Wondering what would be a real tasty meal for dinner for the whole family tonight? The Chef Lil Rickie recipes are always a good place to start. In Part Two of the Kalamata Kotopoulos (And Other Popularly Requested Lil Rickie Greek Recipes Cookbook) find everything you will need to satisfy all appetites, from Classic Greek Lasagna to Classic Crabcakes, Beef Stew, Olive Chicken, Tuna Salad, Orzo Pasta, Moussaka, or how about Pork Roast or a real good Glazed Chicken? Maybe even Greek Pizza, and there is always so much more to enjoy. Chef Lil Rickie is getting serious with these heavy hitters.

This is the Second Part of Chef Lil Rickie's Greek Recipes Cookbook entitled Kalamata Kotopoulos (And Other Popularly Requested Lil Rickie Greek Recipes Cookbook). Part One of this cookbook is located at Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook, under my hubpages. Check it out for even more delicious mouth-watering recipes. There's something for everyone and you will enjoy what you find there.

Parts Three and Four of this same cookbook are also available at Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook, found on my hubpages.com account. The completed cookbook will be available soon - Brett

Follow along on all four Parts as Chef Lil Rickie continues to share his culture, his Country, and some of his most favorite (and popularly requested) recipes with the many readers who have viewed this cookbook and shared their many encouraging comments with Chef Lil Rickie.

Even I do not know what all Chef Lil Rickie will include in the remainder of his cookbook but I do know, like all you do, that coming from Chef Lil Rickie, it has to be good stuff.

Again, If you have not already found Part One, Part Three, and Part Four of this cookbook they can be located under the title Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook, under my hubpages.com account. Do not miss them. Enjoy and here's to some real good Greek eating.

NEW ON HUBPAGES.COM:

My newest book, which I have entitled Greece, is presently being written as well. Enjoy - Brett

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

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RECIPES --- PART TWO

Anivissos Karkinos (Crabcakes)
Basileus Ladenia Kimolos (Vegitarian-style Pizza)
Brizoles Me Kasseri (Steak and Cheese Sandwiches)
Couscous Salata Tuna (Tuna Salad)
Edamame Frittata (Herbed Eggs)
Franzola Posh Whole Wheat Gyros
Hoirini Me Revithia Soupa (Smoked Pork and Chickpea Soup)
Kalamata Kotopoulos (Olive Chicken)
Kefte Stifado (Classic Greek Beef Stew)
Louloudakia Gemista (Brown Rice and Zucchini Stew)
Macaronia tou Fournou (Pastitsio) (Classic Greek Lasagna-type Dish)
Mediterranean Bakaliaro Psari (Steamed Cod)
Mediterranean Hoirini (Pork Roast)
Mediterranean Ichthys Casserole (Baked Fish Casserole)
Melitzanes Papoutsakias (Little Shoes) (Eggplant)
Moussaka Melitzanes (Classic Greek Eggplant Parmegean)
Orange Brizoles Hoirini (Skillet Pork Chops)
Orzo Fasolakia (Broccoli-Bean Pasta Dish)
Pepperonicini Loukoniko Spetzofai (Sausage Dish)
Skordalia Shrimp Skewers
Turkey Turnovers
Tzatziki Kotopoulos (Grilled Chicken and Famous Greek Dip)
Tzatziki Pita Chips (Pita and Dip)
Vyssino Kotopoulos (Glazed Chicken)
Ziti Gigandes (Greek Pasta)

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Anivissos is a small seaside region famous for its fish tavernas. Anivissos is located near Cape Sounion, at the Southernmost tip of the Attica Peninsula, which is known for its Ruins of the Ancient Greek Temple of Poseidon.

In psaro-tavernas (fish taverns) customers follow waiters into the kitchen and select their own fish.

Anivissos Karkinos (Crabcakes)

Ingredients:

4 tablespoons Extra Virgin olive oil, 4 tablespoons capers, 5 tablespoons unsalted butter, enough leaf lettuce to cover four plates, 1/2 wedge lemon, 2 tablespoons garlic, 2 Grade A Extra Large egg whites, 4 tablespoons all-purpose flour, 2 pounds crabmeat, balsamic vinaigrette to taste, salt and pepper to taste

Preparation:

Place crabmeat in a large bowl. Squeeze juice of one lemon wedge over crab. Add garlic. Salt and pepper to taste.

Beat egg whites foamy in small bowl. Pour over crabmeat. Mix well.

Use flour to form mixture into 8 crabcakes.

Melt 3 tablespoons butter in large cast iron skillet. Sizzle to beginning to brown. Add crab. Brown crisp. Place on platter.

Put lettuce in bowl. Drizzle with olive oil. Toss to coat. Sprinkle with vinaigrette to taste. Toss again.

Add 2 tablespoons butter to hot cast iron skillet and brown. Squeeze juice of 1/2 lemon in skillet. Turn heat off. Add capers. Toss.

Divide lettuce on to 4 plates. Add 2 crabcakes to each plate. Add sauce.

Serves: 4

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Each Greek Island has a specialty Ladenia (pizza) dish. One of the most popular pizza dishes comes from the Island of Kimolos in the Aegean Sea. Some tips for making the best Ladenias are allow the dough to rise before using, drizzle Extra Virgin olive oil on the Ladenia when it comes out of the oven, and top Ladenias with dried Greek oregano.

Basileus Ladenia Kimolos

Ingredients:

4 tablespoons Extra Virgin olive oil, 1 cup pizza sauce, 4 ounces thinly sliced Kesseri cheese, 2 cups sliced zucchini, 1/2 cup cored, and cut in thin stips, red bell pepper, 1/2 cup cored, and cut in thin strips, orange bell pepper, 1/2 cup cored, and cut in thin strips yellow bell pepper, 1/2 cup cored, and cut in thin strips, green bell pepper, 1 cup sliced Portabello mushrooms, 1 cup thinly sliced red onion, 4 ounces thinly sliced fresh mozerella cheese, 1/2 cup sliced Kalamata olives, 4 tablespoons grated Parmesean cheese, 1 cup quartered cherry tomatoes, garlic seasoning to taste, 1/2 cup thinly sliced basil leaves, 3-1/4 cups all-purpose flour, 1 cup warm water, 1/2 teaspoon sugar, 1 teaspoon active dry yeast, 2 tablespoons dried Greek oregano, sea salt and black pepper to taste

Preparation:

Pre-heat oven to 400 degrees.

