Greek/Mediterranean Cuisine

Pasta and Greens with Olives and Feta

1 (1-ounce) slice white bread
3 cups uncooked fusilli or cavatappi (about 8 ounces)
1 teaspoon olive oil
4 cups torn radicchio
1/2 teaspoon crushed red pepper
3 garlic cloves, chopped
10 cup chopped spinach
3/4 cup picholine olives, pitted and chopped
1 teaspoon dried oregano
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
1/4 teaspoon sea salt
1/8 teaspoon black pepper
4 lemon wedges

Preheat oven to 350°. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Place crumbs on a baking sheet. Bake at 350° for 7 minutes or until golden. Set aside. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.

Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper, and garlic; sauté 1 minute. Add spinach, olives, and oregano; toss 2 minutes or until spinach wilts. Add pasta and reserved pasta water; cook 1 minute. Remove from heat; stir in cheese, salt, and black pepper. Sprinkle each serving with 2 tablespoons breadcrumbs. Serve with lemon wedges. Makes 4 servings

Lamb Meatball Gyros with Yogurt and Mint

1/4 cup golden raisins, chopped
1/4 teaspoon ground cinnamon
Kosher salt and pepper
1/2 cup bread crumbs
1 large egg, beaten
1 bunch scallions (white and light green parts), sliced
4 pieces flat bread
1/2 cup Greek yogurt
2 tablespoons fresh mint

Place an oven rack in the second-highest position and heat broiler. Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.

Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes total. Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions. Makes 4 servings

Greek Bulgur Salad with Chicken

4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken breast
2 1/2 cups chopped peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped

Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.

Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill. Makes 10 servings

Chicken Souvlaki Salad

2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Preheat grill or broiler. Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well. Makes 4 servings

Pastitsio

Filling:
1 pound uncooked bucatini pasta or spaghetti
1 pound ground sirloin
1/2 cup finely chopped onion
3 garlic cloves, minced
1/2 cup dry white wine
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper

White sauce:
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups milk
2 large eggs
2 large egg whites
5 tablespoons shredded kasseri or aged white cheddar cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

To prepare filling, cook pasta according to package directions, omitting salt and fat. Rinse with cold water; set aside. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble.

Add wine, tomato sauce, 1/2 teaspoon salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer 10 minutes or until thick. Preheat oven to 350°.

To prepare white sauce, place flour and 1/2 teaspoon salt in a medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended; bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick, stirring constantly.

Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 tablespoon kasseri cheese until blended.

Spread 1 cup beef mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture.

Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 tablespoons kasseri and Romano cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving. Makes 8 servings

Garlic-Roasted Lamb with Oregano Pesto

1 (2-pound) rolled boneless leg of lamb
1/4 cup Oregano Pesto
3 garlic cloves, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic head

Unroll roast, and trim fat. Spread 1 tablespoon Oregano Pesto into the folds of the roast. Reroll roast, and secure at 1-inch intervals with heavy string. Make several 1/2-inch-deep slits in surface of roast; stuff garlic slices into slits.

Cut 3 additional 1/2-inch-deep slits in surface of roast; stuff 1 teaspoon pesto into each slit. Spread remaining pesto over surface of roast, and sprinkle with salt and pepper. Place roast on a broiler pan, and insert meat thermometer into thickest portion of roast; set aside.

Remove the white, papery skin of whole garlic head, making sure not to separate the cloves. Wrap the garlic head in aluminum foil.

Bake roast and garlic side by side at 325° for 45 minutes. Remove garlic from oven; set aside. Bake roast 40 more minutes or until thermometer registers 150° (medium-rare). Let roast stand 10 minutes before slicing. Separate garlic head into cloves, and serve with roast. Makes 6 servings

Oregano Pesto
2 1/2 cups torn spinach
2 cups fresh oregano leaves
1 cup fresh flat-leaf parsley leaves
2 tablespoons grated fresh Parmesan cheese
2 tablespoons pistachios
4 teaspoons lemon juice
1/4 teaspoon salt
2 large garlic cloves
3 tablespoons extra-virgin olive oil

Process first 8 ingredients in a food processor until smooth. With processor running, slowly pour oil through food chute; process until blended. Spoon into a zip-top, heavy-duty plastic bag; store in refrigerator. Makes 1 cup

Greek Stuffed Steak

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes

Combine first 6 ingredients in a bowl; stir well, and set aside. Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.

Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.

Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

Feta Mashed Potatoes
2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.

Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well. Makes 8 servings

Stuffed Grape Leaves

1 cup plain yogurt
1 tablespoon dried mint, divided
1 teaspoon grated lemon rind
1 teaspoon honey
30 large bottled grape leaves
2 tablespoons olive oil
1 3/4 cups finely chopped onion
1 garlic clove, minced
4 tablespoons fresh lemon juice, divided
2 cups hot cooked rice
1/2 cup dried currants
1/3 cup pine nuts, toasted
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
Vegetable cooking spray

Combine the yogurt, 2 tablespoons mint, lemon rind, and honey in a small bowl; stir well. Cover and chill. Rinse grape leaves under cold water; drain well, and pat dry with paper towels. Remove stems, and discard.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add chopped onion, and sauté 10 minutes. Add garlic, and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients (rice through chickpeas).

