17 Greek Menu Recipes for Great Gatherings

Let’s gather round the table with bright Mediterranean flavors! From sizzling souvlaki to creamy tzatziki, these 17 Greek menu recipes are your ticket to effortless entertaining. Whether you’re planning a backyard feast or a cozy dinner party, this collection brings the joy of Greek cuisine home. Ready to Opa? Read on for crowd-pleasing favorites!

Classic Greek Salad

As a busy mom with a weakness for crisp cucumbers and tangy feta, I've made this Classic Greek Salad my go-to for quick, refreshing meals. It's perfect for those nights when I want something light but satisfying, and it reminds me of a summer trip to a tiny Greek island taverna.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 0 minutes minutes

Ingredients

For the Salad

1 large English cucumber, halved lengthwise and sliced into half-moons
2 large ripe tomatoes, cut into wedges
1/2 medium red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 ounces feta cheese, sliced or crumbled

For the Oregano Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

In a large salad bowl, combine the cucumber, tomato wedges, red onion slices, and olives.
In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Tip: Use a fork to crush the oregano a bit to release its flavor.

Pour the vinaigrette over the vegetables and toss gently to coat. Let it sit for 5 minutes to allow flavors to meld—this brings out the best in the tomatoes.
Top with slices or crumbles of feta cheese. For the best texture, I like to use a block of feta and slice it thickly, then lay it right on top so everyone gets a big bite. Tip: If you have time, chill the salad for 10 minutes before serving for an extra-crisp finish.
Serve immediately as a light main or a side dish. Tip: Pair with crusty bread to soak up the herby dressing at the bottom of the bowl.

For a heartier meal, I love adding grilled chicken or chickpeas on top. The crunch of the cucumber against the creamy feta and briny olives is pure summer in a bowl—no cooking required!

Spanakopita (Spinach Pie)

Nothing beats the comforting layers of flaky phyllo and savory spinach filling in a classic spanakopita. I love making this for family gatherings—it disappears fast!

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

2 tablespoons olive oil
1 medium onion, finely chopped
3 scallions, thinly sliced
2 cloves garlic, minced
10 oz frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
1/2 cup ricotta cheese
2 large eggs, lightly beaten
1/4 cup fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

For the Phyllo Assembly

1 package (16 oz) phyllo dough, thawed
1/2 cup unsalted butter, melted
1 tablespoon olive oil (for brushing)

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add scallions and garlic; cook 1 minute more. Remove from heat and let cool slightly.
In a large bowl, combine the cooked onion mixture, spinach, feta, ricotta, eggs, dill, salt, pepper, and nutmeg. Mix well. Set aside.
Unroll phyllo dough and place it between two damp kitchen towels to prevent drying. In a small bowl, mix melted butter and 1 tablespoon olive oil.

Brush a 9×13-inch baking dish with the butter-oil mixture. Lay one phyllo sheet in the dish, letting edges hang over. Brush with butter mixture. Repeat with 5 more sheets, brushing each layer.
Spread the spinach-feta filling evenly over the phyllo base.
Fold the overhanging phyllo edges over the filling, brushing each layer as you go. Layer the remaining phyllo sheets (about 6-8) on top, brushing each with butter mixture. Tuck any excess edges under to create a neat rectangle.
Using a sharp knife, score the top layers of phyllo into 8 squares (do not cut all the way through). This helps with serving and prevents the top from shattering.

Bake for 40-45 minutes, until the phyllo is deep golden brown and crisp. Let cool at least 15 minutes before slicing and serving. Tip: if edges brown too quickly, tent with foil.
Tip: For extra flakiness, use cold phyllo and work quickly. Tip: Squeeze spinach very dry—excess moisture makes the filling soggy.

Honestly, the contrast of crunchy, buttery layers with the creamy, herby filling is pure magic. I love serving it warm with a squeeze of lemon or a dollop of Greek yogurt on the side.