Combine yeast, sugar, and water in large mixing bowl. Let set 10 minutes to activate yeast to bubbling.

Add 2 cups flour. Knead on floured surface till dough no longer sticky. Add flour as needed.

Oil 16-inch pizza pan with olive oil. Sprinkle with flour. Roll dough to fit pan. Set aside 30 minutes in warm place to rise.

Pour olive oil over dough. Ladle pizza sauce in middle of dough. Spread to edges. Sprinkle mozzerella cheese to cover sauce evenly.

Top with zucchini, peppers, mushrooms, onion, olives, and tomatoes.

Add garlic, basil, Parmesean cheese, Kosseri cheese, and salt and pepper to taste.

Bake on middle rack 12 minutes or until light brown color. Drizzle with olive oil. Sprinkle with oregano.

Serves: 6

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Greek cuisine is a meat-heavy diet. Meat is some times consumed twice a day. Brizoles, Kimas, Beefteakias, Soutzoukakias, Yidas, Stifados, and Podis are all popular Greek meat dishes.

Brizoles Me Kasseri

Ingredients:

1/2 cup Extra Virgin olive oil, 6 tablespoons balsamic vinaigrette, 1-1/2 teaspoons dry mustard, 1 tablespoon brown sugar, thinly cut Kasseri cheese slices, 4 large, thinly sliced tomatoes, 1 bunch spinach leaves, 1/2 thinly sliced white onion, 1 (2 pounds) well trimmed bottom sirloin roast, 6 (5-inch pieces Greek Loaf bread) cut almost in half horizontally, opened flat, salt and pepper to taste

Preparation:

Pre-heat barbeque to medium-high heat. Spray grill with non-stick food spray.

Combine olive oil, vinaigrette, 3/4 teaspoon mustard, and salt and pepper to taste in large bowl. Whisk together.

Add 2 tablespoons of dressing mixture to small bowl. Whisk 1 teaspoon mustard and sugar with dressing mixture.

Sprinkle sirloin roast with salt and pepper on all sides. Top with dressing mixture from small bowl.

Grill sirloin 30 minutes. Turn occasionally. Place on wooden cutting board. Let stand 10 minutes. Cut against grain very thinly.

Add tomatoes, spinach leaves, and onion to dressing mixture in large bowl. Marinate 30 minutes while sirloin is roasting on grill. Toss occasionally.

Grill bread cut side down 3 minutes crusty. Place on plates grilled side up.

Add sirloin slices to bread. Drain dressing mixture lightly while adding to sirloin. Add Kasseri cheese slices.

Serves 6

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Inexpensive Greek fish include sardeles (sardines), gavros (anchovies), kalois (mackerel), gopa (bogue), and marides (smelt). Some popular locations in Greece for the best fish are the Island of Lesvos, Faikinos Negri, Kersariani, Hora, and Athens (the capitol of Greece).

Couscous Salata Tuna

Ingredients: (Couscous Salata)

2 tablespoons Extra Virgin olive oil, 2 cups chicken broth, 1 tablespon ground ginger, 2 pressed garlic cloves, 1 teaspoon ground turmeric, 1/4 cup lemon juice, 2 teaspoons grated lemon peel, 1 cup sliced Fasolakia (green beans), 1 peeled, quartered, thinly sliced carrot, 2 cups red bell bell pepper cut in 1/2-inch cubes, 2 cups yellow bell pepper cut in 1/2-inch cubes, 2 cups green bell pepper cut in 1/2-inch cubes, 1 peeled, seeded cucumber cut in 1/2-inch cubes, 1 (10 ounces) box couscous, 1/4 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 3/4 cup raisins, salt and pepper to taste

Preparation: (Couscous Salata)

Boil 1 tablespoon olive oil, ginger, chicken broth, turmeric, cinnamon, cumin, and 1 teaspoon salt in heavy, large sauce pot.

Stir couscous into mixture. Remove from heat. Drizzle raisins over mixture. Cover. Let stand until couscous soften.

Fluff couscous with fork. Transfer to large bowl. Add cucumber, bell peppers, carrot, Fasolakia (green beans), and lemon peel.

Whisk remaining tablespoon olive oil, salt, and lemon juice in small bowl. Add to couscous mixture. Toss. Season with salt and pepper to taste.

Ingredients: (Tuna)

6 tablespoons Extra Virgin olive oil, 1/4 cup lemon juice, 2 tablespoons capers, 4 teaspoons grated lemon peel, 2 teaspoons minced, fresh rosemary, 1 small, quartered, thinly sliced onion, 6 (7 ounces each) 1-inch thickly cut tuna steaks, sugar to taste, salt and pepper to taste

Preparation: (Tuna)

Combine olive oil, lemon juice, capers, lemon peel, rosemary, onion, sugar, salt and pepper to taste in bowl and whisk together.

Place mixture in resealable plastic bag with tuna steaks and seal bag. Turn to coat. Lose all excess air from the bag. Let stand room temperature 1 hour, turning occasionally to marinade.

Prepare barbeque to high heat, brushing rack with olive oil. Remove tuna from bag. Grill 3 minutes per side.

Simmer marinade in small saucepan. Put tuna on plates. Spoon marinade over tuna on plates.

Serve: 6

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Greek Fritattas are stove top egg dishes prepared in skillets and broiled to finish. Fritattas are made with just about any ingredients available and are served open faced in wedges.

Edamame Fritatta

Ingredients:

2 tablespoons Extra Virgin olive oil, 8 Grade A Extra Large eggs, 1/4 cup chopped cilantro, 1/3 cup water, 1/4 cup finely chopped onion, 1 medium shredded carrot, 1 cup shelled edamame, 1 cup crumbled Feta cheese, garlic to taste, salt and pepper to taste

Preparation:

Break eggs in medium bowl. Whisk together 1/3 cup water, onions, cilantro, eggs, garlic to taste, and salt and pepper to taste. Set aside. Heat broiler.

Heat olive oil in 12-inch, non-stick, cast iron skillet, over medium-high heat. Add egg mixture. Lift edges to allow uncooked egg mixture to run underneath.

