This creamy Greek dip is made with yogurt, cucumber, garlic, and dill. It’s the perfect accompaniment to pita bread, grilled meats, or vegetables.

Ingredients:

• 1 cup plain Greek yogurt
• 1 medium cucumber, peeled and grated
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

Directions:

1. In a medium bowl, mix together the yogurt, grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, and salt and pepper to taste.
2. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
3. Serve with pita bread, grilled meats, or vegetables.

This classic Greek pastry is filled with spinach, feta cheese, and herbs. It’s perfect for a light lunch or as part of a meze platter.

Ingredients:

• 1 package frozen phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1 onion, chopped
• 3 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and drained
• 1/3 cup chopped fresh dill
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint
• 8 ounces feta cheese, crumbled
• 2 eggs, lightly beaten
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Add the spinach and herbs and sauté for another 2-3 minutes.
3. In a large bowl, mix together the spinach mixture, feta cheese, eggs, and salt and pepper to taste.
4. Unroll the phyllo dough and cover it with a damp towel to keep it from drying out. Brush a sheet of phyllo dough with melted butter and place it in the prepared baking dish. Repeat with 6 more sheets, brushing each sheet with butter.
5. Spread the spinach mixture over the phyllo dough in the baking dish. Cover the mixture with 7 more sheets of phyllo dough, brushing each sheet with butter.
6. Bake for 40-45 minutes, or until the pastry is golden brown and crispy. Serve warm or at room temperature.

These stuffed grape leaves are a staple of Greek cuisine. They are filled with a mixture of rice, herbs, and sometimes ground meat, and they are perfect for snacking or as part of a meze platter.

Ingredients:

• 1 jar grape leaves, drained and rinsed
• 2 cups cooked white rice
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. In a large bowl, mix together the cooked rice, parsley, mint, dill, olive oil, lemon juice, salt, and pepper to taste.
2. Remove the grape leaves from the jar and rinse them under cold water. Pat them dry with a towel.
3. Place a grape leaf on a cutting board with the shiny side down and the stem end facing you. Place a tablespoon of the rice mixture at the bottom center of the leaf.
4. Roll up the leaf like a burrito, folding in the sides as you go. Repeat with the remaining leaves and rice mixture.
5. Place the stuffed grape leaves in a large pot, seam side down, and add enough water to cover them by an inch. Cover the pot and simmer for 30-40 minutes, or until the rice is tender and the grape leaves are soft. Drain and serve.