Longtime volunteer "Christos," center, is flanked by Heather and Nathan Zacharakis as they make some sweet Loukoumathes — golden fried dough pastries dusted in cinnamon. Photo by LORETTA JACKSON

NASHUA – Perhaps an army of heavenly angels had dibs on the front of the serving line at the recent St. Philip Greek Food Festival but were humble enough to surrender their places to a mortal throng of more than 5,000 festival attendees supporting the church’s annual fundraiser of May 15-16.

Only God knows. A certainty is that a small army of selfless volunteers scurried about for two days to satisfy those visitors with a multitude of tasty and traditional Greek dishes and desserts. A menu in a program book listed 21 entrees and pastries.

“The most important thing about this festival is that we’re sharing our food, our faith and our culture with the people of Greater Nashua and beyond,” said Jamie Pappas, event co-chair along with Dana Castagneto, president of Saint Philip Parish Council.

A third-generation festival volunteer, “Christos,” elaborated that festival volunteers act as one family with shared duties. He soon took his shift at a food station producing loukoumathes — golden puffs of fried dough bathed in sweet syrup and sprinkled with cinnamon and walnuts.

Featured foods included cuisine that was hot, chilled, gooey, spicy or sweet. Succulent Lamb Shank portions accounted for 850 servings. Also depleted was a reserve of 1,000 pounds of marinated Lamb Souvlaki, previously slow roasted over hot coals.

Volunteer Julia Hillsgrove smiles for the camera as she heads for the kitchen at the St. Philip Greek Food Festival. Photo by LORETTA JACKSON

The volunteers ensured a constant replenishment of 5,000 Dolmathes — a traditional Greek dish made with grape leaves stuffed with meat and rice. A dozen varieties of Glyka — pastries — filled a dessert table. Live music in an outdoor cafe area alongside the hall was performed by five local musicians known as “Ta Pethia,” which in Greek translates as “The Brothers.”

Visitors of all ages enjoyed their share of 400 dozen Koulourakia — traditional butter cookies brushed with egg glaze — and 100 pans of Baklava — delicate layers of buttered phyllo pastry soaked with honey. Other treats were purchased at modest festival prices.

Pappas noted that funds raised at the festival help maintain the building and Sunday school programs. Philanthropy also is expressed with donations to Metropolis of Boston Camp, situated at the foothills of the White Mountains, and other charitable entities.

More information about the festival or other church programs can be addressed by email to office@stphilipsnashua.com.

Photo by LORETTA JACKSON

Ready with more dinners at the Greek Food Festival are parish servers, from left, Vicky Kallan, Poppy Venetos and Eleni Floras. Photo by LORETTA JACKSON

Assisting at a dessert table are event helpers, from left, Irene Alton and Christofily Papadopoulas, seen here with sweet trays of butter cookies and baklava. Photo by LORETTA JACKSON

A musical favorite at the festival is a local Greek-American orchestra, "Ta Pethia," which means "The Brothers" in the Greek language. Photo by LORETTA JACKSON