Let eggs begin to set. Place under broiler 4 inches from heat. Cook 1 minute to just set. Top with Feta cheese. Broil to cheese melts.

Cut in wedges. Stack wedges. Add carrots, edamame, and additional crumbled Feta cheese.

Serves: 4

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Pitas are one of the basic staple foods of Greek cuisine and can trace their heritage back to Ancient Greece. Pitas are used to scoop sauces, wrap kebabs and gyros like sandwiches, and most are baked at very high temperatues (850 degrees), making the dough puff up drastically, causing pockets to form in the bread for various multiple uses. Greeks eat just about anything in pitas.

Franzola Psoh Pitas

Ingredients:

8 teaspoons Extra Virgin olive oil, 12 ounces plain, low-fat Greek yogurt, 1 peeled, seeded, and diced cucumber, 2 tablespoons lemon juice, 2 finely chopped garlic cloves, 8 whole-wheat pita rounds, 2 tablespoons chopped fresh dill, 1 sliced head lettuce, 1 peeled, thinly sliced red onion, 1 pound large, sliced plum tomatoes, 2 packages (8 ounces each) crumbled Feta cheese, garlic to taste, salt and pepper to taste

Preparation:

Stir yogurt, cucumber, garlic, lemon juice, dill, garlic, and salt and pepper to taste in bowl. Cover, Refrigerate 30 minutes.

Wrap pitas in damp paper towels. Microwave 20 seconds to warm. Place on plates puffed-side down. Layer lettuce, yogurt mixture, onion, tomato, and Feta cheese evenly on pitas. Drizzle 1 teaspoon olive oil down middle of each pita. Fold up.

Serves: 8

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Chickpeas are eaten in salatas, stews, hummas, soups, or as a snack. Revithia is Chickpea Stew that is popular in Sifnos. Chickpeas are also used to make Revithia Keftedes (fried chickpea balls), however, chickpeas are not commonly eaten in pitas.

Horines Me Revithia Soupa

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 cup rinsed and drained chickpeas, 3 peeled garlic cloves, 2 carrots cut in 1/2-inch pieces, 2 stalks celery cut in 1/2-inch pieces, 1 larged wedged onion, 1 teaspoon crushed garlic, 1 (16 ounces) can green peas, 4-1/2 cups water, 1/3 cup parsley leaves, 2 tablespoons lemon juice, 2 pounds smoked pork, salt and pepper to taste

Preparation:

Combine pork, chickpeas, onion, carrots, celery, olive oil, water, and salt and pepper to taste in large slow cooker.

Cook on HIGH 4 to 5 hours / LOW 9 to 10 hours. Remove pork.

Place peas and parsley in blender with 1 cup soup. Process smooth. Stir into soup. Add lemon juice to soup.

(Remove pork off bones, if necessary).

Serves: 6

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Olives have been cultivated in Greece since Ancient times. Amfissa olives are excellent Greek table olives grown in Central Greece near Delphi, in a grove with approximately 1,200,000 olive trees, in part of a protected natural landscape. Kalamata olives are large and black with a smooth meatlike taste, and are named after the city of Kalamata, the second largest city in Pelopennese in Southern Greece, and the capital and Chief Port of Messenia, near the ancient city of Pharai. These olives are usually preserved in vinegar or olive oil. Both Amfissa and Kalamata olives enjoy Protected Designation of Origin status (laws that protect names of regional foods) and assure only foods originating in those regions can carry their names.

Kalamata Kotopoulos

Ingredients:

3 tablespoons Extra Virgin olive oil, 1-3/4 pounds chicken legs, 4 large red potatoes cut in 8 halved wedges, 1 cored, wedged red pepper, 1 cored, wedged green bell pepper, 1 cored, wedged yellow pepper, 1 large onion cut in 1/2-inch thick slices, 1/4 cup pitted, halved Kalamata olives, 2 tablespoons chopped garlic, 3 tablespoons, chopped, fresh rosemary, 1/4 teaspoon chopped, fresh tarragon, 1/4 teaspoon chopped, fresh basil, 1/4 teaspoon chopped, fresh chives, 1/4 teaspoon chopped, fresh dill, balsamic vinaigrette to top, salt and pepper to taste

Preparation:

Pre-heat oven to 500 degrees. Divide oven in thirds with racks. Line 2 13 x 9-inch baking sheets with foil. Spray with non-stick food spray.

Spread chicken legs, potatoes, peppers, and onion evenly between baking sheets. Drizzle with olive oil. Sprinkle with rosemary, tarragon, basil, chives, dill, garlic, salt, and pepper. Toss. Turn. Coat other side.

Roast 15 minutes. Remove from oven. Toss mixture on pans. Roast 15 more minutes.

Arrange on serving platter. Sprinkle with olives. Drizzle with balsamic vinaigrette.

Serves: 4

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Stifados contain lots of onions, often equalling the weight of the main ingredient. Stifados are Winter favorites in Greece. Kefte (Beef) Stifado is a Classic Greek dish easily made. Drop all ingredients into a pot and let them cook in their own juices for a deliciousness unequalled.

Kefte Stifado

Ingredients: (Kefte)

2 teaspoons Extra Virgin olive oil, 1 pound lean ground beef, 1 Grade A Extra Large egg, 1/3 cup garlic flavored breadcrumbs, 1/4 cup chopped, fresh mint, 1/4 cup chopped, fresh parsley, 2 minced garlic cloves, 1 tablespoon lemon zest, salt and pepper to taste

Preparation: (Kefte)

Combine beef, egg, breadcrumbs, mint, parsley, garlic, lemon zest, olive oil, and salt and pepper to taste. Mix well.

Shape into 36 meatballs, 1 tablespoon mixture per ball.

Ingredients: (Stifado)

1/4 cup Extra Virgin olive oil, 2 cups pearl onion, 3 lightly crushed garlic cloves, 1 (14.5 ounces) can diced tomatoes, 2 teaspoons lemon juice, 3 (14.5 ounces each) cans beef broth, 1-1/2 pounds broccoli, 1-1/2 pounds cauliflower, red pepper flakes to taste, salt and pepper to taste

Preparation: (Stifado)

Heat olive oil over medium-high heat in large stockpot.

Stir broth, tomatoes, onions, garlic cloves, broccoli, and cauliflower in pot. Boil. Carefully add meatballs. Stir occasionally.

