If I Were his World Cup Chef: Alexandros Tziolis (Greece)

This story is #26 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Just a little behind schedule on this series, I have a burning desire to complete it. Once again, I have chosen a muse that is gorgeous and, was nearly missing-in-action as I searched for facts to craft his story.

Never mind.

Greece's national team is graced with this young god-of-sorts, Alexandros Tziolis. I do have a handful of goods on him to swoon over, besides his appearance (tall, dark, handsome) so, this story and his recipe are in fact keepers.

Here we go ~

His name has a lovely lyrical ring to it. He was instrumental in Greece's win against Nigeria in this 2010 World Cup. He plays in Italy's Serie A for Siena, which is an exquisite Tuscan city.

He hails from Katerini, near the sea, in the Central Macedonian region of Greece's northeastern mainland. Bits and pieces of Macedonia's ancient history are terribly romantic.

In ancient Greece, it is written that Lamia of Athens, a celebrated courtesan, indulged her young lover Demetrius with magnificent banquets. In early letters, Macedonian foods were mentioned in her menus, I guess you would call them. Eventually the Athenians gifted Demetrius with a temple in honor of Lamia under the title of Aphrodite, the Greek goddess of love, beauty, and sexuality. (Aphrodite's Roman counterpart is Venus.)

Macedonian foods were later recorded to include grilled fish and seafood, eggs, oysters (aphrodisiacs, by the way), all "supplemented with wine and half-naked female flutists". (Lamia was a flutist.)

Oh what fabulous stuff. I need to pull something incredibly sensual together here for my Greek muse.

If I were his World Cup Chef, my irresistible offerings would have to be eaten by hand.

Meze / mezes are Mediterranean small plates/appetizers, and are usually finger foods. I love Greek feta cheese and kalamata olives drizzled with olive oil, lemon, and Greek oregano ~ this centerpiece of my platter would be accompanied by triangles of grilled flatbread.

Some hearty protein of sorts will come from savory bites made with phyllo pastry. This item must come from an international or Middle Eastern market. You will suffer my wrath and much agonizing frustration if your phyllo source is an American supermarket.

Phyllo pockets are sublime when filled with a blend of ground lamb and beef seasoned with diced onion, mint, parsley, a smidge of garlic ... and dipped in Greek yogurt swirled with honey. To round out the colorful presentation and add nutrition (for stamina, later), veges like roasted eggplant, bell pepper, and marinated mushrooms are perfect because if one is pinched for prep time, ideally those can be purchased at the same source the feta, olives and, the phyllo were ransomed.

Everything is served with sparking wine on cushy, romantic floor cushions, under dim lights ... and silky napkins ... or, not.

Mezes-platter-worthy-of-ancient-gods, for Alexandros Tziolis

Greek feta cheese, crumbled coarsely
Kalamata olives
Extra-virgin olive oil
Fresh lemon juice
Dried Greek oregano
Grilled flatbread, cut in triangles for serving
Roasted eggplant, bell pepper
Marinated mushrooms

6 sheets phyllo pastry (purchase frozen and thaw in fridge overnight)
Additional olive oil
1 small red onion, finely diced
1 clove garlic, crushed
1/2 lb. each, ground lamb and beef
one handful each, chopped fresh mint and flat-leaf parsley
sea salt, freshly ground pepper

Plain Greek yogurt mixed with desired amount honey, for serving

Prepare large platter or small plates with each individual selection ~ bread triangles for olives and cheese drizzled with olive oil, lemon juice, and crumbled oregano; roasted vegetables; phyllo pockets with yogurt dip, for which recipe follows.

Cook onion and garlic in olive oil over medium flame. When soft, add ground meat. Cook until no longer pink, season to taste with herbs, salt, pepper. Let cool slightly.

Lay one sheet of phyllo pastry on flat clean surface. Brush generously with olive oil, repeat with two additional sheets. Cut pastry from top to bottom (vertically) in four pieces, then cut lengthwise in half for a total of 8 pieces. In lower left corner of each piece, place a spoonful of meat filling, and fold over as if to fold a flag, until a filled triangle is complete. Secure edges with a final brush of olive oil and place on greased baking sheet. Repeat procedure with remaining sheets of pastry and filling.

Bake in preheated 400F oven for 20 minutes, until lightly browned. Serve warm with yogurt dip.

Plates ought to yield 2 servings with some leftovers for, breakfast.