The Portland Phoenix has published an article about all the prep work that goes into creating the food for the Greek Heritage Festival.
There will be marinated and grilled lamb souvlaki (kabobs), rice pilaf, Greek salad, spanakopita (spinach pie), moussaka (eggplant casserole), pastitsio (Greek lasagna), dolmades (stuffed grape leaves), and an assortment of desserts, most of which non-Greeks can get nowhere else in Portland except on these three days. I spent a couple hours with the pastry team last week as they prepared for the event.
The festival starts on Thursday and runs through Saturday night.