20 Delicious Greek Recipes You Must Try

Craving the vibrant flavors of the Mediterranean? Greek cuisine is a treasure trove of fresh ingredients, bold herbs, and comforting dishes that are surprisingly easy to make at home. From crispy spanakopita to juicy souvlaki, we’ve rounded up 20 must-try recipes that’ll transport your taste buds straight to the sunny shores of Greece. Get ready to fall in love with these delicious, crowd-pleasing meals—let’s dive in!

Classic Greek Moussaka

This hearty Greek moussaka is a comforting layered casserole with spiced meat, tender eggplant, and a creamy béchamel topping—worth every minute of prep!

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb (or beef)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup dry red wine
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1/4 tsp ground nutmeg
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus extra for eggplant
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten

Instructions

1. Prep eggplant: Arrange eggplant slices on a baking sheet, sprinkle with salt, and let sit 15 minutes. Pat dry, then brush with 2 tbsp olive oil. Broil 5 minutes per side until golden. Set aside.
2. Cook meat sauce: Heat 1 tbsp olive oil in a skillet over medium. Add onion and garlic; sauté 3 minutes. Add lamb, breaking it up, until browned. Stir in tomatoes, wine, cinnamon, oregano, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Simmer 15 minutes until thickened.
3. Make béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add warm milk, whisking until smooth. Simmer 3 minutes until thick. Remove from heat; stir in Parmesan and egg.
4. Layer & bake: In a 9×13-inch dish, layer half the eggplant, all the meat sauce, then remaining eggplant. Pour béchamel on top. Bake at 375°F for 40 minutes until bubbly and golden. Rest 15 minutes before serving.

The cinnamon-spiced meat and velvety béchamel make this moussaka irresistibly rich—a showstopper for Sunday dinners!

Tip: Salting the eggplant draws out bitterness, but if you’re short on time, skip it and just broil with oil.

Authentic Greek Salad

This vibrant Greek salad is a celebration of fresh, simple ingredients—juicy tomatoes, crisp cucumbers, and briny olives tossed with creamy feta and a zesty dressing. No lettuce here, just pure Mediterranean flavor!

Ingredients:

• 3 large ripe tomatoes, cut into 1-inch chunks
• 1 English cucumber, halved lengthwise and sliced ½-inch thick
• 1 small red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into rings
• ½ cup pitted Kalamata olives
• 4 oz block feta cheese, cut into ½-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine tomatoes, cucumber, red onion, bell pepper, and Kalamata olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, kosher salt, and black pepper until emulsified.
3. Pour the dressing over the salad and gently toss to coat. Let sit for 5 minutes to allow flavors to meld.
4. Add feta cubes and toss lightly once more (don’t overmix—you want the cheese to stay intact).
5. Serve immediately, drizzled with any remaining dressing from the bowl.

The magic of this salad? The feta soaks up the tangy dressing while the veggies stay crisp—every bite is a perfect balance of salty, fresh, and bright.

Tip: For the best texture, skip pre-crumbled feta and cube it yourself—it’s creamier and holds its shape better!

Spanakopita (Greek Spinach Pie)

This flaky, savory Greek spinach pie is packed with bright herbs and creamy feta—perfect for brunch or a light dinner.

Ingredients:

• 1 lb frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 small yellow onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 sheets phyllo dough, thawed
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium. Cook onion for 3 minutes until soft.
2. In a bowl, mix spinach, feta, Parmesan, eggs, dill, parsley, salt, and pepper. Stir in the cooked onion.
3. Brush a 9-inch pie dish with melted butter. Layer 4 phyllo sheets one at a time, brushing each with butter and letting edges overhang.
4. Spread the spinach mixture evenly over the phyllo. Top with remaining 4 sheets, buttering each. Tuck overhanging edges inward.
5. Bake for 35–40 minutes until golden and crisp. Cool 10 minutes before slicing.

The contrast of crispy phyllo and herby, tangy filling makes this a showstopper that’s surprisingly simple to assemble.

Tip: For extra crunch, sprinkle sesame seeds on top before baking.

Souvlaki (Greek Grilled Meat Skewers)

These juicy Greek Souvlaki skewers are marinated in garlic, lemon, and oregano for a punch of Mediterranean flavor—perfect for your next backyard grill session.

