Greece

Ask what Greece eats and the answer starts with this: olive oil, lemon, oregano and feta brighten grilled meats, phyllo pies and island vegetables. Look for Moussaka (baked layers of eggplant, spiced lamb mince, béchamel), Souvlaki (charcoal pork skewers with pita and tzatziki) and Gyros (spit-roasted pork shaved into pita with fries, tzatziki). The modern layered version with béchamel was created in the 1920s by Nikolaos Tselementes, who reworked Greek cooking along French lines. This atlas has 54 Greece dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.