30+ Traditional Greek Easter Recipes

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Spring brings with it a sense of renewal—and for many, one of the most meaningful seasonal celebrations is Greek Easter. Rooted in centuries of tradition and overflowing with symbolic dishes, Greek Easter is more than a holiday—it’s a table filled with memory, love, and homemade flavor.

Whether you celebrate Orthodox Easter or simply want to embrace the rich, festive flavors of Greece this time of year, this collection of 30+ recipes is your guide to creating a beautiful homemade feast from scratch. From braided tsoureki bread and slow-roasted lamb to bright lemony potatoes and syrup-soaked desserts, each recipe honors the heart of Greek hospitality: cooking with care and gathering with intention.

You’ll find dishes for every part of the celebration—breads to break the fast, soups to nourish, mains to share, sides to balance, and sweets to indulge. These are the flavors of togetherness, of tradition carried forward, and of springtime on a plate.

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Breads & Baked Goods

1. Tsoureki (Greek Easter Bread)

Servings: 24 (2 braided loaves, 12 slices each)

Calories per serving: ~180 kcal

Equipment Needed

• Stand mixer with dough hook or large mixing bowl and hands
• Measuring cups and spoons
• Small saucepan
• Pastry brush
• Loaf pans or baking sheet
• Clean towel or plastic wrap (for proofing)
• Wire rack (for cooling)

Ingredients

For the Dough

• 1 cup warm milk (about 110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 1/2 cups all-purpose flour
• 2 eggs + 1 egg yolk (reserve the egg white for glaze)
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• Zest of 1 orange
• 1/2 tsp mahleb (optional, traditional flavoring)

For the Topping

• 1 egg white (for egg wash)
• Sesame seeds (optional)
• 1–2 red-dyed eggs (optional for decoration)

Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir and let sit for about 10 minutes until foamy.
2. Make the Dough: In a large mixing bowl or stand mixer, add flour, remaining sugar, salt, orange zest, and mahleb. Mix briefly to combine.
3. Add Wet Ingredients: Add the activated yeast mixture, eggs, yolk, and melted butter to the dry ingredients. Mix and knead for about 10 minutes, until the dough is soft, smooth, and elastic.
4. First Rise: Cover the dough with a towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled in size—about 1.5 to 2 hours.
5. Shape the Loaves: Punch down the dough. Divide it into 6 equal pieces and roll into ropes. Braid 3 ropes together for each loaf. Tuck a red-dyed egg into each braid if desired.
6. Second Rise: Place the braided loaves onto a parchment-lined baking sheet or into loaf pans. Cover and let rise again for 45 minutes.
7. Preheat and Glaze: Preheat the oven to 350°F (175°C). Brush the tops of the loaves with beaten egg white and sprinkle with sesame seeds if using.
8. Bake: Bake for 30–35 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
9. Cool: Remove from the oven and let cool on a wire rack before slicing.

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2. Koulourakia (Greek Easter Butter Cookies)

Servings: ~40 cookies

Calories per cookie: ~100 kcal

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs (plus 1 for egg wash)
• 1/4 cup milk
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 tsp baking powder
• 1/2 tsp baking soda
• 4 cups all-purpose flour
• Sesame seeds (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy. Add eggs, milk, vanilla, and orange zest.
3. In a separate bowl, combine flour, baking powder, and baking soda. Slowly add to wet mixture until dough forms.
4. Shape dough into small ropes and twist into braids or coils.
5. Place cookies on baking sheet. Brush with beaten egg and sprinkle sesame seeds if using.
6. Bake for 15–18 minutes until golden brown. Let cool on a wire rack.

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3. Lagana (Lenten Sesame Flatbread)

Servings: 2 flatbreads

Calories per serving (1 slice of 12): ~170 kcal

Equipment Needed

• Mixing bowl
• Dough hook or hands
• Rolling pin
• Baking sheet
• Parchment paper
• Clean towel

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 2 1/4 tsp active dry yeast
• 1 cup warm water (more as needed)
• Sesame seeds

Instructions

1. Activate yeast by mixing with warm water and sugar. Let sit 10 minutes until foamy.
2. In a bowl, combine flour and salt. Add yeast mixture and olive oil. Mix and knead for 8–10 minutes until smooth.
3. Cover and let rise in a warm place until doubled (about 1 hour).
4. Punch down dough and divide in half. Roll each piece into an oval/rectangular flatbread.
5. Place on parchment-lined tray, poke holes all over with a fork, brush lightly with water or olive oil, and sprinkle sesame seeds generously.
6. Let rise another 30 minutes while preheating oven to 400°F (200°C).
7. Bake for 20–25 minutes until golden and crisp on the outside, soft on the inside.

