I unintentionally went with a Greek theme this time around. First, a flavorful spread named after the peppery cheese found in the Cyclades islands, Kopanisti is made with feta cheese, mint, red pepper flakes and pickled Italian peperoncini. It may sound like an odd mix but, if you like spicy foods, you will love this appetizer. In my next recipe, Calamaria Gemista, squid are stuffed with a mixture of rice, currants and pine nuts and then baked in a light tomato sauce. This comforting dish is perfect served with olive bread and a chilled bottle of Greek wine. Finally, although it is more Middle-Eastern than Greek and certainly not traditional for either region, my last recipe is named after a figure in Greek mythology, Persephone. Gin, lime juice, pomegranate molasses and fresh mint are combined to make a delicious and unusual cocktail that is not to be missed. Enjoy!