Greece

Greece's layered baked classic: eggplant, spiced meat and a thick béchamel crown, baked until golden. Ingredients: eggplant, potatoes, ground lamb or beef, onion, tomato, cinnamon, oregano, milk, butter, flour, eggs, Parmesan or kefalotyri, olive oil. Recipe: 1) Salt, rest and fry eggplant and potato slices. 2) Brown meat with onion, tomato and cinnamon. 3) Make a thick béchamel with eggs and cheese. 4) Layer potato, eggplant and meat; top with béchamel. 5) Bake until golden and set; rest before slicing. Serve: warm, in squares, with salad and bread. History: the modern layered version was codified by chef Nikolaos Tselementes in the early 20th century, giving Greek home cooking its signature bake.

Char-grilled pork skewers in pita with tomato, onion, tzatziki and fries — Greece's favorite street food. Ingredients: pork shoulder, olive oil, lemon, oregano, garlic, pita, tomato, onion, tzatziki, fries, salt, pepper. Recipe: 1) Marinate pork cubes in oil, lemon, oregano and garlic. 2) Thread and grill over high heat until charred. 3) Warm pitas. 4) Fill with pork, tomato, onion, tzatziki and fries. Serve: wrapped in paper, lemon squeezed over. History: skewered meat is ancient in Greece — archaeologists found Bronze Age souvlaki trays on Santorini — and the modern pita wrap rules Athens street corners.

Crisp filo pastry layered with spinach, feta, dill and spring onion — golden, flaky and savory. Ingredients: spinach, feta, spring onions, dill, eggs, filo pastry, olive oil, butter, nutmeg, salt, pepper. Recipe: 1) Wilt spinach; squeeze dry and chop. 2) Mix with crumbled feta, onions, dill, eggs and nutmeg. 3) Layer buttered filo in a pan, spread filling, fold and top with more filo. 4) Score and bake until deep golden. Serve: warm or at room temperature, in squares. History: a fixture of Greek home baking and celebrations, from family tables to Athens bakeries.