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HECO

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Greek dishes
full of flavor

These dishes were prepared by Charmaine and Mano Leondidis on "The Electric Kitchen" Sunday, in an episode about the Greek Festival. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

To make filling: Sauté onions in olive oil. Add rice, cover saucepan and cook 5 minutes. Add dill, hot water, pine nuts, salt, pepper and currants. Simmer 5 minutes; cool.

Rinse leaves in cold water. Place leaf, shiny side down, on a flat surface. Put a heaping teaspoon of filling in center of each leaf. Fold bottom of leaf over filling, then sides, and roll up. (Do not roll too tightly, as rice will expand).

Cover the bottom of a shallow saucepan with grapevine leaves and place dolmathakia, side by side, in layers on top. Sprinkle with lemon juice, olive oil and hot water. Place a heat-proof plate over dolmathakia to prevent them from opening. Cover saucepan and simmer over low heat about 45 minutes. Remove from heat and cool in saucepan. Makes about 60. Serve with Tzajiki (below).

Place cucumber in a kitchen towel and squeeze out excess water.

Drain yogurt in a fine mesh strainer or cheesecloth for about 1 hour; discard liquid.

Combine all ingredients and chill least 1 hour to blend flavors. Makes about 2 cups.

Note: This sauce is also served with fried fish, fried eggplant, zucchini and souvlakia (grilled lamb on skewers).