World Flavors Cookbook

Greece Recipes

Greek cuisine is the foundation of the Mediterranean diet, celebrated for its use of olive oil, fresh vegetables, legumes, and seafood. Ancient and modern flavors merge in dishes that have fed civilizations for millennia.

Recipes from Greece

• Fasolada (Greek White Bean Soup)

  Greece's unofficial national dish — a simple, nourishing white bean soup with tomatoes, carrots, celery, and olive oil. A cornerstone of Greek Orthodox fasting cuisine.

• Fakes (Greek Lentil Soup)

  A humble, aromatic brown lentil soup finished with a splash of red wine vinegar and a generous pour of olive oil — the epitome of Greek comfort food.

• Pita (Greek Flatbread)

  Soft, fluffy pocket bread baked at high heat — the essential Greek bread used for souvlaki wraps, dipping in tzatziki, and scooping up mezze.

• Psomi (Greek Village Bread)

  A rustic, crusty sourdough-style loaf — the daily bread of Greek villages, traditionally baked in communal wood-fired ovens.

• Eliopsomo (Greek Olive Bread)

  A fragrant, rustic bread studded with Kalamata olives, dried oregano, and olive oil — a taste of the Greek countryside in every bite.

• Feta Cheese

  Greece's most famous cheese — a crumbly, tangy, brined white cheese made from sheep's milk (or a blend with goat's milk). A PDO-protected treasure.

• Moussaka

  Greece's most iconic baked dish — layers of silky eggplant, seasoned ground lamb, and a thick, golden béchamel crust. The crown jewel of Greek home cooking.

• Souvlaki

  Marinated pork or chicken grilled on skewers, served in warm pita with tomato, onion, tzatziki, and a sprinkle of paprika — Greece's beloved street food.

• Pastitsio (Greek Baked Pasta)

  Often called "Greek lasagna" — layers of tubular pasta, cinnamon-spiced meat sauce, and a thick, creamy béchamel top, baked until golden.

• Gemista (Stuffed Tomatoes & Peppers)

  Ripe summer tomatoes and peppers hollowed out and stuffed with herbed rice, baked slowly in the oven until caramelized and tender — a Greek summer icon.

• Dolmades (Stuffed Grape Leaves)

  Tender grape leaves rolled around a filling of herbed rice (or rice and meat), braised in lemon broth — one of the Mediterranean's most elegant dishes.

• Baklava

  Layers of buttery phyllo pastry filled with walnuts and spices, drenched in a honey and cinnamon syrup — the undisputed queen of Greek pastry.

• Koulourakia (Greek Butter Cookies)

  Buttery, twisted Easter cookies with a subtle vanilla and orange aroma — beautifully shaped and perfect for dipping in coffee or milk.

• Gyros Pita (Gyro Wrap)

  Thinly sliced, vertically spit-roasted pork or chicken wrapped in warm pita with tomato, onion, tzatziki, and crispy fries — Athens' iconic fast food.

• Kontosouvli (Spit-Roasted Pork)

  Large chunks of marinated pork threaded onto a spit and slow-roasted over charcoal until crispy outside and meltingly tender inside — Greece's ultimate barbecue.

• Avgolemono (Egg-Lemon Chicken Soup)

  A silky, luxurious chicken soup thickened with a mixture of eggs and lemon juice. Pure Greek comfort in a bowl.

• Lahanodolmades (Cabbage Rolls with Avgolemono)

  Tender cabbage leaves stuffed with a mixture of ground meat and rice, simmered and served with a creamy egg-lemon sauce.

• Tsoureki (Greek Easter Bread)

  A rich, brioche-like sweet bread flavored with mahlab and mastic, traditionally braided with red-dyed eggs tucked into the strands.

• Tzatziki

  The world-famous Greek yogurt dip made with strained sheep or goat yogurt, cucumber, garlic, and plenty of extra virgin olive oil.

• Horiatiki (Greek Village Salad)

  The pure essence of the Greek summer — chunky tomatoes, cucumbers, onions, Kalamata olives, and a whole block of feta cheese, never with lettuce.

• Spanakopita (Greek Spinach Pie)

  Crispy, buttery layers of phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and fresh herbs.

• Tiropita (Greek Cheese Pie)

  A golden, flaky pastry filled with a rich, tangy mixture of Greek cheeses, primarily feta and graviera.

• Lamb Kleftiko

  Tender lamb slow-cooked in a parchment paper parcel with potatoes, peppers, garlic, and feta, trapping all the juices and aromas.

• Beef Stifado

  A rich, warming beef stew simmered with hundreds of whole pearl onions, cinnamon, and red wine.

• Galaktoboureko (Greek Custard Pie)

  Creamy semolina custard baked between layers of crispy, buttered phyllo, finished with a cold lemon-scented syrup.

