There are a handful of Spartanburg traditions worth planning a weekend around, and the Spartan-burg Greek Festival is absolutely one of them.
I go every year. In fact, one year I was out of town, got stuck in traffic coming home and realized there was no way I was going to make it to the festival before it closed. So, naturally, I did the only reasonable thing: I ordered my favorites through Hub City Delivery. By the time I finally made it home, Greek Festival dinner was waiting on my doorstep.
And when I say favorites, there are three non-negotiables: stuffed grape leaves, spanakopita and baklava. Every time.
Consider this your reminder that the Greek Festival is happening this weekend. We’ve already given the festival itself the full attention it deserves, so instead of recreating what’s waiting for you there, we’re taking the Greek inspiration home with two dishes you won’t find on this year’s festival menu.
Start with bouyourdi, a warm baked feta appetizer, then make moussaka for dinner. It’s a little more effort than some of our weeknight recipes, but the result is absolutely worth it.
Baked Feta with Tomatoes and Peppers (Bouyourdi)
Serves 4 as an appetizer
Ingredients
• 8-ounce block feta cheese
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, thinly sliced
• 1 small banana pepper or pepperoncini, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, or to taste
• Freshly cracked black pepper
• Warm pita or crusty bread, for serving
Directions
1. Heat oven to 400 degrees.
2. Place feta in the center of a small baking dish. Scatter tomatoes and peppers around and over the cheese. Drizzle generously with olive oil and sprinkle with oregano, red pepper flakes and black pepper.
3. Bake for 20 to 25 minutes, until the tomatoes have softened and the feta is hot and beginning to turn golden around the edges. For a little extra color, broil for a minute or two before serving.
4. Serve immediately with warm pita or crusty bread for scooping up the feta, peppers, tomatoes and all that seasoned olive oil.
Moussaka
Serves 6
Ingredients
• 2 large eggplants
• Olive oil
• Salt and black pepper
• 1 pound ground beef or lamb
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 14-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup dry red wine, optional
• 2 tablespoons chopped fresh parsley
For the béchamel
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Pinch of nutmeg
• Salt and black pepper
• 1/2 cup grated Parmesan
• 1 egg, lightly beaten
Directions
1. Heat oven to 425 degrees. Slice eggplant lengthwise into roughly 1/2-inch slices. Brush with olive oil, season with salt and pepper and arrange on baking sheets. Roast for about 20 minutes, flipping once, until tender and lightly browned.
2. Meanwhile, brown beef or lamb with onion in a large skillet. Drain excess fat if needed. Add garlic and tomato paste and cook for another minute. Stir in crushed tomatoes, oregano, cinnamon, allspice, wine and parsley. Simmer for 15 to 20 minutes, until thickened. Season with salt and pepper.
3. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for about one minute. Gradually whisk in milk and continue cooking until thick and smooth. Season with nutmeg, salt and pepper. Remove from heat and stir in Parmesan. Allow to cool slightly before whisking in the egg.
4. Reduce oven temperature to 375 degrees.
5. Layer half the roasted eggplant in a greased 9-by-13-inch baking dish. Spread the meat mixture over it, then add the remaining eggplant. Pour béchamel evenly over the top.
6. Bake for 35 to 40 minutes, until bubbling and beautifully golden. Let it rest at least 15 minutes before slicing — difficult, yes, but important.
Not an eggplant person? Substitute zucchini. Slice 3 to 4 medium zucchini lengthwise, brush lightly with olive oil and roast just as you would the eggplant. Because zucchini holds more water, give it enough time in the oven to develop some color before layering the moussaka. You can also use half zucchini and half eggplant if you’re easing someone into it.
Make these at home, but don’t let them replace your actual Greek Festival trip this weekend. I’ll be getting my stuffed grape leaves, spanakopita and baklava — and after the great traffic incident of years past, I try not to leave that to chance.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email the kitchencorrespondent87@gmail.com.