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4. Christopsomo (Greek Festive Bread)

Servings: 1 large loaf (12 slices)

Calories per slice: ~220 kcal

Equipment Needed

• Large mixing bowl
• Baking sheet
• Pastry brush
• Dough hook or hands
• Clean towel

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp mahleb (optional)
• 1 cup warm milk
• 1/4 cup olive oil or melted butter
• 2 eggs (1 for dough, 1 for glaze)
• Zest of 1 orange
• Sesame seeds (optional)
• Whole cloves (for decoration)

Instructions

1. Activate yeast in warm milk with 1 tsp sugar. Let sit until foamy (about 10 minutes).
2. Mix dry ingredients (flour, sugar, salt, cinnamon, cloves, mahleb) in a large bowl.
3. Add wet ingredients: yeast mixture, oil/butter, egg, and orange zest. Mix and knead into a soft dough.
4. Cover and rise for 1.5–2 hours until doubled in size.
5. Shape dough into a round loaf. Reserve a small piece to make a cross or decorative braid on top.
6. Brush with beaten egg, add sesame seeds and whole cloves decoratively. Let rise 30 more minutes.
7. Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden.

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5. Paskhalina Psomakia (Mini Easter Bread Rolls)

Servings: 12 rolls

Calories per roll: ~190 kcal

Equipment Needed

• Mixing bowl
• Dough hook or hands
• Baking sheet
• Parchment paper
• Pastry brush
• Clean towel

Ingredients

• 1 cup warm milk (about 110°F)
• 2 1/4 tsp active dry yeast
• 3 tbsp sugar
• 1/4 cup melted butter
• 1 egg + 1 for egg wash
• 1/2 tsp salt
• 3 1/2 cups all-purpose flour
• Zest of 1 orange
• 1/2 tsp mahleb (optional)
• Sesame seeds or red-dyed mini eggs (optional)

Instructions

1. Activate yeast in warm milk with 1 tbsp of the sugar. Let sit for 10 minutes until foamy.
2. In a bowl, combine flour, remaining sugar, salt, zest, and mahleb. Add yeast mixture, melted butter, and one egg.
3. Mix and knead into a smooth dough. Cover and let rise until doubled (about 1 hour).
4. Punch down dough and divide into 12 pieces. Shape into balls or small braids and place on a parchment-lined baking sheet.
5. Brush with egg wash, top with sesame seeds or gently press a small dyed egg into each roll if using.
6. Let rise 30 more minutes, then bake at 350°F (175°C) for 20–25 minutes until golden brown.

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6. Pita Bread (Homemade Greek Style)

Servings: 8 pitas

Calories per pita: ~170 kcal

Equipment Needed

• Mixing bowl
• Rolling pin
• Cast iron skillet or non-stick pan
• Clean towel

Ingredients

• 3 cups all-purpose or bread flour
• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt

Instructions

1. Activate yeast in warm water with sugar. Let stand for 10 minutes until foamy.
2. In a bowl, mix flour and salt. Add olive oil and yeast mixture. Knead for about 8–10 minutes until smooth.
3. Cover and let rise until doubled (about 1 hour).
4. Divide dough into 8 pieces. Roll each into a ball, then flatten into 6–8 inch rounds using a rolling pin.
5. Preheat a dry skillet over medium-high heat. Cook each pita for 2–3 minutes per side until puffed and golden in spots.
6. Stack warm pitas and cover with a towel to keep soft.

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Soups & Starters

7.  Avgolemono Soup (Greek Egg-Lemon Chicken Soup)

Servings: 6

Calories per serving: ~280 kcal

Equipment Needed

• Large pot
• Whisk
• Mixing bowl
• Ladle

Ingredients

• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup white rice (or orzo)
• 2 eggs
• Juice of 2 lemons
• Salt and pepper to taste

Instructions

1. Bring broth to a boil in a large pot. Add rice or orzo, reduce heat, and simmer until tender (15–20 minutes).
2. Add chicken to warm through.
3. Make Avgolemono Sauce: In a bowl, whisk eggs until frothy, then slowly add lemon juice. While whisking, add a ladleful of hot broth slowly to temper the eggs.
4. Add the egg-lemon mixture back into the pot while stirring constantly. Do not boil once the eggs are added.
5. Season with salt and pepper and serve hot, garnished with fresh dill or parsley if desired.

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8. Patsas (Greek Tripe Soup)

Servings: 4

Calories per serving: ~320 kcal

Equipment Needed

• Large pot
• Knife and cutting board
• Ladle
• Vinegar and garlic for seasoning

Ingredients

• 1 lb beef tripe, cleaned and cut into strips
• 1 pig’s foot or bone-in beef shank (optional for richness)
• 6 cups water
• 1 tbsp white vinegar
• 2–3 cloves garlic, minced
• Salt and pepper
• Crushed red pepper flakes (optional)

Instructions

1. Clean and boil tripe in fresh water for 15 minutes. Drain and rinse.
2. In a clean pot, combine tripe, pig’s foot (if using), and water. Bring to a boil, then simmer for 2–3 hours until tender.
3. Season with garlic, vinegar, salt, and pepper. Adjust to taste and add chili flakes if desired.
4. Serve hot with crusty bread and extra vinegar on the side.

