Some classic Greek recipes are for cheese pie triangles, or tyropitakia, and a chicken and lemon rice soup, or kotosoupa avgolemono. The ingredients for tyropitakia are 1 pound of feta cheese, 4 ounces of cream cheese, 1 ounce of cumbled blue cheese and 1 pint of ricotta cheese.
The other ingredients are 5 heaping tablespoons of Parmesan cheese, 4 to 5 lightly beaten eggs, melted unsalted butter and 1 to 2 pounds of phyllo pastry sheets. Prepare the filling by crumbling the feta cheese into a large bowl and adding the rest of the cheese. Add the eggs, and mix until the mixture is loose, slightly lumpy but not runny.
Remove the phyllo roll, and cut the sheets in half to make two stacks of 9-by-12-inch sheets. Cover with a damp paper towel to keep them from drying out. Use one sheet at a time.
Carefully brush the sheet with melted butter, then drop a tablespoon of filling in the center. Fold it into a triangle, place on a greased baking sheet and brush with more melted butter. Bake until flaky and golden. Allow to cool before serving.
Avgolemono chicken soup is made by cooking a whole chicken in a stockpot with water and vegetables, then removing them and adding orzo pasta. A ladle of the broth is then added to a lemon egg mixture, which is then returned to the stockpot and heated through.