Diet
25 Vegetarian Greek Recipes
Greek cooking is accidentally one of the most vegetarian-friendly cuisines in Europe, because the Orthodox fasting calendar demanded it for roughly half the year.
Greek cooking is one of the most vegetarian-friendly in Europe, and it got there by accident. The Orthodox fasting calendar took meat off the table for roughly half the year, so the kitchen learned to do without it long ago.
What that leaves is cheese, eggs, phyllo and vegetables. Spanakopita and tiropita. Saganaki and grilled halloumi. Courgette fritters with feta. Scrambled eggs with tomato and feta. A Greek salad or a dakos needs nothing added to it.
Nearly all the sweets belong here as well, from baklava and galaktoboureko to the Christmas and Easter baking. There are far more vegetarian recipes on the site than fit in a numbered list, so the rest follow underneath.
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. Tzatziki
Τζατζίκι · tsah-TSEE-kee
The gap between the real thing and the loose grey tubs in the shops has nothing to do with garlic. The cucumber is salted and squeezed dry, and the yogurt is strained, thick and tart. Low-fat yogurt turns chalky. The garlic should be loud, and the dip is better made a day ahead.
Yiayia’s tip: Do not use a food processor. It shreds the cucumber too finely and whips air into the yogurt, giving a slack, foamy texture. A box grater and a bowl are the right tools.
Make Tzatziki2. Greek Salad
Horiatiki salata · Χωριάτικη σαλάτα · hor-YAH-tee-kee sah-LAH-tah
Horiatiki means village salad: what was growing outside, chopped and oiled. There is no lettuce in it. The feta goes on top as one thick slab, never crumbled, and you break bits off as you eat. The dressing is olive oil, a splash of red wine vinegar, salt and oregano, straight into the bowl.
Yiayia’s tip: Room temperature, not fridge cold. Cold blunts tomato flavour badly. Take the tomatoes and feta out of the fridge half an hour before you build the salad.
Make Greek Salad3. Spanakopita
Σπανακόπιτα · spah-nah-KOH-pee-tah
Pies are the centre of Greek home baking, and this is the one that left the country. Greens and cheese in quantity, almost nothing else, inside pastry thin enough to read through. Every sheet has to be brushed with fat. Dry phyllo fuses into one papery slab, and the separate leaves are the point.
Yiayia’s tip: Squeeze harder than you think necessary. If any liquid at all comes out when you press the filling in the bowl, go back and squeeze again. This one step decides the pie.
Make Spanakopita4. Baklava
Baklavas · Μπακλαβάς · bahk-lah-VAHS
The one everybody thinks they know. The Greek version is walnuts, not pistachios, with a heavy hand of cinnamon and clove and a syrup built on honey. Nothing in it is difficult. The layering takes as long as it takes, and the syrup decides whether you end up with crisp or soggy.
Yiayia’s tip: Do not stir the syrup once it boils. Stirring a boiling sugar syrup encourages crystallisation. Dissolve the sugar as it heats, then leave it alone.
Make Baklava5. Loukoumades
Λουκουμάδες · loo-koo-MAH-des
Possibly the oldest dessert Europe still eats: honey tokens much like them went to the winners of the ancient games. The batter is wetter than any dough you could handle, and that water becomes the steam that blows the middle hollow. They do not keep. Within twenty minutes of the fryer they are soft.
Yiayia’s tip: Keep the spoons wet. The batter sticks ferociously to anything dry. A bowl of water beside the pan, and dipping the spoons between every single puff, is the difference between this being easy and being maddening.
Make Loukoumades6. Galaktoboureko
Γαλακτομπούρεκο · gha-lahk-toh-BOO-reh-koh
Baklava is more famous. This is the one that people raised on both ask for: a thick custard scented with lemon, shut inside phyllo, with cold syrup poured over the hot pie. Semolina sets the custard firm enough to cut clean. The phyllo is simpler than baklava, only two blocks of layers.
Yiayia’s tip: Rain the semolina, do not dump it. Adding it all at once guarantees lumps. A thin steady stream with constant whisking gives a smooth custard first time.
Make Galaktoboureko7. Cretan Dakos
Dakos · Ντάκος · DAH-kos
Barley rusk was baked twice to last months at sea, and it comes out rock hard. Dakos is how Crete brings it back, with water and olive oil. The tomato is grated so its pulp soaks down, and the cheese is soft, mild mizithra. It is no Greek salad on a rusk.