Preheat oven to 350°. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.

Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Drizzle remaining lemon juice over leaves. Cover and bake at 350° for 30 minutes or until thoroughly heated. Serve warm or chilled with yogurt mixture. Makes 30 dolmades

Moussaka With Eggplant and Yogurt Béchamel

1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch thick slices
1 3/4 teaspoons kosher salt, divided
1 (32-ounce) carton plain yogurt
Cooking spray
3 large green bell peppers
1 pound peeled baking potato, cut into 1/4-inch-thick slices
1 pound lean ground lamb or beef
1 1/2 cups chopped onion
2 cups chopped peeled tomato (about 1 pound)
1/3 cup dry red wine
1/2 cup dried currants
2 teaspoons Aleppo pepper or dash of crushed red pepper
1/4 teaspoon ground nutmeg
1 (3-inch) cinnamon stick
1/4 teaspoon black pepper, divided
1/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 cups milk
3/4 cup (3 ounces) grated extra-sharp cheddar cheese or Romano cheese
Dash of nutmeg
2 large egg yolks

Place eggplant in a large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse and drain; pat dry with paper towels.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.

Preheat broiler. Place half the eggplant slices on a broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Repeat procedure with the remaining eggplant.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a broiler pan; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.

Place the potato slices on a broiler pan coated with cooking spray; broil 7 minutes per side or until golden on both sides.

Arrange potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with eggplant slices. Arrange bell pepper halves over eggplant.

Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned, stirring to crumble. Drain well; return to pan. Add onion; sauté 5 minutes. Stir in tomato and next 5 ingredients (tomato through cinnamon stick); bring to a boil. Reduce heat, and simmer 8 minutes. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper; discard cinnamon stick. Spoon over bell pepper halves.

Preheat oven to 400°. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the olive oil and flour in a large saucepan over medium heat, stirring with a whisk. Cook for 3 minutes, stirring frequently.

Combine the drained yogurt and milk. Add the yogurt mixture to flour mixture, stirring continuously; cook until thick (do not boil). Remove from heat; stir in 3/4 cup cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, dash of nutmeg, and egg yolks.

Spoon the sauce over the lamb mixture; spreading carefully, run a knife around outside edge to allow sauce to run into dish (dish will be very full). Place on a foil-lined baking sheet. Bake at 400° for 45 minutes or until golden brown and bubbly. Let stand 20 minutes. Makes 8 servings

Feta-Spinach Tarts

Cooking spray
1/2 cup chopped red onion
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 large egg whites
1 large egg
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh oregano
2 tablespoons milk
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/2 cup (2 ounces) crumbled feta cheese

Preheat oven to 375°. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, and cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in pepper and salt.

Add spinach; cook 2 minutes, stirring frequently. Remove from heat, and cool slightly. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add spinach mixture, parsley, oregano, and milk, stirring to combine.

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

Cut stack lengthwise into 3 (4 1/4-inch-wide) strips, and cut each strip crosswise to form 4 (4 1/2-inch) squares. Carefully place 1 layered square into each of 12 muffin cups coated with cooking spray; gently press squares into pan to form cups. Fan corners of phyllo cups. Lightly coat the corners of each phyllo cup with cooking spray.

Divide the spinach mixture evenly among phyllo cups. Bake at 375° for 15 minutes. Remove from oven; sprinkle evenly with cheese. Loosely cover; bake an additional 3 minutes. Makes 12 servings

Stifado

1 teaspoon vegetable oil
1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 cup dry red wine
3/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
3/4 teaspoon salt
4 whole cloves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (14 1/4-ounce) can beef broth
6 cups (1/3-inch-thick) sliced onion, separated into rings

Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.

Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour.

Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves. Makes 6 servings (serving size: 1 cup)

Greek Spaghetti with Tomatoes and Feta

2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired. Makes 4 servings

Baked Pork Chops

1/2 cup bottled diced roasted red bell peppers
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup all-purpose flour
1 teaspoon coarsely ground pepper
4 (3/4-inch-thick) center-cut pork chops
1/2 cup crumbled feta cheese
1/3 cup kalamata olives, chopped

Stir together first 7 ingredients. Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture. Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.

Bake, covered, at 400° for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake, covered, 5 more minutes. Makes 4 servings

Olive Pizza

2 (10-ounce) cans refrigerated pizza crust
Cooking spray
1 tablespoon cornmeal
3 tomatoes, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) crumbled feta cheese
1/2 cup sliced pitted kalamata olives
Freshly ground black pepper (optional)

Preheat oven to 450°. Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal. Slightly overlap the edges of the dough, pinching the edges together to seal.