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9. Fakes Soupa (Greek Lentil Soup)

Servings: 6

Calories per serving: ~250 kcal

Equipment Needed

• Large pot
• Knife and cutting board
• Wooden spoon

Ingredients

• 1 1/2 cups brown lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bay leaf
• 1/3 cup olive oil
• 1/4 cup tomato paste
• 6 cups water or vegetable broth
• 2 tbsp red wine vinegar
• Salt and pepper

Instructions

1. Rinse lentils and set aside. Optionally boil for 5 minutes and discard the water to reduce bitterness.
2. In a large pot, sauté onion, garlic, and carrot in olive oil until softened.
3. Add tomato paste, stir for 1–2 minutes. Add lentils, bay leaf, and broth.
4. Simmer 35–40 minutes or until lentils are soft. Add more water if needed.
5. Finish with vinegar, salt, and pepper to taste. Serve with a drizzle of olive oil and crusty bread.

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10. Magiritsa (Greek Easter Offal Soup)

Servings: 6

Calories per serving: ~300 kcal

Equipment Needed

• Large pot
• Cutting board and knife
• Slotted spoon
• Mixing bowls
• Whisk

Ingredients

• 1 lamb liver (about 1 lb), cleaned and chopped
• 1 small onion, finely chopped
• 3 spring onions, chopped
• 1/4 cup olive oil
• 1 head of romaine lettuce, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup short-grain rice
• Salt and pepper, to taste

For the Avgolemono Sauce

• 2 eggs
• Juice of 2 lemons

Instructions

1. Prep the Liver: Boil lamb liver in water for 10–15 minutes, skimming any foam. Remove, cool slightly, and chop into small pieces.
2. Sauté: In a large pot, heat olive oil. Sauté onions and spring onions until soft. Add chopped liver and cook for 5 minutes.
3. Simmer: Add romaine, dill, and 6 cups of water. Bring to a boil. Add rice, reduce heat, and simmer until rice is cooked (about 20–25 minutes). Season with salt and pepper.
4. Make Avgolemono: In a bowl, beat eggs. Slowly whisk in lemon juice. Temper by adding a ladle of hot soup into the egg mixture while whisking.
5. Finish Soup: Remove soup from heat. Slowly stir in the avgolemono. Do not boil after adding or the eggs will curdle.
6. Serve warm with crusty bread.

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Main Dishes

11. Ovelias (Whole Spit-Roasted Lamb)

Servings: ~20

Calories per serving: ~500 kcal (varies with portion)

Equipment Needed

• Whole lamb (20–30 lbs)
• Outdoor spit or rotisserie setup
• Large tub or cooler (for marinating)
• Metal skewers and wire (for securing)
• Basting brush

Ingredients

• 1 whole lamb (cleaned, 20–30 lbs)
• 1/2 cup olive oil
• Juice of 4 lemons
• 1/4 cup salt
• 2 tbsp black pepper
• 3 tbsp dried oregano
• 6–8 garlic cloves, minced
• Optional: rosemary sprigs, crushed red pepper

Instructions

1. Prepare the lamb: Clean and pat the lamb dry. Rub the inside cavity with garlic, salt, and herbs.
2. Marinate: In a large tub, rub lamb all over with olive oil, lemon juice, garlic, oregano, salt, and pepper. Let marinate for several hours or overnight in the fridge.
3. Mount on spit: Secure the lamb tightly on the rotisserie rod. Tie legs and secure with wire. Stuff cavity with herbs if desired.
4. Roast over coals: Cook slowly for 5–6 hours, rotating constantly and basting with marinade. Add coals as needed to maintain heat.
5. Carve and serve with lemon wedges and sides.

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12. Arni Sto Fourno (Roast Leg of Lamb with Herbs)

Servings: 8

Calories per serving: ~450 kcal

Equipment Needed

• Roasting pan
• Knife
• Aluminum foil
• Basting spoon
• Oven thermometer (optional)

Ingredients

• 1 leg of lamb (5–6 lbs), bone-in
• 5 cloves garlic, sliced
• Juice of 2 lemons
• 1/4 cup olive oil
• 2 tbsp dried oregano
• Salt and pepper to taste
• 1 cup water or chicken broth

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare Lamb: Make small incisions all over the lamb and insert garlic slices. Rub lamb with olive oil, lemon juice, oregano, salt, and pepper.
3. Roast: Place in a roasting pan with water or broth. Cover with foil and roast for 2.5 hours.
4. Uncover and Crisp: Remove foil, baste, and roast another 30–45 minutes until browned and tender.
5. Rest and Serve: Let rest 15 minutes before slicing.

