GOLDEN VALLEY, Minn. - Opa! It's a Greek word that is often heard at weddings, in restaurants, or festivals when people are dancing, lighting saganaki or even breaking a plate!
From its ancient roots, the Greek word "Opa" refers to the uplifting, inspiring, enthusiastic expression often heard during celebrations.
Taste of Greece is having its 25th annual celebration of Greek food and runs Friday and Saturday, September 6 and 7, from noon to 10 pm, and Sunday, September 8, from noon to 6 pm.
Krisanthy Sikkila with the Minneapolis Greek Fest joined KARE 11 News @4 to show viewers how to make a Greek treat.
1 lb. package phyllo - found in most grocery story freezer sections.
1 lb. unsalted butter - clarified
1 cup each whole walnuts and almonds - finely chopped or coarsely ground
a bit less than 1/3 cup sugar
1 tsp cinnamon
1/2 tsp ground clove
This recipe is for a 9' x 13" pan.
Thaw phyllo in refrigerator according to package directions. When you have unwrapped the phyllo, keep covered with a thin towel to keep from drying out.
Combine nuts, sugar and spices. Mix together well.
Melt and clarify butter. With a large brush, spread butter lightly on bottom of pan. Lay your first piece of phyllo and butter top of phyllo lightly. Continue layering phyllo and brushing lightly with butter for six layers. On top of the sixth layer, sprinkle a handful or a couple of tablespoons of the nut mixture. Cover with two layers of phyllo and butter. Continue layering the nut mixture and two layers of phyllo and butter until the nut mixture is gone. Make sure you have 8 pieces of phyllo left for the top of the baklava. Between each sheet of phyllo, spread lightly with butter.
When you are done with the last layers of phyllo and butter, carefully slice the uncooked baklava, only half deep, into one-inch sized diamond shapes. Secure with a whole clove in the center. Place in oven and back at 325 degrees for 45 minutes to 1 hour.
Remove from oven when baklava has a pretty tan color on the top - don't let it burn. Prepare the simple syrup to pour over the hot baklava. Combine 2 cups of sugar with 1 cup of water into a sauce pan, add 1 whole cinnamon stick, 8 whole cloves, 1 tablespoon freshly squeezed lemon juice and the squeezed lemon half. Bring to a boil and then boil for 3 minutes. Do not over cook. Pour cooked simple syrup over baklava. Let cool, slice completely through and place in paper holder or on plate to serve. Enjoy!
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