Yiayia’s tip: Buy real barley rusks. Wheat rusks and dried bread are not the same. Barley paximadi has a nuttier, denser quality and holds up under the tomato. Greek delis and larger supermarkets stock them.
Make Cretan Dakos8. Saganaki
Σαγανάκι · sah-ghah-NAH-kee
The name is the pan's, not the cheese's. A small two-handled frying pan is a sagani, and anything cooked in one is a saganaki, prawns and mussels included. The cheese must be firm and low in moisture, usually kefalotyri or graviera, or it runs into a puddle. Three minutes, then straight to the table.
Yiayia’s tip: Thick slices only. Under about 1.5 cm the cheese has melted through before the outside has coloured. Thickness is what buys you the contrast between crust and molten centre.
Make Saganaki9. Melomakarona
Μελομακάρονα · meh-lo-mah-KAH-ro-nah
Every Greek household bakes these at Christmas and every household argues about them: how much orange, brandy or no brandy, soft all the way through or a little bite left in the middle. They have no butter and no eggs, and they are better on day three than on day one, so make them ahead.
Yiayia’s tip: Do not knead. Fold the dough until it just holds together and stop. Kneaded dough makes tough cookies that will not absorb syrup.
Make Melomakarona10. Tiropita
Τυρόπιτα · tee-ROH-pee-tah
The pie Greeks eat most, usually standing up, before ten in the morning, from a bakery window. With no spinach to hide behind, the cheese has to be right. Feta alone bakes dense, rubbery and too salty, so a soft mild cheese goes in with it: anthotyro, mizithra or ricotta, two parts feta to one.
Yiayia’s tip: Soak the feta if it is very salty. Twenty minutes in fresh water or milk before crumbling takes the edge off without losing the character of the cheese.
Make Tiropita11. 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.
Make Scrambled Eggs with Tomato and Feta12. Bougatsa
Μπουγάτσα · boo-GHAH-tsah
Thessaloniki's breakfast, eaten standing at a counter, cut into squares with scissors and passed across in paper. Refugees from Asia Minor brought it in the 1920s. People confuse it with galaktoboureko, which is firm and drenched in syrup. This one is softer and never sees syrup, only icing sugar and cinnamon.
Yiayia’s tip: Err on the loose side. The custard thickens as it cools and again in the oven. If it looks right in the pan it will be stodgy on the plate.
Make Bougatsa13. Grilled Halloumi
Halloumi · Χαλλούμι · hah-LOO-mee
Cypriot, protected, and made from sheep and goat milk. The curd is heated in whey before it is brined, which is why the cheese browns and softens on the heat and still keeps its shape. Mint belongs to it from the start: a dried sprig is folded in before the brine. Cook it last.
Yiayia’s tip: No oil, hot pan. Halloumi releases its own fat. Oil just makes it greasy and encourages it to spit.
Make Grilled Halloumi14. Courgette Fritters with Feta
Kolokithokeftedes · Κολοκυθοκεφτέδες · ko-lo-kee-tho-kef-TEH-des
Every Greek island has its own version: grated courgette, feta and herbs, fried crisp and eaten hot with tzatziki and lemon. A courgette is over ninety percent water. The whole method is a fight against that, because water left in the mix means more flour, and more flour means a heavy fritter.
Yiayia’s tip: Squeeze twice. Once after the salting, then again just before mixing. Courgettes keep releasing water and the second squeeze always yields more.
Make Courgette Fritters with Feta15. Kourabiedes
Κουραμπιέδες · koo-rah-bee-EH-des
The other Christmas cookie, and the opposite of melomakarona in every way: almost pure butter and almond, baked pale, then buried in icing sugar. There is so little else in them that the butter you buy is the cookie you get. Nobody has ever eaten one tidily.
Yiayia’s tip: Pale, not golden. A browned kourabies is overbaked. They should look almost underdone when they come out, set but barely coloured.
Make Kourabiedes16. Cypriot Easter Cheese Pastries
Flaounes · Φλαούνες · flah-OO-nes
Easter baking in Cyprus, done once a year and in huge batches, because every relative expects a share. A yeasted dough scented with mahlepi and mastic is folded around grated hard cheeses, egg, dried mint and often raisins, then topped with sesame. It is a project that fills most of a day.
