the following recipes from the collection of Greek-born chef Mr. Pete Venieris show.

Easy to prepare, they are also healthy choices and include ingredients from important basic food groups. Instead of rich, high calorie sauces which camouflage the original flavours, only natural flavour enhancers such as lemon and oregano are used.

GRILLED FISH (Psari Skaras) 1 whole fish (about 11 lbs.), cleaned with head and tail on. (eg. Snapper, bonita, porgy) Juice of 11 lemons 1 cup Extra Virgin olive oil Salt and ground white pepper Pinch of oregano Capers (optional) Lemon Wedges WHISK olive oil and lemon juice together and brush on fish. Season with salt and pepper. Grill over low fire for 20 minutes, turning occasionally. Remove from heat and open fish with a sharp knife. Lift out bones carefully. Place fish on platter and pour remainder of oil and lemon juice mixture over fish.

Add salt and pepper to taste and sprinkle with oregano and capers. Serve with lemon wedges. Yield: 2 servings.

GREEK SALAD (Horiatiki) 4 firm ripe tomatoes 1 lge green pepper 1 sml. mild onion (Spanish or Bermuda) 1 sml. cucumber 3 tbsp. Greek Extra Virgin olive oil 4 tbsp. Greek red wine vinegar Pinch of oregano Salt & freshly ground pepper 1 lb. Feta cheese 10 Kalamata olives CUT tomatoes into quarters, then eighths. Chop green pepper into 1-inch cubes, discarding core and seeds. Slice cucumber in quarter-inch slices, discarding seeds. Dice onion in quarter-inch wedges and separate. Pour oil and vinegar into a salad bowl, add oregano, salt and pepper and whisk. Add tomatoes, cucumber, green pepper and onions to bowl and toss gently. Garnish with olives and top with Feta cheese. Serve immediately. Yield: 4-6 servings.

SPINACH PIE (Spanakopita) 1 cup Extra Virgin olive oil 1 sml. bunch scallions, chopped including green stems 21 -3 lbs. fresh spinach, washed and drained 1 sml. bunch fresh parsley, chopped 3 lb. Feta cheese, crumbled 3 eggs, lightly beaten Freshly ground pepper 12 sheets commercial filo pastry MIX spinach, scallions, parsley and Feta cheese with eggs and 1 cup of the olive oil. Season with pepper, set aside for 10 minutes, then remix. Using remainder of olive oil, brush a 9 x 13 x 3 baking pan. Spread 1 filo sheet in pan and brush with oil (using a pastry brush). Repeat with 5 more sheets, brushing each with oil. Add spinach filling to pan, and cover with remaining 6 filo sheets, again brushing each sheet with oil. Tuck top filo sheet over bottom sheet gently and flute edges. Score top filo sheets with a sharp knife into wedges or diamonds.Bake in 350 d F oven for 40-45 minutes or until top is crisp and golden. Let stand for 15 minutes before cutting. Serve warm or cool.

Yield: 9-12 servings.