Chef Lil Rickie brings out Part Four, and the final installment, of his Kalamata Kotopoulos (And Other Most Popularly Requested Greek Recipes Cookbook), full of his version of some of the Traditional, Classical, and even a couple Ancient Greek, recipes made as only Chef Lil Rickie can make them.

Those of you have followed along patiently with the creation of this cookbook know Parts One, Two, and Three can be found on my hubpages.com account under Greek Recipes: (Lil Rickie's Most Popularly Requested Greek Recipes Cookbook). Many of you have asked when this cookbook will be available, and the answer to that is very soon! Been awhile coming. I will let you know when it is finally out and available.

Also being written on my hubpages.com account is the Brett West Guide to Greece. You can find it under "Greece," and follow along as we explore this absolutely fascinating country in deep detail.

As always, enjoy! I know you have and do. The vast numbers of responses from Viewers I receive daily tell me how highly popular this cookbook, and my Guide To Greece are, and for that I thank you - Brett

Another talent of this Author is as a Public Speaker on all things Lymphedema making presentations suitable for schools, colleges, universities, and all other interested organizations. Contact lymphedemastraighttalk@gmail.com for details - Brett

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PART FOUR STILL UNDER CONSTRUCTION!!!

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RECIPES --- PART FOUR

Abelofylla Yemistas (Stuffed Grape Leaves)
Elias Tapenade (Olive Spread)
Eliopsomo (Olive Bread)
Fasolatha Soupa (Ancient, Classical, National Food of Greece)
Galopoula Yemisti (Stuffed Turkey)
Gkyki Kolokithopita (Pumpkin Pie)
Horta Vrastas (Boiled Greens)
Htapothi Sti Skhara (Grilled Octopus)
Kalitsounia Kritis (Crete Sweet Cheese Pastries)
Karidia Baklavas (Walnut Pastries)
Kollyva (Traditional Greek Boiled Wheat Memorial Service Dish)
Kolokithia Me Dyosmo (Zucchini With Mint)
Kouneli Yemisto (Roast Rabbit)
Lahanodolmades Orphanas (Meatless Cabbage Rolls)
Lakhonodolmades Avgalemono (Stuffed Cabbage with Egg-Lemon Sauce)
Latholemeno Garides (Lemon Shrimp)
Mila Psita Sto Fournos (Baked Stuffed Apples)
Pougkia Glyka Me Karythi (Pastry Purses)
Sfakianopites (Sfakia Crete Cheese Pies)
Souvlakis (Historical National Food of Greece)
Stafylia Sti Skhara (Grilled Grapes)
Sykotakia Tiganites (Fried Liver)
Taramosalata (Caviar)
Tsoureki Lambrokoulouros (Sweet Easter Bread)
Yiaourti Meli (Homemade Greek Yogurt)

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Stuffed grape leaves are a popular Greek appetizer, or they can be served as a main course entree. Stuffed grape leaves are one of the most Traditional of all Greek dishes and have been used in Greek cuisine since Ancient times. Accompany them with Greek yogurt or avgolemono sauce.

Abelofylla Yemistas

Ingredients:

6 tablespoons Extra Virgin olive oil, 1 jar large grape leaves, 10 cups water, 2 pounds ground beef, 1 cup uncooked rice, 2 finely chopped large onions, 1/4 cup finely chopped dill, 1 tablespoon finely chopped mint, juice of 2 lemons, salt and pepper to taste

Preparation:

Boil 8 cups water in large cast iron pot. Add juice of 1 lemon.

Unroll leaves and place in hot water 3 minutes.

Remove leaves and place in large bowl. Cover leaves with cold water. Cool. Drain.

Saute 1 tablespoon olive oil, onions, and rice translucent.

Combine rest of olive oil, rice mixture, ground beef, onions, dill, mint, juice of 1 lemon, and salt and pepper to taste in large bowl. Mix well.

Separate one leaf. Place shiny side down. Place 1 tablespoon beef mixture on leaf at joint of stem to leaf. Fold bottom over filling. Fold sides inward. Roll firm. Repeat using all whole leaves and filling mixture.

Line bottom of heavy cast iron pot with unused torn leaves. Place rolled leaves in pot closely together seam side down. Place unused leaves on top.

Add 2 cups water to pot. Cover. Boil gently. Reduce low heat. Simmer 1 hour till rice cooked.

Serves: 8 to 10 depending on how many whole leaves are made.

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Olives, garlic, and balsamic vinaigrette blended together produce a tangy spread that is a Classic Greek staple meze, or appetizer, with a tart taste.

Elias Tapenade

Ingredients:

3 tablespoons Extra Virgin olive oil, 3 teaspoons balsamic vinaigrette, 2 finely grated garlic cloves, 4 cups pitted Kalamata black olives, salt and pepper to taste

Preparation:

Combine all ingredients in food processor. Blend smooth.

Accompany with crusty Greek bread and raw vegetables like carrots and broccoli.

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Olive bread can be made with green or black olives. Flavor of bread can be varied by using olives from different regions of Greece such as Kalamata, Amfissa, Arbequina, or Niscoise. Accompany with soup or salad.