Moussaka

Living in the US, I’ve come to love Moussaka as the ultimate comfort casserole—layered with silky eggplant, spiced ground lamb, and a creamy béchamel that gets all bubbly and golden in the oven. It’s a bit of a project, but totally worth it for a cozy Sunday dinner. Last time I made it, my husband said it reminded him of lasagna’s Greek cousin—and I think that’s the perfect description.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 60 minutes

Ingredients

For the Eggplant Layers

3 large eggplants, sliced into ½-inch rounds
Salt, for drawing out moisture
Olive oil, for brushing

For the Meat Sauce

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground lamb
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon dried oregano
Salt and black pepper to taste (about 1 teaspoon salt, ½ teaspoon pepper)

1 can (14.5 oz) crushed tomatoes
2 tablespoons tomato paste
½ cup dry red wine

For the Béchamel Sauce

¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ teaspoon ground nutmeg
½ cup grated Parmesan cheese
1 large egg, lightly beaten

For Assembly

½ cup grated Parmesan cheese, for topping

Instructions

Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes until softened. Add garlic and cook 1 minute more.
Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes. Drain excess fat if desired.

Stir in cinnamon, allspice, oregano, salt, and pepper. Cook for 1 minute until fragrant.
Add crushed tomatoes, tomato paste, and red wine. Bring to a simmer, then reduce heat to low and cook for 20 minutes until thickened. Remove from heat.
While sauce simmers, preheat oven to 375°F. Brush eggplant slices lightly with olive oil on both sides. Arrange on baking sheets and roast for 15 minutes, flipping halfway, until tender and lightly browned.

For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until golden. Gradually whisk in warm milk, stirring constantly.
Cook béchamel for 5 minutes until thickened. Remove from heat and stir in nutmeg and ½ cup Parmesan. Let cool for 5 minutes, then whisk in beaten egg.
To assemble, spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer half the eggplant slices over the sauce, then half the remaining meat sauce.

Repeat with remaining eggplant and meat sauce. Pour béchamel over the top, spreading evenly, and sprinkle with remaining ½ cup Parmesan.
Bake for 40-45 minutes until the béchamel is golden and bubbling. Let rest for 10 minutes before serving.

For me, the best bite is when you get a forkful of all three layers: the tender eggplant, the rich, spiced lamb, and that creamy, custardy béchamel. I love serving it with a simple Greek salad and crusty bread to soak up any extra sauce. It’s even better the next day—if you have any left!

Souvlaki with Tzatziki

A trip to Greece inspired me to perfect this homemade souvlaki—marinated pork skewers grilled to smoky perfection, served with a creamy, garlicky tzatziki sauce that's refreshingly cool. It's my go-to for summer cookouts or a quick weeknight dinner that feels like a mini getaway.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Pork Souvlaki

1.5 lbs boneless pork shoulder, cut into 1-inch cubes
3 tbsp olive oil
3 tbsp lemon juice
4 cloves garlic, minced
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Wooden or metal skewers (if wooden, soak in water 30 minutes)

For the Tzatziki Sauce

1 cup plain Greek yogurt
1/2 cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1 tbsp fresh dill, chopped

For Serving

4 pita breads, warmed
Sliced tomatoes, red onion, and lettuce (optional)

Instructions

In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper for the marinade.
Add pork cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
While the pork marinates, prepare the tzatziki: In a medium bowl, combine Greek yogurt, grated cucumber (squeezed well to remove excess water), minced garlic, lemon juice, olive oil, salt, and dill. Stir until smooth. Refrigerate until ready to serve.

Preheat your grill to medium-high heat (about 400-450°F). If using a grill pan, heat over medium-high.
Thread marinated pork cubes onto skewers, leaving a small gap between pieces for even cooking.
Grill the skewers for 10-12 minutes, turning every 2-3 minutes, until pork is cooked through and has nice char marks. Internal temperature should reach 145°F. Tip: don't overcrowd the skewers—airflow helps the meat sear.

Remove skewers from grill and let rest for 2 minutes. While they rest, warm the pita bread on the grill for about 30 seconds per side.
Serve the souvlaki on warm pita with a generous dollop of tzatziki, and add tomatoes, onions, and lettuce if desired. Tip: For extra tang, squeeze fresh lemon juice over the finished dish.

Don't skip the resting step—it keeps the pork juicy. The contrast of smoky, charred meat with cool, creamy tzatziki is irresistible. I love piling everything into a warm pita with crunchy veggies for a handheld meal that's both satisfying and fresh.

