23 Delicious Greek Recipes Easy to Make

Oh, the joys of Greek cuisine! Whether you’re craving a quick dinner, exploring seasonal favorites, or in need of some comfort food, these 23 delicious Greek recipes are your ticket to a Mediterranean feast right at home. Easy to make and bursting with flavor, each dish promises to transport your taste buds. Ready to dive in? Let’s get cooking!

Greek Salad with Homemade Dressing

Perfect for those sweltering summer days, this Greek Salad with Homemade Dressing is a crisp, refreshing escape. Packed with vibrant flavors and textures, it’s a no-cook wonder that comes together in minutes.

Ingredients

• 1 large cucumber, peeled and diced into crisp, bite-sized pieces
• 2 cups cherry tomatoes, halved and bursting with sweetness
• 1 red onion, thinly sliced for a sharp crunch
• 1 green bell pepper, diced into juicy chunks
• 1 cup Kalamata olives, pitted and rich in flavor
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 tsp dried oregano, aromatic and earthy
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, sharp taste

Instructions

1. In a large mixing bowl, combine the crisp cucumber, sweet cherry tomatoes, sharp red onion, juicy green bell pepper, and rich Kalamata olives.
2. In a small bowl, whisk together the rich extra virgin olive oil, zesty fresh lemon juice, aromatic dried oregano, finely ground black pepper, and clean sea salt until emulsified.
3. Drizzle the homemade dressing over the salad and gently toss to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Sprinkle the creamy, tangy crumbled feta cheese on top just before serving. Tip: For an extra touch of freshness, add a handful of chopped fresh parsley or mint.
5. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler, more refreshing dish. Tip: Pair with grilled chicken or fish for a complete meal.

Zesty and fresh, this Greek Salad is a symphony of textures—crunchy vegetables against the creamy feta, all brought together by the vibrant dressing. Try serving it in a hollowed-out watermelon for a show-stopping summer centerpiece.

Easy Greek Lemon Chicken

Unlock the zesty flavors of the Mediterranean with this Easy Greek Lemon Chicken—juicy, tangy, and ready in a flash.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice (bright and citrusy)
• 2 cloves garlic (minced, aromatic)
• 1 tsp dried oregano (fragrant and earthy)
• 1/2 tsp sea salt (coarse and crunchy)
• 1/4 tsp finely ground black pepper (pungent and sharp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for even cooking.
2. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper until the mixture is emulsified and fragrant.
3. Place the chicken breasts in a baking dish, then pour the marinade over them, ensuring each piece is generously coated. Tip: Let the chicken marinate for at least 15 minutes for deeper flavor.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are golden. Tip: Baste the chicken halfway through with the marinade for extra juiciness.
5. Remove from the oven and let rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the chicken moist.

With its crispy edges and tender interior, this Greek Lemon Chicken pairs wonderfully with a crisp salad or over a bed of fluffy quinoa. Whip it up for a weeknight dinner that feels anything but ordinary.

Greek Yogurt Pancakes

Skip the diner—these Greek Yogurt Pancakes are your new breakfast MVP. Stack ’em high, drizzle ’em right, and watch them disappear before your coffee’s even cooled.

Ingredients

• 1 cup all-purpose flour, sifted for fluffiness
• 2 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to lift them sky-high
• 1/2 tsp baking soda, for that perfect golden edge
• 1/4 tsp sea salt, to balance the flavors
• 1 cup Greek yogurt, thick and tangy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 2 tbsp unsalted butter, melted and slightly cooled
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In another bowl, mix the Greek yogurt, beaten egg, whole milk, vanilla extract, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately with your favorite toppings. Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Zesty and light, these pancakes boast a tender crumb and a slight tang from the yogurt. Top with fresh berries and a drizzle of honey for a breakfast that’s anything but basic.

Quick Greek Pasta Salad

Overwhelm your taste buds with this Quick Greek Pasta Salad—crisp, colorful, and packed with flavor. Perfect for picnics or a speedy lunch, it’s a no-fuss dish that delivers every time.

