TARPON SPRINGS, Fla. — The celebration of Epiphany means many will indulge in some favorite traditional Greek foods, including the dessert baklava. Katerina Skandaliaris said it's a dish she makes every year before the cross dive. 

"I was about 13 years old. My mom taught me to make baklava, along with other traditional desserts," said Skandaliaris. 

Skandaliaris said she starts with two sheets of filo brushed with melted butter. She layers on a mixture of almonds, walnuts, cinnamon, nutmeg, clove, and sugar, then repeats the process. She said the recipe doesn't have to be precise, and you can find ways to make baklava your own.

"One year, I didn't have walnuts, and I had some cashews. I threw those in there. There's no measuring or anything like that. I just throw everything together, and if it tastes good, I'm good to go," Skandaliaris said. 

An ingredient you do want to be careful with is the filo pastry.

"You have to cover it," said Skandaliaris, who kept sheets of filo nearby as she made baklava Wednesday evening. "You always have a towel that you can cover it. If you do not cover it, it starts to crumble."

Once she's done layering, Skandaliaris carefully slices the baklava, but not all the way through. She sprinkles it with water, which she said is what gives the filo its shiny, golden finish when done. The baklava is baked in the oven for 45 minutes at 350 degrees. While it's cooking, Skandaliaris makes the syrup from two cups of sugar, a squeeze of lemon juice, one cup of water, and a little vanilla. The mixture is boiled, then drizzled over the finished pastry.

This year, Skandaliaris had some help in the kitchen from her son, Ilias, 20. 

"My son is the best help," she said, hugging him.

Epiphany became even more significant for the Skandaliaris family in 2019. That was the year Ilias, then 17 years old, emerged from Spring Bayou with the cross in his hand.

"There's not a day that goes by when I don't think about it, honestly. It's definitely going to be with me forever," Ilias said.

Baklava is a dessert enjoyed year-round, but Skandaliaris said eating it around Epiphany brings back that sweet memory.

"Ever since he retrieved the cross, it reminds me of that day, that day that I still look at his videos and I cry my eyes out. It was an unforgettable experience," she said.

Ilias had some advice for the young men taking part in this year's cross dive.

"Hopefully, they'll be warm, and just be excited. Just enjoy it," he said.