SHOES: Aphrodite, Goddess of Love and Beauty, is the “it girl” of Greek Mythology. As her title suggests, Aphrodite’s extreme beauty makes her intensely desirable, but also the object of dangerous jealousy. Her very being screamed sex- just like these Giuseppe Zanotti multi-strap black patent shoes. If you want to embrace your inner Greek Goddess but don’t mind being the target of some major shoe envy, you must get a pair! Hollywood “it girl” Scarlett Johansson wore these sexy heels to the Avengers premiere last month, evoking the jealousy of women and desire of men from around the world. Besides the sexy straps, my favorite part of these stilettos is the sultry zipper in the back, as Scarlett shows off quite well. Black patent strappy stilettos with a sexy zipper – I’m sold! If you’re looking to pull off a sexy style, these heels from Zanotti’s spring collection are for you. The catch- currently these shoes are only available in red. Black or red – these heels are smoking’ hot! For $930 on zappos.com, I think I’ll wait for a black pair like Scarlett’s.
GUYS: Stefanos Sitaras is a 22 year old Greek Filmaker who has been writing and directing his own films since he was 11. He has made over 40 short films in Greece, the US and France and has been awarded top honors in Cannes, Palm Springs and the LA Short Film Competition. This guy’s spirit is as big as his films and his energy is contagious. I recently met him in New York at the National Innovative Conference for the Greek America Foundation. He was engaging, enlightening and in one 20 minute speech changed the lives of many. To Stefanos, crisis with a capital C is the elevator of opportunity. He believes we need to live for now and live forever with a few things he’s learn to live without. 1) Permission – stop asking permission and just do it. 2) Deafness – when you are no longer deaf you can listen. 3) Stuff – stop wanting more stuff because wanting more and more tangible things stops our ability to live freely because we really don’t need it all. 4) Planning – in such a crazed world we live in stop being so busy and just let it happen. Stefanos says if you’re ten minutes late, you’re late, it’s not going to affect life in the long run. 5) Jitters – we worry and get wound up and anxious and Stefanos says breathe, relax, just chill. Compelling thoughts to live by especially from a guy that has so much to say at such a young age. Thank you for allowing me to slow down and smell the roses and start living now Stefanos.
FOOD: In suit with today’s Greek theme, Mediterranean cuisine is on the menu. Savory yet healthy, Greek food truly is divine! With the option of making the dish vegetarian or meaty, give this crispy Greek-style pie a try, and your taste buds won’t be sorry.
2 lbs bagspinach leaves
80z jar sun dried tomatoes in oil
1 lb feta cheese, crumbled
1 pack filo pastry
Serves: 4 Prep Time: 10 minutes. Cook for 30 minutes
Put the spinach into a large pan. Pour over water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl, along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it from drying out. Take a sheet of pastry and brush liberally with some of the sun dried tomato oil. Drape oil-side down cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
Heat oven to 350. Cook the pie for 30 minutes until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
TRY: Make it meaty – Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. Spoon a few tbsp of the mixture onto one end of each pastry stack. Fold over the edges and roll up to make cigar-shaped packages. Brush with oil and cook for 15 minutes or until golden and crisp. (Recipe from my Yia Yia’s kitchen)