The Mediterranean diet is well-known for its curative properties. In Greece, there are countless variations on traditional recipes, but the basics of fresh and flavorful ingredients remain unchanged. These recipes infuse the rich aromas of the wild countryside with the welcoming feeling of the kitchen hearth.

Ingredients:

• 3 cups plain Greek yogurt

• 1 long cucumber

• 3-4 garlic cloves, finely minced

• 3-4 tablespoons extra virgin olive oil

• Pinch of salt

• Fresh dill

Grate the cucumber with a hand grater and let sit in a strainer with a bit of salt for approximately 15 minutes. Squeeze out any remaining liquid. Mix all ingredients, cover, and chill. When ready to serve, sprinkle some fresh dill.

Ingredients:

• 3 tomatoes, cut into wedges

• 1 cucumber, sliced thickly

• 1 green pepper, sliced

• 1 red onion, sliced into rings

• Black or green olives, handful

• 7 oz block of feta cheese

• ¼ cup extra virgin olive oil

• 1 tsp dried oregano

Wash and cut vegetables accordingly. Toss in a bowl with olive oil. Place block of feta cheese on top and sprinkle with dried oregano.

Ingredients:

• 16 oz package ready-made phyllo dough, properly thawed

• 2 lbs fresh spinach, chopped with stalks removed (or 16 oz frozen spinach, thawed and well drained)

• 1 lb feta cheese, crumbled

• 1 large yellow onion, finely chopped

• ½ cup fresh dill, finely chopped

• ½ cup fresh parsley, finely chopped

• 3-4 eggs, lightly beaten

• Black pepper

• Olive oil for brushing

Preheat oven to 350° F and coat pan with olive oil. For fresh spinach, blanch for 1 minute and squeeze out excess water. Combine spinach with onion, herbs, cheese, beaten eggs, and pepper in a mixing bowl. Lay half the phyllo sheets in the pan, brushing top layer of each one with olive oil. Spread the filling evenly and top with remaining phyllo sheets, brushing each with oil, including the very top layer. Sprinkle top with a few drops of water and lightly score into 12 pieces. Fold the excess phyllo neatly around the pan. Bake for approximately 1 hour or until golden brown. Makes 12 pieces.

Ingredients:

• 4-5 lbs bone-in leg of lamb

• 8-10 potatoes, peeled and quartered

• 10 garlic cloves, peeled

Marinade:

• ½ cup olive oil

• 5 tbls fresh lemon juice (2-3 lemons)

• 5 tsps dried oregano

• Salt and pepper

Preheat oven to 400° F. Cut small incisions in lamb and stuff with whole garlic cloves. Rub with marinade of olive oil, lemon juice, oregano, salt, and pepper. Roast covered with aluminum foil for 30 minutes. Meanwhile, place peeled and quartered potatoes in large bowl in cold water to prevent them from browning. Reduce oven to 350° F and cook for 1.5 hours more. Occasionally baste the lamb with juices in roasting pan.

Drain potatoes, drizzle with marinade, and add to roasting pan. Baste lamb and bake covered for one more hour. Remove the foil, baste lamb, and bake for about 30 minutes more or until the meat is falling off the bone. Serves 6-8.