12 Easy Greek Recipes

When Maria first moved away from her Greek grandmother, she desperately missed those familiar Mediterranean flavors from her childhood kitchen. You'll recognize that same yearning for authentic Greek cuisine, but you don't need years of experience to recreate these classic dishes. From a creamy tzatziki that rivals any taverna's to a perfectly crispy spanakopita, these 12 approachable recipes will help you master the essentials of Greek cooking. Let's explore how you can bring these timeless flavors to your own table.

Classic Greek Tzatziki Sauce

Classic Greek Tzatziki, a creamy yogurt-based cucumber sauce, is a cornerstone of Greek cuisine that adds a refreshing and tangy element to various dishes. This versatile condiment pairs perfectly with grilled meats, vegetables, pita bread, and serves as an excellent dip for mezze platters.

The key to achieving authentic tzatziki lies in properly preparing the cucumber and using thick, strained Greek yogurt. Traditional Greek households have been making this sauce for generations, and while regional variations exist, the basic combination of yogurt, cucumber, garlic, and herbs remains consistent throughout Greece.

Ingredients:

• 2 cups Greek yogurt (full-fat)
• 1 English cucumber
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Grate the cucumber and place it in a fine-mesh strainer over a bowl. Sprinkle with a pinch of salt and let it drain for at least 30 minutes, then squeeze out any remaining liquid. In a large bowl, combine the strained Greek yogurt with the drained cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate for at least 2 hours to allow the flavors to meld together.

For best results, grate the cucumber using the large holes of a box grater, as this creates the ideal texture. Avoid using regular yogurt, as it will make the tzatziki too runny. The sauce can be stored in an airtight container in the refrigerator for up to 5 days, though the garlic flavor will intensify over time.

Traditional Greek Salad (Horiatiki)

Traditional Greek Salad, known as "Horiatiki" in Greece, is a refreshing and vibrant dish that captures the essence of Mediterranean cuisine. This iconic salad combines fresh vegetables with creamy feta cheese and Kalamata olives, dressed simply with extra virgin olive oil and dried oregano.

Unlike many modern interpretations, authentic Greek salad contains no lettuce and is never tossed. The vegetables are cut into large chunks, allowing each ingredient to maintain its distinct flavor and texture while creating a rustic presentation that stays true to its rural origins.

Ingredients:

• 4 large ripe tomatoes
• 1 large cucumber
• 1 green bell pepper
• 1 red onion
• 200g block feta cheese
• 16-20 Kalamata olives
• Extra virgin olive oil
• Dried oregano
• Sea salt
• Black pepper

Cut tomatoes into wedges and cucumber into thick half-moons. Slice the bell pepper into rings, removing the seeds and core. Cut the red onion into thin rings. Arrange the vegetables on a large plate or shallow bowl. Place the whole block or large chunks of feta cheese on top of the vegetables. Add Kalamata olives around the plate. Drizzle generously with extra virgin olive oil, then sprinkle with dried oregano, sea salt, and freshly ground black pepper.

For optimal results, use room temperature tomatoes and serve the salad immediately after preparation. The salt will draw moisture from the vegetables, creating a natural dressing when combined with the olive oil. Some regions in Greece add capers or green peppers, and these variations are equally authentic.

Homemade Greek Pita Bread

Pita bread is a staple of Greek cuisine, serving as the perfect vessel for gyros, souvlaki, and various Mediterranean dips. Unlike store-bought versions, homemade pita bread offers a fresh, soft texture with perfect pocket formation when done correctly.

Making pita bread from scratch requires patience and attention to detail, but the process is surprisingly straightforward. The key lies in achieving the right dough consistency and maintaining proper temperature during baking to create that characteristic pocket that makes pita bread so special.

• 3 cups all-purpose flour
• 1 packet active dry yeast (2¼ teaspoons)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water
• 2 tablespoons olive oil
• Extra flour for dusting

Mix the yeast with warm water and sugar, letting it stand for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the olive oil and activated yeast mixture to the flour. Knead for 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Divide the dough into 8 equal portions and shape into balls. On a floured surface, roll each ball into a circle about ¼ inch thick. Let the circles rest for 30 minutes, covered with a clean kitchen towel. Preheat your oven to 450°F (230°C) with a baking sheet or pizza stone inside. Place the pitas on the hot baking surface and bake for 3-4 minutes until they puff up and develop light brown spots.

