Greece
60 recipes to explore
Horiatiki — Greek Village Salad
The real Greek salad: no lettuce, just sun-ripe tomatoes, crisp cucumber, green pepper, red onion and Kalamata olives, crowned with a whole slab of feta, dried oregano and a generous pour of olive oil. Fifteen minutes, no cooking.
Moussaka
Greece's great baked dish: layers of roasted aubergine and potato, a lamb and tomato sauce warmed with cinnamon and allspice, and a thick, golden béchamel enriched with egg yolks and kefalotyri cheese.
Pork Souvlaki with Tzatziki
Greek street-food skewers: cubes of pork marinated in lemon, garlic, olive oil and oregano, grilled until charred at the edges, served with cool homemade tzatziki, warm pitta, tomatoes and onion.
Gigantes Plaki (Greek Baked Giant Beans)
Creamy giant beans baked slowly in a rich tomato sauce with onion, carrot, garlic, dill and parsley until the top turns jammy and caramelised. Serve warm with crusty bread or flatbreads for mopping up.
Dolmades (Greek Stuffed Vine Leaves)
Tender vine leaves rolled around rice flavoured with onion, dill, mint, parsley and lemon, then gently simmered in olive oil and lemon juice. Served at room temperature with lemon slices — a meze classic.
Spanakopita (Greek Spinach & Feta Pie)
Layers of shatteringly crisp, olive-oil-brushed filo wrapped around a filling of spinach, feta, spring onion, dill and a touch of nutmeg. Lovely warm or at room temperature, as a main with salad or cut small for meze.
Courgette & Corn Fritters
Golden little pancakes of grated courgette, sweetcorn and feta, crisp at the edges and soft inside. A tasty way to get a vegetable into the lunchbox, good warm or cold with a yogurt dip.
Berry Yogurt Parfait Jars with Homemade Granola
Layers of creamy Greek yogurt, sweet berries and a crunchy nut-free oat granola in little jars. A pretty, protein-rich snack or breakfast you can make the night before.
Greek Baklava with Walnuts and Honey
Dozens of crisp, buttery layers of filo pastry filled with cinnamon-spiced walnuts, baked golden and soaked in a honey and lemon syrup. Crunchy, sticky and irresistible.
Greek Bean Soup (Fasolada)
Creamy white beans simmered slowly with tomatoes, carrots, celery and plenty of olive oil until the broth turns rich and velvety. Simple, warming and often called Greece's national dish.
Tzatziki (Τζατζίκι)
A cooling Greek dip of thick strained yogurt blended with grated cucumber, garlic and dill, finished with good olive oil. Serve with warm pita, grilled meats, or spooned over roasted vegetables.
Cheese Pie (Tiropita)
Layers of crisp, buttery phyllo wrapped around a rich, tangy filling of feta and other Greek cheeses, baked until the top is deeply golden and shatteringly crisp. Best eaten warm, with coffee or on its own.
Egg-Lemon Soup (Avgolemono)
A silky, golden chicken broth thickened with whisked eggs and brightened with fresh lemon juice, finished with tender rice and shredded chicken. The ultimate Greek comfort food, gentle enough for a cold or a bad day.
Fried Cheese (Saganaki)
Thick slices of firm Greek cheese dusted in flour and fried until the outside is golden and crisp while the inside turns soft and melty, finished with a squeeze of lemon. A classic taverna starter that takes minutes and disappears even faster.
Fish Roe Dip (Taramosalata)
A pale pink, airy spread made by whipping salt-cured fish roe with soaked bread, lemon juice and a slow stream of olive oil. Serve it cold with warm bread or raw vegetables for dipping.
Honey Puffs (Loukoumades)
Light, airy fried dough balls with a crisp golden shell, soaked in warm honey syrup and finished with cinnamon and crushed walnuts. The classic Greek street-fair sweet, best eaten the moment they're made.
Bougatsa (Thessaloniki Semolina Custard Pastry)
Paper-thin phyllo wrapped around a silky vanilla semolina custard, baked until shatteringly crisp and dusted with icing sugar and cinnamon. This is the breakfast pastry that wakes up the whole city of Thessaloniki.
Smyrna Meatballs (Soutzoukakia)
Oblong, cumin-scented meatballs lightly fried then simmered until tender in a rich, wine-spiked tomato sauce. A beloved taverna classic with roots in Asia Minor, best served over rice or mashed potato to soak up every drop of sauce.
Zucchini Fritters (Kolokythokeftedes)
Crispy fried patties of grated zucchini, salty feta and fresh dill, golden outside and tender inside. A beloved Greek taverna meze, best with cold tzatziki and a squeeze of lemon.
Boiled Wild Greens (Χόρτα Βραστά)
A mix of tender wild and leafy greens, simmered until just soft and dressed generously with good olive oil and fresh lemon juice. One of the simplest, most comforting dishes in Greek home cooking.
Giouvetsi (Greek Baked Pasta with Meat)
Lamb or beef is slowly braised until it falls apart, then baked with orzo pasta right in its own tomato broth until the pasta is silky and the top turns golden with melted cheese. A deeply comforting Sunday dish from Greek home kitchens.