• 1.5 lbs boneless chicken thighs or pork shoulder, cut into 1.5-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Add the meat and toss to coat. Cover and refrigerate for at least 2 hours (or up to overnight).
2. Thread the marinated meat onto skewers, leaving a little space between pieces for even cooking.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the skewers for 4–5 minutes per side, turning once, until charred and cooked through (internal temp of 165°F for chicken or 145°F for pork).

The magic here is the marinade—it tenderizes the meat while packing it with bright, herby flavor. Serve with warm pita and tzatziki for the full experience!

Tip: For extra smoky flavor, add a handful of soaked wood chips to your grill.

Tzatziki Sauce

Cool, tangy, and packed with fresh herbs, this homemade tzatziki is the perfect dip for pita or a refreshing sauce for grilled meats.

Ingredients:

• 1 cup plain Greek yogurt (whole milk for extra creaminess)
• 1 medium cucumber, grated and squeezed dry
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, combine 1 cup plain Greek yogurt, 1 medium cucumber (grated and squeezed dry), 2 tbsp fresh lemon juice, and 1 tbsp olive oil. Stir until smooth.
2. Add 2 cloves minced garlic, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Cover and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors meld.

The garlic and dill shine in this version, while the cucumber keeps it light and refreshing—no watery dips here!

Tip: For the best texture, wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.

Greek Stuffed Peppers

These vibrant stuffed peppers are packed with Mediterranean flavors—think juicy ground lamb, tangy feta, and sun-dried tomatoes for a little sweetness.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 1/2 cup cooked orzo pasta
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, brown the ground lamb until no pink remains, about 5–7 minutes. Drain excess fat.
3. Stir in the cooked orzo, feta cheese, sun-dried tomatoes, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
4. Spoon the filling into the peppers, packing gently. Place them upright in the baking dish and pour 1/2 cup chicken broth around the base.
5. Bake for 35–40 minutes, until peppers are tender and slightly charred at the edges.

The salty feta and sweet sun-dried tomatoes create a perfect balance, while the lamb keeps it hearty enough for a main dish.

Tip: For extra flavor, drizzle the peppers with a little tzatziki sauce before serving.

Baklava (Greek Nut Pastry)

This flaky, honey-drenched baklava is a showstopper dessert that’s easier to make than you think—just layer, bake, and soak for sticky-sweet perfection.

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 2 cups finely chopped walnuts
• 1 cup finely chopped pistachios
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F. In a bowl, mix walnuts, pistachios, 1 tsp cinnamon, and 1/4 tsp cloves.
2. Brush a 9×13″ baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter. Sprinkle 1/3 of the nut mixture on top. Repeat layers twice, ending with 8 buttered phyllo sheets.
3. Score the top into diamonds with a sharp knife. Bake for 45–50 minutes until golden and crisp.
4. Meanwhile, simmer 1 cup sugar, 1 cup water, 1/2 cup honey, 1 tsp vanilla, and 1 tbsp lemon juice for 10 minutes until slightly thickened. Pour hot syrup over baked baklava. Let cool 4+ hours before serving.

The magic here? That slow syrup soak transforms crisp layers into melt-in-your-mouth goodness with every bite.

Tip: For clean cuts, chill the baked baklava 15 minutes before scoring fully and adding syrup.

Pastitsio (Greek Lasagna)

This hearty Greek lasagna layers tender pasta, spiced meat sauce, and creamy béchamel for a comforting dish that’s perfect for Sunday dinners or impressing guests.

Ingredients:

• 1 lb ground beef (or lamb)
• 8 oz penne or tubular pasta
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• For the béchamel: 4 tbsp butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1/4 tsp ground nutmeg, 1 egg yolk

Instructions:

1. Cook the pasta: Boil the pasta in salted water until al dente (about 8 minutes). Drain, toss with 1 tbsp olive oil, and set aside.
2. Make the meat sauce: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the onion until soft (5 minutes), then add the garlic and cook for 1 minute. Add the ground beef, breaking it up, until browned (6–8 minutes). Stir in the crushed tomatoes, 1 tsp cinnamon, 1/2 tsp oregano, 1/4 tsp nutmeg, and salt and pepper to taste. Simmer for 10 minutes.
3. Prepare the béchamel: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly until thickened (5–7 minutes). Remove from heat, stir in 1/4 tsp nutmeg, the egg yolk, and a pinch of salt.
4. Assemble: Preheat oven to 350°F. Layer half the pasta in a greased 9×13″ dish, top with the meat sauce, then the remaining pasta. Pour the béchamel evenly over the top and sprinkle with Parmesan.
5. Bake: Bake for 40–45 minutes until golden and bubbly. Let rest 10 minutes before serving.