When making pita bread, maintaining dough temperature and thickness is crucial for proper pocket formation. Never skip the final rest period after shaping, as this allows the gluten to relax and creates better puffing. Store cooled pitas in an airtight container or freeze them for up to 3 months, reheating briefly before serving.

Simple Spanakopita (Spinach Pie)

Simple Spanakopita is a traditional Greek dish that combines flaky phyllo pastry with a savory spinach and feta cheese filling. This classic Mediterranean recipe has been passed down through generations and remains a favorite both in Greece and internationally.

While traditional versions can be complex and time-consuming, this simplified recipe maintains the authentic flavors while reducing the preparation time and complexity. The key lies in proper handling of the phyllo dough and achieving the right balance between spinach and feta cheese.

• 1 package frozen phyllo dough (16 oz), thawed
• 2 pounds fresh spinach, chopped
• 1 pound feta cheese, crumbled
• 1 large onion, finely chopped
• 3 eggs
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 bunch fresh dill, chopped
• Salt and pepper to taste
• 1/4 cup butter, melted

Preheat the oven to 350°F (175°C). Sauté onions and garlic in olive oil until translucent, then add spinach and cook until wilted. Let the mixture cool, then combine with crumbled feta, beaten eggs, and dill in a large bowl. Season with salt and pepper.

Layer half the phyllo sheets in a greased 9×13 inch baking pan, brushing each sheet with melted butter. Spread the spinach mixture evenly over the phyllo layers. Cover with remaining phyllo sheets, brushing each with butter. Score the top layers into portion-sized squares and bake for 45-50 minutes until golden brown.

When working with phyllo dough, keep unused sheets covered with a damp cloth to prevent drying. For best results, allow the spanakopita to cool for 10-15 minutes before cutting and serving, as this helps the filling set properly and makes for cleaner slices. Leftover spanakopita can be stored in the refrigerator for up to 3 days and reheated in the oven.

Quick Greek Souvlaki Skewers

This recipe focuses on a quick version that doesn't compromise on taste, using pork or chicken as the protein base. The key to perfect souvlaki lies in the marinade, which infuses the meat with classic Greek flavors like oregano, lemon, and garlic.

Ingredients:

• 2 lbs pork or chicken, cut into 1-inch cubes
• 4 tablespoons olive oil
• 2 lemons, juiced
• 4 garlic cloves, minced
• 2 tablespoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8-10 wooden skewers
• 1 red onion, cut into chunks (optional)
• 1 bell pepper, cut into chunks (optional)

Mix all marinade ingredients in a large bowl, add the meat cubes, and coat thoroughly. While traditional souvlaki recipes call for overnight marination, this quick version requires only 30 minutes to 2 hours of marinating time. While the meat marinates, soak wooden skewers in water to prevent burning during cooking.

Thread the marinated meat onto skewers, alternating with onion and pepper chunks if desired. Grill the skewers on medium-high heat for 12-15 minutes, turning occasionally until the meat is cooked through and slightly charred on the outside. For indoor cooking, place the skewers under a broiler for similar results.

For best results, let the skewers rest for 5 minutes before serving to allow the juices to redistribute. If using wooden skewers, wrap the exposed ends with aluminum foil before grilling to prevent burning. The meat should be cut into similarly sized pieces to ensure even cooking, and the grill should be properly preheated to achieve the characteristic char marks that give souvlaki its authentic taste.

Greek-Style Lemon Potatoes

Greek-Style Lemon Potatoes are a staple side dish in Greek cuisine, known for their crispy exterior and tender, flavorful interior. These potatoes are roasted with olive oil, lemon juice, and traditional Greek seasonings until they develop a golden-brown crust while remaining soft and creamy inside.

The secret to authentic Greek lemon potatoes lies in the two-stage cooking process, where the potatoes first cook in the lemony broth until tender, then roast at a higher temperature to achieve that signature crispy exterior. This method allows the potatoes to absorb the flavors while maintaining their texture.

• 2 pounds Yukon Gold potatoes
• 1/3 cup olive oil
• 3/4 cup chicken broth
• 1/3 cup fresh lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon, sliced (for garnish)

Preheat the oven to 400°F (200°C). Peel the potatoes and cut them into thick wedges. In a large baking dish, combine olive oil, chicken broth, lemon juice, garlic, oregano, salt, pepper, and paprika. Add the potato wedges and toss until well coated. Arrange the potatoes in a single layer, cut-side down.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and increase the temperature to 425°F (220°C). Continue baking for another 30-35 minutes, occasionally basting the potatoes with the pan juices, until they're golden brown and crispy on the outside.