Baklava

Growing up, my yiayia made baklava for every holiday, and the smell of cinnamon and honey still takes me right back to her tiny kitchen. This version is my weeknight cheat that tastes like it took all day—crispy, nutty, and perfectly syrupy.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Nut Filling

3 cups walnuts, finely chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For the Phyllo Layers

1 (16 oz) package phyllo dough, thawed
1 cup unsalted butter, melted (2 sticks)

For the Honey Syrup

1 cup granulated sugar
1 cup water
1/2 cup honey
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

Instructions

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with a little of the melted butter.

In a medium bowl, mix 3 cups finely chopped walnuts with 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon cloves. Set aside.
Unroll the phyllo dough and cover it with a damp kitchen towel so it doesn’t dry out while you work (trust me, do this).
Layer 8 sheets of phyllo into the dish one at a time, brushing each sheet generously with melted butter. Don’t worry if they tear—it’ll still taste amazing.

Sprinkle about 1/3 of the nut mixture evenly over the buttered phyllo.
Add 4 more buttered phyllo sheets, brushing each layer, then sprinkle another 1/3 of the nuts.
Repeat with 4 more buttered phyllo sheets and the remaining nuts.

Top with the remaining phyllo sheets (about 8–10), brushing each one with butter. Make sure the top layer is well-buttered for a golden finish.
Using a sharp knife, cut the unbaked baklava into diamond or square shapes—cut all the way through. This is much easier before baking!
Bake for 45–50 minutes, until the top is deep golden brown and crisp. Rotate the pan halfway through for even color.

While baklava bakes, make the syrup: In a saucepan, combine 1 cup sugar, 1 cup water, 1/2 cup honey, 1 tablespoon lemon juice, 1 cinnamon stick, and 2 whole cloves. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick and cloves.
As soon as the baklava comes out of the oven, slowly pour the hot syrup over the entire surface. Let it soak in for at least 4 hours (or overnight) at room temperature before serving.

Just wait until you hear that crackle when you bite into a piece—the layers shatter, then melt into the honey-kissed nuts. I love serving it with a dollop of Greek yogurt or a scoop of vanilla ice cream to balance the sweetness. It’s even better the next day, so plan ahead if you can!

Greek Lemon Potatoes

Just got back from a weekend trip to my friend's lake house, and I'm still dreaming about the side dish that stole the show: Greek Lemon Potatoes. These oven-roasted beauties are crisp on the outside, fluffy inside, and drenched in a bright lemony-garlic sauce that makes everything taste like a Mediterranean vacation.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

3 lbs Yukon Gold potatoes, peeled and cut into 1-inch wedges

1/2 cup olive oil
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup chicken or vegetable broth
6 cloves garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, salt, and pepper until combined.
Add potato wedges to the bowl and toss well to coat every piece. Let them sit for 10 minutes to absorb the flavors—this step is key to infusing the potatoes with that zesty punch.

Arrange potatoes in a single layer on the prepared baking sheet, making sure they aren't overlapping. Pour any remaining marinade over the top.
Roast for 25 minutes, then flip each wedge with a spatula. Tip: Don't skip the flip; it ensures even browning and crispy edges.
Continue roasting for another 20-25 minutes, until the potatoes are golden and fork-tender. For extra crispiness, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.

Remove from oven and let rest 2 minutes. Garnish with fresh parsley and a squeeze of lemon if desired.

The result is a gorgeous platter of potatoes with edges so crisp they crackle, while the insides stay creamy and soak up all that tangy, savory goodness. I love serving them alongside grilled lamb chops or a simple Greek salad, but honestly, they're so good I'd eat them straight off the sheet pan as a snack.

Tzatziki Dip

Let's be real: store-bought tzatziki is fine, but homemade is a whole other level. I've been making this version for years, and it's the one I bring to every potluck—it always disappears first.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 0 minutes minutes

Ingredients

For the Tzatziki

1 cup plain Greek yogurt (full-fat recommended)
1/2 medium English cucumber (about 6 inches)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint (or dill)
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

Pita chips or sliced vegetables

Instructions

Grate the cucumber using a box grater or food processor. Place the shreds in a clean kitchen towel and squeeze out as much liquid as possible—this is key to thick tzatziki.
In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, chopped mint, salt, and pepper. Stir until well blended.

Taste and adjust salt, pepper, or lemon juice if needed. For the best flavor, let it rest in the fridge for at least 30 minutes (I often make it the night before).
Serve cold with pita chips or sliced vegetables. Stir before serving as some liquid may separate.