Reduce medium-low heat. Cover. Cook 20 minutes. Stir occasionally to cooked through. Stir in lemon juice.

Remove garlic cloves. Add red pepper flakes. Salt and pepper to taste.

Serves: 6

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Rice has been consumed in Greece since Ancient times and was considered a rare luxery. Rice is mostly imported into Greece from intensive-wet paddy environments like Asia and first brought into Greece in Anatolia.

Stews, soups, salads, pastas, sauces, and pizzas, among many other dishes, all contain vegetables as part of the Greek cuisine. Greeks often grill and drizzle vegetables with Extra Virgin olive oil to make them taste even better.

Louloudakia Gemista

Ingredients:

4 tablespoons Extra Virgin olive oil, 8 finely chopped garlic cloves, 3 cans (14-1/2 ounces each) diced tomatoes, 2 cans (15-1/2 ounces each) drained and rinsed chickpeas, 1/4 teaspoon red pepper flakes, 6 cups cooked brown rice, 1 large cored, seeded, and cut in 1/2-inch pieces red bell pepper, 1 large, cored, seeded, and cut in 1/2-inch pieces green bell pepper, 3 medium (2 pounds) zucchinis quartered lengthwise and cut in 1/2-inch pieces, salt and pepper to taste

Preparation:

Pre-heat oven 425 degrees. Coat 9 x 13-inch baking sheet with non-stick food spray. Add peppers and zucchini. Toss 2 tablespoons olive oil. Bake 30 minutes to tender.

Heat 2 tablespoons olive oil in large, non-stick, cast iron skillet, over medium-high heat. Add garlic. Cook 1 minute. Add tomatoes. Cook 5 minutes. Stir occasionally. Add zucchini, peppers, chickpeas, red pepper flakes, and salt and pepper to taste. Cook 5 minutes. Stir occasionally. Serve with brown rice cooked to package directions.

Serves: 8

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Often served with salatas Pastitsio is a very popular Main Course meal throughout Greece. Cinnamon in the meat sauce makes Pastitsio a Classic Greek dish. Egg-based custard can be substituted for the thick and rich Bechamel topping with grated cheese, nutmeg, mint, or parsley crowning the dish.

Macaronia tou Fournou (Pastitsio)

Ingredients: (Pastitsio)

1 cup Extra Virgin olive oil, 1-1/2 pounds Bucatini pasta, 2 finely minced garlic cloves, 1-1/2 cups finely chopped onion, 1-1/2 pounds ground beef, veal, or lamb, 2-1/2 cups peeled, finely diced plum tomatoes, 1-1/2 teaspoons finely ground cinnamon, 6 cloves, 1-1/4 cups grated pecorino cheese, 1/2 cup garlic-flavored breadcrumbs, Bechamel sauce with cheese (See Below), mint to taste, sea salt and black pepper to taste

Preparation: (Pastitsio)

Coat large, heavy, non-stick cast iron skillet with 2 tablespoons olive oil and saute onions.

Add and lightly brown meat stirring constantly. Add tomatoes, cinnamon, cloves, garlic, salt, and pepper to taste. Stir well.

Reduce heat. Simmer 35 minutes till meat mixture dry without sticking to cast iron skillet. Set aside. Cool meat mixture.

While meat mixture simmers cook pasta according to package directions slightly underdone. Drain. Add 2 tablespoons olive oil. Toss to coat. Set aside.

Ingredients: (Bechamel Sauce)

1 teaspoon Extra Virgin olive oil, 8 tablespoons cornstarch, 2 cans evaporated milk, 4 cups water, 2 Grade A Extra Large beaten eggs, 1/2 cup Kefalotyn cheese, 1 tablespoon unsalted butter, nutmeg to taste, salt and pepper to taste

Preparation: (Bechamel Sauce)

Over high heat boil olive oil and 4 cups water in large cast iron saucepot.

Dissolve cornstarch in one can evaporated milk. Add mixture to water. Whisk briskly. Reduce heat to medium. Add rest of milk, butter, and salt. Whisk to thicken.

Add eggs and nutmeg. Whisk quickly to well blended. Remove sauce from heat. Add cheese. Mix well.

Final Preparation: (Put Pastitsio Together For Baking)

Spray 11 x 15 x 3-inch glass baking dish with non-stick food spray. Spread breadcrumbs evenly in dish. Add 1/2 pasta on top of breadcrumbs. Sprinkle with 1/2 cup pecorino cheese. Remove cloves. Add meat mixture evenly over pasta. Sprinkle with 1/2 cup pecorino cheese. Add rest of pasta on top of meat mixture. Pour Bechamel sauce on top of pasta. Spread evenly.

Bake 350 degrees 30 minutes. Sprinkle 1/4 cup pecorino cheese on top of Bechamel sauce. Return to oven. Bake 30 minutes longer till golden brown.

Remove from oven. Add mint to taste. Allow cool before serving.

Serve: 8

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Simple fish recipes are common in Greek cuisine for showcasing the flavor of the fish. Grilled fish is a favorite dish throughout all of Greece and seafood specialities are found in the islands and coastal areas of the Country. Bonito, Grouper, Pike, and Red Mullet are some of the favorite varieties of fish in Greece. Trout is a Specialty Dish in Northern Greece.

Mediterranean Bakaliaro Psari

Ingredients:

2 tablespoons Extra Virgin olive oil, 8 ounces stemmed, halved Portebello mushrooms, 1 red bell pepper cored and cut in rings, 1 yellow bell pepper cored and cut in rings, 1/2 cup sliced onions, 1-1/4 cup chicken broth, thin green onion strips, thin ginger strips, 1 tablespoon finely chopped ginger, 1/2 teaspoon ground ginger, 1 pound skinless cod, salt and pepper to taste

Preparation:

Thaw fish. Combine 1/2 teaspoon ginger and salt and pepper to taste in bowl. Sprinkle fish. Set aside.

Cook 1 tablespoon ginger in hot olive oil, over medium-high heat, in large cast iron skillet, 15 seconds.

Add mushrooms, peppers, and 1/2 cup onion. Cook 5 minutes till mushrooms tender. Stir occasionally. Add broth. Boil.

Place fish on top of vegetables. Reduce and maintain gentle boil. Cook uncovered 5 minutes.

