Hey there, movie buffs and wine lovers! Today, we're diving into the delightful world of "My Big Fat Greek Wedding" and pairing it with the bubbly goodness of Pink Moscato from Montezuma Winery, along with some mouthwatering Baklava. So, grab your favorite snacks, and let's get started!

My Big Fat Greek Wedding: A Celebration of Love and Family

If you haven't seen "My Big Fat Greek Wedding," you're in for a treat! This timeless romantic comedy takes us on a hilarious journey through the quirks and charms of Greek-American culture. Meet Toula Portokalos, a lovable protagonist navigating the complexities of family expectations and her own dreams of love and independence.

Filled with laughter, heart, and plenty of Opa! moments, "My Big Fat Greek Wedding" is a celebration of love in all its messy, beautiful glory. From the boisterous gatherings to the endearing characters, this film reminds us that sometimes, love truly does conquer all.

Montezuma Winery's Pink Moscato: Effervescent Bliss in Every Sip

Now, let's talk wine! Montezuma Winery's Pink Moscato is the perfect companion for our cinematic adventure. With its lively bubbles and fruity notes, this wine is like a party in a bottle. Picture yourself sipping on a glass of Pink Moscato while laughing along with the antics of the Portokalos family – pure bliss!

The light, refreshing sweetness of Pink Moscato complements the feel-good vibe of "My Big Fat Greek Wedding" perfectly. Whether you're enjoying it solo or sharing a bottle with friends, Montezuma Winery's Pink Moscato is sure to add an extra dose of sparkle to your movie night.

Baklava: A Sweet Symphony of Flavors

But wait, there's more! No movie night is complete without a delectable treat, and Baklava fits the bill perfectly. This classic Greek dessert is a culinary masterpiece, with layers of flaky phyllo dough, crunchy nuts, and a generous drizzle of honey syrup.

The rich, nutty flavors of Baklava harmonize beautifully with the sweetness of Pink Moscato, creating a symphony of flavors that will leave your taste buds singing. Each bite is a tantalizing blend of textures and tastes, making Baklava the ultimate indulgence for our cinematic soirée.

In Conclusion: Cheers to Love, Laughter, and Good Company

As we raise our glasses to toast the magic of "My Big Fat Greek Wedding," let's also raise a cheer to love, laughter, and the simple joys of life. With Pink Moscato from Montezuma Winery and a plate of Baklava by our side, we embark on a cinematic journey filled with heartwarming moments and unforgettable memories.

So, grab your wine glasses and your favorite movie snacks, and let the laughter begin! Here's to the power of love, the beauty of family, and the joy of shared experiences. Opa!


Where to buy the wine:
  • In their tasting room at 2981 US Route 20 Seneca Falls, NY 13148
  • Order online here
Where to watch the movie:
  • With subscriptions on Max, YouTube, Amazon Prime Video

How to make the Baklava:

Honestly, I tried hard to buy it in a store because making it seemed like a lot of work. After many failed attempts, my only option was to brave making it, and it wasn't too bad! I followed this recipe from The Mediterranean Dish.

For the Baklava and Nut Filling
  • 6 oz shelled pistachios, coarsely chopped
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • ¼ cup sugar
  • 1 to 2 tablespoon ground cinnamon (start with less if you're not sure)
  • large pinch of ground cloves
  • 16-oz package phyllo dough, thawed
  • 1 ½ to 2 sticks of unsalted butter (up to 16 tbsp), melted
For the Honey Syrup
  • ¾ cup sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract (optional)
  • 5 whole cloves
  • 1 lemon, juice of

Preheat the oven to 350 degrees F.

Make the Honey Syrup: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.

Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.

Prepare the Phyllo Pastry: Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.

Assemble the Baklava: Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.

Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry, each layer being brushed with the melted butter.

Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.

Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with a bit of the melted butter.

Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.

Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.

Cut the Baklava Pastry Into Pieces: Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).

Bake: Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).

Pour Syrup Over Hot Baklava: As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.

Cool Completely: Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.