Gyro (Γύρος)
Garlicky, oregano-marinated pork seared hard until the edges turn dark and crisp, piled into warm pita with juicy tomato, sharp red onion and cool tzatziki. The closest you'll get to the spit without one.
Pastitsio (Greek Baked Pasta with Meat Sauce and Béchamel)
Tube pasta layered with a cinnamon-scented ground meat sauce and a thick, egg-rich béchamel that bakes into a golden, custardy top. The ultimate Greek Sunday casserole, best cut into neat squares after a proper rest.
Stuffed Tomatoes and Peppers (Γεμιστά / Gemista)
Ripe tomatoes and bell peppers hollowed out and filled with a herby rice and minced meat stuffing, then slow-baked in olive oil with potato wedges until the vegetables are soft and sweet and the tops are lightly caramelized.
Beef Stifado (Μοσχάρι Στιφάδο)
A deeply flavourful Greek beef stew, slow-braised with whole baby onions, red wine, cinnamon and warm spices until the meat is fork-tender and the sauce is rich and glossy. A Sunday classic worth the wait.
Kleftiko (Greek Slow-Roasted Lamb)
Lamb shoulder marinated in garlic, lemon and oregano, then sealed tight in parchment and foil and roasted low and slow until it falls off the bone. The ultimate Greek Sunday lunch, finished with crumbled feta and its own fragrant juices.
Grilled Lamb Chops (Παϊδάκια)
Thin-cut lamb rib chops marinated in lemon, olive oil, garlic and oregano, then charred fast over hot coals until the edges crisp and the inside stays juicy and pink. Simple, smoky, and utterly addictive.
Spetzofai (Greek Sausage and Pepper Skillet)
Country sausage seared until deeply browned, then simmered with sweet peppers, onion and tomato in good olive oil until everything turns tender and the sauce turns rich. A rustic one-pan classic from the mountains of Pelion, eaten with plenty of crusty bread.
Grilled Octopus (Htapodi sta Karvouna)
Octopus simmered low and slow in its own juices until fork-tender, then finished for a few smoky minutes over hot charcoal and drizzled with olive oil, lemon and oregano. The classic taverna dish of the Greek islands.
Fried Cod with Garlic Sauce (Μπακαλιάρος Σκορδαλιά)
Crisp, bubbly battered salt cod with a flaky, mild inside, served alongside a thick, pungent whipped garlic and potato dip. The classic Greek pairing for Palm Sunday and Independence Day, and one of the best things fried batter has ever met.
Greek Fisherman's Soup (Kakavia)
A rustic, golden soup built the way Greek fishermen have always made it: a simple vegetable base simmered in fish stock, finished with good olive oil and plenty of lemon. Humble ingredients, big flavour.
Lentil Soup (Fakés Soupa)
A thick, deeply savoury Greek soup of brown lentils simmered slowly with tomato, garlic and bay leaf, finished with a generous splash of vinegar that makes every spoonful taste bright and alive.
Smoky Eggplant Dip (Melitzanosalata)
Eggplants charred over open flame until the skin blisters and the flesh turns silky, then mashed with garlic, lemon and good olive oil into a smoky, creamy spread. A staple of the Greek meze table.
Garlic Potato Dip (Skordalia)
Silky mashed potato whipped with raw garlic, good olive oil and a splash of vinegar until it turns into a bold, creamy dip. Serve with crusty bread, fried salt cod or raw vegetables.
Cretan Rusk Salad (Ntakos)
A barley rusk soaked just enough to soften, piled high with grated ripe tomato, crumbled feta, olives and a generous pour of olive oil. Simple, rustic and utterly satisfying.
Santorini Yellow Split Pea Puree (Fava Santorinis)
A silky, golden puree of small island-grown split peas, slow-simmered until they melt into creaminess and finished with good olive oil, sweet caramelized onion, and briny capers. One of the simplest and most comforting dishes in Greek cooking.
Spinach Rice (Spanakorizo)
A comforting Greek one-pot rice simmered with masses of wilted spinach, fresh dill, and a generous squeeze of lemon. Simple, bright and deeply savory, it's the kind of dish Greek grandmothers make without a recipe.
Thessaloniki Sesame Bread Ring (Koulouri Thessalonikis)
Chewy, slightly sweet bread rings dipped in grape molasses water and coated all over in toasted sesame seeds, just like the ones sold from street carts in Thessaloniki. Perfect warm from the oven with coffee for breakfast on the go.
Honey-Soaked Spiced Cookies (Melomakarona)
Soft olive oil cookies scented with orange, cinnamon and clove, soaked warm in honey syrup until they turn glossy and tender, then finished with crushed walnuts. Greece's most beloved Christmas sweet.
Kourabiedes (Greek Almond Shortbread Cookies)
Rich, crumbly butter cookies studded with toasted almonds, baked until barely golden, then showered in a snowdrift of powdered sugar while still warm. The classic sweet of Greek Christmas tables and wedding trays.
