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Greek

Spanakopita

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

Radicchio, Kale, and Persimmon Greek Salad

Radicchio, Kale, and Persimmon Greek Salad

Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce. Instead, hearty greens, salty cheese, earthy olives, and firm, sweet persimmons offer a whole new look for a classic salad.

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. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.

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.

Homemade Baklava

Homemade Baklava

This classic Greek sweet may look tricky to make, but it’s as easy as a kid’s craft project. Crispy layers are produced by brushing melted butter between sheets of phyllo dough. Don’t worry about making each layer perfect—uneven ends and tears will be hidden in the final outcome.

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.

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