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.

Greek Artichoke Salad by Micheline

A greek inspired zesty, tasty and quick to make salad for a picnic or a potluck.

Greek Rice Pilaf by Ella Mangelos Velthoen

This is a very creamy rich rice that serves as a side dish, many people have difficulty with rice, I have placed a fool proof, delicious recipe that will wow anyone.

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,…

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

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.