Tzatziki

Preparation:

Shred the cucumber with a grater. Crush the garlic all of the ingredients to the yogurt. Stir all of the ingredients until smooth and uniform. Cover it and keep in the refrigerator until serving. If desired, add 2 teaspoons of lemon juice (along with the vinegar).

Spinach Pie

Preparation:

Wash spinach and allow to drain well. Chop scallions and brown in olive oil. Chop spinach and place in a large bowl. Add scallions, cheese, eggs and season to taste with salt and pepper. Toss lightly to combine all ingredients. Grease a 9x13 inch pan. Lay 6-8 sheets of filo in pan brushing each sheet with melted butter.

Spread spinach mixture evenly in pan and cover with 6-8 sheets of filo, brushing each sheet with melted butter. Bake in oven at 350 degrees for 1 hour or until golden brown. Cut in squares and serve hot or at room temperature.

Koulourakia

Cream butter and sugar. Add eggs, milk, baking powder and vanilla. Add 1 cup flour at a time, making sure each cup is mixed well. Add enough flour to mixture so that dough will not stick to your hands. Shape cookies in small braids by rolling out into a 6 inch long strip, bend it at the center so that both ends are the same length, and twist the ends together. Brush each cookie with beaten egg yolk and sprinkle with sesame seeds. Spray cookie sheet with cooking spray and bake at 375 degrees for 20 minutes or until golden brown. Makes approximately 40-50 cookies.

Pastitsio

Make the inner filling: Brown the ground beef with onions, garlic, salt and pepper, tomato paste and a teaspoon of butter. Drain the excess fat as you cook.

Prepare the pasta:  Boil the pasta in salted water. Cook only until half done. Drain the water. Divide grated cheese in half leaving ½ cup for the cream sauce. In a baking pan 15 x 9-1/2 x 2 inches, line with half pasta, pouring half of the hot butter over all the pasta; sprinkle with grated cheese. Spread meat filling evenly over pasta. Add the remaining pasta, pour hot butter and cheese over all.

Prepare the cream sauce: In a large sauce pan, beat the eggs until well-mixed. Dissolve cornstarch in a small amount of water, then add to egg mixture along with the rest of the milk. Heat only to warm stirring constantly. More cheese can be added (as much as half a cup). Pour cream sauce slowly over entire surface of the pasta, allowing mixture to seep through. Bake at 425 degrees for 15 minutes, until it forms a light crust on top; then reduce heat to 350 degrees and bake an additional 45 minutes. Cool slightly and cut into 3 inch squares for serving.