Rusks are an ancient food in Greece. Basically they are the twice-baked breads, in various shapes. A dearth of fuel, i.e. wood, made daily, or even weekly, baking almost extravagant in the Greek countryside. These rusks are slowly dehydrated during the second baking, which happens overnight in a wood-burning oven that is not fired up but still warm. They last forever. You can find them in Greek and Middle Eastern shops across the U.S. and Europe, as well as in select gourmet shops. I live on this dish and on variations of it all summer. It's great for breakfast, too. rehydrate the rusks by running under the tap and letting the water drip off. If you leave out the feta, this simple dish becomes a perfect Vegan dish, too.