Delicious Greek Cuisine Recipes from our Feb. 7, 2019 class

News & Blog

Delicious Greek Cuisine Recipes from our Feb. 7, 2019 class

Greek Moussaka


1-2 potatoes- thinly sliced

¼ yellow onion- thinly sliced

½ eggplant- thinly sliced

Salt and pepper to taste

2.5 ml dried thyme

5 ml olive oil


½ small yellow onion- small diced

5 ml olive oil

1 clove of garlic- minced

2.5 ml dried thyme

2.5 ml granulated sugar

1 ml ground cloves

2.5 ml cinnamon

5 ml tomato paste

250 g ground beef

200 g diced tomato

3 stems parsley rough chopped

2.5 ml dried basil

Béchamel sauce

50 g unsalted butter

50 g all purpose flour

375 ml 2% milk Salt and pepper Pinch of nutmeg

75 g parmesan cheese

1 egg yolk

Pre-heat oven to 350


1) Slice eggplant and place in a small, sprinkle with ½ tsp of salt and set aside.

2) Slice potato and onion, place in a bowl and add olive oil and season with salt, pepper and thyme.

3) Arrange on the bottom of the baking dish, bake in the oven for 15 minutes.

Meat filling:

1) Place medium size frying pan over medium heat, add the olive oil and heat. Sauté the onion, garlic, thyme and sugar. Roughly 2-3 minutes until they start to caramelize.

2) Add the cinnamon and ground cloves and cook for 2 minutes.

3) Add the ground beef and break it up while cooking with a wooden spoon. Cook until the ground beef is browned all the way through.

4) Add the tomato paste and continue to cook for 2 minutes.

5) Add the diced tomatoes, lower the heat and simmer for 5-10 minutes while the sauce thickens.

6) Remove from heat, add the parsley, basil and season with salt and pepper.

Béchamel sauce:

1) Place a pot over medium heat and melt the butter completely.

2) Once it is melted, add the flour and whisk until the flour is absorbed.

3) Slowly add a small amount of the milk and whisk continuously, add more milk a bit at a time until all is added.

4) Once the béchamel sauce thickens and slight bubbles form, remove from heat.

5) Add nutmeg, salt and pepper and half of the parmesan cheese.

Continued assemble:

1) Drain and pat dry the eggplant. Arrange on top of the potato and onion mixture.

2) Top the eggplant with the meat filling, spreading to cover the surface

3) Pour the béchamel sauce over the meat filling and spread to cover mixture.

4) Sprinkle the remaining parmesan cheese over béchamel layer

5) Bake in the preheated oven for 30-35 minutes, remove from heat and cool slightly.


Spanakopita Triangles

Pre-heat oven to 350


62 ml clarified butter

½ medium onion- small diced

¼ bunch fresh dill- finely chopped

2 green onions- thinly sliced

½ bag fresh baby spinach

6 oz feta cheese- crumbled

1 clove of garlic- minced

6 sheets of phyllo dough- completely thawed

1 egg

30 ml grated parmesan cheese

15 ml extra virgin olive oil


  1. In a large saucepan over medium heat, heat the extra virgin olive oil.
  2. Add the yellow onion and garlic- saute for 2-3 minutes- stirring to avoid burning. Onions will become translucent.
  3. Add the spinach and completely cook down- roughly 3 minutes.
  4. Add the dill and the green onion. Remove completely from heat and allow to cool completely.
  5. In a separate bowl, crumble the feta and add the parmesan cheese. Lightly whisk egg with fork and incorporate mixture.
  6. Combine the cheese mixture with the spinach mixture and season with salt and pepper to taste. Set aside.
  7. On a clean work station, place one sheet of phyllo dough. Brush lightly with the melted butter. Add another sheet and repeat with butter. Add one more sheet and repeat with butter. DO NOT SOAK THE DOUGH
  8. Cut the dough into 4 equal strips vertically.
  9. Place a small amount of the spinach mixture on the bottom of each end closer to one side. Begin to fold in triangle form.
  10. Place on a parchment lined baking sheet, seam side down. Brush tops lightly with additional butter.
  11. Bake in a preheated 350 oven for 25 minutes. Allow to cool completely.


Mini Baklava Tarts

Pre heat oven to 350


¾ tbsp melted butter

½ cup finely chopped walnuts

4 tsp sugar

¼ tsp cinnamon

3 tbsp of honey

3 sheets phyllo dough


  1. Place a phyllo sheet on clean work station, using pastry brush, brush with butter. Repeat with other two sheets. Layer one on top of the other.
  2. Cut the dough into 4 equal strips and then each strip into 4 equal squares.
  3. Place 1 sheet in the muffin cup and add each sheet rotating it ¼ turn for each sheet.
  4. In a small bowl, mix together walnuts, cinnamon, sugar and remaining butter.
  5. Divide walnut mixture between the 4 prepared shells.
  6. Drizzle a tsp of honey on each tart.
  7. Bake for 10 minutes or until lightly browned
  8. Remove from honey and pour an addition 1 ½ tsp of honey on each tart.
News & Blog

Delicious French Cuisine Recipes from our April 18, 2019 class
French onion soupYield: 2 servingsIngredients:1 large yellow onion½ large sweet onion2 TBSP butterSprig of fresh thyme1 bay leaf¼ cup ...
Delicious Thai Cuisine Recipes from our April 11, 2019 class
Mango Thai Salad Ingredients:½ firm mango (thin slice)½ carrot (grated)½ cup of cabbage (thin slice) 3 tsp thinly sliced red onion ½ ...
Delicious Indian Cuisine Recipes from our April 4, 2019 class
Curry Kofta Yield: 2 servingsIngredients for meatballs: ½ pound ground beef--- if using lean ground beef add 1 egg, regular beef omit egg1 ...

Contact Us

Liaison College Barrie
94 Dunlop St. West
Barrie, ON L4N 1A7

Phone: 705-720-2433
Email: [email protected]

Connect With Us

We are everywhere you are! Connect and interact with us on your favorite social media platform or visit our social media page to read our most recent posts.

My Image

Copyright © 2019 Liaison College Barrie

Website Design by Rood's Media

Liaison College Barrie - News & Blog Posts