Last Updated: November 10, 2026
Greek home cooking is built on a short list of pantry staples: olive oil, lemon, oregano, garlic, feta, tomatoes, and good bread. The dishes below range from quick appetizers to a slow-baked casserole, and they follow traditional techniques adapted for an American kitchen. Most serve four to six. Greek cooks usually season by taste, so treat the amounts as a starting point and adjust to your preference.
The Greek Pantry
- Olive oil: Used generously, both for cooking and as a finishing drizzle.
- Dried oregano: Greek oregano is more pungent than the common supermarket kind; rub it between your fingers before adding.
- Feta: Traditionally made from sheep’s milk or a sheep and goat blend, sold in brine.
- Lemons: Juice and zest brighten meat, vegetables, soups, and sauces.
- Greek yogurt: The base for tzatziki and a topping for many dishes.
- Phyllo dough: Thin pastry sheets used in savory pies and desserts.
Nine Greek Recipes
1. Classic Greek Salad (Horiatiki)
Ingredients: 4 ripe tomatoes in wedges, 1 cucumber sliced thick, 1 small red onion, 1 green bell pepper, 1/2 cup Kalamata olives, 6 ounces feta, 1/4 cup olive oil, oregano, salt.
Method: Arrange the vegetables in a bowl, season with salt, and drizzle with olive oil. Place a slab of feta on top, sprinkle with oregano, and serve without lettuce, as is traditional.
2. Tzatziki
Ingredients: 2 cups strained Greek yogurt, 1 cucumber grated and squeezed dry, 2 garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped dill or mint, salt.
Method: Combine everything and refrigerate at least one hour so the garlic mellows. Serve with pita, grilled meat, or raw vegetables.
3. Chicken Souvlaki
Ingredients: 2 pounds chicken thighs in 1-inch cubes, 1/4 cup olive oil, juice of 2 lemons, 4 cloves garlic, 2 teaspoons oregano, salt, pepper, wooden skewers.
Method: Marinate the chicken at least 2 hours. Thread onto soaked skewers and grill over medium-high heat for 10 to 12 minutes, turning, until the chicken reaches 165°F. Serve with pita, tomato, onion, and tzatziki.
4. Spanakopita
Ingredients: 1 pound frozen spinach thawed and squeezed dry, 8 ounces feta, 1 cup ricotta, 3 eggs, 4 scallions, 1/4 cup dill, 1 package phyllo, 3/4 cup melted butter or olive oil.
Method: Mix the spinach, cheeses, eggs, scallions, and dill. Layer half the phyllo in a 9×13-inch pan, brushing each sheet with butter. Spread the filling, top with remaining sheets, score, and bake at 350°F for 45 minutes until golden.
5. Moussaka
Ingredients: 3 eggplants sliced and roasted, 1.5 pounds ground lamb or beef, 1 onion, 2 cloves garlic, 1 can crushed tomatoes, 1/2 teaspoon cinnamon, béchamel (4 tablespoons butter, 4 tablespoons flour, 2 cups milk, nutmeg).
Method: Brown the meat with onion and garlic, simmer with tomatoes and cinnamon for 20 minutes. Layer eggplant, meat sauce, and more eggplant in a baking dish, top with béchamel, and bake at 375°F for 45 minutes until deeply golden.
6. Lemon Potatoes
Ingredients: 2 pounds Yukon Gold potatoes in wedges, 1/3 cup olive oil, juice of 2 lemons, 1 cup chicken broth, 4 cloves garlic, 1 tablespoon oregano.
Method: Toss everything in a roasting pan and roast at 400°F for 60 to 70 minutes, stirring twice, until the liquid is absorbed and the edges are browned.
7. Avgolemono Soup
Ingredients: 6 cups chicken broth, 1/2 cup orzo or rice, 3 eggs, juice of 2 lemons, 2 cups shredded cooked chicken, dill.
Method: Simmer the broth and orzo until tender. Whisk the eggs and lemon juice, then slowly whisk in 1 cup of hot broth to temper. Stir the mixture back into the pot off the heat with the chicken. Do not boil after the eggs go in.
8. Gigantes Plaki (Baked Giant Beans)
Ingredients: 1 pound dried gigante or large lima beans soaked overnight, 1 onion, 3 cloves garlic, 1 can crushed tomatoes, 1/3 cup olive oil, 1 teaspoon oregano, parsley, 1 bay leaf.
Method: Boil the beans until just tender, 45 to 60 minutes. Mix with the remaining ingredients in a baking dish and bake at 350°F for 45 minutes. Serve warm or at room temperature with feta.
9. Greek Yogurt with Honey and Walnuts
Ingredients: 2 cups thick Greek yogurt, 1/4 cup honey, 1/2 cup chopped walnuts, pinch of cinnamon.
Method: Spoon the yogurt into bowls, drizzle with honey, scatter with toasted walnuts, and dust with cinnamon.
Building a Greek Meal
| Course | Dishes |
|---|---|
| Meze (starters) | Tzatziki with pita, olives, feta with oregano |
| Main | Chicken souvlaki or moussaka |
| Side | Lemon potatoes, Greek salad |
| Dessert | Yogurt with honey and walnuts |
Tips for Authentic Flavor
- Use the best olive oil you can find for salads and finishing.
- Choose feta sold in brine over pre-crumbled, which is drier.
- Salt eggplant and tomatoes lightly to draw out flavor.
- Squeeze spinach thoroughly for spanakopita to avoid a soggy bottom.
- Serve dishes warm or at room temperature, as Greek cooks often do.
Storage
Refrigerate leftovers in airtight containers. Moussaka, spanakopita, and soup keep for three to four days. Reheat moussaka and spanakopita in a 350°F oven until hot throughout, and warm soup gently on the stove without boiling. Tzatziki keeps up to four days; stir before serving if liquid separates. Greek salad is best eaten fresh.
Easy Meze Board
A Greek meal often begins with a spread of small dishes, which is easy to assemble from items above and a few store-bought extras. Place a bowl of tzatziki in the center and surround it with warm pita wedges, Kalamata and green olives, cubes of feta drizzled with olive oil and oregano, cucumber slices, cherry tomatoes, and stuffed grape leaves from a jar. Add a bowl of hummus or a roasted red pepper dip if you like. Everything can be arranged ahead, covered, and refrigerated, then brought out about twenty minutes before guests arrive so the flavors open up.
Wine and Drink Pairings
- Crisp white wines such as Assyrtiko pair well with seafood and lemony dishes.
- Light reds suit souvlaki and moussaka.
- Iced Greek coffee (frappé) or sparkling water with lemon works for a non-alcoholic option.
- Strong herbal teas, such as mountain tea, are traditional with dessert.
FAQ
What is the difference between souvlaki and gyro?
Souvlaki is usually skewered pieces of grilled meat. Gyro is meat cooked on a vertical rotisserie and shaved off in thin slices. Both are often served in pita.
Can I make spanakopita ahead?
Yes. Assemble the pie, cover, and refrigerate for up to a day before baking, or freeze it unbaked and bake from frozen with extra time.
Which feta should I buy?
Look for feta labeled as made from sheep’s milk or a sheep and goat blend, packed in brine. Cow’s milk versions are milder and crumblier.
Is Greek food suitable for every diet?
Many dishes can be adapted, but check ingredients. Consult a professional for dietary needs.
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