Dear Sun Spots: About 15 to 20 years ago, there was a Greek festival held on Hogan Road at the Greek Orthodox Church in Lewiston. At that time – and only once – they sold cookbooks made by all the Greek women. If anyone out there has this cookbook and doesn’t really use it or need it, I would gladly buy this cookbook from them. Please call (207) 783-6553 and ask for Joline Chouinard. Thank you. – Joline Chouinard, Lewiston.

Answer: In addition to responses from readers, perhaps you and your family will enjoy the following Greek recipes:

Greek Moussaka. Ingredients: 2 tablespoons fresh basil, chopped; 2 teaspoons cinnamon; 1 large eggplant, cubed; ½ teaspoon nutmeg, ground; 4 large tomatoes, chopped; 1 teaspoon Oregano, crumbled; 2 medium zucchinis, chopped; 1 teaspoons sage, crumbled; 1 cup onion, chopped; 2 cloves garlic, minced; 1 cup mushrooms, chopped; 1 cup béchamel sauce; ½ pound feta cheese, crumbled; ½ a bell pepper, chopped; 1 cup olive oil, maybe more; 2 teaspoons allspice. Method: Sauté all the vegetables, except tomato, with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes more. Add feta and béchamel sauce; pour into baking dish and bake at 325 Fahrenheit for one hour, or until bubbly.

Greek Spinach Pie (Spanokopita). Ingredients: 6 cups fresh spinach, chopped, or one 10-ounce package frozen spinach; 2 tablespoons fresh parsley, chopped; 1 teaspoon dill, dried; 1 cup feta, gruyere or cheddar cheese, shredded or crumbled; ½ teaspoon oregano; ½ teaspoon salt; 1 cup cottage cheese; 1 dash nutmeg; 3 large eggs, beaten; ½ cup butter (or margarine); 1 onion, minced; 12 sheets phyllo dough (an 8-ounce package). Method: Cook the spinach in a little water until tender. Drain and mix with with cheeses, eggs, onion, parsley and spices. Melt butter or margarine. Brush bottom of shallow oblong pan (12 by 7 inches) with a little of it, saving rest for phyllo. Cut phyllo sheets in half. Gently separate a half sheet and place in bottom of pan, folding edges over to fit bottom. Brush lightly with melted butter and repeat with 11 more half sheets. (Cover unused phyllo with damp towel while working so they don’t dry out.) Spread spinach mixture over phyllo dough in the pan. Place remaining 12 half sheets of phyllo over, buttering each as you did before and tucking in edges to fit as a neat cover over filling. Leftover phyllo can be refrozen. Bake covered 25 minutes at 350 degrees. Uncover and bake 5 to 10 minutes longer until golden brown. Let stand 10 minutes before cutting into squares to serve.

Dear Sun Spots: Again, I need your help. I am looking for a walker with wheels and capable of folding up. I am using one now but it has no wheels, and it’s hard to put in the car to go to the hospital. Please call (207) 782-8519 if you can help. – No Name, No Town.

Answer: In addition to responses from readers, you may want to contact your local Goodwill store. Sun Spots has often seen deliveries of medical equipment such as you are seeking at the Windham and Portland locations. Perhaps your local one may also receive such donations.

Dear Sun Spots: West Paris Grange will hold a fall craft fair Nov. 1 from 9 a.m. to 1:30 p.m. at the Grange Hall on Church Street. Crafts, white elephant goods, miscellaneous, food and Mary’s corn chowder will be available. Tables are $5. Please call (207) 674-3872 or (207) 674-2147 for more information. – Linona Blake, West Paris.

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