For a finishing touch, drizzle a little olive oil and sprinkle extra mint on top—it looks gorgeous and adds a fresh pop. This dip is perfect alongside grilled meats, on a gyro, or just eaten with a spoon when no one's looking.

Dolmades (Stuffed Grape Leaves)

Despite their fancy appearance, dolmades are surprisingly approachable—especially when you make a big batch to share. I love spending a lazy Sunday afternoon rolling these little grape leaf parcels while listening to a podcast. The key is patience and a good lemony broth for simmering.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

1 cup long-grain white rice
1/2 cup pine nuts
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
2 tablespoons lemon juice

For the Grape Leaves

1 jar (16 oz) grape leaves in brine, drained
2 tablespoons olive oil
1 cup chicken or vegetable broth

For Simmering

2 cups chicken or vegetable broth
1/4 cup lemon juice
1 tablespoon olive oil

Instructions

Rinse the rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain well.

Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
In a large bowl, combine the soaked rice, toasted pine nuts, dill, parsley, mint, onion, garlic, 1/4 cup olive oil, salt, pepper, allspice, and 2 tablespoons lemon juice. Mix well. Tip: The filling should be slightly tangy and well-seasoned.
Prepare the grape leaves: Rinse the leaves under cold water to remove excess brine. Trim off any stems. If the leaves are large, cut them in half lengthwise. Pat dry with paper towels.

Lay a grape leaf flat, vein side up. Place about 1 tablespoon of filling near the stem edge. Fold the sides over the filling, then roll tightly into a cigar shape. Repeat with remaining leaves and filling. Tip: Don't overstuff—the rice will expand during cooking.
Line the bottom of a large, heavy pot with a few torn or imperfect grape leaves to prevent sticking.
Arrange the dolmades seam-side down in the pot, layering them tightly. Pour the 2 cups broth, 1/4 cup lemon juice, and 1 tablespoon olive oil over the top. Place an inverted heatproof plate on the dolmades to keep them submerged.

Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 45 minutes, until the rice is tender and most of the liquid is absorbed. Tip: Check after 30 minutes and add a splash of water if needed.
Remove the pot from heat and let the dolmades cool in the liquid for 10 minutes. Transfer to a serving dish, drizzling some of the cooking liquid over them. Serve warm or at room temperature.

You'll love how tender the grape leaves become and how the lemon-brightened rice filling is perfectly studded with pine nuts. For a beautiful presentation, arrange the dolmades on a platter with lemon wedges and a dollop of Greek yogurt or tzatziki on the side.

Greek Lamb Gyros

Lately, I've been on a Greek food kick—there's just something about the bright flavors and satisfying textures that hits the spot. These homemade lamb gyros are my weeknight win: spiced, juicy lamb slices tucked into warm pita with crunchy veggies and a cool, garlicky tzatziki. Trust me, this is way better (and easier) than takeout.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Tzatziki Sauce

1 cup plain Greek yogurt
1/2 cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp salt

For the Lamb

1 lb ground lamb
1 small onion, grated
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For Serving

4 large pita breads
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
Fresh parsley, chopped (optional)

Instructions

Make the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, 2 minced garlic cloves, lemon juice, olive oil, and 1/2 tsp salt. Stir well and refrigerate until ready to use. (Tip: Letting it sit for at least 15 minutes melds the flavors.)

Prepare the lamb: In a large bowl, mix ground lamb, grated onion, 3 minced garlic cloves, oregano, cumin, smoked paprika, 1/2 tsp salt, and pepper. Use your hands to combine—don't overwork, or the meat can get tough.
Cook the lamb: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb mixture and spread into an even layer. Cook without stirring for 4-5 minutes until the bottom is deeply browned (tip: a good sear builds flavor). Break the meat into crumbles and cook another 3-4 minutes until cooked through. Remove from heat.
Warm the pita: While the lamb cooks, warm pita breads directly over a gas flame (about 30 seconds per side) or in a dry skillet over medium heat until pliable and lightly charred. Stack and cover with a towel to keep soft.

Assemble gyros: Lay each pita on a plate. Spoon lamb down the center, top with tzatziki, cherry tomatoes, red onion slices, and a sprinkle of parsley if desired. Fold and enjoy immediately—the contrast of warm lamb, cool sauce, and crisp veggies is perfection.

