19+ Best Greek Recipes

Greek cooking turns a handful of honest ingredients into something unforgettable: ripe tomatoes, good olive oil, sharp lemon, salty feta, and herbs like oregano and dill. None of it is complicated. Most of these dishes come from home kitchens, not restaurants, which means they’re forgiving, budget-friendly, and built to feed a crowd.

This collection covers the dishes that show up again and again at Greek tables, from creamy tzatziki and crisp horiatiki salad to slow-baked moussaka and honey-soaked baklava. Some take an hour start to finish. Others reward a slow Sunday afternoon. Either way, you’ll end up with recipes you can lean on for weeknight dinners or a full Mediterranean spread.

Quick picks:

• Best weeknight dinner: Chicken Souvlaki, ready in under an hour with minimal cleanup
• Best for feeding a crowd: Pastitsio, a baked pasta dish that stretches easily
• Best make-ahead appetizer: Dolmades, which taste even better the next day
• Best sweet finish: Baklava, for when you want a showstopper dessert

1. Moussaka

Moussaka is Greece’s answer to lasagna: layers of roasted eggplant, spiced ground lamb or beef, and a thick béchamel baked until golden. The eggplant gets brushed with olive oil and roasted first, which keeps it from turning soggy. Cinnamon and nutmeg in the meat sauce give it warmth without tasting like dessert.

Moussaka Serves 8; Prep 45 minutes; Cook 1 hour; Bake at 375°F

• 2 large eggplants, sliced into rounds
• 1 lb ground lamb or beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp butter
• 4 tbsp flour
• 2 cups warm milk
• 1 egg yolk
• 1/2 cup grated parmesan
• Olive oil, salt, pepper

1. Salt eggplant slices, rest 20 minutes, pat dry, brush with oil, roast at 400°F for 20 minutes.
2. Brown meat with onion and garlic, add tomatoes, cinnamon, nutmeg, simmer 15 minutes.
3. Make béchamel: melt butter, whisk in flour, add milk gradually, stir until thick, off heat whisk in yolk and parmesan.
4. Layer eggplant, meat sauce, béchamel in a baking dish.
5. Bake at 375°F for 45 minutes until golden.

2. Chicken Souvlaki

Chicken souvlaki is marinated, skewered chicken grilled until lightly charred and juicy inside. The marinade (lemon, garlic, oregano, olive oil) does the heavy lifting, so there’s no need for a long ingredient list. Serve it in warm pita with tzatziki and a pile of chopped tomato and onion.

Chicken Souvlaki Serves 4; Prep 20 minutes plus 1 hour marinating; Cook 12 minutes

• 1.5 lbs chicken breast, cubed
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and pepper
• Wooden or metal skewers

1. Whisk oil, lemon juice, garlic, oregano, salt, pepper.
2. Toss chicken in marinade, refrigerate 1 hour.
3. Thread chicken onto skewers.
4. Grill over medium-high heat, 3 minutes per side, until cooked through and lightly charred.

3. Horiatiki (Traditional Greek Salad)

Horiatiki is the real Greek salad, built on ripe tomatoes, cucumber, green pepper, red onion, and a thick slab of feta on top, no lettuce involved. The dressing is just good olive oil, a splash of red wine vinegar, and oregano. For side dish pairings, check our best salad recipes.

Horiatiki Serves 4; Prep 15 minutes

• 4 ripe tomatoes, cut into wedges
• 1 cucumber, sliced thick
• 1 green bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 oz feta, in a slab
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano

1. Combine tomatoes, cucumber, pepper, onion, and olives in a bowl.
2. Drizzle with oil and vinegar, toss gently.
3. Top with the feta slab and sprinkle oregano over everything.

4. Spanakopita

Spanakopita wraps garlicky spinach and tangy feta in crisp layers of phyllo, baked until golden and flaky. Squeezing the spinach dry is the key step most people skip, and it’s why some spanakopita turns soggy. For more ways to use greens, browse our best delicious spinach recipes.

