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25 Greek Recipes Under 40 Minutes

Weeknight territory. Grilled meats, quick stews, fritters and pan dishes that fit either side of getting home from work.

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Weeknight cooking. Grilled meat, fritters, fried fish and pan dishes that fit between getting home and sitting down.

The grill is the fastest way to dinner: pork souvlaki, chicken souvlaki, paidakia, bifteki, sardines. Prawns with feta and tomato and scrambled eggs with tomato and feta are both on the table inside forty minutes.

Frying is fast as well: courgette slices, tomato fritters, baby squid, whitebait, red mullet. Trahanas soup is the one for a cold evening.

Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.

  1. 1. Pork Souvlaki

    Souvlaki · Σουβλάκι · soo-VLAH-kee

    Little skewer is what the word means, and to a Greek it is the meat, not the wrap. Order one in Athens and two bare skewers may arrive with bread, lemon and raw onion. The meat is nearly always pork, and shoulder has the fat to survive a hard fire. Beef barely comes into it.

    Yiayia’s tip: Leave gaps between the cubes. Meat packed tightly against itself on a skewer cannot brown on the touching faces. Small gaps let the fire get in and give you crust on all sides.

    32m · Serves 4 · Beginner

    Make Pork Souvlaki

  2. 2. Horta

    Horta vrasta · Χόρτα βραστά · HOR-tah vrah-STAH

    Nothing in Greek cooking is plainer, and it may be the most important thing in it: boiled greens with olive oil and lemon, eaten several times a week. Dandelion, chicory, amaranth and beet greens all go in the pot. They are cooked soft and drab, never bright green, because wild greens are tough and bitter.

    Yiayia’s tip: Wash more than you think necessary. Grit in horta ruins it and is very hard to detect until you are eating. Lift the greens out of the water rather than tipping the whole lot into a colander.

    35m · Serves 4 · Beginner

    Make Horta

  3. 3. Prawns with Feta and Tomato

    Garides saganaki · Γαρίδες σαγανάκι · ghah-REE-des sah-ghah-NAH-kee

    Prawns in sharp tomato sauce with feta on top, finished under the grill or in the oven. Saganaki is the pan, not a cheese. Timing is the only way to spoil it: the sauce needs twenty minutes and the prawns three or four. A splash of ouzo flamed in the pan gives the taverna taste.

    Yiayia’s tip: Do not let the feta fully melt. Feta softens and browns rather than melting smoothly. Pull it out while there are still distinct pieces, which is the texture you want against the sauce.

    37m · Serves 4 · Beginner

    Make Prawns with Feta and Tomato

  4. 4. Scrambled Eggs with Tomato and Feta

    Strapatsada · Στραπατσάδα · strah-pah-TSAH-thah

    August food, for the weeks when tomatoes peak and the oven stays off. The Peloponnese calls it kagianas, and some households will argue that is another dish. It is not. The tomato has to cook down to a thick, jammy paste before any egg goes in, or the scramble sits in pink liquid.

    Yiayia’s tip: Low heat for the eggs. The tomato wants high heat and the eggs want low. Turning the heat down between the two stages is the single most useful thing you can do here.

    23m · Serves 3 · Beginner

    Make Scrambled Eggs with Tomato and Feta

  5. 5. Mahalepi

    Μαχαλεπί · mah-hah-leh-PEE

    A milk pudding set with cornflour and no eggs, which makes it a soft blancmange more than a custard. The Cypriot one takes a pinch of ground mastic, which leaves a faint resinous scent. It is eaten cold under a syrup of rose water or orange blossom. Hot-weather food, not for after a heavy meal.

    Yiayia’s tip: Whisk the cornflour into cold milk first. Adding it directly to hot milk gives you a lumpy pudding no amount of stirring afterwards fixes.

