Top 10 Greek Recipes of the Week - December 24 - 30, 2007

I like this recipe for Vassilopita the best for making at home because the texture is lovely (like a granular pound cake) and it lends itself to decoration. In four- and five-generation families, we jump at every chance to give younger members decorating opportunities! It's also a great recipe just for enjoying as a family dessert.

The creamy combination of yogurt, cucumber, and garlic makes tzatziki a refreshing appetizer that can be eaten alone, with bread, or as an accompaniment to vegetables, meat dishes, and pita wraps. It is one of the dips for which Greece is most well-known.

This dip is a delicious appetizer and a favorite with regional differences in this part of the world. The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste). It's quick to make, no cooking involved, and it's vegan- and vegetarian-friendly.

This is the Greek recipe for moussaka with eggplant, probably the most well-known of all versions, and a favorite of Greeks and non-Greeks alike. A casserole dish, moussaka is made with layers of ground meat and vegetables, and topped with a rich cream sauce.

I make Melomakarona with a mix of flour and semolina, and sunflower oil instead of olive oil. I first made this recipe in the U.S. when visiting friends where olive oil wasn't handy, and the recipe is delightful. The cookies are dipped in a honey syrup. This recipe is for a smaller quantity (although it can easily be increased).

This version of baklava, made with olive oil (the recipe can also be made with butter), is a modernized version of Gastrin (say: GHAH-streen) - an ancient Cretan sweet known from Roman times. Use butter if you must, but this version made with olive oil is absolutely delicious.

This is a family favorite because it's quick, and easier to make than some other versions. The spinach needs to be cooked the day before, but once the pita (pie) gets started, it takes a few minutes to get it ready, and about 45 minutes to bake.

Phyllo dough is easy to make, and the difference when using it to make pitas and pastries is remarkable in taste and in ease of handling. This dough is ideal for small pies (pitakia) and any recipe calling for "country phyllo."

A traditional recipe with few ingredients, this is easy to make and a great example of the remarkable results achieved with the right balance of tastes and textures.

Kourabiethes (also spelled kourambiedes) are the ultimate celebration cookie. Because they're white - liberally coated with confectioner's sugar - they're a favorite at weddings and baptisms. Because they're melt-in-your-mouth delicious - a shortbread type cookie packed with chunks of almonds - they're a favorite at any gathering and special occasion.