Serves 2-3 dozen pieces

Preparation time: 1 1/2hrs.

3/4 cup finely chopped walnuts

3/4 cup finely chopped pistachios

1/2 cup finely chopped blanched almonds (toasted)

1/2 cup superfine sugar

1 tsp. cinnamon

1 tsp. nutmeg

1-1/4 lb. Belted sweet butter

1 pkg. filo pastry sheets

Combine nuts, sugar, cinnamon, and nutmeg. Brush a 13x9x2 baking pan well with butter separate 25 filo pastry sheets from package. Place under a smooth, damp towel, to prevent drying. Wrap remaining filo well. Freeze filo for future use. Place one filo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are five layers of buttered filo in the pan. Sprinkle 1/4 of nut mixture. Repeat this procedure two more times, ending with filo. Drizzle any remaining butter over top. Bake in 300 F oven 1-1/2 hours, or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner to make serving size diamonds.

Servings: 4 to 6 pieces

Preparation time: 9-11 minutes

8 oz. Cheese. Use kefalotiri for a sharper taste, or kefalograriera for softer. If neither are available, you can use kasseri or feta cheese.

1/2 stick (1/8 lb.) butter

2 tbs. Fresh lemon juice

2 tbs. Brandy (optional)

Slice cheese into 1 inch, wide, 2 inches, long, and 1/2 inch thick pieces. Melt the butter in a slow-fire frying pan. Fry the cheese in the pan for 3-4 minutes on each side, or until melted and lightly browned. Sprinkle with the lemon juice, and serve in the hot pan with crusty bread.

Optional: Just before serving, pour the brandy over the cheese and light it with a match. Serve on flames and yell, "Opah."

Servings: 1 tray

Preparation time:30-45 minutes

500 grams semolina (a type of yellow flour)

1 liter/1 quart milk

1 pkg. filo paper-thin pastry

250 grams melted butter

2 pkgs. Vanilla essence for the syrup

500 grams sugar

peel of 1 orange grated

1 liter water

Using a brush, coat an oven tray with melted butter. Add each one of the filo pastry sheets, 1 on top of another, until you have coated 8 of them and have put them on a tray. In the meantime, empty the melt into a big pot, add the semolina and vanilla, and bring to boil, all the time vigorously stirring with a wooden spoon. The mix should be like a thick syrup. Remove from the fire and set aside to cool for 5 minutes. Empty the semolina mix onto the oven tray and spread it around so that the entire tray is filled. Continue adding the remaining pastry sheets, buttering each one of them, until you have added them all. Using a sharp knife, notch squares, about 5 centimeters per side. Put in the oven and bake at 300 degrees until brown. Remove and let cool. In the meantime, place the sugar in a pot, add the water, the second vanilla essence, and the grated orange peel. Bring to boil, then let cool. Pour the syrup over the semolina mix and refrigerate.

Servings: 1 bowl

Preparation time: 15-20 minutes

4 tomatoes, sliced in segments (must be hard, salad tomatoes)

1 sliced onion

1/2 sliced cucumber

some olive oil

sliced feta cheese

salt, pepper, and oregano

Mix the ingredients together and spread the oil over them. Sprinkle salt, pepper, and oregano to taste.

Servings: 1 pie

Preparation time: 45 minutes

1 kilo okra

1/2 cup vinegar

1 cup olive oil

2 tsps. Chopped parsley

2 chopped onions

1 can pulped tomatoes

1 tsp. sugar

salt and pepper