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I think we probably all know about spanakopita. In case you don't, it's a Greek spinach pie, often served as little 2-bite triangular pies here in the USA. You know the ones, and they're usually just OK. The reason they're usually just OK is that very mediocre frozen versions are readily available and cheap. Even though you don't see it often, excellent spanakopita does exist and it's magical. The magic of an excellent spanakopita is in its soul, and the soul of the spanakopita is the filling. This week's SPANAKOPITA DIP takes the soul of an excellent spanakopita and turns it into a shareable dip, served with cream crackers to keep things light. Sauteed spinach, lemon, dill, and garlic, mixed with just enough greek yogurt to make things delicious and dippable. If you like the idea of the classic spanakopita, but just wish it was more flavorful and straight-up better, this is your thing.

Ah yes, Greek salad. The much-disregarded salad that's on way too many restaurant menus. You've probably had something called Greek Salad, but you may not have had an AUTHENTIC GREEK SALAD. What makes mine authentic, other than the fact that it's pretty darn good? For starters, no lettuce. This one is all real veggies. Well, except for the hard-boiled egg, which is a very common addition to this dish in Greece and really enhances the salad with a bit of extra richness. Real sheep's milk feta, kalamata olives, and lots of chopped veggies, all dressed with a sweet and flavorful oregano dressing. This dish will make you totally forget that stuff they call Greek salad at the local pizza joint.

Our main course is a slightly re-imagined fan favorite around these parts, and I know why. My DEEP-DISH LAMB PASTITSIO is a flavor-complex, hearty dish, and is definitely easy to like. A lot of people look at pastitsio as a Greek lasagna but I feel that it's definitely its own thing, especially this version. This time around, I'll be baking this deep-dish style in larger pans for that perfect pasta-ragu-custard ratio, and you'll get slices of this piece of pasta architecture. I'll be using well-spiced lamb instead of the more common ground beef, layering with some crushed tomatoes and the required large tubular noodles, and topping it with a rich eggy bechamel and some flavorful cheese. This is one of those super comfort food dishes with just enough going on to feel a little special.

Green beans are one of those vegetables that's popular the world over. Point me to any world cuisine, and I bet I can point at a classic green bean dish real quick. The one I'm pointing at for Greek cuisine is Fasolakia Yiahni, or STEWED GREEN BEANS IN TOMATO SAUCE. This dish has some specific requirements, which I'll be sticking to: the green beans are cooked completely so they're soft and tender, the beans are cooked with tomatoes along with standard aromatic vegetables and a small amount of potatoes for flavor and texture, and they're finished with a confident splash of nice Greek olive oil. I'll be adding some fresh dill and mint as well for a little brightness, which takes this dish from "great side dish" to "notable part of the meal" very nicely. You've got to eat your veggies, and this is a great way to do it.

Dessert this week is a very traditional Greek dessert, and it's a doozy. PORTOKALOPITA ORANGE PHYLLO CAKE is sort of like a phyllo bread pudding, with orange-scented syrup poured on top to soak in. Like pretty much every greek dessert, this one will be sweet. I'm usually pretty reserved when it comes to super-sweet desserts, but I want to do this fantastic dessert the justice it deserves. You won't have to immediately call your dentist after eating this cake, but it will be a touch sweeter than my standard desserts. Trust me, it's worth it.