KALO PASCHA!

Nothing says "Happy Easter" like this celebratory spread that marries modern flavors with traditional Greek flair

Roasted Greek Potatoes with Feta Cheese

Lemony potatoes are a traditional Greek side dish. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, NJ

Prep: 15 min. • Bake: 40 min.

Makes: 8 servings

2/3 cup water

1/2 cup olive oil

3 Tbsp. lemon juice

4 garlic cloves, minced

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

3 lbs. Yukon Gold potatoes ( about 6 medium ) , each cut into 8 wedges

3/4 cup crumbled feta cheese

1. Preheat oven to 450°. In a small bowl, whisk the first 7 ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top.

2. Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

3/4 CUP 308 cal., 15g fat (3g sat. fat), 6mg chol., 405mg sod., 38g carb. (3g sugars, 3g fiber), 5g pro.

Nana’s Dolmathes with Avgolemono Sauce

This recipe is so special to me because my family always made it for important events. These are fantastic for parties. You may also serve them as an entree. —Elizabeth Latsis, Tacoma, WA

Prep: 45 min. • Cook: 45 min.

Makes: about 6 dozen ( 2 cups sauce )

1 large sweet onion, finely chopped

3/4 cup beef broth

1/2 cup uncooked long grain brown rice

1/2 cup chopped fresh parsley

1 large egg

3 Tbsp. tomato sauce

1 Tbsp. olive oil

1 Tbsp. butter, melted

2 tsp. minced fresh mint

2 tsp. kosher salt

2 tsp. pepper