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Language Of The Month: GREEK

Yia sou (hello!)

The independent branch of the Indo-European family of languages, Greek has the longest well documented history of any language in the family, spanning as long as 34 centuries! It is the official language of Greece where it is spoken…

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What’s Cooking: Greek Zucchini Pie

Grease a 15 X 10-inch baking tray with vegetable oil. In a large skillet, heat olive oil over medium heat. Add chopped onions and diced zucchini, sprinkle with some salt and sauté over medium heat for about 20 minutes, or until soft. Take off the heat and reserve. Preheat the oven to 350F. In a large bowl, whisk eggs with a wire whisk or a mixer for a couple of minutes until mixed well. Add yogurt and stir to mix. Mix in flour and baking powder. Add crumbled and grated cheeses and sautéed vegetables; mix to incorporate. Add some ground black pepper and sweet paprika. Stir in the chopped fresh parsley and pour the mixture into your greased baking dish. Top with slices of zucchini and sprinkle sweet paprika. Bake for approximately 1 hour, or until golden on top. Allow to rest for about 15 minutes. Cut up into slices. Serve warm or at room temperature.
• 1/2 cup olive oil
• 1 cup of strained yogurt
• 1 cup mozzarella cheese, grated
• 1 cup finely chopped green onion (plain yogurt, drained of liquid)
• 1 cup chopped, fresh parsley
• 3 zucchinis (about 1 ½ pounds), diced
• 1 cup all-purpose flour
• Ground pepper, to taste
• 5 large eggs
• 3 teaspoons baking powder
• Sweet paprika, to taste
• 1/2 cup olive oil
• 1 cup Feta cheese, crumbled
• Zucchini slices

(recipe courtesy of