Melitsanosalata. Fire roasted eggplant, Cretan olive oil, splash of RWV, 1 big garlic clove (crushed), s&p, feta, walnuts, chopped parsley & a touch o’ mint.
Polí oraya 
vegetarian giouvetsi recipes, I will report back.
re: seafood giouvetsi
veal giouvetsi
looks good!
This is what my giblet and chicken heart giouvetsi looks like. I make it in the winter.
I am planning to make a Moldovan vegetable ghiveci this week. The Moldovan/ Romanian /Bulgarian braised dish is usually a vegetable braise with starch on the side, rather than having the orzo or manestra cooked in the vessel with the veg, like Greek giouvetsi.
It’s the thread that keeps on giving 
Some recipes that are included in My Cypriot Table by Irene Matys:
https://www.cbc.ca/life/food/spanakopita-irene-matys-my-cypriot-table-cookbook-1.7594183
https://irenematys.com/recipes/
The Cypriot keftedes include pork, beef, milk, bread, grated potato, onion and mint. I will try them tonight.
I love this, but sadly a couple favorites are missing! Maybe they are less widely known - paxemadia and nut filled cookies, which I don’t know the Greek name of. Still a cool representation of goodies.
maybe the mainland Finikia. Those are sometimes filled with nuts. In other parts, Finikia are the same as Melomakarona.
Paximadia are pretty common.
I would think paximadia are in the top 4 for Greek cookies, along with kourabiedes, koulourakia, and melomakarona.
TasteAtlas isn’t too scientific in its methods. LOL
2 other Greek Desserts that aren’t mentioned here are Ekmek and Kopenhai.
I have never tried Karpouzopita, or seen it served.
That is truly an interesting pie - I can’t really fathom too much how it would taste, and what the texture would be. Maybe I’ll have to whip one up out of extreme curiosity.
Here’s another recipe. I like other recipes I’ve tried from Kopiaste.
Ekmek (kadaifi), too. My madeleine, so to speak.
That was something I’d get at Greek Festivals. I don’t remember H’s family ever making it. I really LOVE ouzo cake, but I’m pretty sure that came out of Greek American kitchens, and is not traditional. Speaking of madelines, I feel a craving coming on. 
