Greece: Recipes and Cuisine
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
(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
(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 »
Domatokeftedes
(Greek tomato fritters)
These simple fritters from Santorini are 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 »
Fassolakia
(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
(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
(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 »
Horiatiki Salata
(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 »
Kotopita
(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 »
Pita
(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
(Greek fish baked with tomatoes and breadcrumbs)
Psari spetsiotiko is simple fishing village food. This tasty dish gets its name from the island of Spetsai southwest of Athens, where it originated. Read more »
Spanakopita
(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
(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 »