Kick it up a notch with a squeeze of fresh lemon over the top before diving in. The tangy tzatziki against the spiced lamb and sweet tomatoes is a flavor explosion. Serve these with a side of crispy fries or a Greek salad for an authentic feast.

Horiatiki (Traditional Greek Salad)

Having just returned from a sun-soaked trip to Greece, I'm still dreaming about the simple, perfect meals we had. Horiatiki, or Traditional Greek Salad, is a staple that embodies summer on a plate. It's not your typical lettuce-based salad; it's a chunky, refreshing medley of the ripest tomatoes, crisp cucumbers, and creamy feta, all brought together with a generous drizzle of olive oil.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

3 large ripe tomatoes, cut into wedges
1 English cucumber, peeled and cut into half-moons
1 green bell pepper, seeded and sliced into rings
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives
4 ounces feta cheese, sliced into thick slabs
1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste

Instructions

Wash and dry the tomatoes, cucumber, and bell pepper. Cut the tomatoes into generous wedges, not too small – you want chunky pieces. Peel the cucumber if desired (I like to leave stripes of skin on for color) and cut into half-moons about 1/2-inch thick.
Slice the bell pepper into rings, discarding seeds and membranes. Thinly slice the red onion – I use a mandoline for even slices. Combine the tomatoes, cucumber, bell pepper, and onion in a large bowl.

Add the Kalamata olives to the bowl. Toss gently to combine.
Place the feta cheese slabs on top of the salad. Sprinkle dried oregano over everything – don't be shy, this is key!
Drizzle the olive oil and red wine vinegar over the salad. Season with a pinch of salt and a few grinds of black pepper. Toss again very gently just to coat, being careful not to break up the feta.

Let the salad rest for 5 minutes before serving. This allows the flavors to meld. Pro tip: serve with crusty bread to soak up the juices at the bottom!

Your kitchen will smell like a Greek taverna, I promise. The combination of juicy tomatoes, briny olives, and tangy feta, all soaked in that herby olive oil dressing, is unbeatable. I love serving this alongside grilled chicken or fish, but honestly, it’s hearty enough to be a light lunch on its own.

Avgolemono Soup

Just when you need a bowl of pure comfort, this Avgolemono Soup delivers. It's my go-to when I'm feeling under the weather or just craving something warm and tangy. The creamy, lemony broth with tender rice and chicken is like a hug in a bowl.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup Base

8 cups (64 fl oz) low-sodium chicken broth
1 cup (about 7 oz) boneless, skinless chicken breast
1/2 cup uncooked long-grain white rice
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4 cups water

For the Egg-Lemon Sauce (Avgolemono)

3 large eggs
1/3 cup fresh lemon juice (from about 2 lemons)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

For Garnish

2 tablespoons chopped fresh dill (optional)
Lemon slices (optional)

Instructions

In a large pot, combine chicken broth, water, salt, pepper, and chicken breast. Bring to a boil over high heat, then reduce to medium-low and simmer, uncovered, for 15 minutes.

Remove the chicken breast to a plate and let cool slightly. Shred the chicken with two forks and set aside.
Strain the broth through a fine-mesh sieve into a clean pot (or remove any foam with a spoon). Return broth to a boil.
Add rice to the boiling broth, reduce heat to medium, and cook until tender, about 15 minutes. Tip: Taste the rice to ensure it's fully cooked; it should be soft but not mushy.

While the rice cooks, prepare the avgolemono sauce: In a medium bowl, whisk eggs until frothy. Gradually whisk in lemon juice until smooth. Then whisk in the cornstarch slurry until well combined.
When rice is tender, reduce heat to low. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly. This tempers the eggs so they don't scramble. Repeat with another cup of broth.
Pour the tempered egg mixture back into the pot, whisking continuously. Cook over low heat, stirring constantly, until soup thickens slightly (about 2-3 minutes). Do not let it boil, or the eggs will curdle.

Add the shredded chicken back to the pot and stir to combine. Cook for 1 minute to heat through. Taste and adjust salt and pepper if needed.
Ladle soup into bowls and garnish with fresh dill and lemon slices if desired.

Zesty, silky, and oh-so-satisfying — this soup is pure magic. I love serving it with crusty bread for dipping, or even a side of Greek salad. Give it a try and let me know how it warms your soul!