Ingredients

• 8 oz rotini pasta, cooked al dente
• 1 cup cherry tomatoes, halved and juicy
• 1/2 cup cucumber, diced crisp
• 1/4 cup red onion, thinly sliced for a sharp bite
• 1/2 cup Kalamata olives, pitted and briny
• 1/2 cup feta cheese, crumbled creamy
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 tsp dried oregano, aromatic
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, flaky

Instructions

1. Boil 8 oz rotini pasta in salted water for 7-9 minutes until al dente, then drain and rinse under cold water to stop cooking.
2. In a large bowl, combine the cooled pasta with 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion.
3. Add 1/2 cup pitted Kalamata olives and 1/2 cup crumbled feta cheese to the bowl.
4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp sea salt until emulsified.
5. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
6. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.

Light and refreshing, this salad boasts a perfect balance of tangy and savory flavors. Serve it in a hollowed-out watermelon for a stunning summer presentation.

Greek Style Roasted Potatoes

Never settle for bland spuds again. These Greek Style Roasted Potatoes are crispy on the outside, fluffy inside, and packed with zesty flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into wedges
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup fresh lemon juice
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy edges.
2. Toss potato wedges with olive oil, garlic, oregano, salt, and pepper in a large bowl until evenly coated.
3. Spread potatoes in a single layer on a baking sheet. Tip: Don’t overcrowd to avoid steaming.
4. Roast for 30 minutes, then flip each wedge for even browning.
5. Whisk together lemon juice and chicken broth, then pour over potatoes. Tip: This adds moisture and tang without sogginess.
6. Return to oven for another 20-25 minutes until golden and crispy. Tip: Check at 20 minutes to prevent burning.

Unbelievably crispy with a lemony punch, these potatoes steal the show. Serve them alongside grilled meats or as a bold standalone snack.

Easy Greek Meatballs

You won’t believe how these Easy Greek Meatballs bring the Mediterranean to your kitchen in minutes. **Bold flavors**, **minimal effort**, and **maximum wow factor**—let’s dive in.

Ingredients

• 1 lb ground lamb (rich and slightly gamey)
• 1/2 cup breadcrumbs (golden and crispy)
• 1/4 cup fresh mint leaves (bright and aromatic), finely chopped
• 1/4 cup fresh parsley (vibrant and earthy), finely chopped
• 2 cloves garlic (pungent and spicy), minced
• 1 tsp ground cumin (warm and nutty)
• 1 tsp dried oregano (fragrant and slightly bitter)
• 1/2 tsp salt (coarse and sea-kissed)
• 1/4 tsp finely ground black pepper (sharp and pungent)
• 1 large egg (farm-fresh and golden), beaten
• 2 tbsp rich extra virgin olive oil (fruity and robust)
• 1/2 cup feta cheese (creamy and tangy), crumbled

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground lamb, breadcrumbs, mint, parsley, garlic, cumin, oregano, salt, black pepper, and beaten egg. Mix until just combined—overmixing can make the meatballs tough.
3. Gently fold in the crumbled feta cheese, ensuring it’s evenly distributed without breaking it down too much.
4. Shape the mixture into 1-inch meatballs, rolling them gently between your palms to keep them tender.
5. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Don’t overcrowd the pan—this ensures a perfect sear.
6. Transfer the browned meatballs to the prepared baking sheet and bake for 10-12 minutes, or until cooked through and no longer pink in the center.
7. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and juicy, these meatballs are a flavor explosion with a tender bite. Serve them over a crisp Greek salad or tucked into warm pita with a dollop of tzatziki for the ultimate bite.

Greek Feta and Olive Dip

Raid your pantry for this creamy, tangy Greek Feta and Olive Dip that’s a breeze to whip up and impossible to resist.

Ingredients

• 1 cup crumbled feta cheese, creamy and briny
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 garlic clove, minced to perfection
• 1/2 tsp dried oregano, fragrant and earthy
• 1/4 tsp finely ground black pepper

Instructions

1. In a medium bowl, combine the crumbled feta cheese and chopped Kalamata olives.
2. Drizzle in the extra virgin olive oil and fresh lemon juice, stirring gently to blend.
3. Add the minced garlic, dried oregano, and black pepper, mixing until all ingredients are well incorporated. Tip: For a smoother texture, use a food processor on pulse mode.
4. Let the dip sit at room temperature for 10 minutes to allow the flavors to meld. Tip: Cover with plastic wrap to keep it fresh.
5. Give the dip a final stir before serving. Tip: Garnish with a sprinkle of oregano and a drizzle of olive oil for an Instagram-worthy finish.

Awaken your taste buds with this dip’s creamy texture and bold flavors. Serve it with warm pita bread or crisp veggie sticks for a snack that’s sure to disappear fast.

