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When you think of Greece and the Greeks you think of poets and philosophers, theater, Alexander the Great, gods & goddesses, the Olympics, the Parthenon... the list goes on and on. What most people fail to think about is the culinary gifts that the Greeks have given us - olives and olive oil, figs, honey, wine, sesame seeds, cheese, pita bread... this list, too, goes on and on. Though other early cultures may have used these ingredients, the Greeks were the first ones to incorporate seeds, spices, flowers, herbs and wine into their breads and pastries. The word gastronomy actually comes from a Greek work meaning the art and science of good eating.

Perhaps one of the most familiar Greek Pastry items is their Easter Bread. This is a round loaf of bread made of braided dough strands formed into a circle. Before the dough rises, bright red hard-boiled eggs are placed within the braids. The dough is then allowed to rise around the eggs and the eggs are baked into the loaf. Not one of my favorites, but what a way to impress the kids.... I much prefer a good loaf of sesame bread or a "sandwich" made with pita bread.

When you turn to sweets, think of the traditional Greek spices - cloves, cinnamon, allspice and mint. These were often used to enhance the taste of both the main course and dessert. While most people are familiar with Baklava, another unusual (to the U.S. palette) Greek dessert is Halvah . This can be made as either a cake or a type of candy. Thick, decadently rich yogurt drizzled with honey and sprinkled with chopped nuts is another favorite snack in Greece.

BAKLAVA

1 16 oz pkg Phyllo Dough
1 Pound Chopped or Ground Nuts (generally walnuts, but pistachios or almonds may be used)
1 Cup Butter, melted
1 teaspoon Cinnamon (again cloves, allspice or a mixture of any of these may be used)
1 Cup Water
1 Cup Sugar
1/2 - 1 Cup Honey
1 teaspoon Vanilla Extract
Juice from one Lemon
Enough Butter to grease the sides and bottom of a 9x13 pan

Preheat oven to 350 degrees F. Use butter to grease the bottom and side of 9x13 pan. Mix nuts and spices. Set to one side. Unroll phyllo dough and cut to fit pan. Keep phyllo dough covered with a wet cloth to keep it from drying out. Place 2 of phyllo in the pan and brush liberally with melted butter (I use a new basting brush). Add 2 more sheets, butter and repeat until there is a total of eight sheets of dough. Sprinkle a layer of the nut mixture on the dough. Top the nuts with 2 sheets of Phyllo, butter and add more nuts. Repeat til you

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