Greek Fried Meatballs (Keftedes)
Juicy ground meat meatballs loaded with fresh mint, oregano and onion, bound with soaked bread and fried until deeply golden and crisp. The classic taverna snack, best eaten hot with lemon and a cold drink.
Giouvarlakia Soup (Greek Rice-Studded Meatball Soup)
Tender beef and rice meatballs simmered gently in a light vegetable broth, then bathed in a silky, tangy egg-lemon sauce. A deeply comforting Greek classic, best eaten hot with crusty bread.
Beef Kokkinisto (Μοσχάρι Κοκκινιστό)
Tender chunks of beef slow-braised in a deep red sauce of tomato, cinnamon and clove until the meat falls apart at the touch of a fork. A classic Greek Sunday lunch, best spooned over pasta or mashed potatoes.
Grilled Greek Sausage (Loukaniko sta Karvouna)
Coarse, hand-cut pork sausage perfumed with orange zest, cracked fennel seed and sweet leeks, grilled slowly over charcoal until the casing crackles. A classic taverna side, best eaten hot off the grill with lemon and bread.
Drunkard's Meze (Bekri Meze)
Tender chunks of pork simmered slowly in a spicy red wine and tomato sauce until the meat falls apart and the sauce turns deep and glossy. A classic taverna meze made for mopping up with bread between sips of ouzo.
Cretan Cheese Pies (Kalitsounia)
Little hand-pinched pastries filled with sweetened soft cheese, fried until deep golden and finished with warm honey and cinnamon. The classic sweet treat of Cretan festivals and Easter tables.
Hilopites with Tomato Sauce (Χυλοπίτες με Σάλτσα)
Chewy little squares of egg-and-milk pasta simmered right in a garlicky tomato sauce until they soak up all its flavour, then showered with grated hard cheese. A humble Greek side that often steals the whole meal.
Beet Salad with Skordalia (Pantzarosalata)
Sweet, earthy boiled beets dressed simply in vinegar and olive oil, served next to skordalia, a silky garlic-potato dip that packs a real punch. A classic Greek taverna meze that's just as good on a home table.
Cracked Green Olives (Τσακιστές Ελιές)
Firm green olives lightly cracked so they cure quickly, then layered with garlic, lemon and coriander seed in a simple brine. Bright, tangy and deeply savoury — the olive bowl every Greek table wants.
Lemon Olive Oil Dressing (Ladolemono)
The classic Greek dressing of good olive oil whisked with fresh lemon juice, oregano and a touch of garlic, until it turns thick, bright and glossy. Spoon it generously over grilled fish, octopus or simple greens.
Lagana Flatbread (Λαγάνα)
A soft, dimpled flatbread brushed with olive oil and covered in toasted sesame seeds, baked once a year for Clean Monday to open the Lenten table. Pull off warm pieces to dip in olives, taramasalata or halva.
Vasilopita New Year's Cake (Βασιλόπιτα)
A buttery, orange-scented sponge cake topped with almonds, baked with a coin hidden inside and cut at the stroke of midnight — whoever finds the coin gets good luck for the year.
Revani Semolina Cake (Ρεβανί)
A spongy semolina and yogurt cake, soaked in a sweet lemon syrup until moist all the way through, then finished with a scattering of almonds. A beloved village-bakery classic, best made a day ahead.
Orange Phyllo Cake (Portokalopita)
Shredded phyllo pastry baked into a soft, custardy cake with Greek yogurt and orange zest, then drenched in a fragrant orange-cinnamon syrup while still warm. Crisp edges, a tender middle, and sunny citrus flavour in every bite.
Kataifi (Καταΐφι)
Fine shredded phyllo wrapped around cinnamon-spiced walnuts, baked until deep golden and crackling crisp, then soaked in a fragrant honey-orange syrup. One of the great Greek pastry-shop sweets, worth making at home.
Greek Coffee (Ellinikos Kafes)
Powder-fine coffee simmered slowly with cold water in a small pot until a thick, foamy cap forms on top. Strong, unfiltered and sipped slowly from a tiny cup, with the grounds left behind.
Mini Veggie Pita Pizzas
Little pita rounds spread with a sweet tomato sauce, piled with finely diced veggies and melty cheese, then baked until crisp at the edges. A fun, hands-on dinner that gets small eaters excited about vegetables.
Greek Yogurt Fruit Bark
Creamy Greek yogurt sweetened only with mashed banana, spread thin and swirled with mashed strawberries and blueberries, then frozen until snappy. A cool, no-added-sugar treat little hands love to break into pieces.
Mediterranean Veggie Couscous Cups
Fluffy couscous studded with tiny bits of cucumber, tomato, pepper, feta and olives, pressed into little cups that hold their shape in a lunchbox. A fun, no-fuss way to get small hands eating their veggies.
White Bean & Spinach Hummus
A creamy Greek-style dip made from white beans, olive oil and lemon, with spinach blended in for a mild, green sweetness, extra iron and calcium. Perfect for little fingers to scoop with soft pita or soft veggie sticks.