In a bowl, mix warm water, yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy. Combine flour and salt in a large bowl, then mix in the yeast mixture and olive oil. Knead until smooth and elastic. Let rise for 1 hour.

Shape and Bake

Preheat the oven to 450°F (230°C). Divide the dough into equal balls, roll out each into a circle, and bake on a baking sheet for 5-7 minutes until puffy.

Hummus

Blend Ingredients

In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth. Adjust seasoning to taste.

Kefethes

Prepare the Mixture

In a bowl, mix feta cheese, eggs, breadcrumbs, and parsley until well combined. Form into small balls.

Fry the Balls

Heat olive oil in a frying pan. Fry the cheese balls until golden brown on all sides. Drain on paper towels.

Horiatiki Salad

Combine Ingredients

In a large bowl, mix tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with olive oil and sprinkle oregano on top. Toss gently to combine.

Spanakopita

Prepare Filling

In a skillet, sauté onions until translucent. Add spinach and cook until wilted. Remove from heat and mix in feta and beaten egg.

Assemble and Bake

Layer phyllo dough in a greased pan, adding a bit of olive oil between layers. Spread filling over phyllo, then cover with more layers. Bake at 375°F (190°C) for 30-35 minutes until golden.

Kalamari

Prepare the Coating

In a bowl, mix flour, cornstarch, salt, and pepper. Dredge the squid rings in the mixture.

Fry the Kalamari

Heat olive oil in a deep pan. Fry the squid in batches until golden and crispy. Drain on paper towels and serve immediately.