Make Big Batches and Freeze!

Some of the best-known and most well-loved Greek recipes can be the most time- and space-consuming! For example, I know that when I make Moussaka (photo), Pastitsio (cheesy creamy baked pasta), or Papoutsakia (stuffed eggplant halves), they require all of my concentration and most of my kitchen space.

All three recipes are made in three parts: the eggplant or pasta base, a meat sauce, and a fabulous béchamel sauce. They start on the stovetop with pots and frying pans, transfer to baking dishes, and then on to the oven... well, you get the idea.

Of course, each of these recipes is well worth the effort! But that doesn't make them any simpler to make. So... do what I do. Make a lot and freeze.

Each of these dishes can be frozen. Allow to cool completely, wrap well to protect, and freeze. (To protect the creamy topping, freeze in dishes that are deep enough so that the wrapping or cover doesn't touch the top of the food.) When you're ready for another great meal, defrost, and heat in a 350°F (175-180°C) oven for 15 to 20 minutes, or until nicely warmed. For small families, freeze in small batches.

• More Greek Cooking Tips
  
  
• Recipe for Moussaka
• Recipe for Pastitsio
• Recipe for Papoutsakia

_{Photo © Jim Stanfield}

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