    30m · Serves 6 · Beginner

    Make Mahalepi

  6. 6. Skordalia

    Σκορδαλιά · skor-dah-lee-AH

    Skordo is garlic in Greek, and the dip is as loud as its name. It goes with bakaliaros, the fried salt cod eaten on March 25th. That is Greek Independence Day and it lands in Lent, so a dip without dairy suits the fast. Mash the potato by hand. A food processor makes wallpaper paste.

    Yiayia’s tip: Boil the potatoes whole and unpeeled. This keeps them from absorbing extra water, which would otherwise thin the finished dip.

    35m · Serves 6 · Beginner

    Make Skordalia

  7. 7. Paidakia

    Παϊδάκια · pah-ee-THAH-kee-ah

    Thin lamb rib chops, among the most ordered dishes in any Greek taverna. There is almost no technique in them, so the lamb you buy and how hot the grill gets decide everything. A grill that is not hot enough gives grey, steamed chops. Leave them alone, two to three minutes a side.

    Yiayia’s tip: Do not over-marinate. Beyond about four hours, the lemon's acid begins to cure the surface of the meat rather than simply flavouring it.

    25m · Serves 4 · Beginner

    Make Paidakia

  8. 8. Bifteki

    Μπιφτέκι · bif-TEH-kee

    More a steak shaped by hand than a burger, and it takes a knife and fork, not a bun. Grated onion, herbs and, in some kitchens, a little soaked bread make it softer and juicier than plain beef. Many versions hide a core of feta. Medium-high heat, not fierce, so the centre cooks through.

    Yiayia’s tip: Seal the edges properly. A poorly pinched seam lets the feta leak out onto the grill as soon as it melts. Press and smooth the whole edge firmly closed.

    40m · Serves 4 · Beginner

    Make Bifteki

  9. 9. Sesame and Honey Bars

    Pasteli · Παστέλι · pah-STEH-lee

    Ancient Greek writers mention this as food carried by athletes, and it has barely changed since: toasted sesame seeds bound in hot honey and pressed flat to set. No baking, and under half an hour. The honey must cook until properly thick or the bars stay soft. It keeps for weeks with no special storage.

    Yiayia’s tip: Watch the sesame closely while toasting. It goes from perfectly toasted to burnt within moments. Stir constantly and pull it the second it smells fragrant.

    25m · Serves 16 · Beginner

    Make Sesame and Honey Bars

  10. 10. Cretan Fried Snails

    Hochlioi boubouristi · Χοχλιοί μπουμπουριστοί · hoh-hlee-EE boo-boo-ree-STEE

    Snails are ordinary food on Crete, eaten in tavernas across the island, and this is the plainest, best known way with them. They go into hot olive oil alive and the heat pops them partly out of the shell, the boubourizoun of the name. Vinegar, salt and rosemary finish it, and the vinegar matters most.

    Yiayia’s tip: Only use properly purged snails. This is a genuine food safety requirement, not a traditional flourish. Buy from a specialist supplier if you are not experienced in purging them yourself.

    35m · Serves 4 · Intermediate

    Make Cretan Fried Snails

  11. 11. Corfu Smoked Cured Pork Fillet

    Noumboulo · Νουμπούλο · noom-BOO-loh

    Corfu's cured pork: a whole fillet rubbed with red wine, salt and spices, dried in the air and given a light smoking, usually over olive or oak. It sits nearer to Italian charcuterie than to mainland Greek curing, which leans towards sausages. It takes weeks. Slice it thin, more like a salami than a ham.

    Yiayia’s tip: Do not under-salt the cure. The salt ratio is a genuine food safety matter, not just seasoning, since it is what protects the meat during the drying stage that follows.

    30m · Serves 10 · Advanced

    Make Corfu Smoked Cured Pork Fillet

  12. 12. Trahanas Soup

    Soupa trahana · Σούπα τραχανά · SOO-pah trah-hah-NAH

    The work is done months earlier. In late summer, once a year, cracked wheat is mixed with milk or yogurt, left to ferment a little, sun-dried and crumbled into granules that keep for months. Simmered in water or stock they make a thick, tangy soup within twenty minutes. Eat it hot, before it turns stodgy.