Eliopsomo

Ingredients:

4 tablespoons Extra Virgin olive oil, 1 package dry yeast, 1/3 pound finely chopped, pitted, Kalamata olives, 7 ounces water, 3-1/2 cups all-purpose flour, 2 teaspoons sugar, 1/2 cup crumbled Feta cheese, salt and pepper to taste

Preparation:

Pre-heat oven 400 degrees.

Dissolve yeast in warm water.

Combine 2 tablespoons olive oil, flour, sugar, and salt and pepper to taste in large bowl. Mix well.

Add yeast and water. Knead 20 minutes smooth on lightly floured surface.

Form dough in large round loaf. Place on floured pan. Cover with clean towel. Raise 40 minutes.

Punch down. Add olives and cheese. Knead throughout dough.

Divide into 4 loafs. Score tops in 4 places. Place on 9 x 13-inch floured baking sheet. Do not crowd. Cover with towel. Raise 20 minutes.

Brush with olive oil. Bake 20 minutes middle rack in oven.

Serves: 4 loafs

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Fasolatha, one of the heartiest dishes in Greek cuisine, is an Ancient and Classical. if not the National Food of Greece, and plenty of the finest olive oil is one of its most vital ingredients.

The Fasolatha Festival originated in Florina, in the Macedonian Region of northern Greece, and is a major cultural event throughout Greek communities around the world. The festival is traditionally celebrated on Saint Nicholas Day.

Fasolatha, olives, Renga (smoked herring), Pogatses (Florinian Gyros), souvlakis, kebabs, and Loukomathes (honey-cinnamon doughnuts), are typically served with Fasolatha as part of the Festival.

Accompany Fasolatha with Feta cheese, black olives, fresh salads, and yogurt with honey.

Fasolatha Soupa

Ingredients:

1-1/2 cups Extra Virgin olive oil, 1 pound Great Northern, Navy, or any white beans, 4 peeled, diced carrots, 2 peeled, finely chopped, medium onions, 4 chopped celery stalks (leaves included), 1-1/2 cups tomato sauce, salt and pepper to taste

Preparation:

Soak beans overnight. Strain water.

Add beans to large cast iron pot. Cover with water.

Boil. Remove beans from heat. Strain.

Replace beans. Add all ingredients. Cover with water.

Cover pot. Simmer 1 hour.

Serves: 8

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Stuffed turkey has become a favorite holiday meal for many Modern Greek chefs who serve the turkey with the stuffing inside the bird.

Galopoula Yemisti

Ingredients:

1 cup Extra Virgin olive oil, 9 pound turkey, 1/2 pound ground arni (lamb), 12 boiled chestnuts, 2 finely chopped medium onions, 2 tablespoons finely ground pine nuts, 3/4 cup boiled brown rice, 1 cup water, 4 tablespoons finely chopped tomatoes, garlic to taste, salt and pepper to taste

Preparation:

Pre-heat oven 450 degrees.

Clean turkey. Add salt and pepper to taste inside and outside bird. Wash giblets. Cut into chunks.

Heat 3 tablespoons olive oil in large cast iron skillet, over medium high heat. Saute onions soft.

Add giblets and lamb. Stir lightly browned.

Add tomatoes and water. Stir mixed well.

Cover. Simmer 25 minutes.

Stir in chestnuts, pine nuts, and rice. Remove from heat.

Stuff and tie turkey. Oil outside bird with olive oil.

Line roasting pan with foil. Place turkey in pan. Cover.

Reduce oven to 350 degrees.

Cook 3-1/2 hours. Baste hourly with juices from pan.

20 minutes before done uncover turkey and brown to 190 degrees.

Place stuffing in bowl.

Carve turkey.

Serves: 8

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Pumpkin Pie is a popular Traditional Greek dish made of pumpkin puree, Feta cheese, and eggs in phyllo dough. Kolokithopitas can be rolled up tightly or left in standard pie shape.

Gkyki Kolokithopita

Ingredients:

2 tablespoons Extra Virgin olive oil, 2 large cans pumpkin, 3-3/4 cups sugar, 1 teaspoon cinnamon, 1/4 teaspoon finely diced cloves, 2 cups chopped nuts, 1 cup raisins, 2 cups water, 3/4 cup honey, 1 pound phyllo dough, 1/2 pound unsalted butter, 1/2 cup crumbled Feta cheese, 2 Grade A Extra Large eggs, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees.

Combine pumpkin and butter in large cast iron skillet, over medium-high heat. Simmer 15 minutes to thickened. Stir mixture frequently. Remove from heat.

Add olive oil, Feta cheese, eggs, 3/4 cup sugar, cinnamon, cloves, raisins, 1 cup nuts, and salt and pepper to taste. Set aside.

Combine 3 cups sugar, water, and honey in cast iron skillet, over medium-high heat. Boil 15 minutes thickened. Remove. Set aside.

Brush bottom and sides of 9 x 13 x 2-inch glass baking dish with melted butter. Layer bottom of dish with 5 sheets phyllo dough. Do not cut. Keep sides up.

Brush butter between each sheet of phyllo. Sprinkle with nuts. Spoon pumpkin mixture in. Spread evenly.