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13. Moussaka (Layered Eggplant and Meat Casserole)

Servings: 8

Calories per serving: ~550 kcal

Equipment Needed

• Large skillet
• Baking dish (9×13-inch)
• Saucepan
• Knife and cutting board

Ingredients

For the Layers:

• 2 large eggplants, sliced into 1/2-inch rounds
• Olive oil for brushing and frying
• 1 lb ground beef or lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine (optional)
• 2 tbsp tomato paste
• 1/2 tsp cinnamon
• Salt and pepper

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• 1 egg
• Salt and pepper

Instructions

1. Prep eggplant: Salt slices and let sit 30 min to remove bitterness. Rinse, pat dry, and either fry or roast until golden. Set aside.
2. Cook meat sauce: Sauté onion and garlic in olive oil. Add ground meat, cook until browned. Stir in tomato paste, wine, cinnamon, salt, and pepper. Simmer 15 minutes.
3. Make béchamel: Melt butter in a saucepan, whisk in flour. Slowly add milk and cook until thick. Remove from heat, stir in nutmeg, salt, and beaten egg.
4. Assemble: Layer eggplant, meat sauce, and top with béchamel. Repeat if using multiple layers.
5. Bake at 350°F (175°C) for 45 minutes until golden. Let cool slightly before cutting.

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14. Gemista (Stuffed Tomatoes and Peppers)

Servings: 6

Calories per serving: ~300 kcal

Equipment Needed

• Baking dish
• Knife and spoon
• Mixing bowl

Ingredients

• 3 large tomatoes
• 3 bell peppers
• 1 cup rice
• 1 small onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1/2 cup chopped parsley or mint
• Salt and pepper
• Optional: 1/4 lb ground beef or lamb
• 2 potatoes, cut into wedges (optional, for baking around)

Instructions

1. Prepare vegetables: Slice off tops of tomatoes and peppers, scoop out flesh (reserve tomato pulp). Set shells aside.
2. Make filling: In a bowl, mix rice, onion, herbs, tomato paste, olive oil, reserved pulp, salt, pepper, and meat (if using). Add a splash of water.
3. Stuff and assemble: Fill vegetables 3/4 full (rice will expand). Arrange in a baking dish with potato wedges around.
4. Drizzle with oil and water, cover with foil, and bake at 375°F (190°C) for 1.5 hours. Remove foil for last 20 minutes to brown tops.

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15. Pastitsio (Greek Baked Pasta with Meat and Béchamel)

Servings: 8–10

Calories per serving: ~550 kcal

Equipment Needed

• Large pot
• Saucepan
• Skillet
• 9×13-inch baking dish
• Whisk
• Mixing bowl

Ingredients

For the Pasta Base:

• 1 lb bucatini or penne pasta
• 2 eggs
• 1/2 cup grated kefalotyri or Parmesan cheese
• 2 tbsp olive oil

For the Meat Sauce:

• 1 lb ground beef or lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine (optional)
• 1/2 cup crushed tomatoes or tomato sauce
• 2 tbsp tomato paste
• 1/2 tsp ground cinnamon
• Salt and pepper

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 3 cups milk
• 1 egg
• Pinch of nutmeg
• Salt and pepper
• 1/4 cup grated cheese (optional, for topping)

Instructions

1. Cook pasta until just al dente. Drain and toss with olive oil. Beat eggs with cheese and stir into pasta. Set aside.
2. Make meat sauce: Sauté onion and garlic in olive oil. Add meat and cook until browned. Stir in wine, tomato paste, sauce, cinnamon, salt, and pepper. Simmer 15–20 minutes.
3. Prepare béchamel: Melt butter in a saucepan, whisk in flour to make a roux. Slowly add milk, whisking constantly until thickened. Remove from heat, stir in nutmeg, salt, and beaten egg.
4. Assemble: Layer half the pasta in a greased baking dish. Spread meat sauce on top, then the remaining pasta. Pour béchamel over everything and smooth the top. Sprinkle cheese if using.
5. Bake at 350°F (175°C) for 45–50 minutes until golden. Let rest before slicing.

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16. Lamb Fricassee with Lettuce and Avgolemono

Servings: 6

Calories per serving: ~450 kcal

Equipment Needed

• Dutch oven or deep pot
• Knife and cutting board
• Mixing bowl
• Whisk

Ingredients

• 2 lbs lamb shoulder or leg, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 head romaine lettuce, chopped
• 1/2 cup fresh dill or green onions
• Salt and pepper
• 1 1/2 cups water or broth

Avgolemono Sauce:

• 2 eggs
• Juice of 2 lemons

Instructions

1. Brown the lamb: In olive oil, sear lamb chunks on all sides in a large pot. Remove and set aside.
2. Sauté onion: In the same pot, cook onion until soft. Add chopped lettuce and dill or green onions. Stir until wilted.
3. Return lamb to pot, add water or broth. Season with salt and pepper. Cover and simmer for 1.5–2 hours until meat is tender.
4. Make avgolemono: Whisk eggs in a bowl, add lemon juice, then temper with a ladle of hot broth.
5. Add avgolemono to pot: Remove pot from heat and stir in sauce slowly. Do not boil after adding.
6. Serve hot with crusty bread or rice.