    Yiayia’s tip: Add the trahanas gradually. Tipping it all in at once causes clumping. A slow, steady addition while stirring keeps it smooth.

    30m · Serves 4 · Beginner

    Make Trahanas Soup

  13. 13. Rhodes Sesame and Honey Wedding Sweet

    Melekouni · Μελεκούνι · meh-leh-KOO-nee

    The wedding sweet of Rhodes, given to the guests and sometimes stamped with a pattern. It is close to pasteli, sesame bound in honey, but warmer and more aromatic because cinnamon and orange zest run through it, and it is cut into diamonds, not bars. Cut it while still slightly warm, or it cracks.

    Yiayia’s tip: Remove the cinnamon and zest before adding sesame. You want their flavour infused into the honey, not large pieces left in the finished sweet.

    40m · Serves 16 · Intermediate

    Make Rhodes Sesame and Honey Wedding Sweet

  14. 14. Dodecanese Orzo-Style Pasta with Tomato

    Sitaraki · Σιταράκι · see-tah-RAH-kee

    A small pasta of the Dodecanese, the size and shape of orzo, named from sitari, wheat. It cooks in the tomato and onion sauce itself, not in separate water, and its starch thickens everything into a one-pot meal in half an hour. Orzo or kritharaki behave almost identically if sitaraki cannot be found.

    Yiayia’s tip: Cook the onions properly first. A genuine ten to twelve minutes over low heat builds real sweetness that carries the whole dish alongside the tomato.

    35m · Serves 4 · Beginner

    Make Dodecanese Orzo-Style Pasta with Tomato

  15. 15. Fried Courgette Slices

    Kolokithakia tiganita · Κολοκυθάκια τηγανητά · koh-loh-kee-THAH-kyah tee-gah-nee-TAH

    About as plain as Greek cooking gets, and on nearly every taverna table. Thin courgette, a light dusting of flour, hot oil, then tzatziki and lemon alongside. The oil has to be hot enough to crisp the slices, or they drink it and go soggy. They soften fast once they sit, so serve at once.

    Yiayia’s tip: Slice evenly. Uneven thickness means some pieces finish frying before others. A mandoline gives the most consistent results.

    35m · Serves 4 · Beginner

    Make Fried Courgette Slices

  16. 16. Santorini Tomato Fritters

    Ntomatokeftedes Santorinis · Ντοματοκεφτέδες Σαντορίνης · doh-mah-toh-kef-TEH-thes san-doh-REE-nees

    Santorini's tomatoes grow in volcanic ash and get almost no rain or irrigation, so the fruit is small, sweet and concentrated. These fritters exist to show it off. There is barely any flour, only onion and mint, the traditional herb where other Greek fritters take parsley or dill. Do not press them as they fry.

    Yiayia’s tip: Use the ripest, most flavourful tomatoes you can find. There is very little else in this dish. A bland tomato gives a bland fritter.

    40m · Serves 6 · Intermediate

    Make Santorini Tomato Fritters

  17. 17. Grilled Sardines with Lemon Oil

    Sardeles ladolemono · Σαρδέλες λαδολέμονο · sar-THEH-les lah-thoh-LEH-moh-noh

    Outside Greece the sardine mostly comes in a tin. Along the Greek coast it is grilled fresh, a few minutes on hot coals, then dressed with olive oil, lemon and oregano. The dressing goes on at the end, never as a marinade. On a lukewarm grill the fish steams instead of searing.

    Yiayia’s tip: Freshness is not negotiable here. This dish has almost nowhere to hide a fish that is past its best. Buy from a source you trust and cook the same day.