The cinnamon-kissed meat sauce and velvety béchamel make this dish stand out—each bite is pure comfort with a hint of warmth.

Tip: For extra richness, swap half the milk in the béchamel with heavy cream.

Greek Lemon Chicken Soup

This comforting Greek lemon chicken soup is creamy, bright, and packed with tender chicken and orzo—like a hug in a bowl!

Ingredients:

• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 3/4 cup uncooked orzo pasta
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup finely chopped fresh dill
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a large pot, bring chicken broth to a boil over high heat. Add chicken breasts, reduce heat to medium-low, and simmer for 15 minutes until cooked through. Transfer chicken to a plate and shred with two forks.
2. Return broth to a boil and stir in orzo. Cook for 8 minutes, stirring occasionally, until al dente.
3. Meanwhile, whisk eggs and lemon juice in a bowl until frothy. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly (this tempers the eggs).
4. Reduce heat to low. Slowly pour the egg mixture back into the pot while stirring. Add shredded chicken, dill, salt, and pepper. Cook for 2 minutes, stirring gently, until slightly thickened (do not boil).

The magic of this soup? The silky, velvety texture from the egg-lemon emulsion—no cream needed!

Tip: For extra tang, stir in an extra tablespoon of lemon juice just before serving.

Greek Yogurt with Honey and Walnuts

This creamy, dreamy bowl is the perfect balance of tangy yogurt, golden sweetness, and earthy crunch—ready in minutes for breakfast or a light dessert.

Ingredients:

• 1 cup full-fat Greek yogurt
• 2 tbsp honey
• 2 tbsp chopped walnuts
• 1/4 tsp ground cinnamon
• Pinch of flaky sea salt

Instructions:

1. Scoop the Greek yogurt into a serving bowl, swirling it gently to create a smooth surface.
2. Drizzle the honey evenly over the yogurt, letting it pool slightly in the crevices.
3. Sprinkle the chopped walnuts, cinnamon, and sea salt on top.

The magic here is in the contrast—cool yogurt against warm honey, creamy texture with crunchy nuts, and a whisper of spice that ties it all together.

Tip: Toast the walnuts in a dry skillet over medium heat for 2–3 minutes to deepen their flavor before chopping.

Greek-Style Roasted Lamb

This tender, herb-infused lamb is slow-roasted to perfection, delivering juicy meat with a crispy, garlicky crust—ideal for Sunday dinners or festive gatherings.

Ingredients

• 1 (4-5 lb) bone-in leg of lamb
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, juiced
• 1/2 cup dry white wine (or chicken broth)

Instructions

1. Preheat oven to 325°F. Pat the lamb dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 6 minced garlic cloves, 1 tbsp oregano, 1 tbsp rosemary, 1 tsp salt, and 1 tsp black pepper. Rub the mixture evenly over the lamb.
3. Place the lamb in a roasting pan and pour 1/2 cup white wine (or broth) and the juice of 1 lemon into the bottom of the pan.
4. Roast for 2.5–3 hours, basting every 45 minutes, until the internal temperature reaches 145°F for medium-rare (or 160°F for medium). Let rest 15 minutes before slicing.

The garlic-herb crust locks in moisture while the wine-infused pan juices add a bright, tangy finish—no gravy needed!

Tip: For extra crispiness, broil the lamb for 2–3 minutes after roasting.

Greek Fava (Yellow Split Pea Dip)

This creamy, lemony dip is a Greek staple—simple to make but packed with rich, savory flavor that’ll have everyone scooping up seconds.