Fold phyllo over to completely cover filling. Brush with generous amount of melted butter.

Cut remaining phyllo to fit glass baking dish. Layer 5 sheets phyllo. Brush with butter. Sprinkle nuts.

Layer last 5 sheets phyllo. Brush with butter between sheets. Trim excess dough. Brush top layer liberally with butter.

Cut through top 3 phyllo sheets.

Bake 1 hour to golden brown. Cool 15 minutes.

Pour syrup mixture over pie. Cut.

Serves: 6

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Raw, boiled, or cooked Wild Greens are a favorite Greek dish and are included in almost every meal as a salad, entree, or herb.

Greens are popularly prepared with pork or avgolemono sauce.

Wild Greens dishes include hortopitakias (phyllo pies). Fennel and leeks are often served with snails.

Favorite horta greens include kale, chicory, dandelion, eryngo, amaranth, spinach, and mustard greens, among others.

Horta Vrastas

Ingredients:

4 tablespoons Extra Virgin olive oil, 2 pounds dandelion greens, juice of 2 lemons, crumbled Feta cheese, garlic to taste, salt and pepper to taste

Preparation:

Wash greens. Discard stems.

Boil greens, with enough water to cover, 15 minutes in large cast iron pot to dark green. Remove.

Squeeze water out of greens. Drain.

Place warm greens on 4 salad plates. Add lemon juice, garlic, and salt and pepper to taste.

Top with olive oil and crumbled Feta cheese.

Serves: 4

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Grilled octopus is a Classical Greek dish and a favorite appetizer or meze. Octopus tends to lose volume during cooking. The finished dish can look quite a lot less than the original quantity.

To clean octopus remove and discard the ink sac, stomach, and eyes under running water. Remove beak from tentacles with a sharp knife.

Accompany octopus with lime slices.

Htapothi Sti Skhara

Ingredients:

2 cups Extra Virgin olive oil, 4 pounds octopus, 4 tablespoons lemon juice, Greek oregano to taste, minced garlic powder to taste, salt and pepper to taste

Preparation:

Place octopus in large cast iron pot of boiling water with enough water to cover octopus. Boil 10 minutes. Remove. Drain. Cool.

Rub octopus under running water to remove dark outer membrane.

Place octopus in pressure cooker with enough water to cover. Boil. Seal. Decrease heat to medium. Cook 10 minutes.

Pre-heat grill to low coal heat.

Remove, drain, and cool octopus.

Cut off tentacles. Cut head in 1/2-inch strips. Brush with olive oil.

Grill 1 hour.

Cut tentacles into 3/4-inch diagonal pieces.

Combine olive oil and lemon juice in blender to thickened.

Pour over octopus.

Sprinkle with oregano, garlic, and salt and pepper to taste.

Serves: 4

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Kalitsounia Kritis are sweet cheese pastries made with rolled dough that can be baked or fried, and are a Traditional holiday food item on Crete. Soft, fresh, Myzithra cheese is preferred for these pastries. Top them with cinnamon or honey.

Kalitsounia Kritis

Ingredients:

3/4 cup Extra Virgin olive oil, 1/2 cup sugar, 1/4 cup plain Greek yogurt, 2 tablespoons sugar, 2 egg yolks, 2 Grade A Extra Large well beaten eggs in one bowl, 1 Grade A Extra Large well beaten egg in another bowl, 1 teaspoon baking powder, 2 teaspoons grated orange peel, 3 cups all-purpose flour, 1-3/4 pounds fresh myzithra cheese, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon

Preparation:

Pre-heat oven 350 degrees. Lightly grease baking sheet.

Beat 1/2 cup sugar, egg yolk, 1 teaspoon orange peel, and 3 cups flour together in large bowl.

Add oil. Stir in yogurt and 2 eggs. Mix well to stiffen.

Knead dough 10 minutes by hand to smooth. Set aside.

Mix cheese, cinnamon, 2 tablespoons sugar, 1 egg yolk, 1 teaspoon orange peel, and 2 tablespoons flour to well blended.

Roll dough to 1/8th-inch thick on floured surface. Cut out 4-inch circles.

Place spoonful cheese mixture in center of circles. Spread to edges. Raise dough up around cheese. Pinch edges. Leave centers open.

Repeat all dough and filling mixture. Place on baking sheet. Brush with beaten egg mixture.

Bake 20 minutes to lightly browned.

Sprinkle with cinnamon. Cool.

Serves: 30 pieces.

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Baklavas are a pastry made of phyllo dough filled with an assortment of nuts and covered with a honey topping. A form of Baklavas was a Byzantine favorite, known as gastria, but did not include the phyllo dough, using a ground sesame mixture instead. Phyllo dough in Baklavas became popular during the Ottoman Empire period of control of Greece.

Karidia Baklavas

Ingredients:

3 tablespoons Extra Virgin olive oil, 1/4 pound finely chopped nuts, 3 tablespoons granulated white sugar, 1-1/2 teaspoon cinnamon, 1/4 teaspoon finely ground cloves, 1 pound phyllo dough, 1/2 teaspoon unsalted butter, 1-1/2 cups water, 1-1/2 cups sugar, 1-1/2 teaspoons lemon juice, 1/2 cup honey.

