The 'Big Fat Greek Wedding' Cut

A Bundt, Non-vegetarian Lamb and a Spanakopita Dip

Welcome back to The Culinary Cut column, where I share dishes seen in and inspired by favorite movies and shows each month. Past movies have included The Parent Trap, Pulp Fiction, and When Harry Met Sally. I bring my interpretation to each dish while keeping the heart of the original story.

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To be a part of a big family that lives within minutes of one another is one of those great beautiful rareities that ought to be celebrated. My mom grew up in a big Italian family, in a style very similar to Toula's, and married my Dad, whose family was similar to Ian's. So, to say this film resonates is an understatement.

Food, and especially the actual gathering of family and friends around the table, is an important — if not the most important — aspect of Greek or Italian culture. Every story I hear of my mom’s childhood or when my parents began dating is always centered around a filled kitchen table, usually at an Aunt or Uncle’s house. One could say that Greeks (or Italians in my mom’s case) are navigating life through their appetite and hospitality.

My family and I have enjoyed this film more times than we would like to admit. To the level of when someone orders a vegetarian dish at a restaurant: “You don’t eat no meat?!” And whenever one of us has a zit, “Put some Windex on it.” Or when my mom makes her favorite cake, we struggle to pronounce as did Toula’s mom, Maria, did “A bun?… A Bund-T….A bonnn-k?” Its laughter has made its way into my family for years, so it felt right to honor some of the dishes seen and mentioned in the film.

Let’s get this party started. Opa!

Menu:

• Spanakopita Dip

• Date Night Pastisio

• Orange Bundt Cake with an Apple-Orange Glaze

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SPANAKOPITA DIP

Aiming to stay true to the roots of the original recipe, I set out to create a lighter version without the phyllo dough but all the flavor. The result is a dip without the usual culprits: mayo and cream cheese. Instead, tangy Greek yogurt and feta bind the spinach and herbs, and fresh lemon juice and zest are a welcome brightness to cut through everything.

Bowl is Jono Pondolfi, Mable Board is from Crate and Barrel and Olive Oil Dispenser is from Hawkins.