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25 Quick Greek Recipes

Real Greek dishes that are genuinely fast, with nothing important cut out to get there.

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Greek dishes that are fast as they stand, with nothing important cut out to get them there.

Some need no cooking: tzatziki, a Greek salad, dakos, whipped feta with chilli, fresh cheese with honey. Some need a hot pan: saganaki, halloumi, prawns with feta and tomato, scrambled eggs with tomato and feta. Some need a grill: souvlaki, paidakia, bifteki.

Horta is boiled greens and little else. Trahanas makes a soup. Nothing on this list is a shortened version of a slower dish.

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. 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.

    15m · Serves 6 · Beginner

    Make Tzatziki

  2. 2. 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.

    12m · Serves 4 · Beginner

    Make Greek Salad

  3. 3. 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

  4. 4. 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

  5. 5. How to Make Greek Coffee in a Briki

    Ellinikos kafes · Ελληνικός καφές · eh-lee-nee-KOS kah-FES

    Neither espresso nor filter. The grounds are cooked in the water, poured into the cup with it and left to settle at the bottom. The one skill is not letting it boil, because boiling kills the kaimaki, the dense foam on top. Sugar goes in with the water, since stirring later lifts the grounds.

    Yiayia’s tip: Match the briki to the quantity. A briki should be roughly two thirds full for the foam to build properly. Making one cup in a large briki gives you almost no kaimaki.

    7m · Serves 2 · Beginner

    Make How to Make Greek Coffee in a Briki

  6. 6. 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.

    12m · Serves 4 · Beginner

    Make Cretan Dakos

  7. 7. 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.

    15m · Serves 4 · Beginner

    Make Saganaki

  8. 8. 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

  9. 9. 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

  10. 10. 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.

    11m · Serves 4 · Beginner

    Make Grilled Halloumi

  11. 11. 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

  12. 12. 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.

    5m · Serves 4 · Beginner

    Make Cypriot Fresh Cheese with Honey

  13. 13. Fish Roe Dip

    Taramosalata · Ταραμοσαλάτα · tah-rah-moh-sah-LAH-tah

    The bright pink tub from the supermarket is dyed and tastes mainly of mayonnaise. The real one is pale, from beige to the softest pink. Tarama, the cured roe of cod or carp, is fiercely salty, so it is whipped with olive oil and bread or potato. No egg comes into it.

    Yiayia’s tip: Squeeze the bread bone dry. Any leftover water thins the dip and stops it whipping up fluffy. Squeeze harder than feels necessary.

    15m · Serves 8 · Beginner

    Make Fish Roe Dip

  14. 14. 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

  15. 15. 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.

    10m · Serves 6 · Beginner

    Make Spicy Whipped Feta Dip

  16. 16. 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

  17. 17. 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

  18. 18. 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

  19. 19. 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

  20. 20. Cretan Clarified Cream with Eggs

    Staka me avga · Στάκα με αυγά · STAH-kah meh av-GHAH

    Barely a recipe. Staka is a Cretan dairy fat rendered from the cream of sheep or goat milk, tangy and faintly cheesy where butter is not, and eggs are fried straight in it for breakfast. Baste the whites with the hot fat as they cook. Without it, ghee is the nearest thing, though milder.

    Yiayia’s tip: Keep the heat moderate. Staka has a lower smoke point than plain oil. Too fierce a heat browns it unpleasantly before the eggs are done.

    15m · Serves 2 · Beginner

    Make Cretan Clarified Cream with Eggs

  21. 21. 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

  22. 22. 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

  23. 23. 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

  24. 24. 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

  25. 25. Cabbage and Carrot Salad

    Lachanosalata · Λαχανοσαλάτα · lah-hah-noh-sah-LAH-tah

    The plain cabbage salad that sits beside souvlaki or grilled chicken in tavernas all year. Cabbage, carrot, olive oil and either lemon or vinegar, made by feel, never measured. It is not politiki salata, the Constantinople version made around Christmas. Keep the dressing sharp and plain, which is why it works next to grilled meat.

    Yiayia’s tip: Shred it fine. A thick, rough chop leaves the cabbage tasting raw and tough even once dressed. Fine and even is what gives a proper slaw texture.