Yiayia’s tip: Make the filling a day ahead. It firms up overnight in the fridge, which makes shaping far easier and lets the mint and cheese flavours settle together.
Make Cypriot Easter Cheese Pastries17. 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.
Make Mahalepi18. Cyprus Delights, Rose and Mastic
Loukoumia · Λουκούμια · loo-KOO-mee-ah
Cyprus's own Turkish delight, flavoured with rose water and mastic, and the town of Geroskipou near Paphos has protected status for its style. It is patient work, not difficult work: a syrup, a cornflour paste, a long slow cook, then cubes rolled in icing sugar.
Yiayia’s tip: Do not stop cooking early. The long, slow cook is what sets the texture. A mixture that looks done at twenty minutes is not done.
Make Cyprus Delights, Rose and Mastic19. Cypriot Fresh Cheese with Honey
Anari me meli · Ανάρι με μέλι · ah-NAH-ree meh meh-LEE
Three things on a plate: anari, honey and crushed walnuts. Anari is the soft whey cheese left over from making halloumi, close to ricotta, mild, milky and faintly sweet. With so little there, a thyme honey with character does far more than a bland one. One of the oldest desserts in Cyprus.
Yiayia’s tip: Fresh, not dried anari. Dried anari is salted and firm, meant for grating over pasta. This dish specifically wants the soft, fresh, unsalted version.
Make Cypriot Fresh Cheese with Honey20. Spicy Whipped Feta Dip
Tirokafteri · Τυροκαυτερή · tee-roh-kaf-teh-REE
The dip with heat in it. Its name translates as spicy cheese, and on a meze table it sits beside the cooler tzatziki and melitzanosalata. It is feta whipped with roasted red pepper, olive oil and chilli, in about ten minutes. How hot is up to the household. Start low: chilli cannot be taken out.
Yiayia’s tip: Use good feta. There is nowhere for a bland, watery feta to hide in this dip. A firm, tangy, well-made feta makes a genuine difference.
Make Spicy Whipped Feta Dip21. Tsoureki
Τσουρέκι · tsoo-REH-kee
The Easter bread: three braided strands under egg wash, often with a red-dyed egg set into it. Torn open, it pulls into long feathery threads where a brioche would be dense. Two aromatics set it apart from any plain enriched dough: mastic, a tree resin from Chios, and mahlepi, the ground kernels of cherry pits.
Yiayia’s tip: Do not skimp on the kneading time. Ten to fifteen minutes of proper kneading is what develops the gluten structure behind tsoureki's characteristic pull-apart, stringy crumb.
Make Tsoureki22. Koulourakia
Κουλουράκια · koo-loo-RAH-kee-ah
Baked in enormous batches before Easter, because they keep well and get eaten all through Easter week. The dough is a plain butter one with vanilla and orange zest, and baking it is the easy part. The time goes on shaping: ropes rolled by hand and twisted into spirals, braids and figure-eights, one by one.
Yiayia’s tip: Do not overwork the flour. Fold it in only until the dough comes together. Overworking it gives a tough, chewy cookie rather than a tender, short one.
Make Koulourakia23. New Year Cake with the Hidden Coin
Vasilopita · Βασιλόπιτα · vah-see-LOH-pee-tah
Named for Saint Basil and cut at New Year in a fixed order, with the first slices set aside before anyone eats. A coin is hidden inside, and whoever finds it is said to have the luck for the year. The cake itself is plain on purpose: orange-scented and only lightly sweet.
Yiayia’s tip: Tell everyone about the coin before cutting. It is essential both for the fun of the tradition and, more practically, so nobody bites down on it by surprise.
Make New Year Cake with the Hidden Coin24. Fried Honey Pastry
Diples · Δίπλες · THEE-ples
The name means folds. Paper-thin egg dough is twisted on a fork as it hits the oil, so it curls into a crisp ribbon, then it goes into honey syrup under walnuts and cinnamon. No single step is complicated. The rolling takes practice, and the frying leaves no time to hesitate.
Yiayia’s tip: Roll it thinner than feels right. Diples should be nearly translucent before frying. A thick sheet fries chewy rather than light and crisp.