Remove from skillet. Top fish with onion and ginger strips. Spoon liquid over all.

Serves: 4

NOTE: Cook cod uncovered 5 minutes or until fish flakes easily with fork. Adjust more time as needed.

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Pork is prepared in many ways throughout Greece. Popular recipes for pork dishes include casseroles, roasts, Bekri Meze (diced pork), Hoirinis, and Souvlakis (pork skewers), and more..

Mediterranean Hoirini

Ingredients:

2 tablespoons Extra Virgin olive oil, 1/4 cup chopped Kalamata black olives, 2 tablespoons cornstarch, 1-1/2 teaspoons Worcestershire sauce, 1/3 cup, and 2 tablespoons, chicken broth, 4 chopped plum tomatoes, touch of crumbled Feta cheese, 4 teaspoons Greek seasoning, 2 trimmed, sliced fennel bulbs, 1 (3 pounds) trimmed, boneless pork loin roast, salt and pepper to taste

Preparation:

Place fennel bulbs in slow cooker. Add pork loin roast rubbed with 1 teaspoon Greek seasoning in bowl on top of fennel seeds.

Add tomatoes. Pour 1/3 cup broth in bowl. Add 2 teaspoons Greek seasoning and salt and pepper to taste.

Cook 6 hours low heat.

Blend 2 tablespons broth, cornstarch, and Worcestershire sauce together. Remove pork loin roast to serving platter. Keep warm. Strain slow cooker liquid into medium cast iron saucepan. Put fennel bulbs, tomatoes, and olives around pork loin roast.

Boil liquid over medium-high heat. Whisk cornstarch and 1 teaspoon Greek seasoning together. Cook 1 minute. Spoon over pork loin roast. Sprinkle with additional olives and a touch of Feta cheese.

Serves: 8

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Onions are an important ingredient in many Greek vegetable dishes baked in the oven like fourno potatoes and roast Briam. Onions are also found in almost every Greek sauce.

Mediterranean Ichthys Casserole

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 pound quartered potatoes, 1 thinly sliced, cored, red bell pepper, 1 thinly sliced, cored, yellow bell pepper, 1 thinly sliced, cored, green bell pepper, 3 peeled cloves, 1 medium thinly sliced onion, chopped, garlic, 4 (5 ounces each) white fish, 1/4 cup pitted, chopped Kalamata olives, 2 seeded and cut in 1/2-inch wedges, plum tomatoes, 2 tablespoons lemon juice, 1/4 cup chopped parsely, salt and pepper to taste

Preparation:

Pre-heat oven 400 degrees. Grease 2-quart casserole dish with 1 tablespoon olive oil.

Spread peppers, onion, and potatoes on bottom of dish. Season with salt and pepper. Bake 400 degrees 35 minutes stirring occasionally.

Spread garlic over potatoes, onion, and peppers. Season fish with salt and pepper then place on top of potato mixture. Spread olive oil and tomatoes over the fish. Drizzle with lemon juice and 1 tablespoon olive oil. Sprinkle with parsely.

Bake 400 degrees 25 minutes till fish flakes easily.

Serves: 4

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Melitzanes (eggplants) develop a rich flavor when cooked and are widely used by Greek Chefs. Some wellknown Greek cuisine eggplant dishes include Emams (Papoutsakias without meat or bechamel sauce), Melitzana Salata (a roasted eggplant dip), and Melitzanes Tiganites (fried eggplants).

Melitzanes Papoutsakias (Little Shoes)

Ingredients: (Little Shoes)

8 tablespoons Extra Virgin olive oil, 1/2 pound lean ground beef, 3 scallions, 1 medium finely grated onion, 1/2 cup chopped parsley, 2 pounds of freshest eggplants available, 1 cup Kefalotyn cheese, 1 cup Bechamel sauce, 5 peeled, finely chopped tomatoes, 12 thinly sliced pieces of tomato, salt and pepper to taste

Preparation: (Little Shoes)

Pre-heat oven 350 degrees. Wash, dry, and trim off stems from eggplants. Cut in half lengthwise. Scoop pulp out of eggplants. Discard seeds. Chop pulp. Set aside.

Pre-heat large, non-stick, cast iron skillet on low heat with cover added.

Saute onions over medium-high heat, in covered hot cast iron skillet, in 2 tablespoons olive oil, to beginning to brown.

Add pulp. Stir 3 minutes. Mix in ground beef and saute brown. Stir in tomatoes, parsley, scallions, and salt and pepper to taste. Reduce heat. Simmer covered 20 minutes till liquid absorbed. Remove from heat. Set aside.

Pre-heat second large, non-stick cast iron skillet.

Increase to medium-high heat and quickly lightly saute eggplant in 3 tablespoons olive oil on both sides. Remove eggplants. Drain. Leave oil on eggplants.

Place eggplants on bottom of roasting pan. Sprinkle Kefalotyn cheese to cover well bottoms of eggplants. Spoon filling in up to top of eggplants.

Spoon 1 tablespoon Bechamel sauce on each eggplant half. Top with slices of tomatoes and rest of Kefalotyn cheese.

Cook on lowest oven rack 1-1/2 hours till brown.

Serves: 6

Ingredients: (Bechamel Sauce)

1 teaspoon Extra Virgin olive oil, 8 tablespoons cornstarch, 4 cups water, 2 cans evaporated milk, 2 Grade A Extra Large beaten eggs, 1/2 cup Kefalotyn cheese, 1 tablespoon unsalted butter, nutmeg to taste, salt and pepper to taste

Preparation: (Bechamel Sauce)

Boil water in large cast iron saucepan.

Dissolve cornstarch in one can evaporated milk. Add to water. Whisk briskly. Reduce heat to medium. Add rest of milk, olive oil, butter, and salt and pepper to taste. Whisk to thicken.

Add eggs and nutmeg. Whisk quickly to well blended. Remove suace from heat. Add Kefalotyn cheese. Mix well.

Serves: 7 cups

NOTE: For less chunky sauce grate tomatoes, onion, and pulp. Reduce simmer time to 15 minutes.

NOTE: If tomato slices not used sprinkle rest of Kefalotyn cheese on top of Bechamel sauce.

