I Need Full Greek Menu?

Hi all for you guys out there who think that they know a lot about food well heres your challenge: Built me a full Greek Menu ( Or Recipes) consisting of (with link to Pic’s if possible t will be great)1. Appetizer 1. Main Corse and 1. Desert please try to make it as Greek as possible ill chose best answer to ow ever gives me all of this please i beg for help on this.

Spiced Sweet Roasted Red Pepper Hummus
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup crumbled feta cheese
–In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. Sprinkle the hummus with the chopped parsley before serving. Refrigerate for up to 3 days.
*Serve with pita bread, pita chips, or crudites.

Pita Bread
1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil
–Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth. Pour the oil over the dough and knead it again until the oil is absorbed. Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it’s bulk (1-2 hours), then punch it down and knead it again for a few minutes. Preheat your oven to 350°F. Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness. Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side. Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.

Moussaka
2 medium eggplants
olive oil or vegetable oil
1 lb lean ground beef
2 medium onions, peeled and chopped
1 tablespoon fresh minced garlic (or more if desired)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano (or to taste)
1 teaspoon salt, divided (or to taste)
black pepper
2-3 tablespoons butter or margarine
2 tablespoons flour
1 cup half-and-half cream
1 egg
1/2 cup grated parmesan cheese (can use more)
–Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt). Brush cookie sheet with olive oil. Coat each side of sliced eggplant with oil then season slices with salt and pepper. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices. In the bottom of a greased 9 x 9-inch or a 9 x 13-inch baking pan, arrange half of the eggplant slices. In a large skillet, combine beef and onions; cook, stirring until the beef is no longer pink, and the onions are soft; drain fat. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and pepper to taste; pour mixture over eggplant slices. Arrange the remaining eggplant slices over the beef mixture.
PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again. Pour the cheese sauce over mixture in baking dish. Bake in a preheated 350 degree oven, for 45 minutes. Cut into squares.

Domatosaláta Choriátiki (Greek Tomato Salad)
5 tomatoes, full ripe
1-2 green chilies
20 kalamata olives, pitted
3 1/2 ounces feta cheese
4 tablespoons olive oil
1 tablespoon vinegar
1 pinch oregano
1 teaspoon capers, drained
salt and pepper
anchovies (optional)
–Wash tomatoes, remove the green stem part and cut into slices (not too thin). Wash chilies and cut into thin rings. (for hotter use 2 chilis; for more mild use one). Dice the olives and the feta cheese. Arrange tomatoes on a large plate or bowl, Sprinkle the chilies, olives, feta, and capers over the tomatoes. If you like you can add thinly cut strips of anchovies. Make a vinaigrette of oil, vinegar, oregano. Salt and pepper to taste. Drizzle vinaigrette over tomato salad and serve.

Baklava– http://www.recipezaar.com/59863
*I absolutely love this!*

OR

Karithopita (Greek Walnut Cake)– http://www.recipezaar.com/104421

Enjoy!

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