Cathy was in our studio to cook up some Greek inspired dishes, and also to tell us about an upcoming event in the community.

Dancing with the Greeks will be on Saturday November 3rd, 2012 at the Wellman Commons in Bangor. It's from 7 p.m. to 11 p.m.

Tickets are being sold at Angelo's Pizza Hammond St. in Bangor and at Captain Nick's, Union St. in Bangor.

For more information you can call 945-9588

The following is the recipes Cathy made while on the show:

Pita Bread

1 package rapid rise yeast
1/2 cup warm water, 105 - 115°F
1 tsp. sugar

2 1/2 cups all-purpose flour
1 cup whole wheat or white whole wheat flour
2 Tbsp. cornstarch
2 tsp. salt
1 tsp. sugar

1 cup warm water
2 Tbsp. olive oil plus extra for greasing dough

Combine yeast with 1/2 cup warm water and 1 tsp. sugar in medium bowl. Set aside to proof.

In the bowl of an electric mixer combine flours, cornstarch, salt and remaining teaspoon of sugar.

When yeast mixture has proofed, about 10 minutes, add the 1 cup additional water and olive oil. Pour into dry ingredients and mix with dough hook on low speed until well combined. Increase speed of mixer to medium and knead for 5 minutes.

When dough is kneaded and supple, remove from mixing bowl, lightly coat with olive oil and place back in bowl. Cover tightly with plastic wrap, place in a warm draft free location and allow dough to rise until doubled.

When dough has risen remove from bowl onto a lightly floured board and divide into 8 equal sized pieces. Form each piece into a ball pinching seams and placing seam side down on a baking tray. Cover dough balls with plastic wrap and allow to rest for 1 hour.

Place two baking sheet in lower and upper thirds of oven and preheat to 450 F.

Roll each of 4 dough balls on lightly floured board forming each into a thin 7 - 8" circle. Place two of the circles onto each of the preheated baking sheets and bake for 5 minutes until puffed.

Remove the pita from the oven allowing them to deflate and cool. Repeat with remaining dough.

Tzatziki Sauce

1 cup plain lowfat yogurt
1/2 cup sour cream
1 tsp. lemon juice
1 garlic clove pressed or minced then combined with 1/8 tsp. salt to make a paste
3/4 cup shredded cucumber, well drained
2 tsp. finely chopped fresh dill
1/4 tsp. salt
1/8 tsp. fresh ground black pepper

In a large bowl combine all of Tzatziki sauce ingredients. Cover and refrigerate.

Pear & Walnut Phyllo Wraps
Serves 10

1/2 package (8 oz.) phyllo dough, defrosted
1 1/2 sticks (6 oz.) unsalted butter, melted

Filling:
2 Bartlett pears, peeled and sliced into 1/8" slices
2 Tbsp. water
2 Tbsp. granulated sugar
1/4 cup water
1 Tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. ground cinnamon
Pinch of ground nutmeg
1/2 cup toasted walnuts, chopped

Powdered sugar to garnish

Make the filling

Peel, core and slice pears 1/8" thin. In a 10" skillet add pears 2 Tbsp. water and 2 Tbsp. sugar. Cook covered over low heat until pears are tender, about 6 minutes.

Meanwhile combine 1/4 cup water, cornstarch, lemon juice, cinnamon and nutmeg in a small bowl.

When pears are tender add the cornstarch mixture and cook uncovered for an additional minute until thickened. Remove from heat, add walnuts and cool completely.

Preheat oven to 350°.

Open phyllo and lay flat on table making sure to keep unused phyllo well covered. Using a pastry brush, brush one sheet of phyllo with the melted butter. Lay another phyllo sheet on top and brush with butter. Place a tablespoon full of filling in the middle of one of the short ends of the phyllo sheets. Fold end over encasing filling. Butter the dry part of phyllo and fold over bottom and top thirds of the long ends of sheets. Roll filled phyllo cigar fashion buttering along the way until the filling is completely wrapped. Place seam side down on an ungreased baking sheet. Repeat for each piece. Bake at 350° for 20 minutes until golden brown. Remove from oven and cool completely. Dust with powdered sugar and serve.

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