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Moussaka is a Classic Greek dish that alternates three layers, cooked on their own, consisting of Melitzanes (eggplants), ground beef or lamb, and topped with a White Sauce or Bechamel Sauce, then baked together with a grated cheese like Keftalotyn sprinkled on top. Zucchinis, potatoes, and mushrooms are often added to Moussaka. Greek Moussaka takes a long time to prepare and is served in larger portions. Salatas and loaf or pita breads are common accommaniments. Eggplants for Moussaka must be as fresh as possible.

Ingredients: (Moussaka)

1/4 cup Extra Virgin olive oil, 3 of the freshest eggplants available cut lengthwise in 1/2-inch thick slices, 3 medium finely chopped onions, 1 pound lean ground beef, 1 clove minced garlic, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons parsley, 1 (8 ounces) can tomato soup, 1 Grade A Extra Large beaten egg, 2 cups grated Keflatotyn cheese, salt and pepper to taste

Preparation: (Moussaka)

Pre-heat oven 350 degrees. Slice eggplants on paper towels. Salt lightly. Set aside 30 minutes.

Heat olive oil in large, non-stick, cast iron skillet over high heat. Quick fry eggplants brown. Set aside to drain.

Brown ground beef in non-stick cast iron skillet over medium-high heat. Drain. Add ground beef, onions, garlic, and salt and pepper to taste. Sprinkle cinnamon, nutmeg, and parsley into meat mixture. Add tomato sauce. Mix well. Simmer 20 minutes. Cool. Stir in egg.

Ingredients: (Bechamel Sauce)

1 teaspoon Extra Virgin olive oil, 8 tablespoons cornstarch, 4 cups water, 2 cans evaporated milk, 2 Grade A Extra Large beaten eggs, 1/2 cup Kefalotyn cheese, 1 tablespoon unsalted butter, nutmeg to taste, salt and pepper to taste

Preparation: (Bechamel Sauce)

Boil water in large cast iron saucepot.

Dissolve cornstarch in one can evaporated milk. Add to water. Whisk briskly. Reduce heat to medium. Add rest of milk, olive oil, butter, and salt and pepper to taste. Whisk to thicken.

Add eggs and nutmeg. Whisk quickly to well blended. Remove sauce from heat. Add cheese. Mix well.

Serves: 7 cups

Final Preparation: (Put Mussaka Together for Baking)

Layer Melitzanes in greased 9 x 13-inch glass baking dish. Add meat mixture evenly over eggplants. Sprinkle 1/2 cup Kefalotyn cheese over meat mixture. Add rest of Melitzanes. Sprinkle 1/2 cup Kefalotyn cheese on top. Add Bechamel sauce evenly over dish. Sprinkle with nutmeg and rest of Kefalotyn cheese.

Bake 1 hour at 350 degrees. Cool before serving.

Serves: 8

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Many Greek Islands have Specialty pork dishes like the Panattas found in Zakynthos, Apakis in Crete, and Louzas in the Cyclades.

Orange Brizoles Hoirini

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 cup green beans, 1 cup red bell pepper cored and cut in strips, 1 cup yellow bell pepper cored and cut in strips, 3 cups cauliflower florets, 2 tablespoons unsalted butter, 1 cup baby carrots, 3/4 cup orange juice, 1 cup chicken broth, 2 minced garlic cloves, 3 tablespoons heavy Greek cream, 3 tablespoons Dijon mustard, 1/2 teaspoon ground cumin, 8 thin, bone-in pork chops, red pepper flakes to taste, salt and pepper to taste

Preparation:

Pre-heat oven 450 degrees. Put cauliflower, carrots, green beans, and peppers on non-stick 9 x 13-inch baking sheet. Drizzle 1 tablespoon butter and salt and pepper to taste. Stir. Coat evenly. Roast 25 minutes to edges brown.

Heat 1 tablespoon butter in large, non-stick, cast iron skillet, over high heat. Sprinkle both sides of pork chops with salt and pepper to taste. Add pork chops to skillet. Cook 1-1/2 minutes each side. Place on platter. Cover with foil.

Add 1 tablespoon olive oil, garlic cloves, ground cumin, and red pepper flakes in medium-hot cast iron skillet. Cook 1 minute. Stir 3/4 cup orange juice in mixture.

Increase heat to medium-high. Cook 5 minutes. Add vegetables to surround pork chops. Pour orange juice mixture over pork chops and vegetables.

Serves: 4

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Popular Greek cheeses include Feta (a semi-soft, crumbly, white cheese made from goat or sheep milk), Kasseri (a medium-hard yellow cheese made from goat or sheep milk), Manouvi (an unsalted soft white cheese used in pies), Mizithia (an unsalted soft cheese used in pies), Metsovone (a semi-hard smoked cheese made in Metsovo), Kefalotyn (a hard, salty cheese used with pastas), and Graviera (a baking cheese used with pasta).

Orzo Fasolakia

Ingredients:

3 tablespoons Extra Virgin olive oil, 8 bacon slices, 1/2 pound green beans trimmed and cut in half, 1-1/2 pounds Greek Orzo pasta, 1 cup mayonnaise, 1/3 cup sugar, 1/3 cup balsamic vinaigrette, 2 cups seedless grapes cut in half, 1/3 cup finely diced red onion, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees. Cook bacon crisp in large, non-stick, cast iron skillet, over medium-high heat 7 minutes. Crumble bacon.

Prepare pasta according to package directions to al dente.

Cook beans in pasta water 5 minutes to crisp-tender. Drain.

Whisk mayonnaise, 1/2 cup sugar, and balsamic vinaigrette in large bowl. Add beans, pasta, grapes, olive oil, and onion. Stir to coat. Season with salt and pepper to taste.

Cover. Chill 3 hours. Add bacon before serving.

Serves: 8

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There are as many different types of Loukonikos (sausages) in Greece as people who make them. Naxos is one of the most popular types of Greek sausages. Sousoukia (spicy sausage), and Pastroma (cured beef sausage), are others. Spetzofai, Saganaki Pastroma, and Pastramatopita (sausage pies) are common Greek cuisine.

