Homemade Pita
Makes 8 Pita Breads

To prepare the sponge: Stir together the yeast, honey and ½ Cup warm water. Let rest until it becomes foamy. Stir ½ Cup bread flour into the yeast mixture. Cover the bowl,  and  place in a warm, draft-free area, and let rise until double (about 45 minutes)

To proceed: Stir in ¾ Cup warm water. In another bowl combine the flours. Add flour to the sponge mixture until a soft dough forms, adding additional flour if needed to get a soft, but not sticky, dough. Knead on a lightly floured board until smooth and elastic. Place in an oiled bowl and let rise until doubled in volume, about 1 hour.

To shape and bake the pitas: Punch down the dough and divide into 8 pieces. Roll each piece out into a 6-inch round, and place on baking sheets lightly dusted with corn meal. Cover loosely with a lint-free dish towel. Let stand at room temperature about 30 minutes. Preheat oven to 500°. Transfer pitas directly onto oven rack placed in the lower third of the oven. (or bake on the baking sheets if preferred.) Bake until puffed and pale golden, about 3 minutes, turn over and bake about 3 minutes more. Remove to cooling rack, stack and lightly cover to keep warm while baking remaining pita's.

Spinach Phyllo Pie (Spanakopita)
Serves 6

Preheat oven to 375°.  Butter a 9-inch pie plate and line it with 6 stacked sheets of Phyllo dough, brushing each with melted butter (or spray with butter flavored spray) and allowing the edges to hang over the pan. 

In a medium sauté pan over medium heat, sauté the onions with the olive oil until translucent and slightly browned (10 to 15 minutes).  Add the freshly ground pepper and allow the mixture to cool slightly.  Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, breadcrumbs, fresh herbs, feta, and pine nuts. Pour the spinach mixture into the middle of the Phyllo-lined dish, top with 4 more phyllo sheets, each buttered, then stacked, and neatly fold the edges up and over the top to seal in the filling.  Brush the top well with melted butter. (The pie will be completely encased in the phyllo) Bake for about 40 minutes or until the top is golden brown and the filling is set.  Remove from the oven and allow to cool.  Serve at warm or room temperature

Tzatziki Sauce
Makes 1 1/2 cups

Place finely chopped cucumber in a sieve, and let drain at least 30 minutes. Place in a clean dish towel or cheesecloth, and squeeze to remove any excess moisture. Combine with remaining ingredients and chill until serving time.

Greek Grilled Chicken and Feta, Red Pepper and Oregano
Serves 6

Mix together the peppers, olives, and feta. In a small bowl, whisk together the oregano, garlic, and lemon juice. Slowly drizzle in olive oil. Season with salt and pepper, Pour over pepper mixture. Toss lightly, and set aside at room temperature. Brush pounded chicken breasts with additional olive oil. Season with salt and pepper. Grill, turning once, until done – about 5 minutes total. OR brown chicken on each side, place on baking sheet, refrigerate, and finish cooking at 350° oven for 10 minutes. Serve chicken hot with room temperature pepper mixture spooned over the top.

Grilled Nectarines with Greek Yogurt, Honey, Lavender and Figs
Serves 6

Brush nectarine halves with olive oil. Grill on hot grill (cut side only) until nice grill marks form.  While nectarines are grilling, combine the yogurt, vanilla, and lemon zest. Serve nectarines warm or at room temperature with a dollop of the yogurt, drizzle with honey, and sprinkle with a few lavender flowers. Garnish with fresh figs if desired (and/or available).