My Greek Table with Diane Kochilas

The series premiere travels to Sparta, the Kalamata cultivation capital of Greece. Recipes include Kalamata olives grilled with oranges; spicy cuttlefish with olives and wild greens; and kaylanas, scrambled eggs with tomatoes and olives.

The native island of Ikaria is featured. A hardy eggplant dish and a rich plant-based feast is cooked. Also, recipes include longevity greens pies; chickpeas baked with vegetables, herbs and honey; and soulico, a sumptuous eggplant casserole.

Porridge with dried fruits and Greek honey; dako, a Cretan bread salad with tomatoes, green apples and herbs; pasta toasted with lemon-yogurt and herbs; sea bass fillets with bulgur pilaf; and eggplant braised with trahana.

Greek extra virgin olive oil takes center stage. Recipes include Saitia, greens pancake; brlan, vibrant vegetable and olive oil medley, hortorizo, sating pilaf of herbs and greens; and halva, orange-spiced semolina pudding cake with dried fruits and nuts.

The meze tradition of small plates of vibrant sharing food is showcased. Recipes include tatziki; keftedes, Greek meatballs; shrimp saganaki; cod fish gyro; and smoked mackerel salad.

A picnic at a vineyard in Naoussa amd introduction to the local grape Xinomavro, one of Greece’s noblest reds. Cheese and spice stuffed leg of lamb braised in red wine; pan-seared potatoes with red wine and herbs; sea bass and mushrooms.

Lesvos, one of Greece's easternmost Aegean islands, is visited. Recipes include Ouzo roasted sardines' little shoes; cheesy stuffed eggplant; octopus with black olives; and eggplant patties.

Epirus, Greece's untrammeled northwestern green mainland, is featured. In the mountains of Epirus sheep and goats graze in the lush green mountains and provide the milk for the well-known feta cheese. Recipes include Ktipiti, feta fire dip; pork exohiko with kefalotyri cubes; and grilled manouri cheese with figs and honey.

Diane visits the beautiful island of Santorini and visits a vineyard which still practices the island tradition of growing grapes in basket-shaped vines. Greek wines are sampled. Recipes include fava, a yellow split pea puree classic; sea bass with capers; roasted eggplant spread with capers; and tomato keftedes.

Diane travels to the remote Greek countryside to explore the origins of filo (phyllo) pies. Recipes include classic spanakopita, spinach pie; homemade filo; flaky chicken filo pie; messy orange pie; and Northern Greek feta cheese and egg pie.

Diane visits Crete, the source of the well-known Mediterranean Diet. Ancient porridge with dried fruits and Greek honey; stuffed tomatoes, peppers and grape leaves; grilled lamb chops; giant beans with grape leaf pesto; wild greens omelet.

Diane travels to Mt. Pelion in Central Greece in search of ways to preserve nature’s bounty. Whole apple preserves; pan-fried fiddlehead ferns; Spetsofai, sausage and peppers; eggs in a hole, cooked in greens; sour cherry Greek yogurt mousse.

Diane travels to the city of Athens where you can find everything from Souvlaki to haute Greek. Greek salad; crisp-fried cod pita wrap; Greek yogurt tartar sauce; avgolemono chicken soup.