Greek Kitchen
What to Cook
Real Greek food isn't complicated. It's rustic and simple — most dishes are one-pot or one-pan meals. Fresh vegetables, quality olive oil, herbs, and seasoned with lemon or tomato.
These recipes come from 30 years of cooking and learning in Greece, from yiayias who never measured anything, friends who shared family secrets, chefs, and home cooks who welcomed me into their kitchens. They became the foundation of my 10-year catering business. Now I want to share them with you.
How To Cook
Learn the method, then choose the recipe
If you want to understand how these dishes come together naturally, not just follow instructions, start with the Greek Way. Once you learn the method, cooking becomes simple and instinctive.
Greek Fava (Yellow Split Pea Puree)
Creamy Greek fava made from yellow split peas, olive oil, onion, and lemon, one of the essential dishes of the Greek table.
Horta (Greek Boiled Greens)
Simple boiled greens finished with olive oil and lemon or vinegar, one of the purest expressions of the Greek Mediterranean diet.
Eggplant with Yogurt (Melitzana me Giaourti)
Roasted eggplant layered with thick Greek yogurt, a simple summer salata served cold or at room temperature.
Melitzanosalata (Chunky Eggplant Salad)
A rustic melitzanosalata with roasted eggplant, tomato, onion, and capers, served as a bright Greek salata.
Roasted Vegetables
A flexible Greek method for roasting vegetables with olive oil, herbs, and acid, served hot or at room temperature.
Shrimp with Tomato & Feta (Garides Saganaki)
Greek shrimp in a bright tomato sauce finished with feta, equally at home as a meze or a simple main.
Shrimp Pasta in Tomato Sauce (Garidomakaronada)
A beloved Greek shrimp pasta where the pasta finishes cooking in a light tomato sauce enriched with shrimp broth.
Greek Baked Fish (Psari Plaki Style)
A flexible Greek fish method built on olive oil, onions, and either tomato or lemon, often with potatoes for a complete meal.
Artichokes a la Polita (Anginares a la Polita)
A bright Greek dish of artichokes, carrots, potatoes, dill, lemon, and generous olive oil with roots in the cooking of Constantinople.
Gemista (Stuffed Vegetables)
Tomatoes and peppers stuffed with herbed rice, baked with potatoes, and finished with generous olive oil. A classic Greek summer dish.
Stuffed Eggplant (Imam Bayildi)
A beloved Greek and Eastern Mediterranean dish of eggplant baked with onions, garlic, tomatoes, and generous olive oil until meltingly tender.
Mushroom Rice (Manitarorizo)
A comforting Greek mushroom and rice dish with olive oil, herbs, and either lemon or tomato. Flexible, savory, and deeply satisfying.
Chickpeas and Rice (Revithorizo)
A traditional Greek dish of chickpeas and rice cooked with olive oil, herbs, and either lemon or tomato. Hearty, flexible, and deeply nourishing.
Lentils and Rice (Fakorizo)
A traditional Greek dish of lentils and rice cooked with olive oil, vegetables, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Cabbage and Rice (Lahanorizo)
A comforting Greek pot dish of cabbage, rice, olive oil, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Leeks and Rice (Prasorizo)
A classic Greek pot dish of sweet leeks, rice, olive oil, and either lemon or tomato. Simple, comforting, and deeply satisfying.
Spinach and Rice (Spanakorizo)
A classic Greek pot dish of spinach, rice, olive oil, and either tomato or lemon. Simple, nourishing, and deeply satisfying.
Cauliflower with Tomatoes (Kounoupidi Kapama)
Cauliflower gently braised with tomatoes, onions, and olive oil, a simple Greek ladera dish that turns deeply savory and satisfying.
Okra with Tomatoes (Greek Bamies)
Okra braised with tomatoes and olive oil, a classic Greek ladera dish that turns tender, silky, and deeply comforting.