Preparation:

Pre-heat oven 350 degrees. Spray baking sheet with non-stick food spray.

Combine nuts, 3 tablespoons sugar, and 1/2 teaspoon cinnamon together.

Mix water, 1-1/2 cups sugar, lemon juice, and 1 teaspoon cinnamon in medium cast iron skillet. Cook till sugar dissolves. Cool.

Unfold phyllo dough. Cut sheets crosswise into thirds. Brush two sheets phyllo with melted butter and olive oil. Spread 1-1/2 teaspoons filing mixture 1/4-inch from nearest end to 1/4-inch on both sides. Roll into cyclinder. Place on baking sheet. Repeat with all phyllo and filing.

Bake 25 minutes golden brown.

Dip hot phyllo rolls into cooled syrup mixture. Cool.

Serves: 6

NOTE: Phyllo dough is very thin and need to use two sheets for each roll.

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A Traditional Greek Memorial Service dish that is made in large quantities. Kollyva is served from a large tray and spooned into cups. Whole wheat kernels are the base for this dish.

Kollyva

Ingredients:

3 tablespoons Extra Virgin olive oil, 2-1/2 pounds hulled wheat kernels, 1 cup finely ground nuts, 1-1/4 cups finely crushed sesame seeds, 2-1/2 cups ground chickpeas, 1/2 cup pomegranite seeds, 1 pound sugar, 1/2 cup raisins, 2-1/4 teaspoons finely ground cinnamon, 2-1/4 teaspoons finely ground cloves, 2-1/4 teaspoons finely ground parsley, 6 lemon leaves, garlic to taste, salt and pepper to taste

Preparation:

Wash wheat kernels well. Boil 10 minutes in medium cast iron pot. Drain.

Transfer to large cast iron pot. Add enough water to cover wheat kernels by 3 inches. Boil 2 hours till open.

Place lemon leaves in colander. Strain kernels. Spread out on clean towel to dry 5 hours.

Add cinnamon and cloves. Mix well.

Combine all ingredients. Mix well. Place on silver tray.

Add Jordan almonds and Silver Dragees.

Serve in heaping tablespoons in cups.

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Many Greek recipes have a two-step process for cooking zucchini. The first step is to lightly fry, and then bake, the zucchini to soften it and allow better opportunities for it to absorb olive oil.

Kolokithakia Me Dyosmo

Ingredients:

2 tablespoons Extra Virgin olive oil, 3/4 cup grated myzithra cheese, 2 pounds zucchini, 4 grated tomatoes, 2 finely chopped garlic cloves, 1-1/4 tablespoons crushed dried mint, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees.

Trim, wash, slice, and drain zucchini.

Combine cheese, garlic, and mint in bowl.

Saute zucchini soft in 2 tablespoons olive oil, in a large cast iron skillet, over medium-high heat.

Place zucchini in ungreased glass baking dish.

Add tomatoes over zucchini.

Sprinkle with cheese mixture and salt and pepper to taste.

Bake uncovered 30 minutes.

Serves: 6

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Rabbit is a very lean, low-fat, protein. Prep time for this recipe may include a vinegar bath of up to 4 hours in order to eliminate the game taste of the rabbit, if desired.

Kouneli Yemisto

Ingredients:

1/2 cup Extra Virgin olive oil, 2 cups vinegar, 25 green, pitted, Kalamata olives, 2 tablespoons capers, 1 finely chopped medium onion, 1 cup water, 1 (4-1/2 pounds) dressed rabbit, rosemary to taste, garlic to taste, salt and pepper to taste

Preparation:

If degaming rabbit soak in vinegar up to 4 hours (2 hours each side).

Pre-heat oven 395 degrees.

Sprinkle rabbit with rosemary, garlic, and salt and pepper to taste.

Stuff stomach with rosemary, olives, onions, and capers.

Place rabbit in roasting pan laying on its side.

Add olive oil and water. Cover pan.

Roast 1-1/2 hours.

Serves: 4

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Orphana in Greek cuisine means a dish that can be made with meat but in this recipe is not. Cabbage, a favorite Traditional Winter food for Greeks, can be made into main courses or into small rolls as a side dish or appetizer.

Lahanodolmades Orphanas

Ingredients:

3/4 cup Extra Virgin olive oil, 30 cabbage leaves, 2 cups long grain rice, 1 finely chopped large onion, 3 finely chopped tomatoes, 1 teaspoon fresh mint, 3/4 cup finely chopped zucchini, 1 teaspooon cumin, 4 tablespoons lemon juice, salt and pepper to taste

Preparation:

Combine olive oil, rice, tomatoes, onion, cumin, mint, parsley, and salt and pepper to taste in large bowl.

Core cabbage. Bring large cast iron pot of water to rapid boil. Add cabbage. Boil bright green. Remove soft leaves of cabbage. Return core to pot. Repeat till all leaves removed.

Place tablespoon rice mixture 1 inch from thick end of leaves. Fold bottom and sides over filling. Roll up.

Line bottom of large cast iron pot with usued leaves and 2 tablespoons olive oil.