    25m · Serves 4 · Beginner

    Make Grilled Sardines with Lemon Oil

  18. 18. Fried Baby Squid

    Kalamarakia tiganita · Καλαμαράκια τηγανητά · kah-lah-mah-RAH-kyah tee-gah-nee-TAH

    Squid can be cooked well two ways: for a minute or two, or for an hour or more. Anything in between turns it to rubber. Frying is the fast way, so sixty to ninety seconds in hot oil is enough. Few plates are ordered more at a Greek seaside taverna.

    Yiayia’s tip: Flour it only right before frying. Squid releases moisture as it sits, and a coating applied too early turns gluey rather than staying light.

    30m · Serves 4 · Beginner

    Make Fried Baby Squid

  19. 19. Gavros Marinatos

    Γαύρος μαρινάτος · GAHV-ros mah-ree-NAH-tos

    No heat touches these anchovies. The fillets sit in vinegar until the flesh goes from translucent to opaque white, the same idea as ceviche, then get olive oil, garlic and parsley. Left in the vinegar too long they turn hard and harsh. A small, sharp plate for ouzo or cold white wine.

    Yiayia’s tip: Freeze the fish before you cure it. Vinegar firms raw anchovies but it does not kill parasites. Seven days at -20C (-4F) or colder does. Thaw them in the fridge before you fillet and cure them.

    30m · Serves 6 · Intermediate

    Make Gavros Marinatos

  20. 20. Yogurt-Marinated Chicken Souvlaki

    Souvlaki kotopoulo me giaourti · Σουβλάκι κοτόπουλο με γιαούρτι · soov-LAH-kee koh-TOH-poo-loh meh yah-OOR-tee

    Chicken breast dries out fast on a hot grill, and yogurt is the fix. Its mild acidity tenderises the surface and helps the meat hold moisture, which oil alone does not do. Lemon, garlic and oregano do the flavouring. Shake off the excess before grilling, or it drips and flares.

    Yiayia’s tip: Do not skip the marinating time. At least two hours is what lets the yogurt actually tenderise the chicken, rather than just sitting on the surface.

    37m · Serves 4 · Beginner

    Make Yogurt-Marinated Chicken Souvlaki

  21. 21. Pancakes with Honey

    Tiganites me meli · Τηγανίτες με μέλι · tee-gah-NEE-tes meh meh-LEE

    Thick Greek pancakes, neither a thin crepe nor a fluffy American one, eaten with honey, cinnamon and walnuts. They are an everyday breakfast. At the start of Lent, on Clean Monday, they are made with no egg: flour, water, salt and a raising agent. That version holds together well.

    Yiayia’s tip: Use a shallow pool of oil, not a dry pan. This is what gives tiganites their characteristic slightly crisp edge, distinct from a Western-style dry-griddled pancake.

    35m · Serves 4 · Beginner

    Make Pancakes with Honey

  22. 22. Fried Bread with Honey

    Friganya · Φρυγανιά · free-gah-NYAH

    Greece's French toast, and it exists for the same reason: bread too old to eat plain should not go in the bin. The slices get a few seconds a side in egg and milk, then they are fried and finished with honey and a proper dusting of cinnamon. More dessert than breakfast.

    Yiayia’s tip: Use bread that is a day or two old. Very fresh bread falls apart in the egg mixture. Slightly stale bread with a firm crumb holds together far better.

    22m · Serves 4 · Beginner

    Make Fried Bread with Honey

  23. 23. Basic Greek Tomato Sauce

    Saltsa domatas · Σάλτσα ντομάτας · SAHL-tsah doh-MAH-tas

    Not a dish, but the thing under dozens of them: soutzoukakia, giouvetsi, papoutsakia. Onion, garlic, olive oil, tomato and a bay leaf. The spicing is plain on purpose, with cinnamon or cumin added only when a dish wants it. It makes more than one meal needs, because it freezes for up to three months.

    Yiayia’s tip: Do not rush the onion. A genuine eight minutes over medium-low heat softens it properly. High heat browns rather than softens, giving a sharper flavour.

