Belly Up Don’t flake on getting to the Baklava Plus Sale

Layers of honey, nuts, and crispy, thin, unleavened bread made into a pie is a recipe so good it was invented in the 8th century B.C. by the Assyrians, but it was the Greeks who carried the recipe forward. At the upcoming Baklava Plus Sale—held in the cool-ass Assumption Greek Orthodox Church—visitors will enjoy not only the titular confection, but also a bench of epic backup hitters from the Greek national cookbook: spanakopita (a savory pastry pie of egg, spinach, feta, butter, and onions, indescribably delicious when prepared correctly), tiropitakia (cheese pie, typically sweet), and keftethes (beef meatballs with breadcrumbs and ouzo). It’s the Philoptochos Society’s annual charity fundraiser on Nov. 19 (9 a.m.-2 p.m.), and Greek food maniacs shall happily co-mingle with those devoted to the teachings of Greek orthodoxy. No pre-ordering this year, so get there quickly to have your pick of the pastries.

FATSOMETER: 6. Inhaling baklava just isn’t possible and that allows for the normal ingestion process to trigger the “Stop eating! You’re full!” circuits correctly. St. Paul probably never said, “There is a God in Heaven, and He favors consuming a reasonable amount of baklava,” but act like he did and savor this dessert.