Ingredients:

• 1 cup dried yellow split peas, rinsed
• 4 cups water
• 1 medium onion, finely chopped
• 1/3 cup extra-virgin olive oil (plus extra for drizzling)
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. In a pot, combine the yellow split peas, water, and onion. Bring to a boil, then reduce heat to low and simmer uncovered for 45–50 minutes, stirring occasionally, until the peas are completely soft and most of the liquid is absorbed.
2. Remove from heat and stir in the olive oil, lemon juice, salt, black pepper, and oregano. Let cool slightly, then blend until smooth with an immersion blender (or transfer to a food processor).
3. Transfer to a serving bowl and drizzle with extra olive oil. Serve warm or at room temperature with pita or crusty bread.

The magic here? The split peas break down into a velvety texture that’s hearty but light—perfect for scooping onto toasted bread or pairing with grilled veggies.

Tip: For extra depth, top with capers or thinly sliced red onion just before serving.

Greek Dolmades (Stuffed Grape Leaves)

These tender grape leaves stuffed with herby rice and lemon are a bite-sized taste of the Mediterranean—perfect for sharing at gatherings or enjoying as a light lunch.

Ingredients:

• 1 (16-oz) jar grape leaves in brine, rinsed and drained
• 1 cup long-grain white rice, rinsed
• 1/4 cup olive oil, plus extra for drizzling
• 1 small yellow onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice, plus 1/2 cup for cooking liquid
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth

Instructions:

1. Heat 1/4 cup olive oil in a skillet over medium. Cook the onion until soft (5 minutes). Stir in rice, dill, parsley, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper. Cook 2 minutes, then remove from heat.
2. Lay a grape leaf flat, shiny-side down. Place 1 tsp rice mixture near the stem. Fold sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Arrange dolmades seam-side down in a pot. Pour broth and 1/2 cup lemon juice over them. Cover with a heatproof plate to weigh them down. Simmer on low for 45 minutes until rice is tender.
4. Let cool 15 minutes, then drizzle with olive oil before serving.

The tangy lemon broth infuses the rice with bright flavor, while the grape leaves stay wonderfully tender—no cracking or dryness here!

Tip: For extra richness, tuck a few thin lemon slices between the dolmades before simmering.

Greek Loukoumades (Honey Puffs)

These golden Greek Loukoumades are bite-sized pillows of fried dough drenched in honey and sprinkled with cinnamon—irresistibly crispy outside, fluffy inside, and ready in under an hour!

• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 2 tbsp granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1 tsp ground cinnamon

1. In a large bowl, whisk together 1 cup warm water, 2 tsp active dry yeast, and 2 tbsp sugar. Let sit for 5 minutes until foamy.
2. Stir in 2 cups flour and 1/2 tsp salt until a sticky dough forms. Cover with a towel and let rise in a warm spot for 30 minutes (it won’t double but will become bubbly).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Scoop teaspoon-sized dough balls (a small cookie scoop works great) and fry in batches for 2–3 minutes, flipping once, until puffed and golden.
4. Drain on paper towels, then drizzle immediately with 1/2 cup honey and dust with 1 tsp cinnamon.

The magic? That contrast of crisp edges and airy centers—plus the honey seeping into every nook. Serve warm for maximum gooeyness!

Tip: Keep the dough balls small (1-inch max) so they cook through evenly.

Greek Tomato Fritters (Domato Keftedes)

These crispy, golden fritters are bursting with juicy tomatoes and fresh herbs—perfect for a light lunch or appetizer with a Mediterranean twist.

Ingredients:

• 2 large ripe tomatoes (about 1 lb), grated and drained
• 1/2 cup all-purpose flour
• 1/4 cup fine semolina
• 1 small red onion, finely diced
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/4 cup olive oil (for frying)

Instructions:

1. Place the grated tomatoes in a fine-mesh strainer over a bowl; let drain for 10 minutes, pressing gently to remove excess liquid.
2. In a large bowl, combine the tomatoes, flour, semolina, red onion, mint, parsley, oregano, salt, pepper, and egg. Mix until just combined (the batter will be thick but moist).
3. Heat the olive oil in a skillet over medium heat. Drop heaping tablespoons of the batter into the pan, flattening slightly with the back of a spoon. Fry for 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Serve warm with a dollop of yogurt or tzatziki.

The semolina gives these fritters a satisfying crunch, while the fresh mint and parsley brighten every bite. Tip: For extra tang, stir 1 tbsp of crumbled feta into the batter before frying.

