Greece: Just the Recipes

 

Greece: Gyro and Grit


Fasolada (Greek White Bean Soup)

A hearty, traditional bean soup fueled by simplicity and olive oil.

Ingredients

  • 2 cups dried white beans (or 2 cans, drained and rinsed)

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3–4 garlic cloves, minced

  • 1 can (14 oz) crushed tomatoes

  • ⅓–½ cup extra virgin olive oil

  • 1 bay leaf

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • Fresh parsley for garnish

Instructions

  1. If using dried beans, soak overnight, then boil until tender (about 1 hour); drain.

  2. In a large pot, heat olive oil and sauté onion, carrots, celery, and garlic until softened.

  3. Add beans, tomatoes, bay leaf, oregano, salt, pepper, and enough water or stock to cover by 2 inches.

  4. Simmer 45–60 minutes (20–30 if using canned beans) until thick and flavorful.

  5. Remove bay leaf, garnish with parsley and a drizzle of olive oil. Serve with crusty bread.

Batzina (Thessalian Crustless Zucchini Pie)

A rustic, "lazy" summer pie—crispy edges, soft center.

Ingredients

  • 4–5 medium zucchinis (about 1 kg), grated

  • 200–300g feta cheese, crumbled

  • 1 cup full-fat Greek yogurt

  • 3–4 eggs

  • ½–¾ cup olive oil (plus extra for pan)

  • 1–1½ cups all-purpose flour

  • 1–2 tsp baking powder

  • Handful fresh mint and/or dill, chopped

  • Salt and pepper (feta is salty, so taste first)

  • Optional: sesame seeds for topping

Instructions

  1. Grate zucchini, salt generously, let sit 20 minutes, then squeeze out excess water thoroughly.

  2. Whisk eggs, yogurt, and olive oil. Add herbs and squeezed zucchini.

  3. Mix flour and baking powder; fold into wet mixture until thick but pourable. Fold in feta.

  4. Pour into greased 9x13-inch pan (keep thin for crispiness). Sprinkle sesame if desired.

  5. Bake at 350°F (180°C) 40–60 minutes until golden. Cool slightly before slicing. Best at room temperature.

Spanakopita (Greek Spinach Pie)



Flaky phyllo layers with garlicky spinach and feta filling.

Ingredients

  • 1 lb fresh spinach, chopped (or frozen, thawed and drained)

  • 1 large onion, finely chopped

  • 2–3 garlic cloves, minced

  • 300–400g feta, crumbled

  • ½ cup ricotta or cottage cheese (optional for creaminess)

  • 2 eggs, beaten

  • Handful fresh dill, chopped

  • ½ cup olive oil or melted butter

  • 1 package phyllo dough, thawed

Instructions

  1. Sauté onion and garlic in oil; add spinach until wilted. Cool and squeeze out liquid.

  2. Mix with feta, ricotta (if using), eggs, dill, salt, and pepper.

  3. Brush baking dish with oil/butter. Layer 6–8 phyllo sheets, brushing each.

  4. Spread filling evenly. Top with 6–8 more brushed phyllo sheets.

  5. Score top, bake at 375°F (190°C) 40–50 minutes until golden. Rest before cutting.

Horiatiki (Greek Village Salad)



The classic—no lettuce, just bold summer flavors.

Ingredients (serves 4)

  • 4 ripe tomatoes, cut into wedges

  • 1 cucumber, sliced into half-moons

  • 1 green bell pepper, sliced

  • 1 small red onion, thinly sliced

  • 12–15 Kalamata olives

  • 200g block feta cheese

  • Extra virgin olive oil (generous drizzle)

  • 1 tsp dried oregano

  • Salt to taste (sparingly)

  • Optional: capers or red wine vinegar splash

Instructions

  1. Arrange tomatoes, cucumber, pepper, and onion on a platter.

  2. Top with olives and feta block.

  3. Drizzle liberally with olive oil, sprinkle oregano and light salt.

  4. Serve immediately with bread to soak juices—no tossing until plating.

Loukoumades (Greek Honey Donuts)



Crispy fried dough balls soaked in honey and cinnamon.