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17. Kleftiko (Slow-Baked Lamb in Parchment)

Servings: 6

Calories per serving: ~480 kcal

Equipment Needed

• Baking dish
• Parchment paper or foil
• Mixing bowl
• Oven

Ingredients

• 2.5 lbs lamb shoulder or leg, cut into chunks
• 3–4 garlic cloves, chopped
• Juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• 1/2 cup crumbled feta (optional)
• 1 red onion, sliced
• 1 bell pepper, sliced
• 2–3 potatoes, cut into wedges
• Salt and pepper

Instructions

1. Marinate Lamb: In a bowl, combine lamb, garlic, lemon juice, olive oil, herbs, cinnamon, salt, and pepper. Let marinate at least 2 hours or overnight.
2. Preheat oven to 325°F (160°C).
3. Assemble Parchment Packets: Place lamb, potatoes, onion, and pepper on parchment or foil. Add feta if using. Seal tightly into parcels.
4. Bake:Place packets in a dish and bake for 3 hours until tender.
5. Serve hot in parchment for rustic presentation.

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Sides & Appetizers

18. Spanakopita (Spinach and Feta Phyllo Pie)

Servings: 8–10

Calories per serving: ~300 kcal

Equipment Needed

• Large skillet
• Mixing bowl
• 9×13-inch baking dish
• Pastry brush
• Clean towel

Ingredients

• 1 lb fresh spinach (or 16 oz frozen, thawed and drained)
• 1/4 cup olive oil
• 1 small onion, chopped
• 2 green onions, chopped
• 1/4 cup fresh dill or parsley, chopped
• 10 oz feta cheese, crumbled
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb phyllo dough, thawed
• 1/2 cup melted butter or olive oil (for brushing)

Instructions

1. Sauté onion and green onions in olive oil until soft. Add spinach and cook until wilted. Remove from heat and cool slightly.
2. Mix filling: In a bowl, combine cooked spinach mixture, dill, feta, eggs, salt, and pepper.
3. Layer phyllo: In a greased baking dish, layer half the phyllo sheets, brushing each with butter/oil. Spread filling evenly.
4. Top with remaining phyllo, again brushing each sheet. Tuck edges down.
5. Score top layers with a knife. Bake at 350°F (175°C) for 45–50 minutes until golden and crisp.
6. Cool slightly before slicing and serving.

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19. Tiropita (Greek Cheese Pie)

Servings: 8–10 triangles (or one 9×9 dish if layered)

Calories per serving: ~280 kcal

Equipment Needed

• Mixing bowl
• Baking sheet (for triangles) or baking dish
• Pastry brush

Ingredients

• 10 oz feta cheese, crumbled
• 1/2 cup ricotta or cream cheese
• 2 eggs, beaten
• Black pepper to taste
• 1/2 lb phyllo dough, thawed
• 1/2 cup melted butter or olive oil

Instructions

1. Prepare filling: In a bowl, mix cheeses, eggs, and black pepper.
2. Cut phyllo into strips for triangles or keep whole for a layered pie.
3. To make triangles: Place a spoonful of filling at the end of each strip. Fold into triangles like a flag, brushing with butter as you go.
4. For layered pie: Layer half the phyllo in a dish, add filling, then layer remaining phyllo on top.
5. Bake at 350°F (175°C) for 30–40 minutes until golden and crisp.
6. Serve warm or at room temperature.

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20. Dolmadakia (Stuffed Grape Leaves)

Servings: ~30 pieces

Calories per piece: ~40 kcal

Equipment Needed

• Large pot with lid
• Mixing bowl
• Slotted spoon
• Plate (to weigh down dolmas in pot)

Ingredients

• 1 jar grape leaves (about 60 leaves, rinsed and drained)
• 1 cup uncooked short-grain rice
• 1 small onion, finely chopped
• 1/4 cup fresh dill or mint, chopped
• Juice of 2 lemons
• 1/4 cup olive oil
• Salt and pepper
• Water or vegetable broth

Instructions

1. Mix filling: Combine rice, onion, herbs, half the lemon juice, 2 tbsp olive oil, salt, and pepper.
2. Stuff grape leaves: Lay each leaf shiny side down. Place 1 tsp filling near base, fold sides in, and roll tightly.
3. Layer in pot: Place extra leaves on bottom. Arrange dolmadakia seam-side down, packed snugly.
4. Cover with a plate to prevent floating. Add water or broth just to cover, and remaining lemon juice and oil.
5. Simmer covered on low heat for 45–60 minutes until rice is tender.
6. Cool slightly before serving. Great warm or chilled.

