Top 10 Greek Recipes of the Week - January 7 - 13, 2008

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.

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.

Spetzofai (say: sped-zo-FA-ee) is one of those dishes where you just chop up a few ingredients, cook them together with a little wine, and the tastes blend together to create a magical dish ... and after the holidays, I am all for easy! Country sausage lends the spiciness, and red bell peppers and tomatoes (a terrific combination), onions, and garlic bring it all together.

This recipe is for full fat sheep or cow's milk yogurt made the traditional way, without a yogurt maker. It's a very simple recipe with two ingredients.

A favorite to serve with dips and spreads, and pita wraps (sandwiches) of all descriptions, pita bread is not difficult to make, and freezes well.

The way professionals make gyro on an upright rotisserie is fabulous, but not the most practical for most of us cooking at home. This version uses the same meat (pork) and seasonings, but has been adapted to home cooking.

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.

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.

Of all the versions of souvlaki - skewered kebabs - pork is the most frequently used meat, and a favorite of Greeks and tourists alike. This is an easy recipe to make, and even easier to eat. Serve on the skewers for an authentic touch.