Ingredients

  • 2 cups all-purpose flour

  • 1 packet (2¼ tsp) instant yeast

  • 1 cup warm water

  • 1 tsp sugar

  • ½ tsp salt

  • Oil for frying

  • Honey, cinnamon, and chopped walnuts for topping

Instructions

  1. Dissolve yeast and sugar in warm water; let foam 5–10 minutes.

  2. Mix in flour, salt; form sticky dough. Rest 1 hour until doubled.

  3. Heat oil to 350°F (175°C). Drop teaspoonfuls of dough; fry until golden.

  4. Drain, drizzle warm honey, sprinkle cinnamon and walnuts.

Tomatokeftedes (Santorini Tomato Fritters)



Juicy, herby tomato bites—Santorini's summer specialty.

Ingredients (makes ~20)

  • 500g ripe tomatoes, finely chopped or grated

  • 1 small onion, finely chopped

  • 2–3 spring onions, sliced

  • Handful fresh mint and parsley, chopped

  • 1 tsp dried oregano

  • 100–150g feta, crumbled (optional)

  • 1 cup flour (adjust for thick batter)

  • Salt, pepper

  • Olive oil for frying

Instructions

  1. Salt tomatoes; drain excess liquid 15 minutes.

  2. Mix with onions, herbs, feta, seasonings. Add flour gradually for thick batter.

  3. Heat ¼-inch oil; drop spoonfuls, fry 2–3 minutes per side until crisp.

  4. Drain on paper towels. Serve warm with yogurt or lemon.

Kreatopita (Greek Spiral Meat Pie)



Buttery phyllo coiled around spiced meat filling.

  1. Ingredients

Filling:

  • 500g ground beef or lamb

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 2 tbsp tomato paste

  • Spices: cinnamon, allspice, paprika

  • Optional: feta, parsley

Assembly:

  • 10–12 phyllo sheets

  • Melted butter or olive oil

Instructions

  1. Brown meat with onion/garlic; add paste, spices, simmer until thick. Cool; mix in feta/parsley.

  2. Layer 2 phyllo sheets, brush oil, add filling line along edge; roll into rope.

  3. Coil in greased pan; repeat until full. Brush top.

  4. Bake 375°F (190°C) 40–50 minutes until golden.

Moussaka (Greek Eggplant Casserole)



Layered comfort: eggplant, meat sauce, creamy béchamel.

Ingredients

  • 2–3 eggplants, sliced ¼-inch

  • 1 lb ground lamb/beef

  • Onion, garlic, cinnamon, tomatoes

  • Potatoes (optional base layer)

Béchamel:

  • Butter, flour, milk, eggs, nutmeg

Instructions

  1. Salt/roast eggplant slices.

  2. Brown meat with aromatics; simmer sauce.

  3. Layer: eggplant (potatoes), meat, eggplant; top béchamel.

  4. Bake 375°F (190°C) 45–60 minutes. Rest 20 minutes.

Gyro (Homemade Greek Wraps)



Tender spiced meat with classic toppings.

  1. Ingredients

Meat:

  • 1 lb ground lamb/beef mix

  • Onion, garlic, oregano, cumin, paprika

Plus: Pita, tzatziki, tomatoes, onions

Instructions

  1. Mix meat with seasonings; form loaf, bake 350°F (175°C) 45–60 minutes.

  2. Rest, slice thinly.

  3. Warm pita; fill with meat, tzatziki, veggies.

Tzatziki

  • 1 cup Greek yogurt

  • ½ cucumber, grated/squeezed

  • 2 garlic cloves, minced

  • 1 tbsp olive oil

  • 1 tbsp vinegar or lemon

  • Dill, salt

Mix; chill 30+ minutes.

Pastitsada (Corfiot Spiced Meat Stew with Pasta)



Rich, aromatic Sunday stew.

Ingredients

  • 2 lbs beef (or chicken/rooster), cubed

  • Onions, garlic, tomatoes

  • Red wine, spices: cinnamon stick, cloves, allspice, bay leaf

  • 1 lb bucatini pasta

  • Grated cheese (kefalotyri/Parmesan)

Instructions

  1. Brown meat; sauté aromatics.

  2. Deglaze with wine; add tomatoes, spices, water.

  3. Simmer covered 2–3 hours until tender.

  4. Cook pasta; toss in sauce or serve meat atop. Top with cheese.

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