HOTLINE: Friday, March 1Posted: Updated:
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Appearing March 1
Ovations LIVE! Showroom
Wild Horse Pass Hotel & Casino
5040 Wild Horse Pass Blvd., Chandler
Show begins at 9 p.m.
Tickets are $23-$33 and can be purchased online at WinGilaRiver.com, by phone at 877-840-0457 or by visiting the box office at Wild Horse Pass Hotel & Casino. Discounts of up to $20 are available with a complimentary Player's Club card.
13th Annual Beauty to the Rescue
Sunday, March 3
9 a.m.-2 p.m.
Located outside Mane Attraction Salon in the shopping center on the northwest corner of 32nd Street and Camelback Road.
Mane Attraction Salon
3156 E. Camelback Road
Maricopa County Home & Garden Show
Saturday, March 2, and Sunday, March 3
Viewers can print out a free voucher to see the Wheelmobile here.
All Breed Dog Show and Agility Trial
Feb 28-March 4
Polo Field at WestWorld of Scottsdale
Greek Festival of Chandler
Classic celebration of Greek food, dance and fun for all.
March 1, 5 p.m.-10 p.m.; March 2, 11 a.m.-10 p.m.; March 3, 11 a.m.-7 p.m.
St. Katherine Greek Orthodox Church transforms into a mini "Greek Village."
2716 N. Dobson Road, Chandler, just south of Elliott & Dobson
Serving up tasty treats fit for the Gods; A TASTE OF GREECE offers a weekend celebration with traditional Greek foods, Greek imports, live Greek music, folk dancing, Kids Fun Zone, and so much more.
Bringing a slice of Greece to Chandler, A TASTE OF GREECE blends together the historical ancient times of Greek culture with today's Modern Age in a classic celebration of community and heritage. All proceeds benefiting St. Katherine Greek Orthodox Church and related philanthropic activities and community charities.
We're proud to carry on a tradition from a homeland rich with unique tastes and culture. A TASTE OF GREECE represents all that the Greek culture has to offer. You don't have to be Greek to enjoy the Greek Food Festival, there's something here for everyone. You can experience the flavors of Greece right in Chandler.
Affordable family fun, a three-dollar admission charge allows guests to experience all of the magic and splendor of a vacation in Greece without ever leaving the valley, complete with the sights, sounds and delicacies found in a far-away village. Like us on facebook & receive 2 Free Admissions.
Without a doubt the highlight of the three-day festival, is the delicious array of mouth watering time-honored delicacies that will satisfy any appetite. Weeks prior to the event, several dozen church volunteers work to hand-prepare favorite dishes such as Dolmathes (grapevine leaves stuffed with ground beef, seasoned rice and herbs), Spanakopita (thin filo dough filled with spinach and cheeses), and Pastichio (Greek lasagna, baked macaroni and ground beef covered in béchamel sauce), and more. Home- made pastries like Baklava (filo dough filled with nuts and spices), Kourabiedes (a rich, shortbread-like cookies covered with powdered sugar) Loukoumathes (pastry puffs sweetened with honey and sprinkled with cinnamon). Plus many other traditional Greek foods, which are available for snacking or to take home. Cooking Demonstrations will teach you how to prepare many of these dishes at home.
Greek music will fill the air, and performances by Greek Folk Dancers in authentic costumes promise to add to the atmosphere. For festival-goers who like to get involved, dance workshops. Shoppers will enjoy the "agora" marketplace offering arts and crafts, Greek imports, jewelry, CD's, books and icons. Plus numerous other vendors.
1 lb. filo
4 - 10 oz. pkgs. frozen chopped spinach
(thaw + drain in colander - squeeze out water )
2 cups crumbled feta cheese
2 cups creamed cottage cheese
1/4 cup grated parmesan cheese
4 large eggs, slightly beaten
1/4 cup olive oil
1bunch dill, chopped
1 bunch scallions, chopped
1 onion, finely chopped
1/2 cup parsley, chopped
1 lb. butter
Dash of salt + pepper
In a large bowl, mix together the cheeses, eggs, dill, parsley, salt and pepper.
In a pan, sauté the onion and scallions in olive oil, until onion is soft.
Add spinach and sautéed onions to cheese mixture.
Melt butter in small sauce pan.
Grease a 9 x 13 baking pan.
Lay 10 sheets of filo in bottom of pan, one by one, brushing each sheet lightly with butter.
Spread filling evenly over the bottom layers of filo.
Cover with 10 sheets of filo, again brushing each sheet with butter.
With a sharp knife, score the top sheets in square pieces.
Bake in a 350 degree oven for 45 minutes or until golden brown.
Remove from oven, cool and cut through.
Can be served hot or cold.
Tonto National Forest passes