Greek flavors - The Best from Greece

Posted on: 07/Jun/2011 Greek cuisine has not changed all that much since ancient times.

"Food was such an important and integral aspect of Greek daily life, even the great philosopher Plato debated on how fish should be prepared," nutritionist Elaine Gavalas writes in her cookbook "Secrets of Fat Free Greek Cooking."

Today, American cooks who want to emulate the flavors can find specialty ingredients ranging from reduced-fat feta in the dairy case to frozen spinach in the freezer section.

Spinach is a key ingredient in Greek cuisine, but it's rarely used raw. Instead, the leafy green is the filling for spanakopita, a Greek spinach pie made with layers of phyllo dough, or it is added to rice casseroles such as this chicken and spinach casserole. For a quintessentially Greek finish, the casserole is garnished with a squeeze of lemon and a sprinkling of almonds.

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