Feta and Watermelon Salad

Growing up, my grandma always said that the best summer salads are the simplest ones—and she wasn't wrong. This Feta and Watermelon Salad is my go-to for backyard barbecues: juicy watermelon cubes meet salty, creamy feta, all brightened with fresh mint and a zesty lime dressing. It's sweet, savory, and refreshing, perfect for hot days when you don't want to turn on the oven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

4 cups seedless watermelon, cubed (about 1/2-inch cubes)
4 ounces feta cheese, crumbled
1/4 cup fresh mint leaves, roughly chopped
1/2 small red onion, thinly sliced (about 1/4 cup)

For the Dressing

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 1 lime)
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

In a large bowl, combine the watermelon cubes, crumbled feta, chopped mint, and sliced red onion. Toss gently to mix.

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until emulsified. Tip: Make sure your lime is at room temperature for maximum juice yield.
Pour the dressing over the salad and toss gently to coat. Be careful not to break the feta—use a light hand.
Let the salad sit at room temperature for 5 minutes before serving. This allows the flavors to meld. If you're prepping ahead, wait to add the dressing until just before serving to keep the watermelon crisp.

Make a little extra dressing if you like it tangier—I often do! This salad is also amazing with a sprinkle of chili powder or a drizzle of balsamic glaze for extra flair. Serve it chilled on a warm evening alongside grilled chicken or shrimp, and watch it disappear.

Briam (Greek Ratatouille)

Zucchini, eggplant, potatoes, and tomatoes—talk about a Mediterranean dream team! This Briam, or Greek Ratatouille, is my go-to when I need a hearty, veggie-packed side that practically makes itself. I love that it's baked low and slow, letting the flavors melt together like a cozy summer hug.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the vegetables

2 medium zucchini, sliced into 1/4-inch rounds
1 medium eggplant, sliced into 1/4-inch rounds
2 medium Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
3 large tomatoes, sliced into 1/4-inch rounds

For the sauce and topping

1/4 cup olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (14.5 oz) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley

Instructions

Preheat the oven to 375°F.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the crushed tomatoes, tomato paste, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 5 minutes, then remove from heat.

In a 9×13-inch baking dish, spread 1/3 of the tomato sauce evenly over the bottom.
Layer half of the sliced potatoes, slightly overlapping, over the sauce. Sprinkle with a pinch of salt and pepper. (Tip: Slicing potatoes thinly, about 1/8-inch, ensures they cook through completely.)
Layer half of the zucchini slices over the potatoes, then half of the eggplant slices, and finally half of the tomato slices. Sprinkle with a pinch of salt and pepper.

Repeat layers with remaining potatoes, zucchini, eggplant, and tomatoes. (Tip: For even cooking, keep slices similar in thickness—1/4-inch for zucchini and eggplant is ideal.)
Spoon the remaining tomato sauce over the top, spreading gently to cover. Drizzle with the remaining 2 tablespoons olive oil.
Cover the dish with foil and bake for 30 minutes. (Tip: Covering traps steam, which helps the vegetables soften without drying out.)

Remove the foil and bake for another 25–30 minutes, until the vegetables are tender and the top is lightly browned. Let rest for 5 minutes before garnishing with parsley and serving.

Spoon it up while it's still warm—the potatoes are buttery, the eggplant silky, and the tomatoes burst with sweet-tart flavor. This dish is fantastic alongside grilled lamb or crusty bread to soak up every last drop of that herby tomato sauce. Don't be shy with the parsley on top; it adds a fresh pop that brightens the whole casserole.

Greek Chicken Souvlaki

Zesting up a weeknight dinner has never been easier than with these Greek Chicken Souvlaki skewers. The lemon-herb marinade doubles as a dressing for the veggies, and the whole thing comes together in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken & Marinade

1.5 lbs boneless skinless chicken thighs (cut into 1.5-inch chunks)
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
4 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper

For the Tzatziki Sauce

1 cup plain Greek yogurt
½ cucumber (grated and squeezed dry)
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill
1 clove garlic (minced)
¼ teaspoon salt

For Serving

4 pita breads (warmed)
1 cup cherry tomatoes (halved)
½ red onion (thinly sliced)
Lemon wedges (for squeezing)

Instructions

Step 1: In a large bowl, whisk together olive oil, 3 tablespoons lemon juice, minced garlic, oregano, salt and pepper. Add chicken chunks and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Meanwhile, make the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber (use a clean dish towel to squeeze out excess water), 1 tablespoon lemon juice, fresh dill, minced garlic, and salt. Stir well and refrigerate until ready to serve.
Step 3: If using wooden skewers, soak 8 skewers in water for 20 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat (about 400°F).
Step 4: Thread the marinated chicken onto the skewers, dividing evenly. Tip: Leave a small gap between pieces so heat circulates and cooks evenly.

