FRESNO, Calif. (FOX26) — Greek Fest is happening this weekend, September 18-20, at St. George Greek Orthodox Church in Fresno.

In honor of Greek Fest, Kopi & Elaine Sotiropulos visited the Great Day Kitchen to prepare some delicious Greek food.

Click here for tickets and to learn more about Fresno Greek Fest.

“Soutzoukakia” Greek Meatballs in Tomato Sauce

Meatball ingredients:

1lb ground beef 1/2 lb yellow onion (1 med/lg), finely chopped2 cloves garlic, finely chopped2 eggs, lightly beaten1/3 cup plain dry breadcrumbs

Seasonings/Spices:

1 teaspoon salt1 teaspoon pepper1 teaspoon ground cumin1 Tablespoon ground allspice1 Tablespoon ground fennel1 Tablespoon dried oregano2 Tablespoons dried parsley flakes 1/2 cup Extra Virgin Olive Oil

Sauce:

2 15-ounce cans of tomato sauce2 cinnamon sticks2 dried bay leaves 1/2 teaspoon dried marjoram

Optional: Grated Mizithra or Parmesan Cheese

Kopi & Elaine Sotiropulos made Soutzoukakia

Directions:

Gently mix the meat with onions, garlic, eggs, breadcrumbs, and seasonings/spices.Form into 2” round balls, and brown in a skillet with olive oil on medium heat.Set aside finished meat balls and continue process until all are done.When done, add browned meatballs, plus Sauce ingredients to the pan and simmer on low for about 30-45 minutes.Serve warm. Top with grated cheese if you wish.

Kopi & Elaine Sotiropulos made Soutzoukakia

Saragli

Yield: about 40 pieces

Special equipment needed: 1/4” x 24” wooden dowel

Syrup:

1 1/4 cups (250 grams) granulated sugar2/3 Cup water1 cinnamon stick1 Tablespoon lemon juice or 1 fresh lemon peel1 Tablespoon honey1 pound #4 filo/phyllo dough, defrosted 3/4 pound melted butter

Kopi & Elaine Sotiropulos made Saragli

Filling:

1 Cup (200 grams) mini semi-sweet chocolate chips1/3 cup (50 grams) walnuts, chopped, but not too fine1 tsp ground cinnamon 1/4 tsp ground cloves1 Tablespoon granulated sugar

Topping options:

Finely chopped walnuts & mini chocolate chips, immediately after syrupingPowdered sugar to dust after Saragli has cooledMelted chocolate to drizzle after Saragli has cooled

Kopi & Elaine Sotiropulos made Saragli

Directions:

Prepare syrup first: In a small pot, add sugar, water, cinnamon stick, and lemon. Bring to boil over medium-high heat and reduce to simmer for 5 minutes. Removed from heat and stir in honey. This can be made a day or two ahead.Butter a 9” x 12” baking pan or cookie sheet. Lay filo out. Have melted butter, brush & 1 oz shot glass ready. Preheat oven to 350 degrees.Mix filling in a small bowl.Lay one sheet of filo on work surface, Portrait not Landscape, and brush evenly with butter.Lay second sheet of filo on top and brush with evenly with butterPlace dowel half-way down and fold up in half leaving dowel in placeBrush filo with butterEvenly scatter 1 oz shot glass cup of chocolate- walnut fillingRoll filo up using the dowel and butter bottom seam to seal.Scrunch the Saragli with both hands towards the middle of the dowel into a 9” roll, place on pan and remove dowel. Tuck in the ends of each roll. 2 Rolls in each row.Leave a tiny airgap between rows so sides will brown.Once pan is filled, brush butter on top of all rolls.Cut each roll into 4 pieces with a sharp knife before baking.Bake for 40-60 minutes (ovens vary!) until evenly golden brown.Remove from oven and immediately ladle all of the cooled syrup over the hot Saragli rolls.Allow Saragli to cool before serving. See optional toppings above.