Place rolls seam side down in pot in 3 layers. Add water. Cover. Boil 20 minutes over medium heat till rice cooked.

Add water. Reduce to low heat. Cover. Boil 20 minutes till rice cooked.

Stir zucchini and lemon juice in large cast iron skillet. Add tablespoons of pot liquid. Stir. Pour into pot. Cover. Let stand 20 minutes.

Serves: 6

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Avgalemono is an egg-lemon sauce heated to just thickened and is one of the most popular Mediterranean sauces used on dolmades, but can easily be made into soup. Avgalemono can be thick as stew or thin as broth.

Lakhonodolmades Avgalemono

Ingredients:

1-1/4 cups Extra Virgin olive oil, 2-pound head cabbage, 1 cup cooked rice, 2 thinly sliced tomatoes, 1 finely diced onion, 1/4 cup finely chopped parsley, 1/4 cup finely chopped dill, 1 pound ground pork, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 Grade A Extra Large eggs, juice of two lemons, salt and pepper to taste

Preparation:

Wash cabbage. Place in medium cast iron saucepan with enough water to cover cabbage. Blanche 5 minutes.

Separate cabbage into leaves. Cut out stalk.

Combine pork, tomatoes, rice, parsley, onion, dill, and olive oil in large bowl and mix thoroughly. Salt and pepper to taste.

Place one tablespoon pork mixture on cabbage leaf. Tuck ends in. Roll up tightly. Place rolls in cast iron saucepan packed together. Cover. Simmer 45 minutes over low heat. Drain.

Reserve liquid. Keep cabbage leaves warm.

Melt butter in medium cast iron skillet. Brown flour lightly. Add 1 cup liquid. Boil 1 minute.

Beat eggs in bowl. Add lemon juice. Add to butter mixture. Stir constantly. Heat slowly until sauce thickens. Do not boil. Pour over cabbage leaves. Let stand 5 minutes.

Serves: 6

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Shrimp is a very popular Greek mezedes (appetizer). In Macedonia these dishes are usually prepared with a lot of spicy heat.

Latholemeno Garides

Ingredients: (Shrimp)

2 tablespoons Extra Virgin olive oil, 2 pounds deveined, peeled, shrimp, 2 tablespoons lemon juice, 1 finely diced medium onion, 2 finely chopped scallions, 2 cloves minced garlic, 1 cup tomato puree, 1/2 cup water, 1 tablespoon unsalted butter, 1/2 teaspoon dried Greek oregano, 3 tablespoons finely choped parsley, 1/2 pound cubed Feta cheese, salt and pepper to taste

Preparation: (Shrimp)

Pre-heat oven 375 degrees.

Heat olive oil in large cast iron skillet, over medium-high heat.

Saute onion, scallions, and garlic 3 minutes.

Add tomato puree. Simmer 15 minutes.

Melt butter in large cast iron skillet, over medium-high heat. Saute shrimp 4 minutes.

Add oregano and parsley. Toss.

Place shrimp in glass baking dish with juices from skillet sauted in.

Pour tomato puree over shrimp. Top with Feta cheese.

Bake 15 minutes bubbly.

Ingredients: (Latholemeno Sauce)

12 teaspoons lemon juice, salt and pepper to taste

Preparation: (Latholemeno Suace)

Combine all ingredients. Mix very well.

Spoon over shrimp.

Serves: 6

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Cinnamon and cloves provide the Traditional taste of Baked Stuffed Apples, a popular Greek dessert. Accompany with a small serving of Greek yogurt.

Mila Psita Sto Fournos

Ingredients:

3 tablespoons Extra Virgin olive oil, 14 red apples, 3/4 pounds finely chopped walnuts, 3 tablespoons sugar, 1 tablespoon lemon juice, 2 teaspoons finely ground cinnamon, 32 whole cloves, 1 cup sugar, 1-1/2 cups water, juice of 1/2 lemon, 1 stick cinnamon

Preparation:

Pre-heat oven 350 degrees.

Core apples and place in 9 x 13 x 2-inch glass baking dish sprayed with non-stick food spray. Do not crowd. Use additional baking dish if needed.

Combine walnuts, 3 tablespoons sugar, 1 tablespoon lemon juice, and cinnamon in bowl.

Spoon nut mixture into each apple filling to top. Stick two cloves in each apple.

Boil 1 cup sugar, water, juice of 1/2 lemon, and 1 stick cinnamon. Pour over apples.

Bake 45 minutes medium or 1 hour soft.

Serve apples whole. Drizzle top of apples with hint of olive oil.

Serves: 14 apples.

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Pougkias are unique pastry shapes, that can be served warm or cool, and have a draw string appearance popular in Greek cuisine.

Pougkia Glyka Me Karythi

Ingredients:

1 cup Extra Virgin olive oil, 2 tablespoons water, 2 Grade A Extra Large egg yolks, 3/4 cup honey, 1 teaspoon finely ground cloves, 1 teaspoon finely ground cinnamon, 1/2 cup grated, toasted, Greek breadcrumbs, 1 cup finely crushed nuts, 1 teaspoon baking powder, 1-1/2 cups all-purpose flour, 4 Grade A Extra Large eggs

Preparation:

Pre-heat oven 350 degrees.

