166 greek bread recipes

Crisp stir-fried vegetables in a glossy honey-orange-ginger sauce tucked into whole wheat pita pockets and grilled until sealed. A wholesome meatless dinner in 40 minutes.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

A Greek style dish that has varieties of vegetables and delicious flavors. Serve it with some fresh bread and sprinkle some feta cheese on top.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Quick pita bread pizza topped with pan-fried eggplant, roasted red pepper, pepperoni, and spaghetti sauce. A Greek-meets-Italian snack or appetizer baked in just 5 minutes.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

A few slices of Canadian bacon, fresh tomatoes and crisp lettuce. Sandwiched between two slices of whole grain bread, a quick, easy, delicious and well-balanced meal.