Go for the Gold with Athens Fillo Dough: Celebrate the Summer Olympics in Athens, Greece, with traditional Greek recipes

Win a gold medal from friends and family this summer by serving delicious, Greek fillo recipes from Athens Foods , the worlds number one producer of fillo dough and fillo dough products. Athens Fillo Dough is a low-calorie, no-trans fat, no-cholesterol alternative to puff pastry, refrigerated doughs and pre-made piecrusts.

Cleveland, OH (PRWEB) August 15, 2004 -- Summer 2004-Win a gold medal from friends and family this summer by serving delicious, Greek fillo recipes from Athens Foods , the worlds number one producer of fillo dough and fillo dough products. Athens Fillo Dough is a low-calorie, no-trans fat, no-cholesterol alternative to puff pastry, refrigerated doughs and pre-made piecrusts.

Open your Olympic ceremonies" with spanakopita, flaky, fillo triangles filled with spinach and a delicious blend of cheeses. Or, treat your guests to a savory slice of easy to make kolokithopita, zucchini pie flavored with onions, feta cheese, parsley and mint. Finally, bring your celebration to a delightful and rewarding end with the most popular Greek dessert-baklava, an irresistible combination of nuts blended with cinnamon and spices between layers of light, crispy fillo dough glistening with honey. Baklava is sure to make your summer festivities award-winners!

If youre pressed for time, but still want to enjoy these sumptuous dishes, go to your local grocer for frozen packages of Athens Baklava and Athens Spinach & Cheese Appetizers. (Check www.athens.com for availability in your area.) In addition, look for Athens Fillo Dough in a new convenient Twin Pack in the frozen food department of your supermarket.

Look for Athens Fillo Dough in a new convenient Twin Pack in the frozen food department of your supermarket. Containing two 8-ounce rolls of fillo dough, Athens Twin Pack is packaged in a redesigned box that is 5 inches shorter than the long, yellow Athens Fillo Dough and Apollo Fillo Dough packaging. The shorter box easily fits in your freezer compartment. The Twin Pack contains 40 (9" x 14") sheets of fillo dough. Each sealed fresh pouch holds 20 sheets. If a recipe doesnt call for the entire pound of fillo, you can keep the unused fresh pack in the freezer without thawing the whole package.

Visit www.athens.com for complete product information, seasonal recipes and more. Or, get a free copy of Athens Award-Winning Fillo Dough Recipes by sending a $2.99 check for shipping and handling to: Athens Foods, Inc., Fillo Recipe Book/Dept. 9, 13600 Snow Road, Cleveland, OH 44142-2596.

RECIPES

SPANAKOPITA (SPINACH & CHEESE TRIANGLES)
Ingredients
1 10 oz. package frozen chopped spinach, thawed
1/2 cup scallions with greens, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, minced
1/2 cup feta cheese, crumbled
4 oz. cream cheese, softened
1/2 cup (1/4 lb.) farmer cheese
2 Tbsp. Kefalotyri (or Parmesan) cheese, grated
2 large eggs
pepper to taste
40 9 x 14" sheets Athens Fillo Dough (1 box), thawed
3/4 cup butter, melted

Squeeze spinach dry. In processor bowl, combine spinach with scallions, parsley, dill, cheeses, eggs and pepper. Process until smooth.

Butter and layer thawed Athens Fillo dough according to package directions.

Layer 4 fillo sheets, brushing each with melted butter or oil. Cut layered fillo into 4 strips, lengthwise. About 1" from bottom of each strip, place 1/2 to 2 teaspoons of cooled filling. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. (Follow diagrams for making Triangles on www.athens.com.) Brush outside with butter.

Lay triangles seam side down, at least 1" apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for 25-30 minutes or until golden brown and puffed. Serve hot.

Makes 40

KOLOKITHOPITA (ZUCCHINI PIE)

Ingredients
1 cup Krinos‚ olive oil
2 pounds large zucchini, trimmed and shredded
2 large onions, peeled and finely chopped
2/3 cup crumbled Krinos‚ feta cheese
1/2 cup short-grain rice or Krinos‚ bulgur (cracked wheat)
1 bunch fresh mint, finely chopped (about 1 cup)
1 bunch fresh parsley, finely chopped
2 eggs, slightly beaten
Salt, black pepper, to taste
40 9 x 14" sheets Athens Fillo Dough (1 box), thawed

Heat 2 tablespoons olive oil in a large, heavy skillet and add the zucchini (in batches if necessary). Cook over medium heat until soft (about 8-10 minutes), drain. Remove and place in a large bowl.

Heat 2 more tablespoons olive oil and sauté the onions until translucent. Remove and toss with the zucchini. Add the feta, rice, herbs, eggs, 1/4 cup olive oil and salt and pepper and toss well to combine.

Brush and layer thawed Athens Fillo dough according to package directions. Lightly brush with olive oil, the bottom of a 9" x 13 " baking pan. Place 20 oiled sheets of fillo in the pan. Spread the filling evenly over the fillo, and top with 20 fillo sheets, brushing each with olive oil. Score the savory pies into 8 pieces and bake in a in a preheated 350?F oven for 50 minutes to 1 hour, until golden brown.
Let it stand at room temperature for at least 5 minutes before serving.
Makes 8 servings

BAKLAVA

Ingredients
4 cups walnuts, chopped
1/2 cup of granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 9 x 14" sheets Athens Fillo Dough (1 box), thawed
1 cup butter, melted

Combine walnuts, sugar, cinnamon and cloves.

Butter and layer thawed Athens Fillo dough according to package directions. Brush a 9" x 13" baking pans with butter. Place 10 buttered fillo sheets in pan. Sprinkle with 1/3 of the walnut mixture. Place 5 more buttered fillo sheets on top, then 1/3 more of the walnut mixture, top with another 5 buttered fillo sheets and the remaining 1/3 of the walnut mixture. Finish baklava with 20 buttered fillo sheets.
With a very sharp knife, score fillo into 1-1/2" diamonds or squares. Bake in preheated 350°F oven for 45-60 minutes or until golden brown. Pour syrup (see below) evenly over baklava.
Makes 44 pieces

BAKLAVA SYRUP

Ingredients
2 cups granulated sugar
1 cup honey
2 cups water
2 tablespoons lemon juice
Bring all ingredients to a boil, reduce heat and simmer for 10 minutes. Pour syrup evenly over hot baklava. Let stand for 2-3 hours.