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	Spanakopita (Spinach Pie) by Nancy Miyasaki I love spanakopita, but it's too much work. This is a great way to make spanakopita for a crowd. And it's really yummy, too! Just remember the filo has to be defrosted overnight or for 5 hours before assembling.	8 votes 4 reviews 1 comment 12025 views
	Greek Bread Salad by Mary Shaldibina This recipe I found in Cook's County magazine and decided to try for dinner party. This salad has unique Mediterranean taste. I added toasted pita bread right before serving and everyone just loved it!	3 votes 1 comment 4393 views
	Hot Feta and Artichoke Dip by misty One of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek…	1 vote 2419 views
	Crushed Greek tomato and olive oil sauce by Nicholas Huffman Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…	1 vote 4464 views