9,497 greek recipes

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

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.

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Kalamarakia me krassi, Greek squid braised in red wine with olive oil, sugar, and parsley. Just 5 ingredients simmered for an hour until the squid turns melt-in-your-mouth tender.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

Flour-dredged chicken browned in butter, then baked in a lemon-mint sauce with brown sugar and paper-thin lemon slices on top. A bright, herbaceous Greek-inspired casserole with a sweet citrus kick.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

I have this frequently in Greece and here in the U.S., but as I have said, I view it as a 'deli' item. Krinos Foods has a 'gyros kit' that is sold in the frozen food section of some supermarkets.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.