Yiayia Kikitsa's Fasolada — Greece's National Bean Soup
The fasolada I learned from Yiayia Kikitsa — simple, humble, and deeply satisfying. The traditional southern Greek style that quietly sustained entire villages.
Traditional Greek Lentil Soup
The lentil soup every Greek grew up with — simple, nourishing, deeply comforting, and endlessly adaptable. Learned from Yiayia Kikitsa.
Carol's Spanakopita (Greek Spinach Pie)
My versatile spinach pie with three variations — vegan, non-dairy, and classic with cheese. One filling, endless possibilities.
Cabbage and Carrot Salad
A crisp, refreshing Greek salad that comes together in minutes. The perfect side for any meal.
Chickpeas with Sweet Peppers and Eggplant
Hearty chickpeas baked with sweet peppers and optional eggplant — a protein-rich Greek comfort food.
Dark Chocolate Olive Oil Cake
Rich, moist, and deeply chocolatey — this olive oil cake stays fresh for days and proves that healthy fats make better desserts.
Gigantes with Spinach
Giant white beans braised with spinach and leeks — a protein and iron-packed Greek classic.
Fasolakia (Greek Green Beans)
Tender green beans braised in olive oil and tomato — a classic ladera dish that's a complete meal with crusty bread and feta.
Maroulosalata (Greek Lettuce Salad)
A fresh, herby lettuce salad with green onions and dill — the everyday salad of Greek tables.
Greek Meatloaf with Potatoes
Easy, delicious comfort food — seasoned ground beef with mint and lemon, roasted alongside golden potatoes. One pan, 10 minutes prep.
Kourabiedes (Greek Wedding Cookies)
Melt-in-your-mouth almond butter cookies buried in powdered sugar. The secret is 20 minutes of beating.
Greek Lemon Chicken with Potatoes
The most-requested dish from Carol's catering days — impossibly simple, impossibly delicious. You cannot add too much lemon.
Melomakarona (Greek Honey Cookies)
Fragrant olive oil cookies soaked in honey syrup and topped with walnuts. The essential Greek Christmas cookie.
Carol's No-Knead Bread
Incredibly easy, amazingly delicious olive oil bread that requires no kneading. Perfect for soaking up sauces and olive oil.
Spring Greens Salad with Fruit and Nuts
A versatile salad of tender greens topped with fresh fruit and toasted nuts — packed with polyphenols and absolutely delicious.
Steamed Vegetable Salad
Simple steamed vegetables dressed with lemon and olive oil — a Greek staple that's healthy, delicious, and keeps all week.
Fanouropita (Saint Fanourios Cake)
A fragrant vegan olive oil cake made with orange, wine, and warm spices. Traditionally baked on August 27 to honor Saint Fanourios.
Karpouzopita (Watermelon Pie)
A traditional summer sweet from Milos Island — fresh watermelon baked with honey, cinnamon, and sesame seeds.
Orange & Olive Oil Koulourakia
Delicious, crunchy vegan cookies made with olive oil and fresh orange. Perfect with coffee or tea!
Olive Oil Apple Cake
A rustic, not-too-sweet cake packed with tender apples and scented with cinnamon and nutmeg. Perfect with coffee.
Olive Oil Lemon Cake with Greek Yogurt
Super easy and incredibly moist — olive oil and Greek yogurt make this bright, lemony cake irresistible.
Tzatziki
Greece's iconic cucumber-yogurt sauce — cool, garlicky, and perfect with grilled meats or as a dip for vegetables and bread.
Vasilopita (New Year's Cake)
A fragrant olive oil cake cut at midnight on New Year's Eve. Whoever finds the hidden coin enjoys luck all year!
Avgolemono Soup (Greek Lemon Chicken Soup)
The classic Greek chicken soup with rice, finished with a silky egg-lemon sauce. Comfort in a bowl.
Beet Salad with Yogurt and Walnuts
Earthy beets paired with garlicky yogurt sauce and crunchy toasted walnuts. A classic Greek taverna salad.
