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Greece: Recipes and Cuisine

Country | Greece Image

The roots of Greek cuisine reach back to Classic times and beyond. Typically Mediterranean, the cooking of Greece is centered around heart breads and whole grains, green vegetables, fresh fruits, olive oil, wine and fresh fish and seafood. Herbs collected from the wild flavor dishes and excellent local honey sweetens desserts.

Greek Recipes

Arni me Patates sto Fourno

Meats | Arni me Patates Image

(Greek roast lamb with potatoes)

A whole spit-roasted lamb is the classic Easter feast for most Greeks. But this recipe for roast leg of lamb with potatoes is popular too. It is just as tasty, yet simpler to prepare and more suitable for smaller gatherings. The variation with artichokes makes the dish a full meal. Read more »

Anginares à la Polita

Ingredients | Artichoke Hearts Image

(Greek artichoke hearts and potatoes with dill)

Anginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter. Read more »

Baklava

Desserts | Baklava

(Greek, Turkish nut and phyllo sweet pastry)

An ancient treat, baklava was first cooked up in its current form by Ottoman cooks in present-day Turkey. Its popularity quickly spread to Greece and other countries in the region. Sticky and sweet, it is the iconic Middle Eastern pastry. And it's surprisingly easy to make. Read more »

Domatokeftedes

Ingredients | Tomatoes

(Greek tomato fritters)

This recipe for simple fritters from Santorini is a great way to use up garden tomatoes in late summer. The herbs add amazing flavor and highlight the fresh, late summer ingredients. Use only fresh tomatoes, not canned. Read more »

Fakes

(Greek lentil stew; see Zuppa di Lenticchie recipe)

Fassolakia

Ingredients | Green Beans Image

(Greek green beans in tomato sauce)

This vegetable dish is popular around the Mediterranean. In Arab countries it is known as loubieh bi zayt. In Turkey it goes by the name zeytinyağlı taze fasülye. Spaniards call it judías verdes con tomate. The long cooking time is necessary for the authenticity of the dish. The beans should be well cooked and soft. Read more »

Frappé

Beverages | Frappe Image

(Greek iced coffee)

The frappé (Φραπέ) is Greece's favorite summer drink. During hot weather Athenians lounge at street cafes, slowly sip a frappé and watch the people go by. Read more »

Garides me Feta

Fish | Garides me Feta

(Greek shrimp baked with tomatoes and feta)

Garides me feta is popular in Greek taverns, where it is usually served in an earthenware dish called a youvetsi. Other names for the dish are garides youvetsi or garides saltsa. Read more »

Gigantes Plaki sto Fourno

Vegetables | Gigantes Plaki sto Fourno

(Greek baked white beans in tomato sauce)

Healthy, full of fiber and filling, gigantes plaki (γίγαντες πλακί), is a common mezze all over Greece. Gigantes, or giant white beans, are slow-baked in a tomatoey sauce until they are creamy and caramelized. The beans — also called gigandes, yigandes, elephant beans or butter beans — can be substituted with lima beans. The Turkish version uses red beans. Read more »

Gyros

(Greek spiced meat sandwich; see Shawarma recipe)

Horiatiki Salata

Salads | Horiatiki Salata Image

(Greek tomato, cucumber and olive salad)

Horiatiki salata is your basic big, fat Greek salad. Horiatiki means village-style. This fresh, healthy salad is found in one form or another throughout the eastern Mediterranean. The same salad with the addition of sumac and toasted pita is known as fattoush in the Arab countries. Turks serve ezme salatası a more finely chopped version. Read more »

Htipiti

Ingredients | Feta Cheese

(Greek feta and roasted red pepper spread)

A simple spread with loads of flavor, htipiti — also known as tirokafteri or kopanisti — is the perfect addition to a Mediterranean meze spread. The salty bite of feta cheese marries perfectly with the smoky sweetness of the roasted peppers and a touch of heat from hot pepper flakes. Read more »

Keftedes

(Greek spiced meatballs; see Kefta recipe)

Kotopita

Poultry | Kotopita Recipe

(Greek chicken filo pie)

Kotopita is one of many types of pita, or Greek savory pies. Some contain feta, others minced meat, wild greens, zucchini or spinach. This particular pie is made with an herbed chicken filling wrapped in a filo pastry crust. Read more »

Koulourakia

Desserts | Koulourakia

(Greek Easter butter cookies)

Swirling sweet biscuits have been a part of Greek cuisine for thousands of years. The ancient Minoans, who believed snakes possessed mystical powers, ate serpent-shaped cookies. These days koulourakia twists and braids are a traditional accompaniment to any Greek Orthodox Easter celebration. Read more »

Pita

Breads | Pita Image

(Mediterranean pocket bread)

Pita bread is common throughout the eastern Mediterranean. Versions of this simple round loaf are found from Northern Africa to as far east as India. The popularity of pita, also known as khoubz araby, is said to have been spread eastward and westward by the conquering armies of Alexander the Great. Read more »

Psari Spetsiotiko

Country | Greece Spetsai Image

(Greek fish baked with tomatoes and breadcrumbs)

Psari spetsiotiko is simple fishing village food. This tasty dish gets its name from the island of Spetses southwest of Athens, where it originated. Fish is baked in a seasoned tomato sauce and topped with a golden crust of breadcrumbs. Read more »

Spanakopita

Vegetables | Spanikopita Image

(Greek spinach and feta pie)

Spanakopita is a Greek-style pie of layers of spinach, feta cheese and wispy leaves of filo dough. It is one of the most famous of Greek dishes, and if you've ever had it, you know why. It's delicious! Read more »

Tzatziki

Sauces | Tzatziki Image

(Greek cucumber-yogurt sauce)

The cooling combination of yogurt and cucumber is popular all around the eastern Mediterranean. The Turkish version is called cacik. In Iran it is known as mast-o-khiyar. Bulgarians call it tarator. For Iraqis, it is jajeek. Serve tzatziki with gyros or keftedes. Read more »

Yiaourti

(Greek cultured milk; see Yogurt recipe)