Pepperonicini Loukoniko Spetzofai

Ingredients:

3 tablespoons Extra Virgin olive oil, 1 sliced clove garlic, 1 cored, and cut into chunks, red bell pepper, 1 cored, and cut into chunks, orange bell pepper, 1 cored, and cut into chunks, yellow bell pepper, 1 large, finely chopped tomato with juice, 2 medium wedged onions, 2 pounds Naxo sausage, salt and pepper to taste

Preparation:

In large, non-stick cast iron skillet, over medium-high heat, saute onion in olive oil 8 minutes. Stir constantly. Add sausage, peppers, tomato, tomato juice, garlic, and salt and pepper to taste. Stir well mixed.

Cover. Cook 25 minutes. Stir occasionally.

Serves: 4

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Greeks do not use garlic lightly. Skordalias are one of the most heavily garliced dishes in Greek cuisine.

Skordalia Shrimp Skewers

Ingredients:

6 tablespoons Extra Virgin olive oil, 3 peeled garlic cloves, 2 tablespoons fresh lemon juice, 1/2 cup coarsely chopped basil, 1 (3 pounds) bag potatoes, 1 teaspoon aniseed, 6 tablespoons grated Feta cheese, 2 pounds uncooked large, peeled, and deveined shrimp with tails left on, salt and pepper to taste

Preparation:

Cook potatoes in large pan of boiling salt water till tender. Drain. Reserve 1 cup cooking liquid for skordalia.

In food processor combine garlic, basil, and 4 tablespoons olive oil. Chop fine. Reserve 2 tablespoons basil-oil mixture to small bowl.

Add potatoes, 1/2 cup reserved cooking liquid, Feta chese, and lemon juice to remaining basil-oil mixture in processor. Puree smooth. Season with salt and pepper to taste. Set aside.

Heat barbeque to medium-high heat. Brush grill with oil. Thread shrimp on skewers brushing olive oil on shrimp. Sprinkle with salt and pepper to taste. Add 1 teaspoon crushed aniseed. Grill shrimp 3 minutes each side.

Spoon skordalia onto 4 plates. Top each with 2 shrimp skewers.

Serves: 4

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To carve a turkey pull each leg out from the turkey. Using short, swiping motions with the knife and cut toward the joint separating the leg. Cut between the thigh and the leg then cut through it. Slice parallel to the leg bone to remove legs and thighs.

Pull wings away from the breasts and cut through the joint.

To cut turkey breasts thinly keep them on the bird. Cut parallel to the breastbone and straight down from one end to the other.

For thicker slices remove breast on each side of turkey, then cut parallel to breastbone close to bone and cut down the bird. Make a long cut at the bottom of the breastbone. Take off breast. Slice crosswise against the grain.

Salt turkey, cover, and refrigerate overnight to draw moisture from inside the bird out where it combines with other seasonings and is eventually reabsorbed by the meat seasoning the turkey throughout.

Turkey Turnovers

Ingredients: (Turkey Turnovers)

2 tablespoons Extra Virgin olive oil, 1 pound turkey cutlets, 4 tablespoons manouri cheese, 2 cups spinach leaves, 1 (14.5 ounces) can diced tomatoes, 1 teaspoon chopped fennel seeds, 1/2 cup finely diced onion, garlic to taste, salt and pepper to taste

Preparation: (Turkey Turnovers)

Pound turkey cutlets 1/4-inch thick. Spoon 1 tablespoon cheese in center of cutlets. Top with spinach and onion. Season with garlic and salt and pepper to taste. Fold in half. Close with toothpicks.

Heat olive oil in large, non-stick, cast iron skillet, over medium-high heat. Add turkey cutlets. Cook 2 minutes each side browned.

Add tomatoes with juice and fennel seeds. Boil. Lower heat to medium. Cover. Simmer 10 minutes to cooked through.

Ingredients: (Mashed Potatoes)

2 tablespoons Extra Virgin olive oil, 4 peeled, large baking potatoes cut in pieces, water to cover potatoes, 1/2 cup whole milk, 8 ounces Kasseri cheese cut in pieces, salt and pepper to taste

Preparation: (Mashed Potatoes)

Add potatoes to medium cat iron pot with enough water to cover potatoes. Cover. Boil. Cook 15 minutes tender.

Drain potatoes. Mash with milk and cheese. Season with salt and pepper to taste.

Ingredients: (Gravy)

2 tablespoons Extra Virgin olive oil, 2 tablespoons unsalted butter, 1 large, finely chopped shallot, 1 tablespoon tomato paste, 1 teaspoon paprika, 1 teaspoon flour, 1 cup beef broth, 1/3 cup finely chopped parsley, 2 tablespoons capers, salt and pepper to taste

Preparation: (Gravy)

Melt butter in small, non-stick, cast iron skillet, over medium-high heat. Add shallot. Cook 2 minutes. Add tomato paste and paprika. Cook 1 minute. Whisk flour 1 minute. Whisk beef broth in. Stir in parsley and capers. Remove from heat. Season with salt and pepper to taste.

Serves: 4

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Commonly located outside cities such as Athens, Mount Parnitha, and Vari, Psistarias are Greek grill houses for lamb, steaks, chicken, salads, and appetizers. Psistarias can also be found in larger town squares. Some Psistarias specialize in certain cuts of meat or in certain kinds of grilled animals.

Tzatziki Kotopoulos (Grilled Chicken)

Ingredients:

1/3 cup Extra Virgin olive oil, 8 large, skinless, boneless chicken breasts halved, 1 cup Greek non-fat yogurt, 1 cup 1/4-inch cucumber cubes, 3/4 teaspoon crushed aniseed, 3 tablespoons chopped, fresh dill, 2 tablespoons fresh lemon juice, 2 tablespoons chopped shallots, 8 cups spinach leaves, 1 cup crumbled Feta cheese, salt and pepper to taste

Preparation:

Mix yogurt, cucumbers, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl. Season with salt and pepper to taste. Chill tzatziki sauce.

Prepare barbeque to medium-high heat. Brush grill with oil.

Brush both sides chicken breasts with oil. Sprinkle salt and pepper to taste. Grill chicken 6 minutes each side. Slice chicken crosswise.

Divide spinach leaves on top 4 plates. Drizzle with lemon juice and olive oil. Top with sliced chicken breasts. Spoon tzatziki sauce over chicken. Sprinkle with Feta cheese.

Serves: 4

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Tzatzikis are appetizers made primarily of yogurts and cucumbers that have been strained. Tzatzikis can be served with loaf or pita breads as part of the first course of a meal.