    40m · Serves 6 · Beginner

    Make Basic Greek Tomato Sauce

  24. 24. Fried Whitebait

    Marides tiganites · Μαρίδες τηγανητές · mah-REE-thes tee-gah-nee-TES

    Tiny fish, fried whole and eaten whole: head, tail and bones in one bite. Nothing to fillet, and nothing to clean beyond a rinse. The oil must be hot enough to crisp them in a couple of minutes, or they sit and drink it. Tavernas sell them constantly, with ouzo or cold white wine.

    Yiayia’s tip: Dry the fish thoroughly before flouring. Any surface moisture stops the flour sticking properly and causes dangerous spitting in the hot oil.

    23m · Serves 4 · Beginner

    Make Fried Whitebait

  25. 25. Fried Red Mullet

    Barbouni tiganito · Μπαρμπούνι τηγανητό · bar-BOO-nee tee-gah-nee-TOH

    Often the most expensive fish on a taverna menu, and one that needs very little done to it. Whole red mullet is floured lightly and fried in a hot pan, and that is the classic preparation. The flesh is delicate and slightly sweet, nothing like common white fish. Turn it gently or it breaks.

    Yiayia’s tip: Freshness is essential. Red mullet's delicate flavour and texture do not forgive a fish that has been sitting for days. Buy from a source you trust.

