are a must for any Hellenic-themed Eurovision bash. Topped with caramelised onion, prawns and kasseri cheese, they’ll have your guests mixing and munching with gusto.
Source: Alan Benson
When it comes to singing or stuffing squid, patience makes perfect. Yotam Ottolenghi’s are laced with herbs, and cooked in an ouzo-scented tomato and okra sauce. Douze points for sure.
Source: Jon Sayers
The Greek sweet is traditionally rolled into cylinders, but Maria Bernardis uses a muffin pan to make pastry nests instead. The ‘nests’ are filled with a sweetened, spiced nut mixture before being baked to crispy perfections. Top these treats with Greek yoghurt, ice-cream or ‘’.
These come from George Calombaris’s mum, Mary. She likes to serve the pork ‘n’ beef balls with rice pilaf, chips and a salad or crusty bread. Those options sound terribly tasty, but when it comes to a Eurovision soiree, skewer your meatballs with retro toothpicks. That way, they’re easy to eat and double as microphones for particularly boisterous guests. 
Source: Earl Carter
Known as both thiples and diples, these are traditionally prepared for special celebrations and, hence, a must on your Eurovision menu. Drizzled with honey, and sprinkled with cinnamon and walnuts, they come in various shapes. Mould yours into cute bow-ties for an on-point Euro sweet..jpg?imwidth=1280)
Source: Brett Stevens
Dressed in a herb and feta crust, all kinds of wonderful. Serve with salad, crusty bread and a bottle of ouzo, then let the good times roll.
Add a sassy edge to your meze plate with this tasty combo of . It might be a mouthful to say, but this dish is very easy to enjoy. With its sweet, salty fresh and crisp notes, it's a colourful number is one to watch.
Source: Earl Carter
"Cooling. Creamy. Sensual." That's how Peter Georgakopoulos describes his and by golly, we have to agree. Serve with pita bread, and a soulful Eurovision ballad for the best effect.
Source: Peter Georgakopoulos
Supplement your G&Ts with slices of this . Made with Greek yoghurt, lime and lemon, it's a spongy, zingy masterpiece.
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Yoghurt citrus cake with gin syrup Source: Alan Benson
