Borrowing the flavors of a classic Greek salad, this prebaked packaged pizza crust is topped with vegetables and two kinds of cheese to make this extra-tasty, speedy supper! From Woman's World and posted for ZWT6.
From Selene Restaurant, Greek island of Santorini. This recipe is from Bon Appetit, RSVP section March 1996. Sounds really good. These can be prepared a day ahead. The prep time is actually the marinating time.
From "The Food of Greece" by Vilma Liacouras Chantiles. This sauce has 3 versions depending on whether a thin, medium, or thick sauce is wanted. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and soufflés.