Greek Recipes
168 recipes found
Baked Feta With Honey
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
Hazelnut Baklava
Chicken Salad With Skordalia
My approach to chicken salad was changed when I traveled to the Middle East and had a chicken salad bound with a distinctive "mayonnaise" that turned out to be a version of skordalia, the Greek dip. Like mayonnaise, skordalia will bind any cold minced meat or fish (and make a good sauce served with hot ones), but, unlike mayonnaise, it contains no egg. The binding "glue" is bread soaked in milk. There are other differences between common mayonnaise and skordalia. The Greek dip is more intensely flavorful -- atop the garlic I like it with a sound dose of strong paprika or mild chili powder and a handful of cilantro leaves -- and it cannot be bought in a jar. Fortunately, assembling a batch takes about five minutes in a food processor. With it, leftover chicken is almost essential, though of course you can cook some especially for the salad.
Kasha in Phyllo
Easter Twist (Tsoureki)
Molded Spinach Phyllo Pie (Spanakopita se Forma)
Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)
Baklava of Banana
Greek Pastitsio With Lentils
Easy Chicken Kapama
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it’s an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.
Greek Zucchini Fritters
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Greek Zucchini and Herb Pie
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it’s also delicious in a yeasted olive oil crust.
Shortcut Moussaka
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Avgolemono Rice
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method. The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
Baked Rice With White Beans, Leeks and Lemon
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it’s vegan, too.
Spanakopita
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach — just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.
Greek Salad
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Tzatziki
Tzatziki is a popular Greek sauce traditionally served with souvlaki and pita bread, but it’s super versatile in its potential: It’s a great snacking dip with crudités and chips, as well as a bright and tangy sauce to drizzle on grain bowls or serve alongside roasted chicken or salmon. Most commonly finished with dill, tzatziki is sometimes made — and equally delicious — with other fresh herbs, like mint or oregano. It can be made a few hours ahead and will keep in the refrigerator for up to 3 days.
Greek Stewed Green Beans and Yellow Squash With Tomatoes
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don’t be put off by the faded color of the beans; they’re comforting and delicious.
Phyllo Triangles With Squash and Mint
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles. Keep the sheets and strips you are not working with covered with a damp towel to avoid this. If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
Chard-Wrapped Greek Yogurt Pies
These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.
Tangerine-Scented Almond Cookies
Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi’s "Foods of the Greek Islands." It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.
Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word “pasticcio.” That translates to English as “a mess,” indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef –– which you can certainly use here –– but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It’s project cooking that’s perfect for a cold winter’s night.
One-Pot Orzo With Shrimp, Tomato and Feta
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.