These crowd-pleasing pastries can be served as an hors d'oeuvre or drizzled with extra honey and sprinkled with chopped nuts for a light dessert. Thaw phyllo overnight in the refrigerator so that it doesn't dry out. Another trick is to cover the sheets with a damp kitchen towel when you place them on the work surface so they stay moist before using.
Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.
Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
This light, bright pasta salad is ideal for party buffets because the small orzo pasta is easy to eat with a fork or spoon. Feel free to add your favorite cheeses and veggies; just be sure to cut them small so that they blend in with the pasta.
Brynelle Shepeck, of Littleton, Colo., serves these tasty spinach-and-feta appetizers—a riff on classic spanakopita pie—at family gatherings and neighborhood parties.
Combine frozen spinach, feta cheese, and a packet of phyllo and … presto!
You have a batch of Greek-style nibbles that taste great served warm or at room temperature.
This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs, tossed with Italian seasoning, in place of the Italian-seasoned breadcrumbs, if desired.