Greek

These tantalising pastries are encased with greek fetta and herbs to give a mediterranean flavour hit. Prepare in advance for easy to cook cocktail food or starters on any special occasion.

This Mediterranean salad is jam-packed full of protein, with tender slices of lamb complimenting the crumbly feta, juicy tomatoes and couscous.

500g frozen spinach, thawed and drained, can be used in place of fresh. Be sure to press out all liquid. Note

It seems lamb is definitely the Greeks’ choice when it comes to meat and this couldn’t be more simple and delicious if it tried. Studding the lamb with the garlic and rosemary infuses the meat with flavour while it cooks and who can pass up a golden spuddy! I’ve included a quick little recipe for […]

Uncooked marinated octopus suitable to freeze. Not suitable to microwave. You could also use baby octopus. Rigani is Greek oregano, available at some delicatessens or spice stores. If it’s unavailable, substitute dried oregano. Note

Set aside for 4 hours or overnight for the syrup to be absorbed. Serve with any remaining syrup drizzled over. Not suitable to freeze or microwave. Note

You will need a large barbecued chicken for this recipe. Not suitable to freeze or microwave. Note

To make certain your biscuits are of uniform size, weigh the dough before rolling – measure 30g for each biscuit. Greek Almond Shortbread biscuits are delicious when served with coffee. Note

Use a vegetable peeler to peel cucumber into long, thin ribbons. Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

If making ahead, cover with plastic wrap and chill to prevent pastry from drying out. Note

Adding a few drops of almond essence will give this tasty Greek almond crescents by recipes+ a lovely flavour. Wrap them in colourful paper and present them as a lovely Easter gift.

Marinating the lamb takes this tasty and healthy salad to new levels. For best results, grill the meat so it is still pink in the middle, and leave it to rest before slicing. Use plump, ripe and juicy tomatoes and a good quality fetta.

Green olive salsa, with fresh, fragrant oregano and lots of lemon juice, makes a great topping for a juicy barbecued veal cutlet. Served with kipler potatoes, this is a great recipe for when you feel like a bbq with a difference.

Affectionately known in some parts as 'chops with handles' or 'meat lollipops', lamb cutlets are always a hit with the kids. Accompanied here with the Greek style mashed potato dip, skordalia, there'll be no complaints.

These lamb kebabs are perfect for a lazy summer barbecue. The addition of a fresh mediterranean style tomato, olive and fetta salad completes the dish.

Forget about perfect presentation with these tasty little spinach and ricotta free-form pies because rustic is the order of the day. Dispense with cutlery and enjoy them hot from the oven, or cold as part of your next picnic.

This simple salad is well-balanced and completely delicious. Top tip: after placing lamb in preheated pan don't move it until it is well sealed (at least 3 minutes) as the water released when you move the lamb will make it stick to the pan.

A heartier version of a classic spanakopita with the addition of tender lamb.

This tasty lamb mince kebabs are spiced with cumin and ginger, and enlivened by mint and lemon. Quick, easy and a delicious mid-week meal.

You can use smoked paprika in place of sweet if you prefer a darker flavour to your lamb.

Thiples (or Diples) are a Greek sweet dessert consisting of pastry that has been fried in hot oil, and a honey drizzle. This recipe uses classic flavours so the dish is true to its origin.

Perfect as part of a spread of shared starters or just as a snack, this garlic toast with feta and olive dip is also quick and easy to make.

Taramasalata is a classic Middle-Eastern dip that is full of flavour and delicious with pita bread. Here, we've teamed it with artichokes for an even greater dept of flavour.

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables. Note

You will need about 600g watermelon (weighed with skin) for this recipe. Note

Thick, garlicky skordalia is the perfect dressing for these juicy blue-eye skewers with smashed potatoes.

Drizzled in orange brandy syrup, this almond, orange and semolina cake is irresistible served with a dollop of crème fraîche or yoghurt.

soak 12 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Risoni, a tiny rice-shaped pasta similar to orzo, is the perfect accompaniment for this creamy fennel and zucchini dish topped with crisp chicken.

This Greek-style roast lamb with potatoes is meltingly tender after 8 hours in the slow-cooker, creating a truly divine Sunday family dinner.

Tasty crab cakes with a creamy tzatziki dip make a great starter to a casual dinner with friends.

Allowing the eggplant to stand a while covered with salt will help withdraw most of the vegetable’s slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it’s cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible and […]

To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. […]

These juicy, spiced chicken koftas make a great light lunch served with ripe tomato salad, tzatziki and fresh bread.

store Dip can be made 1 day ahead and refrigerated, covered. Note

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets. Note

Fried haloumi needs to be eaten as soon as possible after cooking as it becomes tough and rubbery as it cools. It only takes a few minutes to fry, cook this dish just before serving. Note

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque;­ over-cooking will toughen them. Note

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.

Succulent lamb fillets form the centre of these tasty little Greek-style pastry with spinach and feta cheese.

Sweet, tender beetroot tastes fantastic paired with a punchy Greek skordalia.

Adding salt during cooking was once thought to make pulses tough ­ it doesn't. However it does slow down the cooking time, so it's best to season this Greek lentil, spinach and dill soup at the very end.

Filled with sweet, spiced nuts and drizzled in a warm honey syrup, these Greek pastries are heavenly served with a cup of coffee.

You'll be a star when you serve up this slow-roasted lamb with garlicky skordalia and lemon potatoes for Sunday lunch.

You can use the oil from the artichokes in the dressing if you wish. You will need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Mastic is available from shops that stock Greek and Middle Eastern food. Note

Chopped salad ingredients vary from recipe to recipe, the only common rule is that all the ingredients are `chopped’. You can also place all of the roughly chopped ingredients on a large chopping board and use a large knife to chop them all together. Note

Figs with sheep milk yogurt and honey

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

Dip can be made three days ahead, store, covered, in the refrigerator Note

Soak 18 bamboo skewers in water for at least 30 minutes to prevent scorching during cooking, or cover the ends with foil. Note

Whole baked feta in the Greek-style, with oregano, paprika and pepper, makes a fabulous starter or shared platter. Serve with wedges of lemon.

These greek-style omelettes are healthy and full of flavour. For a fluffy omelette, whisk the egg whites until soft peaks form; serve with crispy bacon for a complete breakfast or brunch.

Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.

Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.

Kefalotyris is a semi-firm greek sheep’s or goat’s milk cheese. Although called a pie, this traditional greek vegetable and herb packed recipe contains no pastry and is held together with eggs and fetta. Note

A classic mix of great flavours!

A traditional briki (small pot) is the best pot to use when making Greek coffee because it allows the proper amount of froth to form, which in turn adds to the unique taste.

Soup can be frozen at the end of step 2. Large canned butter beans are also known as lima beans, any white beans can be used. Note

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

This Greek-style marinade is great for flavouring all meats.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

Indulge your taste buds with this Greek delight the whole family will love. You can make both the patties and the tzatziki well ahead of time.