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21. Tzatziki (Greek Yogurt, Cucumber & Garlic Dip)

Servings: 8 (as a side/dip)

Calories per serving: ~120 kcal

Equipment Needed

• Grater
• Mixing bowl
• Spoon
• Cheesecloth or clean kitchen towel (optional, for draining cucumber)

Ingredients

• 2 cups full-fat Greek yogurt
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp white vinegar or lemon juice
• 1 tbsp chopped fresh dill or mint (optional)
• Salt to taste

Instructions

1. Grate cucumber and squeeze out excess water using a towel or cheesecloth.
2. In a bowl, combine yogurt, garlic, oil, vinegar/lemon juice, herbs, and salt.
3. Stir in cucumber and mix well. Chill at least 30 minutes before serving.
4. Serve as a dip or side with lamb, pita, or vegetables.

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22. Beet Salad with Skordalia (Garlic-Potato Purée)

Servings: 6

Calories per serving: ~180 kcal

Equipment Needed

• Saucepan
• Mixing bowl
• Food processor or potato masher

Ingredients

For the Beets:

• 4 medium beets, boiled or roasted until tender
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt to taste

For the Skordalia:

• 2 medium potatoes, peeled and boiled
• 3–4 garlic cloves
• 1/4 cup olive oil
• 2 tbsp white vinegar or lemon juice
• Salt

Instructions

1. Cook beets: Boil or roast beets until tender. Peel and slice. Toss with olive oil, vinegar, and salt.
2. Make skordalia: Mash or blend boiled potatoes with garlic, olive oil, and vinegar until smooth. Season with salt.
3. Serve beets warm or chilled with a dollop of skordalia on the side or spread beneath.

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23. Greek Lemon Potatoes

Servings: 6

Calories per serving: ~250 kcal

Equipment Needed

• Roasting pan
• Large mixing bowl
• Oven

Ingredients

• 3 lbs potatoes, peeled and cut into wedges
• 1/3 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 cup chicken or vegetable broth
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Mix Ingredients: In a bowl, toss potatoes with olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Roast: Spread in a single layer in a roasting pan. Pour broth over.
4. Bake: Roast uncovered for 1 hour, flipping once. For crispier edges, broil for 5–10 minutes at the end.
5. Serve warm with lamb or on their own.

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Desserts

24. Galaktoboureko (Greek Custard Pie in Phyllo)

Servings: 12

Calories per serving: ~400 kcal

Equipment Needed

• 9×13-inch baking dish
• Saucepan
• Whisk
• Pastry brush
• Mixing bowl

Ingredients

Custard:

• 1 cup semolina (fine)
• 4 cups whole milk
• 3/4 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp unsalted butter

Phyllo:

• 1 lb phyllo dough, thawed
• 1/2 cup melted butter

Syrup:

• 1 1/2 cups sugar
• 1 cup water
• Peel of 1 lemon
• 1 cinnamon stick
• 1 tbsp lemon juice

Instructions

1. Make custard by thickening semolina and milk, then incorporating whisked eggs and sugar, zest, vanilla, and butter.
2. Layer phyllo in greased dish, brushing each with butter. Add custard, top with more phyllo.
3. Score top, bake at 350°F for 45–50 mins.
4. Simmer syrup, then pour over baked pie. Let absorb before serving.

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25. Melomakarona (Honey-Dipped Spiced Cookies)

Servings: ~30 cookies

Calories per cookie: ~150 kcal

Equipment Needed

• Mixing bowls
• Baking sheet
• Saucepan

Ingredients

Cookies:

• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 1/4 cup brandy (optional)
• 3/4 cup sugar
• Zest of 1 orange
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 4 cups all-purpose flour

Syrup:

• 1 cup honey
• 1 cup sugar
• 1 cup water
• 1 cinnamon stick
• 1 strip lemon peel

Topping:

• 1 cup finely chopped walnuts
• 1/2 tsp ground cinnamon

Instructions

1. Mix wet and dry ingredients separately, then combine to form soft dough.
2. Shape into oval cookies and bake at 350°F (175°C) for 20–25 mins.
3. Simmer syrup ingredients for 10 mins, cool slightly.
4. Dip warm cookies in hot syrup for 15–20 sec each.
5. Sprinkle with walnut-cinnamon topping.