Whisk together olive oil, flour, baking powder, sugar, and eggs. Knead dough mixture firm.

Add cinnamon, cloves, nuts, breadcrumbs, and honey in large bowl.

Roll dough 1/4-inch thick. Cut into 6-inch diameter circles.

Spoon 1 tablespoon filling in middle of circles. Close sides up to middle. Pinch below top edge to form purse shape.

Beat egg yolks and water. Brush pastries with egg mixture.

Lightly oil baking sheet. Cover with parchment paper. Place dough on paper.

Bake 30 minutes golden.

Cool before serving.

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Greek foods are customarily given the name of the region where they originated from and these cheese pies are named for Sfakia, Crete. They can be served as mezes, appetizers, or side dishes.

Sfakia is famous as one of the most traditional regions of Crete and for its high mountains, the Askifou Plateau, and Anapolis, the heartland of Sfakia.

Sfakianopitas

Ingredients:

3 tablespoons Extra Virgin olive oil, 4 cups all-purpose flour, 1 cup water, 1 pound soft myzithra cheese, 2 tablespoons ouzo, honey for drizzling, salt and pepper to taste

Preparation:

Combine olive oil, flour, water, ouzo, and salt and pepper to taste in large bowl.

Roll dough 1/4-inch thick. Cut into 5-inch circles.

Roll cheese into 2-inch diameter balls. Place in center of dough circles. Cover with another circle. Seal together. Pinch edges closed.

Fry dough brown on all sides in hot large cast iron skillet, over high heat, using very little oil in skillet,

Drizzle with honey.

Serve.

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Made of grilled meats, Souvlakis are the Historical National Food of Greece and can be served Fast Food style on skewers. Traditionally, the meat is pork, although beef, lamb, fish, and chicken are also used.

Kalamakis, cubed meat chunks, with an olive oil and lemon juice marinade, and Greek herbs, that are grilled, skewered, and heavily salted and peppered, are very popular in Athens.

Souvlaki

Ingredients:

1 cup Extra Virgin olive oil, 1 teaspoon Greek oregano, 1/2 cup balsamic vinaigrette, 3 pounds pork cut in 1-inch cubes, 12 skewers, garlic to taste, salt and pepper to taste

Preparation:

Coat pork in large bowl with olive oil and vinaigrette. Toss well.

Sprinkle with garlic, oregano, and salt and pepper to taste. Cover.

Marinade 2 hours in refrigerator.

Thread meat on skewers.

Grill 15 minutes well browned. Turn often.

Serves: 12 skewers

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Grilled grapes add a decorative, delicious, finishing touch to Greek food and have been a part of Greek cuisine since Ancient times.

Stafylia Sti Skhara

Ingredients:

2 teaspoons Extra Virgin olive oil, 4 medium clusters grapes (color of choice)

Preparation:

Toss grapes in large bowl. Coat with olive oil.

Grill 4 minutes on medium-high heat on covered grill.

Serves: 4

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Fried liver can be served as a meze or main dish and is not an overwhelming food. Serve with toasted pita wedges, Kalamata olives, and Greek yogurt.

Sykotakia Tiganites

Ingredients:

3 tablespoons Extra Virgin olive oil, 1 pound liver cut in 1/2-inch chunks, balsamic vinaigrette to taste, 1 cup all-purpose flour, garlic to taste, salt and pepper to taste

Preparation:

Coat liver with flour.

Heat olive oil in large cast iron skillet, over medium-high heat.

Fry liver 10 minutes done.

Sprinkle with garlic, vinaigrette, and salt and pepper to taste.

Serves: 6

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Taramasalata is a Greek meze traditionally made from salted, cured, cod or carp roe mixed with olive oil, bread crumbs or mashed potatoes, lemon juice, and balsamic vinaigrette. Taramasalata is known as "The Common Mans Caviar".

Taramasalata

Ingredients:

1 cup Extra Virgin olive oil, juice of 2 lemons, 3 slices uncrusted Greek bread, 4 ounces smoked cod roe, garlic to taste, salt and pepper to taste

Preparation:

Add bread, roe, garlic, and salt and pepper to taste in food processor. Blend well mixed.

Add olive oil and lemon juice.

Pulsate creamy and thick. Chill.

Serve with pita wedges.

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Tsourekis are braided strands of dough and represent three major holidays for the Greek people, Easter, Christmas, and New Year's.

Tsoureki Lambrokoulouros

Ingredients:

2 tablespoons Extra Virgin olive oil, 3/4 cup sugar, 1-1/2 teaspoons yeast, 3 Grade A Extra Large eggs, 5-1/2 cups all-purpose flour, 1 egg yolk, 3/4 cup softened unsalted butter, 2 tablespoons lemon juice, 3 teaspoons orange zest, 3 teaspoons vanilla, 8 red-dyed hard boiled Grade A Extra Large eggs, 1 teaspoon salt

Preparation:

Pre-heat oven 400 degrees. Line baking sheet with parchment paper.

Heat milk warm and pour in electric mixer bowl. Whisk together with 1-1/2 cups flour, sugar, and yeast well blended. Cover. Let stand 30 minutes.

