This document provides recipes for several traditional Greek dishes: Greek salad, tzatziki yogurt dip, spanakopita spinach pie, pastitsio baked pasta dish, and halva semolina pudding. For each recipe, the document lists ingredients and step-by-step instructions for preparation. A variety of ingredients are used including tomatoes, cucumbers, feta cheese, yogurt, spinach, eggs, minced meat, tomato sauce, butter, flour, milk, semolina, sugar, nuts and spices. The recipes represent some of Greece's most popular dishes made at home and serve to introduce others to Greek cuisine.

1. Top Greek Recipes

2. Welcome to our presentation of our favourite Greek traditional recipes

3. Greek salad (Tomato and cucumber salad)

4. Ingredients 3 large tomatoes, washed and chopped 2 cucumbers, peeled and chopped 1 small red onion, chopped 1/4 cup olive oil 1 1/2 teaspoons dried oregano salt to taste 1 cup crumbled feta cheese black Greek olives Method 1. In shallow salad bowl or on serving platter, combine tomatoes, cucumber, and onion 2. Sprinkle with oil, oregano, and salt and pepper to taste and 3. Add crumbled feta cheese and olives over salad 4. Serve

5. Tzatziki (Yogurt dip)

6. Ingredients Strained yoghurt Garlic Vinegar Cucumber Olive oil Salt. Method Chop the cucumber into cubes and strain Mash the garlic and mix it with salt and vinegar in a bowl Pour strained yoghurt into the bowl and mix well Pour strained cucumber over the yoghurt and mix well Finally, pour olive oil over the yoghurt dip Preserve in fridge and serve

7. Spanakopita (Cheese and spinach pie)

8. Ingredients 1 kg spinach 3 eggs lightly beaten ½ cup extra virgin olive oil 2 cups crumbled feta cheese a bunch of spring onions, chopped a bunch of dill, chopped a bunch of parsley, chopped 8 sheets phyllo dough Salt and pepper

9. Method Preheat oven to 175 C degrees. Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat and sauté green onions, spinach and parsley about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 4 sheets of phyllo dough in prepared baking pan, one by one, brushing each lightly with olive oil. (The sheets must overlap the pan). Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil. Then layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Oil the top and cut into squares. Bake for 30 to 40 minutes, until golden brown. Serve while hot.

10. Pastitsio

11. Ingredients 450gr large macaroni 650gr minced beef meat 1 sliced onion olive oil 250ml tomato sauce 150gr butter All purpose flour 6 eggs 500ml milk 300gr grated Greek kefalotyri or parmesan cheese Salt and pepper

12. Method Step 1 Boil macaroni in salted water, drain and return to the pot (but not over any heat). Beat two eggs and 150gr of grated parmesan in a bowl and then pour it over the macaroni making sure it goes over all of them. Step 2 Chop onion and sauté it along with the minced meat in a frying pan. Add tomato sauce and some salt to the frying pan mixing well with the minced meat. Allow 2-3 minutes of cooking and then remove frying pan from heat.

13. Step 3 Melt the butter in saucepan and add flour, mixing well together. Add milk and stir into a thick white sauce (add some more flower if not thick enough). After sauce is creamy, remove from heat and allow it time to cool. In the meantime beat four eggs in a bowl and after the white sauce cools add them to it. Step 4 In a medium sized baking pan add a layer of macaroni (about half of them) and sprinkle half of the remaining parmesan cheese over it. Add the meat mixture over the macaroni and then lay another layer with the remaining macaroni, adding the rest of the parmesan and the white sauce over them. Bake for 1 hour at 180C (350 F) in a preheated oven. Cut into rectangular pieces and serve hot.

14. Halva (Semolina pouting)

15. Ingredients 1 cup of oil 2 cups of semolina 3 or 2 ½ cups of sugar 4 cups of water 200g white almonds or walnuts , cut in pieces 100g pain seeds 1 cinnamon stick 5 cloves 5 cm pile of a lemon 1 teaspoon ground cinnamon

16. Method I n a pan boil the water with the sugar, the cinnamon sticks, the cloves and the lemon peels for 5 min until light syrup In another souse pan p ut the oil, add the semolina, and cook until light brown Add the syrup into the semolina, very carefully. Stir , until cook well and does not steak on the sides of the pan Add the almonds or the walnuts and the pine seeds. Mix well Fill up a cake pan, or smaller cases and cool. Serve dusted with ground cinnamon and almonds

17. 1 st Gymnasium Chaidariou, Athens, Greece For the e-Twinning project “ Top 10 favorites for the EU teenagers” 2009-2010