Make Fried Honey Pastry25. Walnut Spice Cake
Karydopita · Καρυδόπιτα · kah-ree-THOH-pee-tah
A cake made mostly of ground walnuts, with only enough flour to hold it together, spiced with cinnamon and clove and soaked in syrup the moment it leaves the oven. It comes out dense, nutty and moist all the way through. Of the Greek syrup cakes, this is one of the hardest to get wrong.
Yiayia’s tip: Hot cake, cold syrup. One side hot and the other cold is the rule for every baked Greek syrup sweet. Make the syrup first and let it cool completely. Hot syrup on a hot cake leaves the crumb heavy and wet.
Make Walnut Spice Cake
More Vegetarian Greek Recipes
198 more, 223 in all.
PortokalopitaPortokalopita ΠορτοκαλόπιταDesserts · 1h 15m · serves 15
Sesame and Honey BarsPasteli ΠαστέλιDesserts · 25m · serves 16
Cretan Sweet Cheese Hand PiesKalitsounia ΚαλιτσούνιαDesserts · 1h 10m · serves 8
Cretan Clarified Cream with EggsStaka me avga Στάκα με αυγάBreakfast Recipes · 15m · serves 2
Corfu Almond NougatMandolato ΜαντολάτοDesserts · 55m · serves 16
Thessaloniki Custard TrianglesTrigona Panoramatos Τρίγωνα ΠανοράματοςDesserts · 1h 20m · serves 10
Trahanas SoupSoupa trahana Σούπα τραχανάSoups · 30m · serves 4
Rhodes Sesame and Honey Wedding SweetMelekouni ΜελεκούνιDesserts · 40m · serves 16
Pontic Boat-Shaped Cheese BreadPeinirli ΠεϊνιρλίBreads and Pies · 2h · serves 4
Beetroot Salad with Garlic YogurtPantzarosalata ΠαντζαροσαλάταSalads · 1h 20m · serves 6
Warm Raki with Honey and SpicesRakomelo ΡακόμελοDrinks · 13m · serves 4
Fried Courgette SlicesKolokithakia tiganita Κολοκυθάκια τηγανητάSide Dishes · 35m · serves 4
Mykonos Spicy Whipped CheeseKopanisti Mykonou Κοπανιστή ΜυκόνουDips and Sauces · 15m · serves 8
Makarounes KarpathouMakarounes Karpathou Μακαρούνες ΚαρπάθουMain Courses · 1h 30m · serves 6
Fried Aubergine SlicesMelitzanes tiganites Μελιτζάνες τηγανητέςSide Dishes · 45m · serves 4
Baked Aubergine with Feta and TomatoMelitzanes me feta Μελιτζάνες με φέταMain Courses · 1h 5m · serves 4
Yogurt with Honey and WalnutsGiaourti me meli kai karydia Γιαούρτι με μέλι και καρύδιαBreakfast Recipes · 5m · serves 1
Yogurt CakeYiaourtopita ΓιαουρτόπιταDesserts · 1h · serves 10
Pancakes with HoneyTiganites me meli Τηγανίτες με μέλιBreakfast Recipes · 35m · serves 4
Fried Bread with HoneyFriganya ΦρυγανιάBreakfast Recipes · 22m · serves 4
Iced CappuccinoFrendo kapoutsino Φρέντο καπουτσίνοDrinks · 8m · serves 1
Constantinople-Style Braised ArtichokesAnginares ala polita Αγκινάρες αλά πολίταMain Courses · 1h 20m · serves 4
Epirus Hand-Rolled Cheese PieTyropita Ipirou Τυρόπιτα ΗπείρουBreads and Pies · 1h 45m · serves 8
Aubergine in Yogurt SauceMelitzanes se saltsa giaourtiou Μελιτζάνες σε σάλτσα γιαουρτιούMain Courses · 55m · serves 4
Leek PiePrasopita ΠρασόπιταBreads and Pies · 1h 30m · serves 8
Cheese Triangle PastriesTiropitakia trigona Τυροπιτάκια τρίγωναMeze and Appetisers · 1h 10m · serves 8
