The Glendi Greek Festival

CHICOPEE, Mass. (Mass Appeal)  Every year, St. George Cathedral offers thousands of visitors from far and near the best in traditional Greek foods, pastries, music, dancing, and old-fashioned Greek hospitality.  Volunteer Christine Tsandilas made baklava and told us about the festival.

Glendi Greek Festival
St George Greek Orthodox Cathedral
22 St. George Rd, Springfield, MA 01104

Friday, September 5th:  5 p.m to 11 p.m
Saturday, September 6th:  12 noon to 11 p.m.
Sunday, September 7th:  12 noon to 7 p.m.

The GLENDI Dancers 
7 p.m on Friday
2:00, 5:00 and 8:00 p.m on Saturday
4:00 on Sunday

Church and Chapel Tours 
7 p.m. on Friday
1:30, 3:00 and 7:00 on Saturday
1:30 and 5:15 on Sunday

The Glendi Theater:
8:30 p.m. on Friday: Byzantium – The Lost Empire
8:30 p.m. on Saturday: 60 Minutes – Mount Athos

Iconography Workshops:
4:00 and 6:00 on Saturday
2:30 p.m. on Sunday

About Glendi:

Every year, St. George Cathedral offers thousands of visitors from far and near the best in traditional Greek foods, pastries, music, dancing, and old-fashioned Greek hospitality. In addition, we will be offering activities for children,tours of our historic Cathedral and Byzantine Chapel,various vendors from all of the East Coast, icon workshops, movies in the Glendi Theatre, cooking demonstrations, and a joyful atmosphere that the whole family will enjoy. There’s NOTHING quite like GLENDI!

Baklava:
Honey-Nut Pastry

  • 1 1/2 lb. Phyllo Dough
  • 1 1/2 lb. Butter
  • 2 tsp. Cinnamon
  • 1lb. Pecan
  • 1lb. Walnuts

Syrup:

  • 5 cups sugar
  • 1 1/2 cup honey
  • 2 1/2 cups water
  • 1 stick cinnamon
  • Lemon slices of half a lemon and juice of half a lemon

Directions:

  • Combine sugar, chopped nuts and spices. Butter a 10 x 15″ pan and line with 10 layers of phyllo,butter each layer. Sprinkle with nuts and cover with two layers of phyllo, buttering each layer. Repeat until the nuts are used. Top with remaining phyllo. Buttering every layer. Cute into Diamond shapes and bake at 350 until golden about 45 mins.
  • Make syrup the day before. Place everything in a large pot bring to a boil and simmer until it is a light gold color.
  • When you remove the hot Baklava from oven slowly pour syrup over Baklava. Enjoy!!!
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