Step 5: Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until charred and cooked through (internal temp 165°F). If using a grill pan, work in batches to avoid crowding.
Step 6: While the chicken rests, warm the pita bread on the grill for about 30 seconds per side. Tip: Watch closely so they don't burn—they puff up when ready.
Step 7: Serve the skewers on a platter with warm pita, fresh tomatoes, red onion slices, tzatziki, and lemon wedges. Tip: For easy eating, slide the chicken off skewers right onto the pita.

Step 8: Squeeze a lemon wedge over everything just before digging in. The bright acidity balances the rich yogurt and charred meat perfectly.

Remember, the secret to juicy souvlaki is letting the marinade work its magic and not overcooking the chicken. Serve it all family-style so everyone can build their perfect pita—maybe add some crumbled feta or a handful of arugula for extra zing. Trust me, this will become a regular in your dinner rotation.

Loukoumades (Greek Donuts)

Usually, when I think of donuts, I picture a glazed ring from a box, but my trip to a Greek festival changed everything. Loukoumades are these impossibly light, golden puffs of dough that get drenched in honey and sprinkled with cinnamon, walnuts, and sesame. They're the kind of dessert that disappears in minutes, and I've perfected my recipe so you can make them at home without a deep fryer.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

1 cup warm water (110°F)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp granulated sugar
2 cups all-purpose flour
1/2 tsp salt
2 large eggs, room temperature
2 tbsp unsalted butter, melted
Vegetable oil for deep frying (about 4 cups)

For the Topping

1 cup honey
1/2 cup water
1 tsp ground cinnamon
1/2 cup chopped walnuts
2 tbsp sesame seeds

Instructions

In a small bowl, combine warm water (110°F), yeast, and sugar. Let sit for 5-10 minutes until frothy. Tip: If it doesn't foam, your yeast is dead—start over with fresh yeast.
In a large bowl, whisk together flour and salt. Add the yeast mixture, eggs, and melted butter. Stir with a wooden spoon until a sticky dough forms. It will be looser than bread dough—that's okay.
Cover the bowl with plastic wrap and let rise in a warm place for 45-60 minutes until doubled in size.
While the dough rises, make the syrup: In a small saucepan, combine honey and water. Bring to a simmer over medium heat, then reduce to low and cook for 3 minutes. Remove from heat and stir in cinnamon. Set aside.
In a small skillet over medium heat, toast sesame seeds for 2-3 minutes until golden, shaking frequently. Set aside.
When dough is ready, heat oil in a deep pot to 350°F. Line a plate with paper towels. Tip: Use a thermometer—if oil is too cool, donuts absorb grease; too hot, they burn outside and stay raw inside.
Using two small spoons or a cookie scoop, drop rounded teaspoonfuls of dough into the hot oil. Work in batches of 8-10, don't crowd the pot. Fry for 2-3 minutes until deep golden brown, turning once halfway. Tip: The dough puffs up—leave space between each.
Remove donuts with a slotted spoon and drain on paper towels. Repeat with remaining dough.
Arrange donuts on a serving platter. Drizzle generously with honey-cinnamon syrup. Sprinkle with toasted walnuts and sesame seeds. Serve warm for best texture.

Remember, the contrast is everything: the crunchy nuts and seeds against the soft, airy puff, all wrapped in that floral honey syrup. I love serving these family-style on a big platter and watching everyone grab them while they're still warm—they're gone before you can say 'Opa!'

