Kafe 421 Recipes

Kafe 421 has been a staple in Dinkytown for the last 16 years. Run by mother and daughter team, Georgia and Antigoni Sander, the restaurant is known for their delicious Greek food.  In fact, Elizabeth loves it so much, she had them cater her wedding.

At the end of July, they’ll be closing their doors.  Georgia and Antigoni stop by to talk about the end of this era and what’s next.


Kafe 421 Signature Spinach Pie Triangles
Makes About 3 – 4 Dozen Triangles


1 Pound of Frozen Spinach, Thawed and Squeezed Dry
2 Cups Crumbled Feta Cheese
1/2 Cup Ricotta
1 Cup Finely Diced White Onion (1 Medium Onion)
1 Cup Chopped Green Onion
1 Cup Finely Chopped Flat Leaf Parsley
1/4 Cup Chopped Fresh Dill
1/4 Cup Olive Oil
2 Tbsp Melted Butter + 1/2 Lb. Melted Butter
3 Eggs, Lightly Beaten
18 Sheets of Phyllo Dough
1 1/2 Tsp Salt + 1 Tbsp Black Pepper


  • Preheat oven to 350˚F
  • Squeeze the liquid out of the spinach with a kitchen towel over the sink. Put Spinach into a large mixing bowl
  • Lightly sautee white onion over medium heat in olive oil until translucent. About 5 minutes.  Remove from the heat and let this come to room temperature.  Add the cooled onion to the spinach.  Next add Feta, Ricotta, Green Onion, Dill, Parsley, Eggs, Salt and Pepper and 2 Tbsp of Melted Butter to the mix.  Thoroughly combine all the ingredients together.
  • Prepare your cookie sheet by brushing it with butter.
  • To begin your work with the phyllo dough, remove the rolled-up tube of phyllo sheets from the box and take it out of the plastic sealed bag that it is in.
  • Using a sharp knife score the phyllo dough all the way across, scoring it every 2″. Following the marks that you just made, cut all the way through the rolled-up tube of dough.
  • Working with one 2” roll of dough at a time, unroll the strip and pick up two sheets of dough, keeping them together. Lay them on the counter and using a pastry brush, brush the phyllo liberally with the melted butter, working in 1 swift motion from top to bottom.  Do not brush back and forth with the butter, it will make your phyllo tear.
  • Place about 2 Tsp. of the filling at the bottom of each strip.  Fold the portion with the filling to the left (or right) so you form a triangle.  Then fold the piece upward, and then fold in the opposite direction of your first fold (right or left).  Continue to do this until you’ve used up the entire strip of phyllo.  Place the folded triangle on your greased baking sheet and brush the top once more with butter!
  • Continue to do this until all the mixture has been used up.
  • Bake in the oven for 20 – 25 minutes until golden brown. Remove from oven, allow to cool  for about 10 – 15 minutes and they are ready to serve!

If you want to cut your folding time down a bit, try spooning the mixture into the center of the phyllo strip.  Then pick up the bottom of the phyllo and bring the end all the way up to meet the top of the dough.  At this point the mixture will be totally covered by phyllo on the bottom and then fold it from left to right to form a triangle as described above!

Also, all of these triangles can be made in advance and frozen uncooked.  Prepare them in advance, lay flat on to a baking sheet to freeze.  When you are ready to bake them simply take them out of the freezer and pop them in the oven, adding about 5 minutes to the baking time.

You can make these triangles larger for an entree, simply cut the phyllo strips into wider pieces and serve 1 or 2 per person with a salad or some soup!  It is like a Greek Calzone!


Tomato Basil Soup
Will Make About 1 Gallon

Content Copyright © 2010 Cooks.com – All rights reserved.

1 Tbsp of Butter
1 Tbsp of Olive Oil
1 Large Yellow Onion Diced
4 Cloves of Garlic Chopped
2 Shallots, Chopped
1 1/2 Cup White Wine
28 oz. Canned Diced Tomatoes, Pureed in Blender or with Immersion Mixer
28 oz. Caned Diced Tomatoes, Not Pureed
32 oz. Tomato Juice
12 oz. Heavy Cream or Half and Half
1 Heaping Tbsp Dried Basil
1 Large Handful of Fresh Basil, Finely Chopped, About 1/2 Cup
2 tsp. Kosher Salt
2 tsp. Black Pepper


1) Over a medium flame heat Olive Oil and Butter in a large soup pot.

2) Add Onions and Shallots and Sautee until translucent, about 5 minutes

3) Add Garlic and continue to stir until fragrant, about 1 minutes

4) Pour in White Wine and deglaze the pan, stirring up all of the dark flavorful pieces that have stuck to the bottom

5) Add the Pureed Tomatoes, the Diced Tomatoes, Tomato Juice and Dried Basil.  Bring to a boil.  Turn it down to a simmer for about 10 minutes.

6) At this point if you like a smoother soup remove the soup from the heat and puree it in a blender in batches or puree it in the pot with the immersion blender, until it has reached your preferred consistency.

7) After pureeing the soup, return it to the stove and add the Heavy Cream, Salt and Pepper, and slowly bring the soup back to a boil for a minute or two.  Taste and add more salt and pepper if needed.

8) Remove the soup from the heat and stir in the fresh basil and serve!


Yields Approximately 2 Cups

2/3 Cup Plain Greek Yogurt
1/3 Cup Sour Cream
1 Medium English Cucumber, grated
1/4 Cup Fresh Dill, coarsely chopped
4 – 5 Garlic Cloves, finely minced
1/8 Cup Red Wine Vinegar
1/4 Cup Olive Oil
1 tsp. White Pepper
Salt to Taste


  • Grate Cucumber with the skin on into a bowl. Using your hands squeeze all of the liquid out of the grated cucumber.
  • In a medium bowl combine: Yogurt, Sour Cream, Dill, Garlic, Red Wine Vinegar, Olive Oil and White Pepper.  Mix together until smooth and well combined.
  • Add Salt to taste and refrigerate the sauce for an hour and then it is ready to serve!
  • Tzatziki keeps for up to a week in the fridge.


Serve Tzatziki Sauce With:  Pita Bread, Pita Chips, Grilled Meats, Fresh Vegetables or as a Spread on a Sandwich!

If you want to be really Greek, dip some homemade French Fries in it, you won’t be disappointed!!

Print Friendly, PDF & Email