Simple Greek Lentil Soup

Hungry for a bowl of comfort that’s both nutritious and bursting with flavor? This Simple Greek Lentil Soup is your go-to. Packed with protein and Mediterranean vibes, it’s a one-pot wonder that’ll have you coming back for seconds.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups vegetable broth, low-sodium
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1 tbsp fresh lemon juice
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Sauté for 5 minutes, until vegetables soften.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add lentils, vegetable broth, bay leaf, oregano, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Tip: Skim off any foam that forms on the surface for a clearer soup.
7. Remove bay leaf. Stir in lemon juice and salt to taste.
8. Tip: For a thicker consistency, blend half the soup and return it to the pot.

Perfectly hearty with a tangy kick from the lemon, this soup shines with a drizzle of olive oil and a sprinkle of fresh herbs. Serve it with crusty bread for dipping into its velvety texture.

Greek Spinach and Feta Pie

Perfect for a brunch that demands attention, this Greek Spinach and Feta Pie packs a punch with its flaky crust and creamy, tangy filling. Grab your fork—it’s time to dive in.

Ingredients

• 2 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese, creamy and tangy
• 1/2 cup ricotta cheese, smooth and mild
• 3 farm-fresh eggs, beaten
• 1/4 cup rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp sea salt, coarse and flaky
• 1 package phyllo dough, thawed and delicate

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a crispy crust.
2. In a large bowl, mix the spinach, feta, ricotta, eggs, olive oil, black pepper, and sea salt until well combined.
3. Layer half of the phyllo dough in a greased pie dish, brushing each sheet with olive oil to prevent drying.
4. Spread the spinach and cheese mixture evenly over the phyllo layers.
5. Top with the remaining phyllo sheets, again brushing each with olive oil for a golden finish.
6. Bake for 35-40 minutes, or until the top is golden brown and crispy.
7. Let the pie cool for 10 minutes before slicing to allow the filling to set.

The pie emerges from the oven with a contrast of textures—crispy phyllo giving way to a soft, savory center. Serve it warm with a drizzle of honey for a sweet and salty twist, or pair with a crisp salad for a light yet satisfying meal.

Easy Greek Stuffed Peppers

Whip up these Easy Greek Stuffed Peppers for a meal that’s as vibrant as your summer playlist. Packed with bold flavors and ready in a flash, they’re your next weeknight hero.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 lb lean ground beef, browned and drained
• 1 cup cooked quinoa, fluffy and slightly nutty
• 1/2 cup crumbled feta cheese, tangy and creamy
• 1/4 cup Kalamata olives, pitted and roughly chopped
• 1 tbsp rich extra virgin olive oil
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, for a clean finish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the browned ground beef, cooked quinoa, feta cheese, Kalamata olives, olive oil, oregano, black pepper, and sea salt until well combined.
3. Spoon the mixture evenly into the bell pepper halves, packing lightly to fill each one.
4. Place the stuffed peppers in the prepared baking dish and cover with aluminum foil.
5. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld beautifully.

Hearty and satisfying, these stuffed peppers offer a delightful contrast between the tender peppers and the savory, cheesy filling. Serve them with a drizzle of tzatziki sauce for an extra Greek twist or alongside a crisp green salad for a complete meal.

Greek Tzatziki Sauce

Make your taste buds dance with this creamy, tangy Greek Tzatziki Sauce—perfect for dipping, spreading, or dolloping.

Ingredients

• 1 cup thick Greek yogurt (strained for extra creaminess)
• 1 medium cucumber (peeled, seeded, and finely grated)
• 2 tbsp fresh lemon juice (bright and zesty)
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic (minced to pungent perfection)
• 1 tbsp fresh dill (finely chopped for a herby punch)
• 1/2 tsp sea salt (crisp and clean)

Instructions

1. Place the grated cucumber in a clean kitchen towel and squeeze out all the excess water—this keeps your tzatziki thick and not watery.
2. In a medium bowl, combine the strained Greek yogurt, squeezed cucumber, fresh lemon juice, extra virgin olive oil, minced garlic, chopped dill, and sea salt.
3. Stir everything together until fully blended. For the best flavor, let it chill in the fridge for at least 1 hour before serving—this allows the garlic and dill to infuse beautifully.
4. Give it a final stir before serving to ensure the olive oil is evenly distributed throughout the sauce.

