Chefguy and I catered a dinner party for 8 over the weekend with a Greek theme:
Stuffed grape leaves
Big green Italian style marinated olives
Butterflied leg of lamb, rubbed w/puree of garlic, fresh mint, rosemary, parsley, olive oil, lemon juice and grilled, medium rare
Eggplant souffle (From Julia Child, The Way to Cook)
Cucumber, yogurt salad w/feta
The eggplant souffle has a million steps, but is really tasty!