Black Eyed Peas Salad
Tender black eyed peas tossed with fresh tomatoes, onions, garlic, and a simple olive oil vinaigrette. A protein-rich Greek classic.
Briam (Greek Ratatouille - Oven Roasted)
Sliced summer vegetables roasted in the oven with olive oil, tomato, and herbs until caramelized and tender. Pure Greek summer.
Lahano Dolmades (Cabbage Rolls)
Tender cabbage leaves wrapped around herbed meat and rice, finished with creamy egg-lemon sauce. Classic Greek comfort food.
Arakas (Greek Style Peas)
Tender peas braised with tomato, fresh dill, and olive oil. A classic Greek vegetable dish that proves simple can be spectacular.
Greek Jeweled Rice
Saffron-tinted basmati rice studded with carrots, candied orange zest, raisins, and toasted almonds. A festive side dish for special occasions.
Kokkinisto (Tomato Braised Meat)
One of the most classic Greek comfort foods — meat slowly braised in tomato with cinnamon and allspice until fall-apart tender.
Papoutsakia (Stuffed Eggplant) — Classic (weekly) and Lentil (everyday) Version
Roasted eggplant halves stuffed with aromatic meat sauce and topped with creamy bechamel. Moussaka's easier, equally delicious cousin.
Pastitsio — Classic (weekly) and Lentil (everyday) Version
Greece's answer to lasagna — layers of penne pasta, aromatic meat sauce, and creamy bechamel.
Pickled Beets
Quick-pickled beets in red wine vinegar. A staple to keep in your refrigerator for instant Greek salads.
Pork with Dried Fruit
A festive Northern Greek dish of tender braised meat with apricots, figs, and prunes. Perfect for winter gatherings.
Soufiko (Greek Ratatouille - Stovetop)
A summery medley of eggplant, zucchini, potatoes, and peppers braised in tomato and olive oil. Greek comfort food at its simplest.
Stuffed Zucchini with Egg-Lemon Sauce
Tender zucchini shells filled with herbed meat and rice, finished with creamy avgolemono sauce. A beloved Greek summer dish.
Tomato Feta Phyllo Tart
Crispy phyllo or puff pastry crust topped with creamy herbed feta and fresh tomatoes. A beautiful summer appetizer or light meal.
Yiouvetsi (Greek Pasta with Braised Meat)
The quintessential Greek pasta dish — orzo or egg noodles cooked directly in tomato-braised meat sauce, absorbing every bit of flavor.
Lemon Roasted Potatoes
Crispy, golden Greek potatoes roasted with lemon, oregano, and olive oil. The perfect side dish for grilled meat or as part of any Greek meal.
Dolmades (Stuffed Grape Leaves)
Tender grape leaves wrapped around herbed rice. A Mediterranean classic that's easier than it looks.
Souvlaki (Greek Grilled Skewers)
Tender marinated meat charred over flames — pork, chicken, or lamb, each with its own traditional marinade. The taste of every Greek summer.
Moussaka — Classic (weekly) and Lentil (everyday) Version
Layers of fried potato, silky eggplant, aromatic meat sauce, and creamy bechamel. Greece's most famous casserole, made the traditional way.
Horiatiki (Greek Village Salad)
The real Greek salad — chunky vegetables, a slab of feta, and generous olive oil. No lettuce required.
Fasolada (Greek White Bean Soup)
Greece's national dish — a humble bean soup that's been feeding families for generations.
Gigantes Plaki (Giant Baked Beans)
A classic Greek dish — massive white beans slow-baked in tomato sauce until sweet and tender. Protein-filled, healthy, and always a big hit with everyone!
A Note on Olive Oil
Every recipe here calls for good olive oil — and plenty of it. Greeks don't measure olive oil in tablespoons. For authentic results, use a high-quality extra virgin olive oil and pour generously.
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