Whisk this versatile sauce into your meals for a refreshing twist. Its cool, creamy texture and bold garlic-dill flavor make it a standout alongside grilled meats, fresh veggies, or as a vibrant sandwich spread.

Quick Greek Lamb Chops

Dig into these Quick Greek Lamb Chops—juicy, herb-packed, and ready in minutes. Perfect for a weeknight win or impressing last-minute guests.

Ingredients

• 8 lamb loin chops, about 1-inch thick
• 3 tbsp rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, finely minced
• 1 tbsp dried oregano, fragrant and robust
• 1 tsp sea salt, coarse and flaky
• 1/2 tsp finely ground black pepper
• 1/2 cup plain Greek yogurt, creamy and tangy
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 tsp ground cumin, warm and earthy

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create a marinade.
2. Add lamb chops to the bowl, ensuring each piece is well-coated. Let marinate at room temperature for 15 minutes for maximum flavor.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place lamb chops in the skillet, cooking for 3-4 minutes per side for medium-rare, or until internal temperature reaches 145°F.
5. While chops cook, mix Greek yogurt, chopped mint, and cumin in a small bowl for a quick sauce.
6. Remove chops from skillet and let rest for 5 minutes to allow juices to redistribute.
7. Serve lamb chops with a dollop of mint yogurt sauce on the side.

Juicy and tender with a crispy herb crust, these chops pair brilliantly with a crisp salad or roasted veggies. Try stacking them on warm pita for a handheld feast.

Greek Honey Cake

Craving something sweet with a twist? This Greek Honey Cake is your golden ticket to dessert heaven—moist, fragrant, and dripping with sticky-sweet honey.

Ingredients

• 1 cup rich, golden honey
• 1/2 cup creamy, unsalted butter
• 3 farm-fresh eggs
• 1 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup whole milk
• 1 tbsp fresh lemon juice
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter.
2. In a saucepan, melt 1/2 cup butter with 1 cup honey over low heat, stirring until smooth. Let it cool slightly.
3. Beat 3 eggs with 1 cup sugar in a large bowl until light and fluffy.
4. Gradually mix in the honey-butter mixture into the egg mixture.
5. Sift together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp cinnamon. Fold into the wet ingredients.
6. Stir in 1/2 cup milk and 1 tbsp lemon juice until just combined. Tip: Don’t overmix to keep the cake tender.
7. Fold in 1/2 cup chopped walnuts for a crunchy texture.
8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Drizzle extra honey on top while warm for extra moisture.

Velvety soft with a hint of spice, this cake is a showstopper. Serve it warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat.

Easy Greek Eggplant Moussaka

Never settle for bland when you can dive into layers of savory goodness with this Easy Greek Eggplant Moussaka. It’s a hearty, flavor-packed dish that’ll transport your taste buds straight to the Mediterranean.

Ingredients

• 2 large, firm eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb, rich and finely textured
• 1/4 cup rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced to aromatic perfection
• 1 tsp ground cinnamon, warm and fragrant
• 1/2 tsp finely ground black pepper
• 1 can (14.5 oz) crushed tomatoes, vibrant and tangy
• 1/2 cup fresh parsley, finely chopped
• 1 cup grated Parmesan cheese, sharp and nutty
• 2 farm-fresh eggs, lightly beaten
• 1 cup whole milk, creamy and rich
• 1/4 cup all-purpose flour, finely sifted
• 4 tbsp unsalted butter, melted to golden perfection

Instructions

1. Preheat your oven to 375°F. Brush eggplant slices with olive oil and season with salt. Arrange on a baking sheet and roast for 25 minutes until golden and tender.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add ground lamb, breaking it apart with a spoon. Cook until browned, then stir in cinnamon, black pepper, and crushed tomatoes. Simmer for 10 minutes until thickened. Tip: For extra flavor, let the sauce simmer uncovered.
4. Layer half the eggplant in a baking dish, top with lamb mixture, then remaining eggplant. Sprinkle with parsley and half the Parmesan.
5. In a bowl, whisk eggs, milk, flour, and melted butter until smooth. Pour over the eggplant layers and top with remaining Parmesan.
6. Bake at 375°F for 45 minutes until the top is bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

You’ll love the creamy texture against the hearty lamb and tender eggplant. Serve with a crisp Greek salad for a refreshing contrast.

