Whenever possible I make a pilgrimage to a certain Greek grocery store in Pensacola, Fl., where I stock up on, among other things, first pressing Greek Olive Oil.

I bring my own reusable cans first purchased at Shoreline Grocery several years back and head straight for the enormous canister in the back of the store where customers are allowed to fill their cans themselves.
Olive oil, feta cheese and Greek olives aside there are a variety of items there that inspire me to go home and create what I like to think of as Panhandle-Greek food.

Note: The history of the Greeks in Pensacola dates from 1865 when Greek settlers who manned many of the Greek sailing vessels began to settle in Pensacola. Another enclave of even earlier Greek settlers is in Tarpon Springs which we visited this past spring.

On a recent evening we were having friends from Chattanooga over for a casual dinner. We had invited them for Gulf seafood (Grouper), however my bride went into panic mode several hours prior to their arrival fearing we would not have enough fish for the four of us.

Rather than set out for the seafood market, I looked into my freezer and found a package of leftover lamb. I considered that not everyone is a fan of lamb, but I knew this particular couple would be.

However, to be on the safe side, I plan to disguise the lamb with a blanket of Greek condiments. Foraging deeper into my freezer, I discovered a package of flour tortillas as well. I had purchased them when the grandchildren were visiting since Mexican was close to the top of their food chain.

So now my Panhandle-Greek first course became Panhandle-Greek-Mexican which made it more of an international event and hopefully not an international incident instead. Since this was going to be a first course and I wasn’t doing any hors d’oeuvres before hand, I opened a can of stuffed grape leaves to add to my platter of condiments as well. Why not? After all it was all Greek to me!

At the table I laid out the flour tortillas on one plate and on the condiment platter I put down crumbled feta cheese, although next time I might go deeper into the Mexican arena and use Queso fresco, a Mexican goat’s cheese that crumbles nicely as well.

Also present on the platter were Greek olives and eggplant that had been sautéed in some of that wonderful Greek olive oil along with diced onions and chopped garlic and a splash of red wine vinegar. I added some fresh mint for color and taste as well.

I also included a very tasty Greek red pepper and eggplant spread, Ajvar, that was perfect for spreading on the tortilla prior to adding the lamb and the condiments.

Mission accomplished, compliments galore, a chance to interact with guests at the table demonstrating how to make their Panhandle-Greek-Mexican Tortilla Wrap, introducing friends to another first or main course option.

While this won’t erase the memory of the amazing food we enjoyed in Athens many years ago it was the hit of the evening overshadowing the grouper which is no easy feat at current prices.

What you will need to serve four people:
• 8 ounces thinly sliced cooked lamb
• 4-6 large size flour tortillas
• Ajvar (red pepper/eggplant spread available at Fresh Market- I choose the mild option rather than the spicy)
• Feta Cheese
• Eggplant as described
• Pitted Greek olives
• Optional stuffed grape leaves (Aegean brand)

The most fun is to put everything on the table and let guests “make their own” with host instructing. A glass of Zinfandel red wine is highly recommended.