Top 20 Greek Recipes of the Week - April 28- May 4, 2008

Always a favorite, this quick and easy combination of thick yogurt, cucumber, garlic, and optional herbs is one of the most famous Greek dips and sauces.

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.

The difference between the Easter (Paschalino) version of this sweet egg bread and the everyday version is the red egg. Leave it out and you have a delicious breakfast or dessert bread. Try it with feta cheese for a wonderful sweet-salty combination.

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.

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.

For many Greeks, cookies made with olive oil are the norm, but on special occasions and holidays, butter cookies are favorites! Make these at any time, and get the kids to join in. Because the cookies are small and the strips of dough are fun to work with, kids have a great time coming up with their own shapes.

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.

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.

If you make colored eggs for July 4th, you might consider using this simple and natural dyeing process that calls for onion skins and produces a fabulous result.