Vegetarian Low-Calorie Greek Recipes | Vegetarian Times Skip to main content

Low-Calorie Greek

Spanakopita

Layers of phyllo make a crisp double crust for this classic Greek spinach pie.

Stuffed Grape Leaves Casserole

Stuffed Grape Leaves Casserole

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. 

Veg Greek Meatballs in a Fragrant Tomato Sauce with Feta Cheese

Veg Greek Meatballs with Feta Cheese

Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated.

Greek Lentil Salad

Greek Lentil Salad

Try this salad as a take-along lunch or a light dinner. Unlike most dried beans, lentils don’t need to be soaked before cooking, but they still offer all the same protein and fiber benefits.

Walnut-Stuffed Eggplant

Walnut-Stuffed Eggplant

These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness.

Artichoke-Potato Medley

Artichoke-Potato Medley

For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.

Homemade Falafel

Homemade Falafel

If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

Greek Avgolemono Soup

Greek Avgolemono Soup

When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

Vegan Moussaka

Vegan Moussaka

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.

Spicy Chickpea Dip

Spicy Chickpea Dip

Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.

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