    15m · Serves 6 · Beginner

    Make Cabbage and Carrot Salad
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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 pan of Greek mydia saganaki mussels in tomato and feta sauceMussels in Tomato and Feta SauceMydia saganaki Μύδια σαγανάκιMeze and Appetisers · 40m · serves 4A sliced Greek kormos no-bake chocolate biscuit logKormosKormos ΚορμόςDesserts · 30m · serves 12A 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 whole baked Greek tsipoura sea bream with lemon and herbsWhole Baked Sea BreamTsipoura psiti Τσιπούρα ψητήMain Courses · 40m · serves 2A dish of Greek feta psiti me ntomata baked feta with tomatoBaked Feta with TomatoFeta psiti me ntomata Φέτα ψητή με ντομάταMeze and Appetisers · 35m · serves 4A bowl of Cypriot talattouri, yogurt and mint dip with cucumberCypriot Yogurt and Mint DipTalattouri ΤαλαττούριDips and Sauces · 15m · serves 6A dish of Corfiot savoro, fried fish under vinegar, rosemary and currantsCorfu Fried Fish in Vinegar and RosemarySavoro ΣαβόροMeze and Appetisers · 40m · serves 4Ionian riganada, barley rusks topped with grated tomato, oregano and olive oilIonian Rusk with Tomato and OreganoRiganada ΡιγανάδαSalads · 10m · serves 4A small dish of Greek pickled kritamo rock samphire in olive oilPickled Rock Samphire SaladKritamo ΚρίταμοSalads · 30m · serves 10Bougiourdi, Thessaloniki baked feta with tomato and peppers, bubbling in a clay dishThessaloniki Baked Feta with PeppersBougiourdi ΜπουγιουρντίMeze and Appetisers · 35m · 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 2Cypriot Pickled Cauliflower and TurnipMoungra ΜούντραDips and Sauces · 30m · serves 10Brandy SourBrandy sour Μπράντι ΣάουρDrinks · 5m · serves 1Corfu Spicy Sauteed GreensTsigareli ΤσιγαρέλιSide Dishes · 30m · serves 4Constantinople-Style Cabbage SlawPolitiki salata Πολίτικη σαλάταSalads · 20m · serves 6Sour Cherry CordialVyssinada ΒυσσινάδαDrinks · 5m · serves 1Tinos and Mykonos Cured PorkLouza Tinou Λούζα ΤήνουMeze and Appetisers · 30m · serves 10Raw Grated Courgette SaladKolokithosalata ΚολοκυθοσαλάταSalads · 15m · serves 4Grilled Aubergine SkewersSouvlaki melitzanas Σουβλάκι μελιτζάναςMain Courses · 37m · 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 4Anatolian-Style Bulgur PilafPilafi me pligouri Πιλάφι με πλιγούριSide Dishes · 30m · 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 2Plain Greek Rice PilafRizi pilafi Ρύζι πιλάφιSide Dishes · 25m · serves 4Almond Garlic DipSkordalia me amygdala Σκορδαλιά με αμύγδαλαDips and Sauces · 20m · serves 6Fried BogueGopes tiganites Γόπες τηγανητέςMain Courses · 30m · serves 4Plain Fried Courgette FlowersKolokithoanthoi tiganismenoi Κολοκυθοανθοί τηγανισμένοιMeze and Appetisers · 25m · serves 4Yogurt with Grape Must SyrupYiaourti me petimezi Γιαούρτι με πετιμέζιBreakfast Recipes · 5m · serves 1Fried Fresh AnchoviesGavros tiganitos Γαύρος τηγανιτόςMeze and Appetisers · 30m · serves 4Grilled Swordfish SkewersXifias souvlaki Ξιφίας σουβλάκιMain Courses · 40m · serves 4Zucchini Shoots and TendrilsKolokithokorfades ΚολοκυθοκορφάδεςSide Dishes · 35m · serves 4Cypriot Wine and Coriander PotatoesPatates antinaktes Πατάτες αντινακτέςSide Dishes · 40m · serves 4Maniot Pasta with Mizithra and EggTsouchti ΤσουχτήMain Courses · 30m · serves 4Kalymnos Barley Rusk SaladMermizeli ΜερμιζέλιSalads · 20m · serves 4Symi Shrimp Fried WholeGarides Symis Γαρίδες ΣύμηςMeze and Appetisers · 15m · serves 4Fried Bread with FetaTiganopsomo ΤηγανόψωμοBreakfast Recipes · 40m · serves 6Cypriot Courgettes with EggsKolokouthkia me tafka Κολοκούθκια με τ' αυκάBreakfast Recipes · 35m · serves 4Cypriot Bulgur Wheat PilafPourgouri pilafi Πουργούρι πιλάφιSide Dishes · 35m · serves 6

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Most Popular Greek RecipesGreek Classics Every Cook Should KnowGreek Pie RecipesSyrup-Soaked Greek DessertsTraditional Greek DipsTraditional Greek SoupsSouvlaki, Gyros and Grilled Greek MeatGreek Comfort FoodGreek Vegan and Fasting RecipesGreek Street FoodGreek Brunch and Egg Recipes