Apple Pie in PhylloMilopita ΜηλόπιταDesserts · 1h 20m · serves 10
Spinach and Cheese PieSpanakotyropita ΣπανακοτυρόπιταBreads and Pies · 1h 25m · serves 8
Aubergine and Feta PieMelitzanopita ΜελιτζανόπιταBreads and Pies · 1h 35m · serves 8
Cold Yogurt and Cucumber SoupTarator ΤαράτορSoups · 15m · serves 4
Strained Yogurt with Fresh FruitGiaourti me frouta Γιαούρτι με φρούταBreakfast Recipes · 10m · serves 1
Orzo Pasta SaladKritharosalata ΚριθαρόσαλαταSalads · 32m · serves 6
Fried Smoked Cheese from EpirusSaganaki Metsovone Σαγανάκι μετσοβόνεMeze and Appetisers · 18m · serves 4
Kalymnos Courgette and Herb FrittataSfougato Kalymnou Σφουγγάτο ΚαλύμνουMain Courses · 1h · serves 6
Semolina HalvaHalvas simigdalenios Χαλβάς σιμιγδαλένιοςDesserts · 40m · serves 10
Semolina Syrup CakeRavani ΡαβανίDesserts · 1h 5m · serves 12
Sifnos Honey CheesecakeMelopita Sifnou Μελόπιτα ΣίφνουDesserts · 55m · serves 8
Baked Feta with Honey and SesameFeta psiti me meli Φέτα ψητή με μέλιMeze and Appetisers · 17m · serves 4
Stuffed Courgette FlowersKolokithoanthoi gemistoi Κολοκυθοανθοί γεμιστοίMeze and Appetisers · 1h 10m · serves 6
Pan-Fried Halloumi with Honey BreakfastHalloumi me meli Χαλούμι με μέλιBreakfast Recipes · 13m · serves 2
How to Make Strained Greek Yogurt at HomeGiaourti stragisto Γιαούρτι στραγγιστόDips and Sauces · 10m · serves 6
Christmas BreadChristopsomo ΧριστόψωμοBreads and Pies · 1h 45m · serves 12
Potato FrittersPatatokeftedes ΠατατοκεφτέδεςSide Dishes · 50m · serves 6
Almond MacaroonsAmygdalota ΑμυγδαλωτάDesserts · 50m · serves 12
Custard Pie Without PhylloGalatopita ΓαλατόπιταDesserts · 1h · serves 8
Rice PuddingRizogalo ΡυζόγαλοDesserts · 50m · serves 6
BobotaBobota ΜπομπόταBreads and Pies · 55m · serves 8
Sesame and Honey BarPastelli ΠαστέλιDesserts · 25m · serves 12
Soft Fresh Cheese SpreadKatiki Domokou Κατίκι ΔομοκούDips and Sauces · 15m · serves 6
Pasta with Fresh Mizithra CheeseMakaronia me mizithra Μακαρόνια με μυζήθραMain Courses · 20m · serves 4
Grilled Manouri Cheese with HoneyManouri me meli Μανούρι με μέλιMeze and Appetisers · 20m · serves 4
KataifiKataifi ΚανταΐφιDesserts · 1h 15m · serves 12
Custard and Cream Kataifi CakeEkmek kataifi Έκμεκ κανταΐφιDesserts · 1h 15m · serves 10
Cretan Sour TrahanasXinohondros ΞινόχοντροςBreakfast Recipes · 4h 20m · serves 8
KormosKormos ΚορμόςDesserts · 30m · serves 12
Baked Feta with TomatoFeta psiti me ntomata Φέτα ψητή με ντομάταMeze and Appetisers · 35m · serves 4
Cypriot Yogurt and Mint DipTalattouri ΤαλαττούριDips and Sauces · 15m · serves 6
Ionian Rusk with Tomato and OreganoRiganada ΡιγανάδαSalads · 10m · serves 4
Thessaloniki Baked Feta with PeppersBougiourdi ΜπουγιουρντίMeze and Appetisers · 35m · serves 4
Cypriot Trahanas SoupTrahanas ΤραχανάςSoups · 55m · serves 4
Cypriot Salted Yogurt DrinkAyrani ΑϊράνιDrinks · 5m · serves 4
Baked Giant Beans in TomatoGigantes plaki Γίγαντες πλακίMain Courses · 2h 5m · serves 6