Place dough hook on mixer. Add 3 eggs to batter. Add 1 cup flour, orange zest, butter, and lemon juice. Mix well.

Add flour to form soft dough. Knead smooth.

Coat large bowl with olive oil. Add dough. Cover. Raise 1-1/2 hours.

Divide dough in thirds. Roll 1/3 dough in long braided rope. Twist into ring.

Divide 1/3 dough in half then in thirds. Roll into long ropes with straight braid.

Make braided loaf with remaining 1/3 dough.

Divide dough in 8ths. Roll into ovals. Press hard boiled eggs wide side down in center of each roll.

Cover. Raise 1-1/2 hours.

Mix 1 tablespoon water and egg yolk. Brush loaves. Place on baking sheet. Bake 15 minutes.

Lower heat to 350 degrees. Bake 20 minutes golden.

Cool 5 minutes. Place on wire cooling rack to cool completely.

Serve.

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Many Greek restaurants serve this recipe compliments of the house. It can also be served as a breakfast dish.

Yiaourti Meli

Ingredients:

1/4 teaspoon Extra Virgin olive oil per serving, 3 cups low-fat Greek yogurt, 8 teaspoons Greek honey, crushed nuts of choice

Preparation:

Divide all ingredients evenly between 4 serving bowls.

Serves: 4

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Dating as far back as 6500 years ago, when wine was produced by individual households, and the wine trade was extensive all around the Mediterranean region, Greece was one of the world's oldest wine producing areas, and played a crucial role in developing the European wine culture of Ancient times. Greek wines exported from Crete, Monemvasia, and other regions, were highly valued in northern Europe during Medieval times.

Greece has the second oldest grape wine remnants discovered worldwide, and the world's oldest crushed grapes, that have been traced back to about 1600BC. Ancient Greeks produced wines in their colonies located in Italy, southern France, and Spain, with the Vitis Vinifera grape variety widely popular.

Ancient Greece's most reputable wines were Chian, the first red wine, from the island of Chios in the Aegean Sea, off the coast of Asia Minor. Coan, a salty wine from Kos, in the south Sporades Islands, was also very popular. Cretan wines that were produced by the Minoan Civilization before 1600BC, and the Crete sweet wine Pratopos, which was popular under the Roman Empire, Lesbian wines, from Lesbos, that were made as far back as the 7th Century BC, and are one of the main sources of Pramnian wines, a dark, good quality, long lived wine. Corcyraean, Euboean, Leucadian, Peparethan, Rhodian, Thasian, and Bibline wines were also in large demand.

Greece has undergone revolutionary quality, individuality, and historical hallmarks in wine production, such as is found in the mountaineous terrain of the western part of Central Greece, on the coastal islands of Attica and Evia, where heat is the defining factor in grape production, making red and white wines both popular.

The Greek Ministry of Agriculture, based in Athens, developed the Wine Institute in 1937 devoted to researching, preserving, and improving Greek wines and grape varieties. During the 1960s, Savatiano Retsina, the dominant grape variety grown in Central Greece, made into a white wine that has been produced for at least 2000 years, by sealing wine vessels with Aleppo pine resin, became the National Beverage of Greece. Retsina is low in acid and has a fruity, often grassy, peachy, or citrusy taste. The first Cabernet Sauvignon vineyard was planted in Greece in 1963, and a series of appeallations, or geographical indications used to identify where grapes are grown, was established, with Appeallations of Origin of Superior Quality, and Controlled Appeallations of Origin, designated.

Main wine producing regions of Greece are found in the Aegean Islands at Peza, Archanes, Dafnes, and Sitis for Cretan wines, and in Limnos, Paros, Rhodes, Samos, and Santorini. In Central Greece main wine producing regions can be found in Athenane, Epirus, Zumillahola, Thessaly, Rapsani, and Ankleteios. In the Ionian Islands they are found in Kefalonia. Amyntaion, Goumenissa, Naoussa, and Epanani are major wine producing regions of Macedonia, and in the Peloponnese these regions can be located in Patras, Mantinia, and Nemea.

Popular red wine grape varieties grown in Greece include Mavrodaphne grapes that are grown in the Peloponnese and Ionian Islands to produce dessert wines, Kotsifali grapes grown on Crete, Xinomavro grapes which are the predominant grapes grown in the Macedonia region of northern Greece, Mandilaria grapes cultivated on Rhodes and in Crete, and Agiorghitiko grapes that are mainly grown in the Peloponnese region to produce soft, fruity wines.

