Top 20 Greek Recipes of the Week - February 18 - 24, 2008

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. Making it for a large group? Try adding grated carrots to increase the quantity (1 carrot for each cup of yogurt used). They add a nice crunch and don't affect the taste.

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.

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 a family favorite because it's quick, and easier to make than some other versions, with simplified phyllo handling. 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.

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.

This soup is a favorite with Greek families and frequently served as a first course at the holiday table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory.

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.

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. Make them with small pieces of meat to recreate a classic Greek street food, or make them large for a meal.

Pastitsio is a classic Greek dish, with several variations. This creamy, cheesy dish is one of the all-time favorite Greek comfort foods. Tubular pasta (ziti, penne, macaroni), a meat sauce with a hint of cinnamon, cheese, and a thick cream sauce topping.