Baklava

1 (16 ounce) package phyllo dough

 1 pound chopped nuts

 1 cup butter

 1 teaspoon ground cinnamon

 1 cup water

 1 cup white sugar

 1 teaspoon vanilla extract

 1/2 cup honey

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Directions

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Greek 7-Layer Dip

1/2 cup sliced roasted red pepper

1 3/4 cup Yoplait plain Greek yogurt

1 teaspoon minced garlic

1 teaspoon dried basil

salt and pepper

1 cup plus 2 tablespoons hummus

1 cup peeled and chopped cucumber

2/3 cup pitted and chopped kalamata olives

1 cup crumbled feta cheese

1/2 cup chopped sun-dried tomatoes

3 scallions, chopped

pita chips for dipping

Directions

1In a food processor, combine roasted red pepper, Greek yogurt, garlic, basil and salt and pepper until mostly smooth. Spread 1 cup of the red pepper mixture evenly into the bottom of a 9-inch round pie plate.

2Spread hummus evenly on top of red pepper mixture all the way to the edges of the plate.

3Top hummus with an even layer of the cucumbers, followed by the olives, then the feta cheese, sun-dried tomatoes and scallions.

4Serve with pita chips for dipping.