    25m · Serves 4 · Beginner

    Make Fried Red Mullet
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fruitStrained Yogurt with Fresh FruitGiaourti me frouta Γιαούρτι με φρούταBreakfast Recipes · 10m · serves 1A plate of sliced Greek domatosalata tomato salad with oregano and olive oilSimple Greek Sliced Tomato SaladNtomatosalata ΝτοματοσαλάταSalads · 10m · serves 4A glass of Greek portokalada fresh orange drink with iceFresh Orange DrinkPortokalada ΠορτοκαλάδαDrinks · 10m · serves 4Fried Metsovone smoked cheese saganaki with lemonFried Smoked Cheese from EpirusSaganaki Metsovone Σαγανάκι μετσοβόνεMeze and Appetisers · 18m · serves 4Baked feta with honey, sesame seeds and chilli flakesBaked Feta with Honey and SesameFeta psiti me meli Φέτα ψητή με μέλιMeze and Appetisers · 17m · serves 4A chilled glass of Greek retsina resinated white wineRetsina Serving GuideRetsina ΡετσίναDrinks · 5m · serves 4A glass of Greek limonada fresh lemonade with ice and mintLimonadaLimonada ΛεμονάδαDrinks · 15m · serves 4Fried halloumi slices drizzled with honey and sesame seedsPan-Fried Halloumi with Honey BreakfastHalloumi me meli Χαλούμι με μέλιBreakfast Recipes · 13m · serves 2Yogurt straining through cloth over a bowl, whey collecting belowHow to Make Strained Greek Yogurt at HomeGiaourti stragisto Γιαούρτι στραγγιστόDips and Sauces · 10m · serves 6A small glass of Greek tsipouro with ice and a meze plateTsipouro Serving GuideTsipouro ΤσίπουροDrinks · 5m · serves 4A glass of ouzo turned milky white with water and iceOuzo Serving GuideOuzo ΟύζοDrinks · 5m · serves 4A cup of Greek faskomilo sage tea with dried sage leavesSage TeaTsai faskomilo Τσάι φασκόμηλοDrinks · 13m · serves 4A bowl of Greek angourodomata cucumber and tomato saladSimple Greek Cucumber and Tomato SaladAngourodomata ΑγγουροντομάταSalads · 10m · serves 4A bowl of Greek karotosalata grated carrot salad with garlicGrated Carrot SaladKarotosalata ΚαροτοσαλάταSalads · 15m · serves 4A glass of Greek Metaxa brandy served neatMetaxa Serving GuideMetaxa ΜεταξάDrinks · 5m · serves 4A small chilled glass of Chios mastiha liqueurMastiha Liqueur Serving GuideMastiha ΜαστίχαDrinks · 5m · serves 4A bowl of Greek katiki Domokou soft cheese spread with olive oilSoft Fresh Cheese SpreadKatiki Domokou Κατίκι ΔομοκούDips and Sauces · 15m · serves 6A plate of Greek makaronia me mizithra pasta with fresh cheesePasta with Fresh Mizithra CheeseMakaronia me mizithra Μακαρόνια με μυζήθραMain Courses · 20m · serves 4Pan-seared Greek manouri cheese drizzled with honey and sesameGrilled Manouri Cheese with HoneyManouri me meli Μανούρι με μέλιMeze and Appetisers · 20m · serves 4A small chilled glass of Naxos kitro citron liqueurKitro Liker Serving GuideKitro ΚίτροDrinks · 5m · serves 4A bowl of Greek skordalia me psomi bread-based garlic dipBread-Based Garlic DipSkordalia me psomi Σκορδαλιά με ψωμίDips and Sauces · 20m · serves 6A bowl of Cypriot talattouri, yogurt and mint dip with cucumberCypriot Yogurt and Mint DipTalattouri ΤαλαττούριDips and Sauces · 15m · serves 6Ionian riganada, barley rusks topped with grated tomato, oregano and olive oilIonian Rusk with Tomato and OreganoRiganada ΡιγανάδαSalads · 10m · serves 4A glass of Cypriot ayrani, cold salted yogurt drink with mintCypriot Salted Yogurt DrinkAyrani ΑϊράνιDrinks · 5m · serves 4Cypriot Smoked Pork with EggsLountza me avga Λούντζα με αυγάBreakfast Recipes · 15m · serves 2Brandy SourBrandy sour Μπράντι ΣάουρDrinks · 5m · serves 1Constantinople-Style Cabbage SlawPolitiki salata Πολίτικη σαλάταSalads · 20m · serves 6Sour Cherry CordialVyssinada ΒυσσινάδαDrinks · 5m · serves 1Raw Grated Courgette SaladKolokithosalata ΚολοκυθοσαλάταSalads · 15m · serves 4Egg and Lemon SauceSaltsa avgolemono Σάλτσα αυγολέμονοDips and Sauces · 15m · serves 6Eggs with Country SausageAvga me loukaniko Αυγά με λουκάνικοBreakfast Recipes · 17m · serves 2Fried Peloponnese Sfela CheeseSaganaki sfela Σαγανάκι σφέλαMeze and Appetisers · 18m · serves 4Epirus Soft Cheese on RuskGalotyri me paximadi Γαλοτύρι με παξιμάδιDips and Sauces · 10m · serves 4Roasted Peppers with Garlic YogurtPiperies me giaourti Πιπεριές με γιαούρτιDips and Sauces · 20m · serves 4Fried Batzos Cheese from MacedoniaSaganaki me batzo Σαγανάκι με μπάτζοMeze and Appetisers · 18m · serves 4Rusk with Honey and WalnutsPaximadia me meli kai karydia Παξιμάδια με μέλι και καρύδιαBreakfast Recipes · 5m · serves 1Sweet Trahanas Milk PorridgeTrahanas me gala Τραχανάς με γάλαBreakfast Recipes · 17m · serves 2Almond Garlic DipSkordalia me amygdala Σκορδαλιά με αμύγδαλαDips and Sauces · 20m · serves 6Yogurt with Grape Must SyrupYiaourti me petimezi Γιαούρτι με πετιμέζιBreakfast Recipes · 5m · serves 1Kalymnos Barley Rusk SaladMermizeli ΜερμιζέλιSalads · 20m · serves 4Symi Shrimp Fried WholeGarides Symis Γαρίδες ΣύμηςMeze and Appetisers · 15m · serves 4

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Greek Recipes Under 20 MinutesGreek Recipes Under an Hour