Smoky Aubergine DipMelitzanosalata ΜελιτζανοσαλάταDips and Sauces · 45m · serves 6
HortaHorta vrasta Χόρτα βραστάSide Dishes · 35m · serves 4
How to Make Greek Coffee in a BrikiEllinikos kafes Ελληνικός καφέςDrinks · 7m · serves 2
GemistaGemista ΓεμιστάMain Courses · 2h 10m · serves 6
FasoladaFasolada ΦασολάδαSoups · 1h 45m · serves 6
BriamBriam ΜπριάμMain Courses · 2h · serves 6
Yellow Split Pea PureeFava Santorinis Φάβα ΣαντορίνηςDips and Sauces · 1h · serves 6
DolmadesDolmades ΝτολμάδεςMeze and Appetisers · 1h 50m · serves 8
Lentil Soup with VinegarFakes ΦακέςSoups · 1h 7m · serves 6
Rhodes Chickpea and Tomato FrittersPitaroudia ΠιταρούδιαMeze and Appetisers · 45m · serves 6
Cypriot Black-Eyed Bean Salad with ChardLouvi ΛούβιSide Dishes · 55m · serves 4
Cypriot Grape Must and Almond CandySoutzoukos ΣουτζιούκοςDesserts · 1h 40m · serves 12
Cypriot Lenten Tahini Spiral BreadTahinopita ΤαχινόπιταBreads and Pies · 1h 10m · serves 8
SkordaliaSkordalia ΣκορδαλιάDips and Sauces · 35m · serves 6
SpanakorizoSpanakorizo ΣπανακόρυζοMain Courses · 45m · serves 4
Leek and RicePrasorizo ΠρασόρυζοMain Courses · 50m · serves 4
Chickpea FrittersRevithokeftedes ΡεβιθοκεφτέδεςMeze and Appetisers · 45m · serves 6
Eggless Spice Cake for Saint FanouriosFanouropita ΦανουρόπιταDesserts · 1h 5m · serves 12
Epirus Cornbread with GreensBatzina ΜπατζίναBreads and Pies · 55m · serves 8
Dodecanese Orzo-Style Pasta with TomatoSitaraki ΣιταράκιMain Courses · 35m · serves 4
Cabbage and Carrot SaladLachanosalata ΛαχανοσαλάταSalads · 15m · serves 6
FrappeFrape ΦραπέDrinks · 5m · serves 1
Sesame Bread RingKoulouri Thessalonikis Κουλούρι ΘεσσαλονίκηςBreakfast Recipes · 2h · serves 8
Green Beans in Tomato and Olive OilFasolakia lathera Φασολάκια λαδεράSide Dishes · 1h · serves 4
Santorini Tomato FrittersNtomatokeftedes Santorinis Ντοματοκεφτέδες ΣαντορίνηςMeze and Appetisers · 40m · serves 6
Aubergine Baked with Onion and TomatoMelitzanes imam Μελιτζάνες ιμάμMain Courses · 1h 20m · serves 4
Lentils and RiceFakorizo ΦακόρυζοMain Courses · 50m · serves 4
Romaine and Spring Onion SaladMarouloasalata ΜαρουλοσαλάταSalads · 15m · serves 4
Potato SaladPatatosalata ΠατατοσαλάταSalads · 45m · serves 6
White Bean SaladFasolia salata Φασόλια σαλάταSalads · 1h 15m · serves 6
Iced EspressoFrendo espreso Φρέντο εσπρέσοDrinks · 5m · serves 1
Mountain TeaTsai tou vounou Τσάι του βουνούDrinks · 13m · serves 4
Okra in Tomato and Olive OilBamies latheres Μπάμιες λαδερέςSide Dishes · 1h · serves 4
Olive Oil and Lemon SauceLadolemono ΛαδολέμονοDips and Sauces · 5m · serves 6
Basic Greek Tomato SauceSaltsa domatas Σάλτσα ντομάταςDips and Sauces · 40m · serves 6
Vegan Stuffed Aubergine with RiceMelitzanes gemistes Μελιτζάνες γεμιστέςMain Courses · 1h 40m · serves 6
Wild Greens PieHortopita ΧορτόπιταBreads and Pies · 1h 25m · serves 8
Chunky Aubergine and Tomato StewMelitzanes yahni Μελιτζάνες γιαχνίMain Courses · 1h 10m · serves 4