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26. Karydopita (Greek Walnut Cake in Syrup)

Servings: 12

Calories per serving: ~360 kcal

Equipment Needed

• Mixing bowls
• 9×13-inch baking dish
• Saucepan

Ingredients

Cake:

• 1 cup butter, softened
• 1 cup sugar
• 5 eggs
• 1 cup all-purpose flour
• 1 cup fine breadcrumbs
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• Zest of 1 orange
• 1 cup chopped walnuts

Syrup:

• 1 1/2 cups sugar
• 1 cup water
• Juice of 1/2 lemon
• 1 cinnamon stick

Instructions

1. Cream butter and sugar, add eggs one at a time.
2. Mix in dry ingredients, zest, and walnuts. Pour into greased dish.
3. Bake at 350°F (175°C) for 35–40 mins.
4. Simmer syrup for 10 mins. Pour hot syrup over cooled cake.
5. Let soak before slicing.

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27. Revani (Semolina Cake with Lemon Syrup)

Servings: 12

Calories per serving: ~310 kcal

Equipment Needed

• Mixing bowls
• 9×13-inch or 9-inch round pan
• Saucepan

Ingredients

Cake:

• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1/2 cup Greek yogurt
• 1 1/4 cups semolina
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• Zest of 1 lemon

Syrup:

• 1 1/2 cups sugar
• 1 cup water
• Juice of 1/2 lemon

Instructions

1. Cream butter and sugar, add eggs, then yogurt.
2. Fold in dry ingredients and zest. Pour into greased pan.
3. Bake at 350°F (175°C) for 30–35 mins.
4. Boil syrup for 10 mins, then pour over cooled cake.
5. Let sit until absorbed. Serve with a dollop of cream or yogurt.

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28. Rizogalo (Greek Rice Pudding)

Servings: 6

Calories per serving: ~220 kcal

Equipment Needed

• Saucepan
• Wooden spoon
• Mixing bowl

Ingredients

• 1/2 cup short-grain rice
• 4 cups whole milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt
• Ground cinnamon, for garnish

Instructions

1. Simmer rice in 1 cup water with a pinch of salt until almost absorbed (about 10 minutes).
2. Add milk and sugar and cook over low heat, stirring often, for 30–40 minutes until thick and creamy.
3. Stir in vanilla just before removing from heat.
4. Pour into bowls and let cool.
5. Sprinkle with cinnamon before serving chilled or at room temperature.

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29. Loukoumades (Honey-Soaked Fried Dough Balls)

Servings: ~30 small dough balls

Calories per serving (3 pieces): ~280 kcal

Equipment Needed

• Mixing bowl
• Deep frying pan or pot
• Slotted spoon
• Saucepan
• Paper towels

Ingredients

Dough:

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water
• 1/2 tsp sugar
• 1/2 tsp salt

Syrup:

• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup water
• 1 cinnamon stick

For frying and topping:

• Vegetable oil
• Ground cinnamon
• Crushed walnuts (optional)

Instructions

1. Make dough: Mix yeast, sugar, and warm water. Let foam, then stir in flour and salt. Rest covered for 1 hour until bubbly.
2. Make syrup: Simmer honey, sugar, water, and cinnamon stick for 5–10 minutes. Set aside.
3. Fry: Heat oil in a deep pan. Drop spoonfuls of batter into hot oil and fry until golden.
4. Drain on paper towels. Drizzle with warm syrup and top with cinnamon and nuts if using.

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30. Baklava (Phyllo Pastry with Nuts and Honey Syrup)

Servings: 24 small pieces

Calories per serving: ~300 kcal

Equipment Needed

• 9×13-inch baking dish
• Pastry brush
• Food processor (optional)
• Saucepan

Ingredients

Baklava:

• 1 lb phyllo dough, thawed
• 2 cups walnuts or mixed nuts, finely chopped
• 1 tsp cinnamon
• 1 cup butter, melted

Syrup:

• 1 cup sugar
• 1/2 cup honey
• 3/4 cup water
• 1 cinnamon stick
• 1 strip lemon peel
• Juice of 1/2 lemon

Instructions

1. Preheat oven to 350°F (175°C). Grease baking dish.
2. Layer 8–10 phyllo sheets, brushing each with butter.
3. Add nut mixture (nuts + cinnamon), then layer more phyllo and repeat. Top with 8 more sheets.
4. Score into diamonds with a sharp knife. Bake for 45–50 minutes until golden.
5. Boil syrup ingredients, pour over hot baklava. Let soak fully before serving.

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31. Diples (Fried Pastry Spirals with Honey and Nuts)

Servings: ~12 diples

Calories per serving: ~260 kcal

Equipment Needed

• Rolling pin or pasta roller
• Deep frying pan
• Slotted spoon
• Saucepan

Ingredients

Dough:

• 3 eggs
• 1 tbsp sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp brandy or ouzo (optional)
• Pinch of salt

Syrup and toppings:

• 1/2 cup honey
• 1/4 cup sugar
• 1/2 cup water
• Cinnamon and crushed walnuts

Instructions

1. Make dough: Beat eggs, sugar, and vanilla. Add flour and salt gradually to form a soft dough. Rest 30 minutes.
2. Roll into thin sheets (like pasta), cut into strips, and form loose spirals or bows.
3. Fry in hot oil until golden and crisp. Drain on paper towels.
4. Boil syrup for 5 minutes, then dip diples briefly in syrup.
5. Sprinkle with cinnamon and walnuts.

