I think I can help...I'm Greek and my mom is a wonderful Greek cook; however, she is in Greece right now. But I think between my own 'experience' and my handy Greek cookbook I can give you some good recipes. What exactly are you wanting to add? Veggies, another entree, appetizers, dessert? How many people are you hosting?

BTW, the spinach & feta in phyllo is called spanakopita.

Hi Eileen - here is a thread from 06 that I saved - lots of great ideas on it!

Is Taczycki greek? love that!

Here is a link that might be useful: greek foods thread

I love Greek Food. Lots of Greek restaurants in both Toronto and Vancouver. For me a real Greek dinner isn't complete with out Greek potatoes and rice. Love how they serve both together.

I'd add some souvlaki to your menu. Chicken, Lamb or pork. Or roast lamb. Slow roasted so it melts in your mouth. Or Greek Ribs. Or if you want a vegetable you could make Fassolakia Iadera (Potato, Zucchini and Green Bean Stew). This can be served hot, cold or room temperature.

I don't really follow a recipe for the lamb. Just brown either a lamb shoulder, lamb shanks or a

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki
================
Chicken breasts
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper
. Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeese fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
texture.

Place on hot grill and turn often until done. Serve with Greek salad
and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
==========
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if
using. Squeeze juice of whole lemons over ribs a few hours before
cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon juice until a few hours before grilling or the lemon
will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================

Adapted from: Krinos Foods

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

.
1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth
. Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and sauté 5 minutes.Add Garlic and green beans and sauté until
onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne
pepper, parsley and oregano. Pour tomatoes and their juices over
vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and
simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. Can be prepared
1 day ahead -- cover and refrigerate. Serve warm or at room
temperature. 6 To 8 Servings

Shambos website with live instruction is awesome on the food thread...just what I needed Thanks to all who shared recipes there are many interesting ones for me to choose from....as usual thanks for the help!!!

I love Ann's Greek meatballs (recipe on link Stacy provided) and they would be great for an appetizer.

Set the cheese on fire and holler "OPA" real loud.

: )
lyra

Well there's not much more that I can offer to the above BUT this Greek Menu is making me hungry and we just ate two hours ago!:) I love Greek food.