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.

Greek-style Potato Wedge by DCMH

Tzatziki Sauce by Tina Smith

Spanakopita by Evelyn Scott

Spinach and Feta Phyllo Triangles

Greek Chicken by Susan Gibson

Tzatziki by Andrea Iannuzzi

Wonderfully, refreshing summer sauce and dip! Great on almost everything!

Eat Clean Roasted Potato & Cauliflower Pierogi by shawn price

From eat clean magazin, this uses protien rich greek yogurt and skim milk as egg substitutes

Kalisounakia (Greek cheese turn overs) by Ella Mangelos Velthoen

This is a great appetizer, a little bit of work, but always is a hit with people. You can cheat by using Won Ton wrappers instead of making your own filo dough. I just love making my dough and running it through my Kitchen-aid mixer pasta maker but it is lots of work to do so. I will leave it to you to decide your choice. The…

Mediterranean Salad with Proscuitto and Pomegranate by Jessica Ryan

fudge- halvah by Brett Ede

Medditerranean Style Cucumber Cups by Chef Smith

Avgolemono by Ann Harris

Growing up, my mother would make this soup whenever I was feeling under the weather. Yummy, lemony and comforting, this'll cure what ails ya!