Greek Style Grilled Fish

Dive into the Mediterranean with this Greek Style Grilled Fish—**juicy, flaky, and bursting with fresh herbs and citrus**. Perfect for summer nights when you crave something light yet satisfying.

Ingredients

• 1.5 lbs fresh sea bass fillets, skin-on for crispiness
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced to release aroma
• 1 tbsp dried oregano, fragrant and earthy
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, for a slight kick
• 1 lemon, thinly sliced for garnish and extra zest

Instructions

1. **Preheat** your grill to medium-high heat (400°F) for even cooking.
2. **Pat dry** the sea bass fillets with paper towels to ensure a crispy skin.
3. **Whisk together** olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a bowl for the marinade.
4. **Brush** the marinade generously over both sides of the fillets, letting the flavors penetrate.
5. **Place** the fish skin-side down on the grill. Cook for 4-5 minutes until the skin is golden and crispy.
6. **Flip** carefully with a spatula. Grill for another 3-4 minutes until the fish flakes easily with a fork.
7. **Garnish** with lemon slices before serving for a fresh, citrusy finish.

**Bonus tip**: Let the fish rest for 2 minutes off the grill to lock in juices. **Grill hack**: Oil the grates lightly to prevent sticking. **Flavor boost**: Add a sprinkle of fresh dill right before serving.

**Bright** and herbaceous, this dish pairs beautifully with a crisp Greek salad or over a bed of quinoa for extra heartiness. The crispy skin contrasts delightfully with the tender, flaky flesh inside.

Simple Greek Rice Pilaf

Overwhelm your taste buds with this Simple Greek Rice Pilaf—fluffy, fragrant, and packed with Mediterranean vibes. Perfect for a quick side or a hearty base, it’s a game-changer for weeknight dinners.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups chicken broth, simmering and rich
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to perfection
• 1 tsp dried oregano, aromatic and earthy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1/4 cup fresh parsley, chopped for a bright finish

Instructions

1. Heat extra virgin olive oil in a medium saucepan over medium heat until shimmering.
2. Add finely diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed rice, stirring to coat in oil, and toast lightly for 2 minutes.
5. Pour in simmering chicken broth, then add dried oregano, sea salt, and black pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to steam.
8. Fluff rice with a fork and fold in chopped parsley before serving.

Amazingly fluffy with a subtle herbaceous kick, this pilaf pairs beautifully with grilled meats or stuffed peppers. For a twist, top with crumbled feta and a squeeze of lemon for extra zing.

Greek Tomato Fritters

Yearning for a crispy, savory bite that screams summer? These Greek Tomato Fritters are your golden ticket to flavor town—easy, breezy, and utterly addictive.

Ingredients

• 2 cups ripe, juicy tomatoes, finely diced
• 1 cup all-purpose flour, sifted for fluffiness
• 1/2 cup rich extra virgin olive oil, plus more for frying
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup fresh mint leaves, finely chopped
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/2 cup feta cheese, crumbled for creamy pockets

Instructions

1. In a large bowl, combine the diced tomatoes, sifted flour, olive oil, beaten eggs, chopped mint, sea salt, and black pepper. Mix until just combined—don’t overwork the batter.
2. Gently fold in the crumbled feta cheese, ensuring it’s evenly distributed without breaking it down too much.
3. Heat a generous glug of olive oil in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
4. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Cook in batches to avoid overcrowding.
5. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
6. Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

Bite into these fritters for a crunch that gives way to a juicy, herby center. Serve them with a dollop of cool Greek yogurt or a zesty lemon wedge for an extra punch.

Easy Greek Baklava

Zesty and sweet, this Easy Greek Baklava is your ticket to dessert heaven without the fuss. Layer crispy phyllo, spiced nuts, and honey for a bite that’s pure gold.

