Top 20 Greek Recipes of the Week - March 3 - 9, 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.

These fabulous cream puffs (κωκ, say: coke) are made with cake-type cookies that are filled with a rich pastry cream, dipped in syrup, and topped with a chocolate glaze. I make them small - perfect for one or two bites - but they can also be made in larger circles or shaped like éclairs.

This bread sees the light of day once a year, on the first day of the Greek Orthodox Lent, known as Clean Monday. It was originally an unleavened bread but, over the years, a little yeast has crept into the recipes.

This braided or twisted sweet bread is made throughout the year and at other holidays, but it is an Easter tradition decorated with red eggs, symbols of the holiday. Also delicious for breakfast or with coffee or tea.

One of the most famous phyllo pastries, galaktoboureko is a traditional Greek sweet, soaked in a light lemony syrup after baking. A true special occasion dish.

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.

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.

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.