• Loukoumades (Greek Honey Puffs)

  Golden, crispy bite-sized doughnuts, soaked in honey syrup and sprinkled with cinnamon and crushed walnuts.

• Youvetsi (Lamb with Orzo)

  A comforting one-pot meal of lamb baked in a clay pot with kritharaki (orzo pasta) and a cinnamon-spiced tomato sauce.

• Soutzoukakia Smyrneika

  Oblong, cumin-scented meatballs simmered in a rich tomato sauce, reflecting the culinary heritage of Greeks from Asia Minor.

• Taramosalata (Fish Roe Dip)

  A smooth, creamy dip made from salted and cured fish roe, blended with bread or potatoes, lemon, and olive oil.

• Melitzanosalata (Smoky Eggplant Dip)

  A rustic dip made from fire-roasted eggplants, garlic, lemon, and olive oil — simple and intensely smoky.

• Saganaki (Fried Cheese)

  A thick slice of hard Greek cheese, floured and fried until the outside is golden-crisp and the inside is meltingly soft.

• Keftedakia (Greek Fried Meatballs)

  Small, crispy fried meatballs seasoned with lots of fresh mint and dried oregano. The ultimate Greek party food.

• Kolokithokeftedes (Zucchini Fritters)

  Flavorful fritters made with grated zucchini, feta cheese, and a bouquet of fresh herbs (dill, mint, parsley).

• Briam (Greek Roasted Vegetables)

  The Greek version of Ratatouille — a medley of summer vegetables roasted slowly with plenty of olive oil and garlic until sweet and tender.

• Fasolakia (Green Beans in Oil)

  Fresh green beans braised with potatoes and carrots in a rich, herby tomato and olive oil sauce.

• Spanakorizo (Greek Spinach Rice)

  A silky, lemony rice dish cooked with fresh spinach, scallions, and dill. Simple, healthy, and deeply flavorful.

• Dakos (Cretan Rusk Salad)

  A Cretan specialty: a hard barley rusk briefly soaked in water, topped with grated tomatoes, crumbled myzithra cheese, and wild oregano.

• Fava (Yellow Split Pea Puree)

  A smooth, velvety puree of yellow split peas, topped with onions, capers, and a generous amount of olive oil. A specialty of Santorini.

• Skordalia (Greek Garlic Puree)

  An intensely garlic-flavored mash made with either potatoes or bread, olive oil, and vinegar. Traditionally served with fried cod.

• Amygdalota (Greek Almond Cookies)

  Chewy, fragrant almond cookies from the Greek islands, flavored with rose water and dusted with powdered sugar.

• Strapatsada

  Greek tomato-scrambled eggs — ripe tomatoes cooked down with olive oil and beaten eggs, finished with crumbled feta and oregano.

• Horta Vrasta

  Boiled wild greens dressed with lemon and olive oil — the simplest and most nourishing side dish in the Greek diet.

• Hortopita

  Wild greens pie in phyllo — a savory pie stuffed with whatever greens are in season, bound with egg, onion, and olive oil.

• Revithada

  Sifnos island's legendary slow-baked chickpea soup — cooked overnight in a clay pot in the baker's oven until creamy and perfumed.

• Psarosoupa Avgolemono

  Greek fish soup with the classic avgolemono finish — a whole fish simmered in broth with vegetables, finished with egg-lemon.

• Tomatokeftedes

  Santorini's famous tomato fritters — tiny island tomatoes mixed with mint, onion, and flour, fried into crispy rounds.

• Kolokythosoupa

  Greek zucchini and potato soup — blended smooth with olive oil and topped with crumbled feta and fresh mint.

• Magiritsa

  The sacred Easter soup of Greece — offal and spring onions in an avgolemono broth, eaten at midnight after the Resurrection service.

• Kokoretsi

  Spit-roasted lamb offal wrapped in intestines — the great Easter Sunday feast alongside roast lamb, cooked over charcoal.

• Melitzanes Papoutsakia

  Little shoes' — eggplant halves stuffed with spiced meat, topped with béchamel and baked golden. A Greek taverna staple.

• Ntakos (Dakos)

  Crete's iconic barley rusk salad — soaked rusks topped with crushed tomato, fresh mizithra, and olive oil. The taste of the island.

• Gigantes Plaki

  Giant baked beans in a rich tomato and herb sauce — one of the most beloved Greek meze dishes, eaten warm or at room temperature.

• Spanakopitakia

  Individual spinach and feta phyllo triangles — the portable version of spanakopita, eaten as a snack or meze.

• Prasopita

  Leek and cheese pie in phyllo — a delicate, aromatic pita made with slowly sautéed leeks and creamy feta.

• Giouvetsi Arni

  Lamb and kritharaki (orzo pasta) slow-baked in tomato sauce in a clay pot — the ultimate Greek Sunday lunch.

• Kotopoulo Lemonato

  Greek lemon chicken with roasted potatoes — coated in lemon, garlic, and oregano, roasted until the skin crackles.

