The Greek Food and Drink Definitions

I use some words that are not in the USA vernacular.  Seems they are all food definitions:

Avolemeno; sauce with egg and lemon.  used with lamb or rabbit or on Horta.

Dolmathes of Dolmadikia; rice and meat rolled into cigars inside of grape leaves and baked. Served with yogurt.  Also made with squash blossoms. Small carry the dikia ending but no real size requirements.

Horta; wild greens eaten boiled ar room temperature with olive oil, lemon and salt.  usually Amaranth greens but there are 200 wild greens in use.

Phyllo; or filo or phillo means leaves and is a wheat dough that is rolled very thin.  Used in thick sheets for Boureki and thin for Baklava.  Thick for savory and thin for sweet.

Retsina; white wine with pine resin, used in the old days as a preservative and jar sealer, now just a taste.

Skordalia; another dip for beets, bread, but made for fried salt cod (Bacalaou).

Tsikoudia;  Raki, Grappa or Eau de Vie, specific to Crete and made from grape must.

Tzadziki; a dip for bread made from thick yogurt, finely grated cucumber and Skorda (garlic).