Movie Night: Mamma Mia!

June · The First Year Date Passport

A Greek island, a wedding, and ABBA on repeat. Singing along is not optional. Eat outside if the weather cooperates.

Tonight's Menu

• Meal: Chicken souvlaki with Greek salad

• Snack: Warm pita and homemade tzatziki

• Drink: Rosé spritz, or a lemon mint spritz

• Dessert: Baklava

Your Game Plan

1. The day before: Make the baklava. It's best after resting overnight.

2. That afternoon: Marinate the chicken and make the tzatziki.

3. 30 minutes before: Grill the souvlaki, toss the salad, and warm the pita.

4. Right before you press play: Mix your spritzes.

Chicken Souvlaki

Serves 2 to 3 · 1 hour marinating, 15 minutes cooking

• 1 1/2 lb boneless chicken thighs, cut into 1 1/2-inch pieces

• 1/4 cup olive oil

• 2 tbsp fresh lemon juice

• 3 garlic cloves, minced

• 2 tsp dried oregano

• 1 tsp salt and 1/2 tsp pepper

• Skewers (soak wooden ones 30 minutes)

1. Whisk the oil, lemon, garlic, oregano, salt, and pepper. Toss with the chicken and marinate 1 to 4 hours in the fridge.

2. Thread onto skewers.

3. Grill or cook in a grill pan over medium-high, turning often, 10 to 12 minutes, until cooked through (165°F).

Greek Salad

Toss chopped tomatoes, cucumber, green pepper, thin red onion, and kalamata olives with olive oil, a splash of red wine vinegar, oregano, and salt. Top with a slab of feta.

Tzatziki

Makes about 1 1/2 cups

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and squeezed dry

• 1 garlic clove, grated

• 1 tbsp lemon juice

• 1 tbsp chopped fresh dill

• 1 tbsp olive oil and a pinch of salt

Stir everything together and chill at least 30 minutes. Serve with warm pita wedges.

Rosé Spritz

Makes 1, so double it

Fill a wine glass with ice. Add 3 oz rosé, top with 2 oz club soda, and add a lemon wheel.

Mocktail: Muddle 6 mint leaves with 1/2 oz lemon juice and 1/2 oz simple syrup. Add ice and top with club soda.

Baklava

Makes about 24 pieces · 45 minutes prep, 50 minutes bake, overnight rest

• 1 lb phyllo dough, thawed

• 3 cups walnuts or pistachios, finely chopped

• 1 tsp cinnamon

• 1 cup butter, melted

• Syrup: 1 cup sugar, 3/4 cup water, 1/2 cup honey, 1 strip lemon peel, 1 cinnamon stick

1. Heat the oven to 350°F. Mix the nuts and cinnamon. Brush a 9x13 pan with butter.

2. Layer 8 sheets of phyllo, brushing each with butter. Keep the rest covered with a damp towel.

3. Sprinkle a third of the nuts. Add 4 more buttered sheets, then another third of the nuts. Repeat once more.

4. Finish with 8 buttered sheets on top. Cut into diamonds before baking.

5. Bake 45 to 50 minutes, until deep golden.

6. While it bakes, simmer the syrup ingredients 10 minutes, then let it cool. Discard the peel and cinnamon stick.

7. Pour the cooled syrup over the hot baklava. Let it rest uncovered at least 4 hours, or overnight.

Part of The First Year Date Passport from Flower City Ceremonies.