily’s Restaurant south of Homosassa. Kanaris will provide and rotisserie the lamb for gyros, souvlaki and other dishes.

The dishes include a variety of in-demand desserts, such as baklava (flaky honey-drenched pastry filled with crushed walnuts or pistachios), and many other toothsome treats.

Members work months ahead of time to prepare these and other specialties such as moussaka and pastistio entrées in the church kitchen.

Kanaris is one of many members and businesses that help ensure the success of the festivals by donating food and time.

If you don’t have time to sit a spell and enjoy a meal, dinners may be taken home from YiaYia’s Kitchen.

Thirsty? Patides said visitors will find plenty of traditional Greek beverages such as retsina wine (which some say is an acquired taste); ouzo, a spirit; and a variety of beer.

You might also wish to purchase the church’s Greek Cookbook in order to prepare the same delicious dishes at home.

Patides said funds raised by the festivals are used for various church projects and programs throughout the year. More than 3,200 visitors attended the fall Greek festival, and a larger turnout is expected this weekend, he added.
The festivities are inside and outside the church at 4705 State Road 44, Lecanto. Hours are from 4 to 8 p.m. Thursday,  11 a.m. to 8 p.m. Friday and Saturday, and 11 a.m. to 3 p.m. Sunday. Admission is a $1 donation.

Here are some typical dishes that might be found at the Greek festivals.

GREEK HOLIDAY COOKIES
* 1 1/2 cups butter, softened
* 1 1/4 cups sugar
* 4 eggs
* 2 tablespoons orange juice
* 3 teaspoons vanilla extract
* 5 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda

In a large bowl, cream butter and sugar. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to
handle.

Roll dough into 1 1/4-inch balls. Shape each into a 6-inch rope; fold in half and twist twice. Place 2 inches apart on ungreased baking sheets.

In a small bowl, beat the remaining eggs; brush over dough. Bake at 350 degrees for 7 to 12 minutes or until edges are golden brown. Remove to wire racks. It makes about 6 1/2 dozen.

— Taste of Home magazine

GREEK BAKLAVA
(Makes 2 pans)

Pastry:
* 2 pounds phyllo dough
* 1 1/2 pounds walnuts or pistachios
* 1 cup almonds
* 1 cup bread crumbs plain
* 1 teaspoon cinnamon
* 1 cup sugar
* 3/4 pounds (3 sticks) unsalted butter

Syrup:
* 4 cups sugar
* 3 cups water
* 1/4 lemon
* 1/4 cup honey
* 2 cinnamon sticks

Make syrup first. Boil sugar, water, lemon and cinnamon stick. Add honey and simmer for 5 minutes. Let it sit.

Chop all nuts and mix with breadcrumbs, cinnamon and sugar. In a 16 1/2-inch-by-11 1/2-inch pan, butter bottom and then place 9 to 10 phyllo sheets down, brushing each phyllo with melted butter. Spread 2 cups of nut mixture on top of the buttered phyllo leaves and then top with another 3 sheets of phyllo, buttering each one again. Add 2 cups of nut mix and top with 3 sheets of phyllo, buttering each one again. Once again, add 2 cups of nut mix and this time top with 12 phyllo leaves, brushing each one with melted butter as before. Cut pastry into diamond shapes.

Bake at 350 degrees for 45 to 50 minutes or until phyllo is golden brown. When baklava is cooled, pour the warm syrup over the baklava and serve.

— www.greekinternetmarket.com.