Ingredients

• 1 package (16 oz) of ultra-thin phyllo dough, thawed overnight in the fridge
• 2 cups of finely chopped walnuts, toasted to deepen their nutty flavor
• 1 cup of unsalted butter, melted until golden and bubbly
• 1 cup of granulated sugar, for that perfect sweetness
• 1 tbsp of ground cinnamon, for a warm spice kick
• 1/2 tsp of ground cloves, adding a hint of earthy depth
• 1 cup of water, to create the syrup
• 1 cup of honey, preferably raw for its floral notes
• 1 tsp of pure vanilla extract, for a smooth aroma

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish to prevent sticking.
2. Mix the toasted walnuts, sugar, cinnamon, and cloves in a bowl for the filling—this combo is key for flavor.
3. Carefully unroll the phyllo dough and cover it with a damp towel to keep it from drying out as you work.
4. Layer 8 sheets of phyllo in the dish, brushing each with melted butter for that signature crispiness.
5. Sprinkle a generous layer of the walnut mixture over the phyllo, then repeat the layering process twice more.
6. Top with the remaining phyllo sheets, buttering each layer, then score the baklava into diamonds before baking.
7. Bake for 50 minutes until golden and puffed—watch for the edges to crisp for the perfect texture.
8. While baking, simmer water, honey, and vanilla for the syrup; boil for 10 minutes until slightly thickened.
9. Pour the hot syrup over the baked baklava immediately, listening for that satisfying sizzle as it soaks in.
10. Let it cool completely, allowing the syrup to set and the flavors to meld beautifully.

Absolute perfection, this baklava boasts layers of crunch and gooey sweetness. Serve it with a dollop of Greek yogurt to balance the richness, or enjoy it as is for a truly indulgent treat.

Greek Chickpea Salad

Pack your lunch with a punch! This Greek Chickpea Salad is a crunchy, creamy dream, loaded with bold flavors and ready in minutes.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed until no foam remains
• 1 cup cherry tomatoes, halved and bursting with juice
• 1/2 cup cucumber, diced into crisp, refreshing bites
• 1/4 cup red onion, thinly sliced for a sharp kick
• 1/4 cup Kalamata olives, pitted and halved for a salty tang
• 1/4 cup feta cheese, crumbled into creamy, briny pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, for a clean, mineral finish

Instructions

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently to mix.
2. Drizzle the olive oil and lemon juice over the salad. Sprinkle with dried oregano, black pepper, and sea salt.
3. Use a spatula to fold the ingredients together, ensuring everything is evenly coated. Tip: Let the salad sit for 10 minutes to allow the flavors to meld.
4. Add the crumbled feta cheese on top. Tip: For extra creaminess, mix half the feta into the salad and reserve half for garnish.
5. Give the salad one final gentle toss. Tip: Serve immediately for the crispiest texture, or refrigerate for up to 2 hours for deeper flavor.

This salad is a textural triumph—crunchy cucumbers, creamy chickpeas, and juicy tomatoes play off each other beautifully. Try scooping it up with warm pita bread or layering it over a bed of greens for a heartier meal.

Quick Greek Cheese Pie

Fancy a flaky, cheesy delight that’s ready in a flash? This Quick Greek Cheese Pie is your golden ticket to a Mediterranean-inspired snack that’s effortlessly delicious.

Ingredients

• 1 package (16 oz) of frozen phyllo dough, thawed to room temperature
• 1 cup of creamy feta cheese, crumbled
• 1 cup of ricotta cheese, smooth and velvety
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt, for that perfect bite

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly hot for baking.
2. In a mixing bowl, combine the crumbled feta, smooth ricotta, beaten egg, black pepper, and sea salt. Mix until the cheeses are evenly distributed and the mixture is cohesive.
3. Unroll the thawed phyllo dough on a clean surface. Carefully cut the stack into 3-inch wide strips using a sharp knife for precision.
4. Brush each phyllo strip lightly with rich extra virgin olive oil to guarantee a golden, flaky crust.
5. Place a teaspoon of the cheese mixture at the end of each strip. Fold the phyllo over the filling in a triangle pattern, continuing to fold until the end of the strip.
6. Arrange the folded pies on a baking sheet lined with parchment paper, ensuring they’re not touching to allow even baking.
7. Bake in the preheated oven for 15-20 minutes, or until the pies are puffed and golden brown, signaling they’re perfectly done.

Zesty and golden, these pies offer a crispy exterior with a melt-in-your-mouth cheesy center. Serve them warm with a drizzle of honey for a sweet and savory twist that’s utterly irresistible.

Greek Garlic Sauce

Unleash the bold flavors of the Mediterranean with this creamy, garlicky delight that’s perfect for drizzling, dipping, or slathering.