Pat the dough into a 15 x 12-inch rectangle. Bake at 450° for 2 minutes. Top with the remaining ingredients. Bake an additional 12 minutes or until cheese melts. Garnish with pepper, if desired. Makes 8 servings

Marinara Sauce with Olives, Basil, and Feta

1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
16 ounces penne
1/2 cup kalamata olives, pitted and halved
1/2 cup torn fresh basil leaves
3/4 cup (3 ounces) crumbled Feta

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.

Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes.

Remove from heat. Add the olives, basil, and Feta and toss. Cook the penne according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top. Makes 4 servings

Marinated Olives

24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Fresh rosemary sprigs (optional)

Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired. Makes 6 servings

A-Pees

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1/2 cup butter or margarine, cut up
1 1/2 tablespoons caraway seeds
1/3 cup dry white wine

Combine first 5 ingredients. Cut in butter with a pastry blender until crumbly. Stir in caraway seeds and white wine.

Shape dough into a ball, and roll out to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on a lightly greased baking sheet.

Bake at 375° for 15 to 20 minutes or until lightly browned (may be slightly soft in center). Transfer to wire racks to cool. Makes 3 dozen

Spaghetti Sauce

1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese
Breadsticks (optional)

Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.

Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired. Makes 4 to 6 servings

Lamb Pitas with Feta Sauce

1/2 cup toasted wheat germ
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon sherry vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
3 garlic cloves, minced
3/4 pound lean ground lamb
Cooking spray
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup plain yogurt
20 (1/4-inch-thick) slices cucumber
10 romaine lettuce leaves
10 (1/4-inch-thick) slices tomato
5 (6-inch) whole wheat pitas, cut in half


Combine first 10 ingredients in a large bowl. Add lamb; stir just until combined. Divide mixture into 10 equal portions, shaping each into a 1/4-inch-thick oval patty. Place patties on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until done.

Combine cheese and yogurt in a small bowl; set aside. Arrange 1 patty, 2 cucumber slices, 1 lettuce leaf, and 1 tomato slice in each pita half. Drizzle each pita half with about 1 1/2 teaspoons cheese mixture. Serve immediately. Makes 5 servings

Olive Salad

1 (1-quart) jar mixed pickled vegetables
1 purple onion, quartered (optional)
1 (16-ounce) jar pitted green olives, drained
2 (2 1/4-ounce) cans chopped ripe olives, drained
1/4 cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
1/2 cup olive oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Drain pickled vegetables, reserving 1/4 cup liquid. Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Makes 6 cups

Feta-Stuffed Chicken

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half.

Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 25 minutes or until done. Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad. Makes 4 servings

Greek Couscous

1 1/2 cups water
1 cup uncooked couscous
1/2 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup small ripe olives, halved
3 tablespoons diced red onion
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.

Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat. Makes 4 servings

Cumin-Dusted Pita Chips

Cooking spray
8 (6-inch) pitas, each cut into 6 wedges
1 teaspoon ground cumin
1/2 teaspoon salt

Preheat oven to 350°. Coat a baking sheet with cooking spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned. Makes 4 dozen chips

Souvlakia

Marinade:
1/2 cup thinly sliced onion
2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons finely chopped fresh parsley
1/4 teaspoon dried oregano
1 bay leaf
1 pound skinless, boneless chicken breast, cut into 32 bite-sized pieces

Skewers:
1/2 red onion, cut into 8 (1-inch) pieces
1/2 large green bell pepper, cut into 8 (1-inch) pieces
8 button mushrooms
8 large cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Tzatziki Sauce

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours; turn occasionally.

Prepare grill. Remove chicken from bag; discard marinade. Thread 4 chicken pieces, 1 piece each red onion and bell pepper, 1 mushroom, and 1 tomato alternately onto each of 8 (10-inch) skewers. Sprinkle with salt and black pepper.

Place kabobs on grill rack coated with cooking spray; grill 12 minutes or until chicken is done, turning once. Serve with Tzatziki Sauce. Makes 4 servings

Tzatziki Sauce
1 cup finely chopped seeded peeled cucumber
1/4 teaspoon salt
1 (8-ounce) carton plain low-fat yogurt
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 teaspoon olive oil
1/8 teaspoon black pepper
1 garlic clove, minced

Place cucumber in a colander over a bowl; sprinkle with salt. Toss gently to coat. Cover and chill 1 hour. Rinse with cold water; drain well. Squeeze until barely moist.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine cucumber, yogurt, parsley, and remaining ingredients in a bowl. Makes 1 cup

Spicy Carrot Salad

4 cups (1/2-inch-thick) sliced carrot
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 large garlic clove, minced
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives (about 6)
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 cups torn spinach

Cook carrot in boiling water 4 minutes or until crisp-tender; drain and rinse with cold water. Combine rind and next 8 ingredients (rind through garlic) in a large bowl. Add carrot, feta, olives and parsley; stir well to coat. Place spinach on each of 4 plates; top with carrot salad. Makes 4 servings