For best results, choose starchy potatoes like Yukon Gold, as they'll better absorb the flavors while maintaining their shape. Don't skip the basting step during the final roasting phase, as this helps develop the crispy exterior and prevents the potatoes from drying out. The potatoes can be made ahead and reheated, though they're best served fresh from the oven.

Easy Moussaka

While traditional moussaka can be time-consuming to prepare, this simplified version maintains the authentic flavors while reducing the complexity and preparation time. The key elements remain the same: tender eggplant slices, a rich meat sauce, and a smooth, golden-brown béchamel topping.

• 2 large eggplants, sliced lengthwise
• 1 pound ground lamb (or beef)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 cup fresh parsley, chopped
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups warm milk
• 2 eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for cooking

Salt and brush eggplant slices with olive oil, then grill or bake until tender. Meanwhile, prepare the meat sauce by sautéing onions and garlic, adding the ground meat, and browning thoroughly. Add tomato paste, crushed tomatoes, and spices, simmering until the sauce thickens.

For the béchamel, melt butter, add flour to create a roux, then gradually whisk in warm milk until smooth. Remove from heat, temper in eggs, and add Parmesan.

Layer the eggplant slices in a baking dish, top with the meat sauce, and pour the béchamel over everything. Bake at 350°F (175°C) for 45 minutes or until the top is golden brown and bubbly.

For best results, let the moussaka rest for 15-20 minutes before serving. This allows the layers to set properly and makes it easier to cut clean portions. If you're planning to freeze this dish, do so before baking the béchamel topping, as dairy-based sauces can separate when frozen and reheated.

Greek Meatballs (Keftedes)

Unlike Italian meatballs, Keftedes are typically smaller in size and incorporate distinctly Greek flavors like mint, oregano, and garlic. The addition of soaked bread creates a lighter texture, while the combination of beef and lamb provides a rich, authentic taste that's characteristic of Greek cuisine.

Soak the bread in milk until soft, then squeeze out excess liquid. In a large bowl, combine the ground meats, soaked bread, onion, garlic, eggs, herbs, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Cover the mixture and refrigerate for at least one hour or overnight to allow the flavors to meld.

Shape the meat mixture into small balls about the size of a walnut. Roll each meatball in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Fry the meatballs in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes per batch.

For best results, don't overcrowd the skillet when frying, as this will lower the oil temperature and make the meatballs greasy. The meatballs can be served immediately or kept warm in a low-temperature oven. They can also be frozen after cooking and reheated when needed. Serve with tzatziki sauce, lemon wedges, and a Greek salad for an authentic Mediterranean meal.

• 1 pound ground beef
• 1/2 pound ground lamb
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 slices white bread, crusts removed
• 1/4 cup milk
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• All-purpose flour for coating
• Olive oil for frying

One-Pan Greek Lemon Chicken

Greek Lemon Chicken is a vibrant Mediterranean dish that combines the bright flavors of fresh lemons with aromatic herbs and tender chicken. The dish embodies the essence of Greek cuisine with its simple yet bold combination of ingredients, creating a perfect balance between citrus and savory elements.

This one-pan version simplifies the traditional recipe while maintaining its authentic taste. By cooking everything in a single pan, the flavors meld together as the chicken and potatoes absorb the zesty marinade and pan juices, resulting in a cohesive and delicious meal that requires minimal cleanup.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 4 medium potatoes, quartered
• 3 lemons
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• 1 cup chicken broth
• Salt and black pepper to taste
• Fresh parsley for garnish

Preheat the oven to 375°F (190°C). In a large bowl, combine olive oil, juice of two lemons, minced garlic, oregano, thyme, paprika, salt, and pepper. Add chicken thighs and potatoes, coating them thoroughly in the marinade. Let them sit for 15-20 minutes.

Heat a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until golden brown, about 5-7 minutes. Add the marinated potatoes around the chicken, pour in the chicken broth, and arrange lemon slices from the remaining lemon on top. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.

For best results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The key to crispy skin is patting the chicken dry before marinating and avoiding overcrowding the pan. If the sauce reduces too quickly during baking, add a splash more chicken broth to maintain moisture and prevent burning.

Mediterranean Rice Pilaf

Mediterranean Rice Pilaf is a fragrant and flavorful side dish that captures the essence of Greek cuisine. The combination of aromatic herbs, tender rice, and toasted orzo creates a perfect accompaniment to grilled meats, fish, or vegetarian dishes.

