Baklava by david spottiswood

Fabulous Greek dessert pastry. Many layers of thin filo dough, ground walnuts and cinnamon with a sweet syrup with hints of cinnamon and citrus

Pistachio Baklava with Orange-Cardamom Syrup and Dried Lavender by Danielle Pallaske

Read more at: http://www.somanyrecipes.com/2010/03/pistachio-baklava-with-orange-cardamom.html

GREEK TRIAGLE PUFFS (TYROPITAS) by Terri Jordan

A wonderful warm spinach puff pastry using muenster cheese and cream cheese instead of the feta.

Tartlets with cream and fruit by Irene

My tartlets! They are light and tasty!

Greek Easter Cookies by Irene

Traditional cookies of my country. It's my grandmother's recipe.

Greek-Style Stuffed Peppers by Chef Feiny www.feintastingfoods.com

Aubergine pie by katerina papaspiliopoulou

for me it is one of the most delicious pies ever. it is a home tradition to us since a friend has given it to my mother many years ago.

Spanakopita by Evelyn Scott

Spinach and Feta Phyllo Triangles

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…

Sweet Pumpkin Pie by Culinary Flavors

After I saw all these beautiful things you all made with pumpkin, I thought I should just present also the Greek way we make this vegetable. This is a sweet pumpkin pie.

Opa! Greek Pepper Side Dish by Paige Dunn

I think this could possibly be the easiest, quickest side dish out there. I truly love it. I make it for myself for lunch often. I hope you love this recipe as much as I do! Happy cooking. This recipe is borrowed from my website: www.momaroundtown.com.

Mixed peppers stuffed with rice by Lemon Squeezy

A glorious vegetarian meal that’s also gluten free

Greek Pizza Salad by Tiffany

Greek Dessert: Figs & Pistachio Tarts by Robert-Gilles Martineau

The fact I’m French does not mean I’m averse to other countries’ gastronomy. On the very contrary, as proven by my love for Japanese food! In any case, in these ages of fusion one might be considered slightly backward if not open to all gastronomies! LOL

Psomi Greek Bread by Peter Brown

This Greek bread recipe is a variation of a Horiatiki Psomi which is literally translated into Country Bread. Every Greek meal is accompanied by slices of thick textured country bread, and this Greek bread recipe is an ideal bread to accompany most Greek recipes. I have not been able to find the kind of bread flour used for Greek…