• Arnaki Fricassee

  Braised lamb with cos lettuce, spring onions, and fresh dill in an avgolemono sauce — a spring Easter classic.

• Bifteki

  Greek spiced burgers — beef and pork patties flavored with onion, herbs, and cumin, grilled or pan-fried. The Greek answer to the hamburger.

• Garides Saganaki

  Prawns baked in spicy tomato sauce with ouzo and crumbled feta — the most popular Greek seafood meze.

• Oktapodi sta Karvounakia

  Charcoal-grilled octopus — marinated in red wine vinegar and olive oil, grilled until the tentacles crisp and char. A Greek seaside ritual.

• Kalamari Tiganita

  Crispy fried calamari — lightly floured and fried to a golden crunch. The most ubiquitous meze in every Greek taverna.

• Tahinosoupa

  Tahini and lemon soup — a warming, nutty, vegan soup eaten on Lenten Fridays and throughout the Orthodox fasting calendar.

• Kolyva

  Boiled wheat with raisins, nuts, pomegranate, and herbs — the ancient Greek memorial food offered in church for the souls of the departed.

• Vasilopita

  St. Basil's New Year's cake — a sweet, orange-scented bread or cake with a coin hidden inside. Whoever finds it has good luck all year.

• Christopsomo

  Christ's Bread — the richly decorated sweet bread baked on Christmas Eve, embossed with a cross and walnuts.

• Melomakarona

  Honey-soaked spiced olive oil cookies topped with crushed walnuts — Greece's most beloved Christmas sweet.

• Kourabiedes

  White butter cookies smothered in icing sugar — Greece's other essential Christmas sweet, melting and buttery.

• Ravani

  Semolina cake soaked in syrup — a moist, aromatic sponge with a delicate lemon or orange flavor, drenched in fragrant syrup.

• Halvas

  Greek semolina halva — toasted in olive oil with pine nuts and almonds, then simmered in syrup to a rich, firm pudding.

• Rizogalo

  Greek rice pudding — creamy, slow-cooked in whole milk and perfumed with vanilla, dusted with cinnamon. The nursery food of Greece.

• Bougatsa

  Northern Greece's beloved breakfast pastry — layers of phyllo filled with warm semolina custard, dusted with icing sugar and cinnamon.

• Tiropita Kritis

  Cretan cheese pie made with mizithra and anthotyro in a rich egg batter, baked in olive oil — without phyllo, the Cretan way.

• Kouneli Stifado

  Rabbit braised in sweet wine with pearl onions, cinnamon, and cloves — the original stifado, richer and more aromatic than the beef version.

• Lahanodolmades me Avgolemono

  Stuffed cabbage rolls with rice and meat, simmered in avgolemono — Greece's warming winter comfort food.

• Kolokythanthoi Gemistoi

  Stuffed zucchini flowers — filled with rice, herbs, and feta, then gently steamed or fried. A summer delicacy from the Greek islands.

• Manitaria Stifado

  Mushroom stifado — a rich vegan stew of mushrooms and pearl onions in spiced wine sauce. A Lenten alternative to the meat version.

• Piperies Florinis sti Skara

  Grilled Florina red peppers marinated in olive oil, garlic, and vinegar — the sweet, silky roasted pepper of northern Greece.

• Saganaki me Meli

  Pan-fried graviera cheese drizzled with honey and sesame — the sweet-salty combination that is irresistible as a meze.

• Tzatziki Spitiko

  Homemade tzatziki — thick strained yogurt with cucumber, garlic, and dill, made the Greek way with proper draining and resting time.

• Domatosoupa me Ryzi

  Greek tomato rice soup — silky tomato broth with rice, olive oil, and fresh basil. The simplest and most comforting Greek soup.

• Patates Lemonates Fournou

  Greek lemon potatoes — wedges roasted with olive oil, lemon, and oregano until golden outside and creamy inside.

• Imam Bayildi

  Eggplants stuffed with a sweet onion, tomato, and garlic filling — a Greek-Ottoman vegetable dish so delicious it made the imam faint.

• Lagana

  Clean Monday's flatbread — an unleavened sesame-topped bread baked only on Kathari Deftera, the first day of Lent.

• Koulouri Thessalonikis

  Thessaloniki's famous sesame bread rings — crispy, golden, and completely coated in sesame seeds. The street food of the north.

• Manitaropita

  Wild mushroom pie in phyllo — earthy forest mushrooms with leeks and herbs in a golden phyllo crust.

• Marathopita

  Cretan fennel pie — wild fennel tops mixed with olive oil and wrapped in a thin, unleavened dough. The most rustic of Cretan pitas.

• Kakavia

  The ancient Greek fisherman's soup — whole fish and shellfish simmered with onions, tomatoes, and olive oil in a clay cauldron.