As we finally get a break from the rain and the oppressive heat, we can finally enjoy going outside again. Ready to plan it out? Well, let’s help you out a bit with a great suggestion: The St. George Greek Orthodox Festival in Norwalk! This Greek fest has been going on for about 30 years now and features an amazing variety of Greek food. We’re talking souvlaki, gyros, baklava, and more . . . plus crafts, jewelry, raffles including a 2016 BMX 320i XDrive, and rides with an$25 unlimited ride bracelets options. All proceeds go to supporting the church, too, so eat, ride, and buy to you heart’s content.
And, because the people at St. George are so nice, they shared a recipe for Pastisio (Greek Lasagna) with us so you could take a little bit of Greece home with you even after the fest. Oh, and if even cooking isn’t your thing, they’ll have this classic dish available too.
St. George Greek Orthodox Festival
238 West Rocks Rd
Norwalk, CT 06851
Thursday, August 25, 2016 from 5:00 – 10:00 p.m.
Friday, August 26, 2016 from 5:00 – 11:00 p.m.
Saturday, August 27 from Noon – 11:00 p.m.
Sunday, August 28, 2016 from 1:00 – 10:00 p.m.
- 1 Package of Greek “Misko Pastisio” pasta
- 2 cups kefalotiri (Greek grated cheese)
- 1-1/2 pounds ground beef
- 1 medium onion
- 1 can (15 ounce) tomato sauce
- 12 tablespoons butter
- 16 tablespoons all-purpose flour
- 5 cups milk
- 4 egg yolks
- Cook pasta to package directions, drain. Add kefalotiri. Transfer to greased baking dish.
- Preheat oven to 400 Degrees. In a large pan, sautee onion and over medium heat cook beef until no longer pink, breaking beef into crumbles. Stir in tomato sauce salt, pepper. Place over pasta. Sprinkle one cup shredded kefalotiri cheese.
- In a large saucepan, melt butter. Stir in flour, (with whisk) add pepper until smooth, gradually add milk. Bring to a boil, constantly stirring until thickened.
- Add egg yolk to mixture whisking constantly. Pour over beef mixture. Sprinkle remaining kefalotiri cheese.
- Bake 40-45 minutes uncovered or until gold brown.