Greek Shrimp Saganaki

This vibrant Greek shrimp saganaki is a one-pan wonder—juicy shrimp simmered in a garlicky tomato sauce with briny feta and fresh herbs. It’s restaurant-worthy but effortless enough for weeknights!

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on)
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Pour in 1/4 cup white wine and simmer for 2 minutes to reduce slightly. Add the canned tomatoes, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8–10 minutes until slightly thickened.
3. Nestle the shrimp into the sauce and sprinkle with 4 oz crumbled feta. Cover and cook for 4–5 minutes until the shrimp are pink and opaque.
4. Remove from heat, drizzle with 1 tbsp lemon juice, and sprinkle with 1/4 cup parsley.

The magic here? The feta melts just enough to create creamy pockets in the tangy tomato sauce—no heavy cream needed! Serve with crusty bread to soak up every drop.

Tip: For extra richness, broil the skillet for 2–3 minutes after adding the feta until bubbly and golden.

Greek Orzo Salad

This bright and zesty Greek Orzo Salad is a crowd-pleaser, packed with Mediterranean flavors and ready in just 30 minutes—perfect for picnics or weeknight dinners!

Ingredients:

• 1 cup uncooked orzo pasta
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the orzo according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, feta cheese, olives, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The tangy lemon dressing and briny olives make this salad irresistibly fresh, while the orzo keeps it satisfyingly hearty. Tip: For extra freshness, stir in a handful of chopped parsley just before serving!

Greek Garlic Bread

This garlicky, herby bread is a Mediterranean twist on the classic—perfect for tearing apart and sharing at your next gathering.

Ingredients:

• 1 large loaf crusty Italian or French bread (about 12 oz)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Slice the bread lengthwise and place cut-side up on a baking sheet.
2. In a small bowl, mix the softened butter, minced garlic, lemon juice, dried oregano, kosher salt, and black pepper until combined.
3. Spread the butter mixture evenly over both halves of the bread. Sprinkle the crumbled feta cheese on top.
4. Bake for 12–15 minutes until the edges are golden and the cheese is slightly melted.
5. Remove from oven, sprinkle with fresh parsley, and slice into thick pieces. Serve warm.

The lemon and feta add a bright, tangy kick that makes this garlic bread stand out—no dipping sauce needed!

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely to avoid burning).

Greek Eggplant Dip (Melitzanosalata)

This smoky, creamy eggplant dip is a Mediterranean staple—perfect for scooping up with warm pita or slathering on grilled bread.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–50 minutes until collapsed and charred in spots.
2. Let cool slightly, then halve lengthwise and scoop flesh into a colander. Drain for 10 minutes to remove excess liquid.
3. Transfer eggplant to a bowl and mash with a fork until mostly smooth (some texture is fine). Stir in remaining 2 tbsp olive oil, lemon juice, garlic, parsley, salt, and pepper.
4. Chill for 30 minutes to let flavors meld. Drizzle with extra olive oil before serving.

The charred eggplant gives this dip an irresistible depth, while lemon and parsley keep it bright—no tahini required!

Tip: For extra smokiness, grill the eggplants over medium-high heat instead of roasting.

Greek Lemon Potatoes

These crispy, tangy potatoes are roasted to perfection with garlic and oregano—a simple side dish that steals the show every time.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into wedges
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken or vegetable broth

Instructions:

1. Preheat oven to 400°F. In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Toss potato wedges in the mixture until evenly coated, then transfer to a 9×13-inch baking dish. Pour 1 cup broth around the potatoes (not over them).
3. Bake for 45 minutes, flipping halfway, until potatoes are golden and crispy on the edges and tender inside. If needed, broil for 2–3 minutes for extra crispiness.

The magic here? The broth steams the potatoes first for tenderness, then evaporates to let the edges crisp up—best of both worlds!

Tip: For extra zing, garnish with a sprinkle of feta cheese and chopped fresh parsley before serving.

Conclusion

With these 20 delicious Greek recipes, you’re just a few steps away from bringing the flavors of the Mediterranean to your kitchen! Whether you’re craving a hearty moussaka or a refreshing Greek salad, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest to spread the love. Happy cooking!