Curated Greek cooking

Greek recipes from souvlaki and village salads to braises, baked classics and syrup pastries

Cook moussaka, pastitsio, pork souvlaki, spanakopita, dolmades and avgolemono, then move through fasolada, gigantes plaki, gemista, beef stifado and keftedes before finishing with horiatiki and galaktoboureko. Each recipe gives precise quantities, heat, timing, texture and doneness cues while preserving the natural number of stages the dish actually needs.

13 recipes published

Greek moussaka slice with eggplant, minced meat sauce and golden béchamel

Mainland Greece / taverna classic

2 hr 25 min

Moussaka

A layered Greek bake of tender eggplant and potato, cinnamon-scented minced meat sauce and a thick béchamel cap. The finished slice should stand cleanly while staying moist inside, with a deeply golden top.

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Greek pastitsio slice with tubular pasta, spiced beef and golden béchamel

Greece-wide family cooking

2 hr

Pastitsio

Greek pastitsio stacks tubular pasta, aromatic tomato-beef sauce and a generous béchamel layer into a sliceable baked casserole. Cinnamon and nutmeg give the dish its warm signature without making it sweet.

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Charred Greek pork souvlaki skewers with pita, onion and tomato

Greek taverna and street-food tradition

55 min

Pork Souvlaki

Juicy pork cubes are briefly marinated with olive oil, lemon, vinegar and oregano, threaded loosely and grilled over high heat for browned edges without drying the centre.

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Golden Greek spanakopita with flaky phyllo and spinach-feta filling

Greece-wide pie tradition

1 hr 25 min

Spanakopita

A crisp phyllo pie filled with spinach, feta, spring onion and dill. The key is a thoroughly drained filling and individually oiled sheets so the crust stays flaky instead of steaming soft.

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Greek dolmades vine-leaf rolls filled with lemon herb rice

Greek meze tradition

1 hr 55 min

Dolmades

Tender vine leaves are rolled around a lemony rice filling rich with spring onion, dill, parsley and mint, then simmered snugly so the parcels stay intact and juicy.

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Silky Greek avgolemono chicken soup with rice and shredded chicken

Greek home-soup tradition

1 hr 35 min

Avgolemono Chicken Soup

Chicken broth, rice and shredded chicken are thickened off the boil with eggs and fresh lemon. Proper tempering makes the soup silky and pale rather than scrambled, with bright acidity balancing the rich stock.

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Greek fasolada white bean soup with tomato, carrot and celery

Greece-wide bean-soup tradition

1 hr 55 min

Fasolada

A rustic white-bean soup built from onion, carrot, celery, tomato and generous olive oil. The beans should be fully creamy inside while the broth remains spoonable rather than turning into a thick purée.

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Greek gigantes plaki baked giant beans in tomato olive-oil sauce

Greek taverna and meze tradition

2 hr 25 min

Gigantes Plaki

Large white beans are simmered until nearly tender, then baked in a generous tomato, onion, carrot, celery and olive-oil sauce until creamy inside and lightly caramelized on top.

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Greek gemista stuffed tomatoes and peppers with herb rice and roasted potatoes

Greece-wide summer home cooking

2 hr 15 min

Gemista

Ripe tomatoes and sweet peppers are hollowed, filled with herb-rich rice and baked beside potatoes until the vegetables slump and caramelize while the rice turns tender in their juices.

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Greek beef stifado with pearl onions in glossy red-wine tomato sauce

Greek braised-meat tradition

3 hr

Beef Stifado

Beef is browned and slowly braised with many small onions, tomato, red wine, vinegar, cinnamon, cloves and allspice until spoon-tender in a glossy sweet-savory sauce.

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Deep-golden Greek keftedes meatballs with mint and parsley

Greek meze and home cooking

1 hr 10 min

Keftedes

Greek keftedes are small herb-heavy meatballs with a browned, lightly crisp exterior and juicy centre. Mint, parsley, oregano and a little vinegar keep the flavour bright enough for a meze table.

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Greek horiatiki village salad with feta slab, tomato, cucumber and olives

Greece-wide village-salad tradition

20 min

Horiatiki

The classic Greek village salad uses large pieces of ripe tomato, cucumber, green pepper and onion under a slab of feta, olives, oregano, olive oil and a little vinegar. There is no lettuce and no thick emulsified dressing.

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Greek galaktoboureko with crisp phyllo, semolina custard and citrus syrup

Greek syrup-pastry tradition

1 hr 50 min

Galaktoboureko

Galaktoboureko encloses fragrant semolina custard between crisp buttered phyllo and soaks the hot pastry with cool citrus syrup. The ideal contrast is shattering top layers around a soft, creamy centre.

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