Greek Salad Skewers

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grape tomatoes
• 1/2 cup cucumber chunks
• 1/2 cup cubes of feta cheese
• 1/2 cup kalamata olives
• 10 skewers

1. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.

2. Thread grape tomatoes, cucumber chunks, feta cheese cubes, and kalamata olives onto skewers.

3. Brush the skewers with the dressing and let them rest for 10 minutes to allow the flavors to meld.

Spinach and Feta Stuffed Mushrooms

• 1 pound button mushrooms, stemmed and cleaned
• 8 ounces baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

1. Preheat oven to 375°F.

2. In a large bowl, mix together spinach, feta cheese, bread crumbs, egg, salt and pepper.

3. Spoon the filling into the mushroom caps and place them in a baking dish.

4. Drizzle the mushrooms with olive oil and bake for 25 minutes, or until tender and golden brown.

Tzatziki Dip

• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber
• 1 tablespoon chopped fresh dill
• 1 clove garlic, minced
• 1/4 teaspoon salt

1. In a medium bowl, combine Greek yogurt, cucumber, dill, garlic, and salt. Mix well.

2. Chill for at least 30 minutes to allow the flavors to meld.

3. Serve with pita bread, chips, or fresh vegetables for dipping.