Popular white wine grape varieties grown in Greece include Roditis grapes grown in Attica, Macedonia, Thessaly, and the Peloponnese, Robola grapes cultivated mainly in the mountains of Cephalonia in the Ionian Islands, Savatiano, the predominant white grapes of Attica, Moschofilero grapes from Mantinia in the Peloponnese, Malagousia grapes from Macedonia, Athin grapes from Santorini, one of Greece's most ancient white grape varieties, and harvested in Macedonia, Attica, and Rhodes, as well, Assyrtiko multi-purpose grapes that are grown mostly in the Greek islands, Crete Dafni grapes which make extraordinarily clean wines with laurel-like pear aromas and subtle acidity, Crete Plyto grapes that have green fruity tastes and an acid spark, Prinknadi grapes that are rare speckled white grapes with a bold, fruity, sturdy alcohol taste popular in northern Greek cuisine, Sideritis, ate ripening grapes of the Peloponnese, with healthy alcohol levels and high acidity, Tsaousi grapes of northern Greece which produce wines with moderate acidity, and are an ancient grape with mild, fruity tastes similar to honey, popular in Kefalonia, Vilanas, the leading grapes grown in the Crete Prefecture of Iraklio, and produce low alcohol wines, with a wide range of quality, and the taste of Granny Smith apples, Volitsas, an Ancient grape of Ahala, in the Peloponnese and Egio regions, grown in higher elevations, that produce worthy fruit for wines, and Lagorthi grapes grown on the high slopes of the Peloponnese.

Santorini and Paros, in the Cyclades Islands, produce Aidani Aspro, which is low in acid and sugar, and has exotic floral aromas, in dry, and semi-dry blends, that can be found in wines like Brousko, Apiranthos, and the Ancient Malvasia.

Athiris are a widely grown grape variety found in strong alcoholic, but little acidic, and fruity wines. On Rhodes they have a character and quality made into Greece's only methade champenaise sparkling wine.

Often described as Greece's best white wine grape, Assyrtiko, a southern Mediterranean variety, rises to high acidity where soil, climate, and elevation have significant effects on these grapes. Assyrtiko grapes play a dominant role in Santorini white wines, and are some of Greece's most elegant wines. Assyrtiko grapes that turn brown, and produce darker aromas, makes them popular in Vinsanto, Santorini's most famously produced wine. Assyrtiko production extends as far north in Greece as Drama, favoring old and barrel selection, aging, and timing.

Native to Epirus, Debina grapes are traditionally blended with red Bekari and Vlachiko to produce semi-dry sparkling rose wines with green apple, spicy aromas and more moderate acidity,

Lagorthis are one of the highest regarded white Greek grapes for wines, with low to medium alcohol, moderate acidity, and soft, creamy qualities due to healthy malic and content for bottling with a restrained floral nose.

Found north of Patros, across the Gulf of Corinth, Malagousia grapes are citrusy, and have high blending potentials, supporting Assyrtiko with middle body and fruity aromas. The hot, dry climate in Attica accentuates the complex fruit characters of these grapes.

Monemvasia is an original grape variety from the medieval, southeastern coast of Peloponnese, and grows almost exclusively on Paros in the Cyclades islands. These grapes are strongly related to Asprouda Mykinon, Moschofilero, and Gouais Blanc in Chardannay. Monemvasia grapes have low acidity, high sugar, early ripening, and powerful aromas.

Moschato Alexandrias are Muscat grapes of Limnos that favor dry soil and low elevation. This grape grows well in Macedonia. The wines made from these grapes are commonly dessert and dry wines.

Moschato Aspro grapes are the Classical grapes for the famous Samos wines, which fall into two distinct categories, Glyko and Imiglyko. Glyko wines are made from skinless must to 15 percnt alcohol, including pure grape spirits. Imiglyko wines are fermented without using grape spirits, with as much as three times less sugar than Glyko wines contain. Anthemis is a fortified Glyko wine with less sugar content, concentrated aromas, and complex amber hues. Samos Nectar, an Imiglyko wine, has orange hues, powerful toffee aromas, and is velvety sweet. Rhodes varieties of these grapes are sweet and dry combinations of Moschato Aspro and Trani Muscat.

Robola is a low yielding Ionian Islands grape that is expensive to produce, with wines of healthy acidity and citrusy aromas. Robola grapes have Ancient Greek roots, and along with Goustolidi, Pavlos, and Skiadopoulo, are component Verdea grapes.

Roditis grapes are grown in northern Peloponnese and Macedonia, varying in skin color from pink to red, and no other Greek grape can be used to make a wider variety of wines than Roditis. The Gulf of Corinth, Patros, and Egio, in the Peloponnese, produce the better Roditis grapes.

Epirus is the most mountaineous wine region in Greece producing some of Greece's most distinctive wines including Cabernet Sauvignon, Merlot, Cabernet Franc, Katagi, and Metsovo. Many of the Greek islands were famous wine producers in Ancient times with Hios, Thasios, and Lesvos wines the most notable. Samos remains one of the highest regarded Greek wine making regions.

Macedonia, and the Naousa region, have been considered the crown jewel of Greek wine making. Occupying a high elevation plateau, Amyndaio is another leading wine producing region of Macedonia. Goumenissa, Giannitsa, Thessoliniki, Halkidiki, Drama, and Kavala are other Ancient, well known, wine producing regions of Macedonia. The mountains of Thessoliniki have been important wine producing areas since Ancient times. Rassani, Tyrnavas, Larissa, Karditsa, and Ankialos are also important wine producing areas of Thessoliniki.

Nemea, in the Peloponnese, is the crown jewel of the New Wine Industry in Greece. Argolida, Mantinia, Eleia, Achaia, Egio, Lakonia, and Messinia are other popularly regarded Peloponnese wine producing regions.