| Peloponnesian Pasta | | | | with spices and nuts. Fillo pitas, composed of the |
| Greece and its sun-kissed isles offer a tantalizing | | | | wafer-thin pastry and layered with chicken and |
| cuisine that is fresh and fragrant, served with | | | | mushrooms, spinach and feta, or lamb and leeks, |
| warmth and vitality. The Greeks' zest for the | | | | are a delight. |
| good life and love of simple, well-seasoned foods | | | | An abundance of fresh vegetables inspires |
| are reflected at the table. Theirs is an | | | | imaginatively cooked and marinated vegetable |
| unpretentious cuisine that makes the most of | | | | dishes and salads, often flavored with regional |
| their surroundings. | | | | mountain-grown herbs: garlic, oregano, mint, basil |
| It is a cuisine bathed in history and enhanced by | | | | and dill. Fresh feta, Romano and Kasseri, in |
| the cultures of its neighbors for centuries: Turkey, | | | | particular, are used lavishly to accompany |
| the Middle East, and the Balkans. | | | | homemade whole-grain bread or salad or to grate |
| This land of blue skies and sparkling seas offers a | | | | and top vegetables or pasta. |
| variety of fresh ingredients close at hand. Olive | | | | Undoubtedly baklava is the most famous pastry, |
| trees flourish, providing a flavor-packed oil to | | | | a multi-layered confection, ribboned with nuts and |
| bathe other foods. Vineyards thread the rolling | | | | oozing with honey syrup. A visit to a Greek |
| hills, and the grape crush and ferment produce | | | | pastry shop reveals the versatility of fillo dough in |
| excellent wines. Fragrant lemon trees produce the | | | | dozens of different fillo pastries, many of Turkish |
| tang that pervades Greek cuisine. | | | | derivation. The honeyed fillo pastries and buttery |
| About a fifth of Greece consists of islands, and | | | | nut cookies compose a separate late afternoon |
| no part of Greece is more than 85 miles from | | | | meal accompanied by thick Greek coffee. |
| the sea. These seas are blessed with a variety of | | | | Greek Pasta |
| fish, shellfish and harbor-side tavernas where the | | | | 4 skinless, boneless chicken breasts |
| fresh fish are served grilled, baked, and fried and | | | | 1/2 cup sliced black olives |
| often whole, with the head still on. | | | | 1/2 cup red onions, sliced in rounds |
| Lamb is the principal meat served. For everyday | | | | 1 green pepper, chopped |
| meals, lamb is braised and stewed in casseroles | | | | 1 plum tomato, choppedfeta cheese (to your |
| with assorted vegetables and skewered and | | | | liking) |
| broiled. Pork, beef and game are marinated, grilled | | | | 1 cup favorite Greek oil dressingspaghetti |
| and baked. Chicken is broiled or braised. Good | | | | (cooked) |
| meat and vegetable combinations are endless, | | | | Cut chicken into chunks and stir-fry in olive oil until |
| often embellished with the golden lemon sauce, | | | | cooked. Add olives, red onion, and green pepper; |
| avgolemono, or a cinnamon-spiced tomato sauce. | | | | fry until softened. Add spaghetti, dressing, feta |
| Moussaka, layered with eggplant or zucchini and a | | | | cheese and tomato. Stir fry until thoroughly |
| garlic-infused meat sauce with a custard topping, | | | | heated and well combined. |
| is the ubiquitous casserole dish. Pilafs are flavored | | | | |