The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this dish, shrimp is topped with crumbled feta and broiled. Get the recipe for Shrimp with Tomatoes and Feta (Garides Saganaki) »

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »

Made with a simple egg batter, this feta-studded tart hails from the region of Epirus in southeastern Europe. Get the recipe for Epiran Feta Tart (Alevropita) »

For a Southeast Asian spin, add fish sauce, chile, and Thai basil to the classic combination of watermelon and feta. Get the recipe for Watermelon, Feta, and Jalapeño Salad »

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »

These burgers—topped with a tangy mix of feta, arugula, olives, and sun-dried tomatoes—are seasoned with a combination of herbs that provide a lively flavor reminiscent of lamb gyro sandwiches. Get the recipe for Lamb Burger »

Get the recipe for Hortopita »

This savory casserole is studded with spinach, topped with feta cheese, and infused with a hint of cinnamon. Get the recipe for Greek Mac and Cheese »

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta. Get the recipe for Flatbreads with Two Toppings (Laganes) »

These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita)»

In this Peloponnese-style dish, eggplant is stuffed with ground beef and tomatoes and topped with a cheesy béchamel. Get the recipe for Stuffed Eggplant (Papoutsakia) »

Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Get the recipe for Feta Tart (Alevropita) »

Get the recipe for Horiatiki »

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) »

Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot–tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »

Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills. Get the recipe for Bacon-Wrapped Stuffed Pork Loin »