Tzatziki Pita Chips

Ingredients: (Tzatziki)

2 teaspoons Extra Virgin olive oil, 4 teaspoons lemon juice, 2 cups Greek no-fat yogurt, 1 large, seeded cucumber, 1/2 teaspoon lemon zest, 1 teaspoon minced garlic, 2 tablespoons chopped mint, salt and pepper to taste

Preparation: (Tzatziki)

Coarsely grate cucumber. Drain, pressing out as much liquid as possible.

In medium bowl stir together yogurt, cucumber, olive oil, lemon juice, lemon zest, garlic, mint, salt, and pepper.

Serves: 1 Cup

Ingredients: (Pita Chips)

1 cup Extra Virgin olive oil, 4 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, 2 teaspoons garlic powder, 12 whole pitas cut into 8 wedges each, salt and pepper to taste

Preparation: (Pita Chips)

Pre-heat oven 375 degrees.

Combine olive oil, cumin, coriander, cayenne pepper, and garlic powder in large bowl. Add pita wedges. Toss to coat.

Spread pita wedges in single layer on two 13 x 9-inch baking sheets. Bake 15 minutes. Turn once. Cool before serving.

Serves: 12

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June is Cherry Season in Greece. Other popular Greek fruits include apples, lemons, olives, oranges, avocados, tangerines, apricots, raspberries, strawberries, peaches, nectarines, watermelons, figs, pears, grapefruits, plums, pomegranites, persimmons, and more.

Vyssino Kotopoulos

Ingredients:

2 tablespoons Extra Virgin olive oil, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 teaspoon dried Thyme, 1 teaspoon basil, 1 (16 ounces) can unsweetened cherries, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon crushed red pepper flakes, 1 teaspoon prepared mustard, 1 cut up broiler chicken, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees. Rinse chicken. Pat dry. Pour milk into shallow bowl.

Add Thyme, flour, crushed red pepper flakes, basil, and salt and pepper to taste.

Dip chicken pieces in milk. Coat evenly in flour mixture.

Heat olive oil in large, non-stick, cast iron skillet. Add chicken pieces. Brown all sides.

Place chicken in 9 x 13 x 2-inch glass baking dish. Bake covered with foil 30 minutes.

Drain cherries. Reserve 1/2 cup juice. Add cherry juice, brown sugar, and granulated sugar in a small, non-stick, cast iron saucepan. Mix well. Boil over medium-high heat.

Add mustard. Mix well. Coat 5 minutes to thickened. Stir in cherries.

Remove chicken from oven. Uncover. Spoon cherry mixture over chicken. Bake uncovered 20 minutes to tender. Serve immediately.

Serves: 6

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Greek cuisine uses many different types of pasta. Some popular varieties include Pastitsio, Orzo, Peponaki, Astraki, Chilopites, Trahana, and Semolina.

Ziti Gigandes

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 pound Greek ziti pasta, 3 large, thinly sliced, garlic cloves, 1 can (15 ounces) Greek Gigandes beans not drained, 1/3 cup pitted Kalamata olives halved, 1/2 cup chopped fresh parsley, 1/2 cup roasted red pepper, 1/2 cup chopped onion, 1/2 cup crumbled Feta cheese, salt and pepper to taste

Preparation:

Cook pasta according to package directions to al dante in lightly salted pot of boiling water.

Heat oil in large, deep, non-stick, cast iron skillet, over medium-high heat. Add garlic cloves. Saute golden. Add beans and juice, olives, 1/4 cup parsley, and roasted red pepper. Stir. Cook hot.

Put 1/2 cup cooking water from pasta pot into cast iron skillet. Drain pasta.

Add pasta, 1/4 cup parsley, onion, salt and pepper to taste in skillet. Toss to coat.

Place in serving bowl and top with Feta cheese.

Serves: 6

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Each town in Greece has its own Feasts, Festivals, and Name Days for their Patron Saints. These are rememberances that occur throughout the year. In addition, the major public holidays celebrated throughout Greece are:

Protochropia (Second day of the Year celebrating Saint Basil the Great) - New Year's Day (Celebrated January 1).

Theofonia (Theophony - Blessing of the Waters) - Celebrated January 6.

Trion Ierauchon (Commemorates Saint Basil the Great, Saint Gregory the Theologian, and Saint John Chrysostrom) - Celebrated January 30

Kathari Deftera (Clean Monday). First day of Lent. Moveable day.

Eikasti-pempti Martiou (Anniversary of the Greek War of Independence from the Ottomon Empire in 1821 and the Announciation) - Celebrated March 25.

Megali Parashevi (Great and Holy Friday) - Moveable day.

Kyriaki tou Pascha (Easter) - Moveable in April and May.

Deutera tou Pascha (Bright Monday). Day after Easter - Moveable day.

Aghiou Pnermatos (Holy Spirit Monday) - Moveable day.

Ergatiki Protomegia (Labor Day) - Celebrated May 1.

I Kimisis tis Theotokou (Dormition of the Holy Virgin Mary) - Celebarted August 15.

Imera Tou Ochi (Ochi Day). The Greek refusal to yield to the Axis in 1940 - Celebrated October 28.

Polytechneio (Anniversary of the 1973 Student Protests against the Junta of the Colonels in 1967-1974) - Celebrated November 17.

Christougenna (Christmas) - Celebrated December 25.

Synaxis Theotokou (Synaxis of the Mother of God) - Celebrated December 26.

Other Greek Celebrations include:

Carnival Season in February or March.
Cryanthos Day (in Corinth and Aklyonides) - celebrated March 19.
International Monuments Day - celebrated April 18.
Feast of Flowers - celebrated May 1.
Battle of Crete - celebrated May 20.
International Environment Day - celebrated June 5.
Renaissance Festival in Crete and Rethymon - celebrated in July.
Yakinthia Folk Festival in Crete and Anogi - celebrated in July.
Santorini Jazz Festival - celebrated in July.
Nighttime Fish Festival in Paros - celebrated August 6.
Parikia (1500-year old celebration in Paros) - celebrated August 15.
Athens International Film Festival - celebrated in September.
Greek Song Festival in Thessaloniki - celebrated in September.
European Heritage Days - celebrated last weekend of September.
Athens Marathon - celebrated in November.
Thessaloniki International Film Festival - Celebrated in November.