Cretan Cracked Green OlivesElies tsakistes Kritis Ελιές τσακιστές ΚρήτηςDips and Sauces · 30m · serves 10
Simple Greek Sliced Tomato SaladNtomatosalata ΝτοματοσαλάταSalads · 10m · serves 4
Fresh Orange DrinkPortokalada ΠορτοκαλάδαDrinks · 10m · serves 4
Vegan Olive Oil CookiesLadokouloura ΛαδοκούλουραDesserts · 50m · serves 10
LaganaLagana ΛαγάναBreads and Pies · 1h · serves 8
Courgette in Tomato SauceKolokithakia yiahni Κολοκυθάκια γιαχνίSide Dishes · 45m · serves 4
Fried Green PeppersPiperies tiganites Πιπεριές τηγανητέςSide Dishes · 22m · serves 4
Artichokes with PeasAnginares me araka Αγκινάρες με αρακάSide Dishes · 1h · serves 4
Retsina Serving GuideRetsina ΡετσίναDrinks · 5m · serves 4
LimonadaLimonada ΛεμονάδαDrinks · 15m · serves 4
Lentil SaladFakes salata Φακές σαλάταSalads · 45m · serves 6
Chickpea SaladRevithosalata ΡεβιθοσαλάταSalads · 1h · serves 6
Orzo SoupSoupa kritharaki Σούπα κριθαράκιSoups · 40m · serves 4
Red Lentil SoupSoupa fakes kokkines Σούπα φακές κόκκινεςSoups · 40m · serves 4
Quince Spoon SweetKydoni glyko Κυδώνι γλυκόDesserts · 2h 10m · serves 16
Sour Cherry Spoon SweetVyssino glyko Βύσσινο γλυκόDesserts · 1h 45m · serves 16
Tsipouro Serving GuideTsipouro ΤσίπουροDrinks · 5m · serves 4
Ouzo Serving GuideOuzo ΟύζοDrinks · 5m · serves 4
Sage TeaTsai faskomilo Τσάι φασκόμηλοDrinks · 13m · serves 4
Simple Greek Cucumber and Tomato SaladAngourodomata ΑγγουροντομάταSalads · 10m · serves 4
Grated Carrot SaladKarotosalata ΚαροτοσαλάταSalads · 15m · serves 4
Peloponnese Dried Fig and Walnut BarsSykomaida ΣυκομαΐδαDesserts · 30m · serves 12
Aubergine-Wrapped Rice RollsDolmades me melitzana Ντολμάδες με μελιτζάναMain Courses · 1h 30m · serves 6
Charcoal-Smoked Aubergine DipMelitzanosalata kapnisti Μελιτζανοσαλάτα καπνιστήDips and Sauces · 45m · serves 6
Bitter Orange Spoon SweetNerantzaki glyko Νεραντζάκι γλυκόDesserts · 2h 30m · serves 16
Candied Baby Aubergine Spoon SweetMelitzanaki glyko Μελιτζανάκι γλυκόDesserts · 2h 15m · serves 16
Metaxa Serving GuideMetaxa ΜεταξάDrinks · 5m · serves 4
Mastiha Liqueur Serving GuideMastiha ΜαστίχαDrinks · 5m · serves 4
Grape Must CookiesMoustokouloura ΜουστοκούλουραDesserts · 50m · serves 16
KollyvaKollyva ΚόλλυβαDesserts · 2h 15m · serves 20
Walnut and Grape Must CandySoutzouki ΣουτζούκιDesserts · 2h · serves 10
Olive BreadElioti (Eliopsomo) ΕλιόψωμοBreads and Pies · 1h 5m · serves 10
Kitro Liker Serving GuideKitro ΚίτροDrinks · 5m · serves 4
Bread-Based Garlic DipSkordalia me psomi Σκορδαλιά με ψωμίDips and Sauces · 20m · serves 6
Corfu Vegetable and Pasta SoupBourou bourou Μπουρού μπουρούSoups · 55m · serves 5
Patras Cinnamon and Clove LiqueurTentoura ΤεντούραDrinks · 45m · serves 20
Pickled Rock Samphire SaladKritamo ΚρίταμοSalads · 30m · serves 10
Cypriot Lentils and Rice with OnionsMoutzentra ΜουτζέντραMain Courses · 1h 5m · serves 5Get one proper Greek recipe a week
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