Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.<P>Return to Healthy Greek Menu.
This elegant and tasty dessert from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook is made with phyllo, or thin, pliable sheets of fresh pastry dough made from flour and water. When baked, the dough separates into layers because of the butter trapped between them, resulting in a very flaky, crisp pastry.
Photo courtesy of Edward Park.
Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.<P>Return to Healthy Greek Menu.
Boiled new potatoes or buttered orzo are good partners for this savory chicken dish. If you don't have Italian seasoning, substitute dried oregano instead. Recipe courtesy of reader Joanna Douglass of Jackson, Tennessee.