What better way to learn about a time period in history than to eat your way through it! That’s just what we did during our Ancient Greece main lesson block. With the help of Food and Cooking in Ancient Greece by Clive Gifford, we baked, cooked and grilled an authentic and tasty Ancient Greek meal. We did take a couple liberties when ingredients couldn’t be sourced. We also made spanakopita which wasn’t in the book and though it’s a modern addition, it’s a tasty one!
All recipes except spanakopita are in the book. We made a few changes to the barley cakes. The recipe that follows is my own:
1 cup Trader Joe’s multigrain pancake and baking mix
1 cup white flour
1 cup Jovial brand gluten-free flour
3 tablespoons honey
3 tablespoons butter
1/4-1/2 teaspoon salt
1/2 packet of yeast (about 1/4 of a teaspoon)
2 tablespoons of cream
up to 1 1/2 water
Combine all ingredients and mix well. No kneading necessary. Cover and let sit for 2-4 hours until dough has risen. It may not double size because of the gluten-free flour. Using warm water will speed up the process.
Once the dough has risen, turn it out onto a floured surface and roll it out to about 1/8 inch thick. Using a circle cookie cutter, cut circles and place on a tray lined with parchment paper. Bake for 9 minutes or until the puff up and turn golden at 430 degrees.
16 oz thawed and drained chopped spinach
10 oz feta cheese
1 teaspoon dill
1 medium chopped onion
Mix ingredients together.
On a sheet tray with raised sides, lay two sheets of phyllo dough and brush olive oil, repeat three times. Lay filling and spread evening. Layer another two sets of phyllo dough. Score top and drizzle olive oil. Bake at 325 degrees for 55 minutes.
Check out the other videos in our Ancient Greece Main Lesson Block. You can also see our Ancient Roman meal, Ancient Egyptian Meal and a recent Astronomy lesson which included food. Who doesn’t like mixing food and education!