Ingredients

• 1 cup rich extra virgin olive oil
• 1/2 cup fresh lemon juice, squeezed from ripe lemons
• 4 large farm-fresh egg yolks
• 6 cloves garlic, finely minced
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the egg yolks and lemon juice until smooth and slightly thickened.
2. Gradually drizzle in the olive oil while continuously whisking to emulsify the mixture into a creamy base.
3. Add the minced garlic, sea salt, and black pepper to the bowl, whisking vigorously to incorporate all flavors evenly.
4. Let the sauce sit at room temperature for 10 minutes to allow the garlic flavor to meld beautifully with the other ingredients.
5. Transfer the sauce to a blender and pulse for 30 seconds to achieve a perfectly smooth consistency, scraping down the sides as needed.
6. Chill in the refrigerator for at least 1 hour before serving to enhance the flavors and thicken the texture.

This Greek Garlic Sauce boasts a velvety texture with a punchy garlic kick, ideal for elevating grilled meats or as a vibrant dressing for fresh salads. Try swirling it into roasted vegetables for an instant flavor upgrade.

Easy Greek Beef Stew

Ready to dive into a dish that’s as hearty as it is hassle-free? This Greek beef stew is your ticket to a flavor-packed meal with minimal fuss. Bold spices, tender beef, and a rich tomato base come together in one pot for a dinner that’s downright delicious.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth, low-sodium
• 1 can (14.5 oz) crushed tomatoes, fire-roasted for depth
• 1 tbsp tomato paste, concentrated for richness
• 1 tsp ground cinnamon, for warmth
• 1 tsp dried oregano, aromatic and earthy
• 2 bay leaves, for subtle bitterness
• Salt and finely ground black pepper, to season
• 1 lb baby potatoes, halved for even cooking
• 1 cup pitted Kalamata olives, briny and bold
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with salt and pepper, then sear in batches until deeply browned on all sides, about 3 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove beef and set aside. In the same pot, sauté onion until translucent, about 5 minutes, then add garlic and cook until fragrant, 1 minute more.
4. Deglaze with red wine, scraping up any browned bits, and reduce by half, about 5 minutes.
5. Stir in beef broth, crushed tomatoes, tomato paste, cinnamon, oregano, and bay leaves. Bring to a simmer.
6. Return beef to the pot, cover, and simmer on low heat for 1.5 hours, until beef is tender. Tip: Stir occasionally to prevent sticking.
7. Add potatoes and olives, simmer uncovered for another 30 minutes, until potatoes are fork-tender. Tip: Adjust seasoning with salt and pepper as needed.
8. Discard bay leaves, garnish with fresh parsley, and serve hot.

You’ll love the melt-in-your-mouth beef against the creamy potatoes and briny olives. Serve it with crusty bread to soak up every last drop of that rich, spiced sauce.

Greek Olive Bread

Hungry for a taste of the Mediterranean? This Greek Olive Bread is your ticket to flavor town—crusty on the outside, soft inside, and packed with briny olives.

Ingredients

• 1 cup warm water (110°F, like a cozy bath)
• 2 tsp active dry yeast (the magic maker)
• 1 tbsp honey (for a touch of sweetness)
• 3 cups all-purpose flour (plus extra for dusting)
• 1 tsp sea salt (the flavor booster)
• 1/4 cup rich extra virgin olive oil (plus a drizzle for gloss)
• 1 cup pitted Kalamata olives (roughly chopped for bold bites)

Instructions

1. In a large bowl, mix warm water, yeast, and honey. Let sit for 5 minutes until frothy—this means your yeast is alive and kicking.
2. Stir in flour, salt, and olive oil until a shaggy dough forms. Tip: If it’s too sticky, add flour 1 tbsp at a time.
3. Knead dough on a floured surface for 8 minutes until smooth and elastic. It should spring back when poked.
4. Fold in chopped olives until evenly distributed. This is where the magic happens.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Let rise for another 30 minutes.
7. Preheat oven to 375°F. Score the top of the loaf with a sharp knife for that artisanal look.
8. Bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a glossy finish, brush with olive oil right out of the oven.

Voilà! This bread boasts a crispy crust with a tender, olive-studded interior. Serve warm with a side of tzatziki or dunk into a bowl of herby olive oil for the ultimate Greek experience.

Conclusion

Now that you’ve explored these 23 delicious Greek recipes, it’s clear that bringing the flavors of Greece into your kitchen is both easy and exciting. Whether you’re craving something savory or sweet, there’s a dish here to satisfy every palate. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!