Easter, a significant Christian holiday, is always celebrated with great enthusiasm and unique traditions. Among these, Greek Easter stands out as a vibrant and captivating celebration. One of the most anticipated and crucial moments of Greek Easter is the Midnight Resurrection Service, known as the Anastasi. As the clock strikes midnight on Holy Saturday in Greece, churches are aglow with candlelight, and the atmosphere is charged with anticipation. The service culminates with the proclamation of Christ's resurrection, and as the words "Christos Anesti" (Christ is Risen) resound, joyous celebrations erupt.
One Huntsville family has brought this tradition with them to Alabama. Inviting both family and friends to participate in the festivities and culinary traditions. And knowing how this family loves to celebrate and serve the best food, the invitation is one that everyone looks forward to year after year.
Evie Pols' dad immigrated from Greece as a college student. His parents and sister remained in Greece, but he carried his tradition of Greek Easter to the United States. While taking English classes at a cultural institute, he met John. Their friend group grew and soon Greek Easter became a tradition at his friend John's weekend lake home in New York state. Evie says, "The celebration always included this core group of Greeks, but they had an eclectic group of friends and loved inviting them to the festivities. The Easter crew grew organically through the years."
A whole lamb was always prepared on a spit, rain or shine. Once the lamb was ready, music played, the men would carry the lamb around on the spit up and staircase, and then it was laid on the table to carve. Evie remembers, "If you were smart you stood close to a carver to get the best pieces." Beyond the lamb, each guest contributed dishes to share. As the years passed, these dishes became just as much part of the traditions.
"The traditions are so fun - the dancing, the egg cracking - but this spiritual openness and inclusion is my favorite part of Greek Easter," Evie remarks.
When Alex and Evie began dating one of his first experiences was Greek Easter. "Alex loves a good meal and a good time, and seeing his face light up his first Greek Easter is one of my favorite memories. When we left New York we always knew we wanted to carry this tradition with us."
Now Alex and Evie have brought this tradition to Huntsville, opening their doors to family and friends to serve a huge feast. "We love to serve many dishes, both traditional and new." Evie continues, "We passed on the whole lamb on the spit in favor of grilling a big gyro." While the full lamb is festive it can be limiting in size."
The Pols serve a lot of vegetable heavy dishes. "Hortce and roasted beets is one I adore, so that is always included. My dad makes an epic pasticcio and my mom contributes a green bean and cous cous salad." The best part of our creating their own traditions is honoring the things they love, while being able to tweak or pick and choose to make it enjoyable for every guest.
One of the most recognizable traditions for kids (and adults) is the egg-cracking game, known as "Tsougrisma." In this lively game, two people each hold a red-dyed egg and take turns tapping the ends against each other. The goal is to crack the other person's egg while keeping your own intact. The last person with an uncracked egg is believed to have good luck for the coming year. Those beautifully, dyed red eggs take center stage at the Pols' celebration.
With a new generation of sons, the Pols see the joy in their children's eyes when the cooking preparation and festivities begin. "The boys are proud to welcome their friends, and we all love that we have this special little crew of friends and family that is separate from school and other activities. And honestly the kids just love a party!"
Being the culinary family they are, Evie shares with us some of her favorite Greek foods to serve.
This traditional Greek maroulosalata lettuce salad is simple to make and one of Evie's favorites.
Maroulosalata (Greek Lettuce Salad)
Ingredients
- 2 hearts romaine lettuce
- 4-5 scallions, diced
- 1 bunch fresh dill, chopped
- 4 oz feta cheese, crumbled
- 1/2 cup olive oil
- 1 large lemon, juiced
- 1/4 tsp salt
instructions
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Rinse your lettuce clean then THINLY SLICE. Dry well in your salad spinner.
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Whisk together the oil, lemon juice and salt until smooth and thick.
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Place the first 4 ingredients in a large bowl. Pour the dressing over the salad. Toss all together and massage/scrunch the greens with your hands to infuse with the rest of the ingredients and break down its rough characteristics.
Evie's dad's Baklava with a twist.
Gastrin
Ingredients
For the dough:
- 4 cups of all-purpose flour
- 1 teaspoon of salt
- 1/4 cup of olive oil
- juice of 1 lemon
- 3 1/2 ounces of toasted sesame seeds (a little over 2/3 cup), ground
For the filling:
- 2/3 pounds of chopped hazelnuts, unsalted
- 2/3 pounds of chopped almonds, unsalted
- 2/3 pounds of chopped walnuts
- 1/5 pound of sesame seeds
- 1/5 pound of poppy seeds
- 1 teaspoon of coarsely ground black pepper
- 3/4 cup of honey
For the syrup:
- 2 cups of sugar
- 1 cup of water
- 1/4 cup of petimezi *
- 3/4 cup of honey
* Petimezi: a syrup made from grapes (recipe).
Instructions
- Preheat oven to 350°F (180°C).
- Combine the dough ingredients and knead to form the dough.
- Roll out into 3 equal-sized sheets about 1/8 inch thick, large enough to cover a medium baking pan.
- Combine all filling ingredients.
- Place one sheet of dough in the bottom of a lightly oiled baking pan.
- Cover with half the filling. Add the second sheet of dough and the remaining filling.
- Place the third sheet of dough on top.
- Cut into squares and then diagonally to form triangles. Sprinkle with a little water and sesame seeds.
- Bake on the rack just below the middle of the oven at 350°F (180°C) for about 30 minutes.
- When the pastry is cool, combine all syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes
- Pour the hot syrup over the cooled pastry and let sit until syrup is absorbed (about 3-4 hours)