This classic recipe elevates plain rice by incorporating traditional Mediterranean ingredients like olive oil, fresh herbs, and lemon zest. The technique of toasting the orzo before cooking adds a nutty depth to the dish, while the chicken broth infuses the rice with rich flavor.

• 1 cup long-grain white rice
• 1/2 cup orzo pasta
• 2 1/2 cups chicken broth
• 3 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon lemon zest
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Heat olive oil in a large saucepan over medium heat. Add orzo and toast until golden brown, stirring frequently to prevent burning. Add onion and garlic, cooking until translucent. Stir in the rice, herbs, and lemon zest, coating everything with oil.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in fresh herbs before serving.

For best results, resist the urge to lift the lid while the rice is cooking, as this releases essential steam. The rice-to-liquid ratio may need slight adjustment depending on your specific rice variety and local altitude. Store leftovers in an airtight container in the refrigerator for up to three days.

Greek-Style Green Beans (Fasolakia)

Greek-Style Green Beans, known as Fasolakia, is a classic Mediterranean dish that transforms humble string beans into a flavorful vegetable stew. This traditional recipe combines fresh green beans with tomatoes, onions, and potatoes in a rich olive oil-based sauce that captures the essence of Greek home cooking.

While many cultures serve green beans as a simple side dish, the Greek method of slow-cooking them with tomatoes and herbs creates a standalone meal that can be enjoyed hot or at room temperature. The beans become tender but maintain their shape, while the sauce develops a deep, concentrated flavor that's perfect for soaking up with crusty bread.

Ingredients:

• 2 pounds fresh green beans, trimmed
• 4 medium potatoes, cut into chunks
• 2 medium onions, chopped
• 4 ripe tomatoes, diced
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Heat olive oil in a large pot over medium heat and sauté the onions until softened. Add the garlic and cook for another minute. Stir in the tomatoes, tomato paste, potatoes, and green beans. Pour in the water and season with salt, pepper, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the beans and potatoes are tender and the sauce has thickened.

The final dish should have a relatively thick sauce that coats the vegetables. If needed, continue cooking uncovered for a few minutes to reduce the liquid. Just before serving, stir in the fresh parsley.

For best results, choose fresh, firm green beans and ripe tomatoes. The dish can be made ahead and reheated, as the flavors often improve the next day. While some cooks add carrots or celery, traditionally the dish is made with just beans and potatoes. Serve at room temperature during summer or hot during colder months, always with plenty of crusty bread to soak up the sauce.

Classic Baklava

Classic Baklava is a rich, sweet dessert that originated in the Ottoman Empire and remains a beloved treat throughout Greece and the Mediterranean region. This layered pastry combines delicate phyllo dough, chopped nuts, and sweet syrup to create a decadent dessert that's perfect for special occasions.

While making baklava requires patience and attention to detail, the end result is well worth the effort. The key to perfect baklava lies in handling the phyllo dough properly and ensuring the syrup is at the right temperature when added to the baked pastry.

Ingredients:

• 1 pound phyllo dough sheets
• 4 cups finely chopped walnuts
• 1 cup finely chopped pistachios
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 cups butter, melted
• 2 cups granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 cinnamon stick
• 2 strips orange zest
• 1 tablespoon lemon juice

Begin by preparing the nut filling by combining the chopped walnuts, pistachios, ground cinnamon, and cloves in a bowl. Brush a 9×13-inch baking pan with melted butter and start layering the phyllo sheets, brushing each sheet with butter before adding the next. After placing 8 sheets, spread one-third of the nut mixture evenly. Continue this process two more times, ending with 8-10 sheets of phyllo on top, each brushed with butter.

Before baking, cut the baklava into diamond or square shapes with a sharp knife. Bake at 325°F (165°C) for about 50-60 minutes until golden brown. While the baklava bakes, prepare the syrup by combining sugar, water, honey, cinnamon stick, and orange zest in a saucepan. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Remove from heat, add lemon juice, and let cool completely. Pour the cooled syrup over the hot baklava immediately after it comes out of the oven.

For best results, allow the phyllo dough to thaw in the refrigerator overnight, and keep it covered with a slightly damp cloth while working to prevent it from drying out. The baklava needs to rest for at least 4-6 hours before serving to allow the syrup to be properly absorbed, and it actually tastes better the next day. Store in an airtight container at room temperature for up to 2 weeks.