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32.  Amygdalota (Greek Almond Cookies)

Servings: ~20 cookies

Calories per cookie: ~120 kcal

Equipment Needed

• Mixing bowl
• Baking sheet
• Parchment paper
• Food processor (optional)

Ingredients

• 2 cups blanched almonds (or almond flour)
• 1 cup powdered sugar
• 2 egg whites
• Zest of 1 lemon
• 1/2 tsp almond extract (optional)
• Whole cloves or almonds (for garnish)

Instructions

1. Preheat oven to 325°F (160°C). Line baking sheet with parchment.
2. Grind almonds finely (if using whole), or use almond flour. Mix with powdered sugar, zest, and extract.
3. Add egg whites and stir to form a sticky dough.
4. Shape into small balls or crescents, and place on the sheet. Press a clove or almond into each.
5. Bake 15–18 minutes until edges are lightly golden. Cool before serving.

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33. Portokalopita (Greek Orange Phyllo Cake)

Servings: 12

Calories per serving: ~350 kcal

Equipment Needed

• Mixing bowls
• Saucepan
• 9×13-inch baking dish

Ingredients

Cake:

• 1 lb phyllo dough, thawed and torn into strips
• 4 eggs
• 1 cup Greek yogurt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• Zest of 2 oranges
• 1 tbsp baking powder

Syrup:

• 1 cup sugar
• 1 cup water
• Juice of 1 orange
• Cinnamon stick

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease the baking dish.
2. Tear phyllo into small pieces and let dry out while prepping the batter.
3. Whisk together eggs, yogurt, oil, sugar, zest, and baking powder.
4. Fold in phyllo strips until evenly mixed. Pour into dish and bake for 35–40 mins.
5. Make syrup: Simmer syrup ingredients for 10 minutes. Pour hot syrup over cooled cake.
6. Chill before serving for best flavor.

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34. Ekmek Kataifi (Custard and Cream over Syrupy Shredded Pastry)

Servings: 12

Calories per serving: ~420 kcal

Equipment Needed

• 9×13-inch baking dish
• Saucepan
• Electric mixer or whisk
• Pastry brush

Ingredients

Base:

• 1 lb kataifi pastry (shredded phyllo)
• 1/2 cup butter, melted

Syrup:

• 1 1/2 cups sugar
• 1 cup water
• 1 cinnamon stick
• Peel of 1 lemon

Custard Layer:

• 4 cups milk
• 1/2 cup semolina
• 1/2 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp butter

Topping:

• 2 cups whipped cream (or whipped topping)
• Crushed pistachios or almonds

Instructions

1. Preheat oven to 350°F (175°C). Spread kataifi in dish and drizzle with melted butter. Bake 25–30 mins until golden.
2. Boil syrup for 10 minutes. Pour over hot kataifi and let absorb fully.
3. Make custard: Heat milk and semolina, stir until thick. Add sugar, then whisk in eggs (tempered), vanilla, and butter. Cool slightly.
4. Spread custard over syrupy kataifi. Chill completely.
5. Top with whipped cream and sprinkle with nuts before serving.

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35. Kourabiedes (Greek Almond Butter Cookies with Powdered Sugar)

Servings: ~24 cookies

Calories per cookie: ~180 kcal

Equipment Needed

• Mixer
• Baking sheet
• Parchment paper
• Sifter

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup ground almonds
• Whole cloves (optional)
• Extra powdered sugar for dusting

Instructions

1. Cream butter and sugar until fluffy. Add vanilla, flour, and almonds.
2. Shape into balls or crescents, press a clove in each if using.
3. Bake at 350°F (175°C) for 15–18 minutes.
4. Cool slightly, then roll generously in powdered sugar.

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36. Halvas (Semolina Halva with Syrup and Nuts)

Servings: 8

Calories per serving: ~280 kcal

Equipment Needed

• Saucepan
• Wooden spoon
• Cake mold (optional)

Ingredients

• 1 cup semolina
• 1/2 cup olive oil or butter
• 1/2 cup chopped walnuts or almonds
• 2 cups water
• 1 cup sugar
• 1 cinnamon stick
• Peel of 1 lemon or orange

Instructions

1. Make syrup: Boil water, sugar, peel, and cinnamon stick. Simmer 5–10 mins. Discard peel and cinnamon.
2. Toast semolina in oil or butter until golden and nutty-smelling. Stir constantly.
3. Carefully add syrup to semolina (it will bubble). Stir quickly until thick and smooth.
4. Stir in nuts, pour into a mold or pan. Let cool completely, then slice and serve.