Keftedes (Greek Meatballs)

Crispy on the outside, tender and herby on the inside—these Keftedes are my go-to Greek meatballs for busy weeknights or lazy Sunday gatherings. I love how the mint and oregano make the kitchen smell like a taverna in Athens, and my family always sneaks one straight from the skillet.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Meatballs

1/2 lb ground beef (80/20)
1/2 lb ground lamb
1/2 cup finely chopped yellow onion (about 1 small)
2 cloves garlic, minced
1/3 cup fresh mint, finely chopped
1 tbsp fresh oregano, chopped (or 1 tsp dried)
1 tsp kosher salt
1/2 tsp black pepper
1 large egg, lightly beaten
1/3 cup plain breadcrumbs
1 tbsp olive oil (for mixing)

For Frying

1/4 cup olive oil (for skillet)

Optional Serving

Lemon wedges (for squeezing)
Tzatziki sauce (store-bought or homemade)

Instructions

In a large bowl, combine ground beef, ground lamb, chopped onion, minced garlic, mint, oregano, salt, and pepper. Add the beaten egg, breadcrumbs, and 1 tablespoon olive oil. Mix gently with your hands until just combined—overmixing will make meatballs tough. Let the mixture rest for 5 minutes so the breadcrumbs absorb moisture.
Roll the mixture into 20 equal-ish meatballs, about 1.5 inches each. Pro tip: lightly wet your hands with cold water to prevent sticking. Place them on a plate or tray.
Heat 1/4 cup olive oil in a large skillet (preferably nonstick or cast iron) over medium-high heat. To test if it's ready, drop a tiny piece of meatball in—it should sizzle vigorously. Fry the meatballs in two batches to avoid overcrowding; crowding lowers the oil temperature and leads to steaming instead of browning.
Cook meatballs for about 6–8 minutes total, turning every 2 minutes with a spatula or tongs to ensure even browning. They should be deep golden brown on all sides and reach an internal temperature of 160°F (pro tip: use an instant-read thermometer). If they brown too fast, reduce heat to medium.
Transfer cooked meatballs to a paper-towel-lined plate to drain excess oil. Repeat with the second batch. Serve immediately with lemon wedges and tzatziki sauce, or over rice with a Greek salad.

So juicy and packed with fresh herbs, these Keftedes are perfect as a main or an appetizer. I love piling them into warm pita with crunchy lettuce, tomato, and a dollop of tzatziki—it’s like a mini vacation in every bite.

Greek-Style Baked Fish

Let me tell you about the weeknight dinner that made my family actually cheer when they saw the baking dish coming out of the oven. This Greek-Style Baked Fish is one of those meals that feels like a vacation on a plate—flaky, tender whole fish swimming in a bright, briny tomato sauce with olives, capers, and lemon. I love that it’s basically a one-pan wonder, and the whole house smells like a seaside taverna.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Fish

2 whole fish (such as sea bass or snapper, about 1.5 lbs each), scaled and gutted
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Tomato Sauce

3 tablespoons olive oil
1 medium onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1/2 cup dry white wine (or chicken broth)
1/4 cup pitted Kalamata olives, halved
2 tablespoons capers, drained
1 teaspoon dried oregano
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F. Pat the fish dry inside and out with paper towels. Make 3 shallow slashes on each side of the fish to help it cook evenly and absorb flavor.
Season the fish all over with 1 teaspoon salt and 1/2 teaspoon black pepper, including inside the cavity. Drizzle with 2 tablespoons olive oil and rub in.
Heat 3 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juices, white wine, olives, capers, and dried oregano. Stir to combine and bring to a simmer. Let it cook for 2 minutes, then remove the skillet from heat.
Nestle the seasoned fish into the tomato sauce. Lay the lemon slices on top of the fish, tucking some into the slashes. Spoon a little sauce over the fish.
Place the skillet in the preheated oven and bake for 25–30 minutes, until the fish flakes easily with a fork and the internal temperature reaches 145°F. Tip: Start checking at 20 minutes if your fish are smaller.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving. Spoon extra sauce over each portion.

Under that jewel-toned sauce, the fish emerges impossibly moist and flaky, with the lemon slices adding a fragrant punch. I love serving it with crusty bread to soak up every last drop of the briny, garlicky tomato broth—it’s the kind of meal that makes you want to lick the plate.

Conclusion

Hope this collection brings joy to your table! Whether you’re hosting a big gathering or a cozy dinner, these Greek recipes are sure to impress. Try them out, then drop a comment with your favorites—and don’t forget to save this post on Pinterest!

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