Turn any party into a Greek feast with these easy Mediterranean favorites from Chef George Kyrtatas of Hathaway's Restaurant.

Athenian Capellini (Serves 2-4)

2 Tablespoons olive oil
2 teaspoons dried oregano
2 cloves minced garlic
1/4 cup kalamata olive, pitted and chopped
1/4 cup capers
2 cup sweet onion
1/4 cup parsely, chopped
6 cups capellini, cooked
2 cups feta cheese, crumbled
1 pound cooked capellini

1. Saute onions, garlic, oregano, capers and kalamata olives in the olive oil until onions are softened and transparent.
2. Toss in tomato and feta and heat for one minute.
3. Mix in parsley and cooked capellini. Toss well and serve.

Asiago Cheese and Kalamata Dip

1/3 cup feta cheese, crumbled
1/4 cup parsley, chopped fine
1/4 cup kalamata olive, pitted and chopped
1/4 cup pimientos chopped fine
14 ounces sour cream
6 ounces Asiago Cheese, grated
1teaspoon granulated garlic
1/4 cup parmesan cheese
1/2 cup bread crumbs

1. Preheat oven to 350 degrees.
2. Mix first 7 ingredients in a bowl.
3. Transfer to a bowl or casserole that can go in the oven.
4. Sprinkle with bread crumbs and parmesan cheese.
5. Bake until golden brown on top and mixture starts to bubble.