Spanakopita Serves 8; Prep 30 minutes; Cook 40 minutes; Bake at 375°F

• 1 lb fresh spinach, chopped
• 1 onion, diced
• 8 oz feta, crumbled
• 2 eggs
• 2 tbsp fresh dill
• 1/2 cup melted butter
• 1 package phyllo dough

1. Sauté onion, add spinach until wilted, cool, squeeze out liquid.
2. Mix spinach with feta, eggs, dill.
3. Layer 6 buttered phyllo sheets in a dish, add filling, top with 6 more buttered sheets.
4. Score top layer into squares.
5. Bake at 375°F for 40 minutes until golden.

5. Tzatziki

Tzatziki is a cool, garlicky cucumber-yogurt sauce that works as a dip, a sandwich spread, or a cooling side for anything grilled. Grating and draining the cucumber keeps the sauce thick instead of watery, which matters more here than people expect.

Tzatziki Makes 2 cups; Prep 15 minutes plus 30 minutes draining

• 2 cups Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh dill
• 1 tsp lemon juice
• Salt to taste

1. Grate cucumber, salt it, let drain in a sieve 30 minutes, squeeze dry.
2. Mix cucumber with yogurt, garlic, oil, dill, lemon juice.
3. Season with salt, chill before serving.

6. Pork Gyros

Pork gyros deliver thin, well-seasoned slices of pork piled into warm pita with tzatziki, tomato, and onion. Marinating overnight gives the pork real depth; this isn’t a dish to rush on a weeknight without planning ahead. For more pork ideas, see our best ground pork recipes 2.

Pork Gyros Serves 4; Prep 15 minutes plus overnight marinating; Cook 15 minutes

• 1.5 lbs pork shoulder, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• Pita bread for serving

1. Combine oil, lemon juice, garlic, oregano, paprika in a bowl.
2. Toss pork in marinade, refrigerate overnight.
3. Cook pork in a hot skillet 4 to 5 minutes per side until browned and cooked through.
4. Slice thin and serve in warm pita.

7. Pastitsio

Pastitsio layers tube pasta, spiced meat sauce, and béchamel into a baked dish that slices like lasagna but tastes distinctly Greek thanks to cinnamon and nutmeg in the sauce. It feeds a crowd easily and reheats well the next day.

Pastitsio Serves 8; Prep 30 minutes; Cook 1 hour; Bake at 375°F

• 1 lb bucatini or ziti
• 1 lb ground beef
• 1 onion, diced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp cinnamon
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• 1 egg
• 1 cup grated kefalotyri or parmesan

1. Cook pasta, drain, toss with a beaten egg and half the cheese.
2. Brown beef with onion, add tomatoes and cinnamon, simmer 15 minutes.
3. Make béchamel with butter, flour, milk; stir until thick.
4. Layer pasta, meat sauce, béchamel in a baking dish, top with remaining cheese.
5. Bake at 375°F for 45 minutes until bubbling and golden.

8. Patates Lemonates (Greek Lemon Potatoes)

Patates lemonates are roasted potatoes soaked in a bright lemon-oregano broth that caramelizes as they bake, leaving crisp edges and a tangy, savory bite. They’re a staple side at Greek tavernas for good reason, pairing with almost anything on this list.

Patates Lemonates Serves 4; Prep 10 minutes; Cook 1 hour; Bake at 425°F

• 2 lbs potatoes, cut into wedges
• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 cup chicken or vegetable broth
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and pepper

1. Arrange potatoes in a roasting pan.
2. Whisk oil, lemon juice, broth, garlic, oregano, salt, pepper; pour over potatoes.
3. Bake at 425°F for 45 minutes, flip, bake 15 more minutes until golden and liquid is absorbed.

9. Avgolemono Soup

Avgolemono is a silky chicken soup thickened with whisked eggs and brightened with lemon, giving it a creamy texture without any cream. Tempering the eggs slowly with hot broth is the one step that keeps them from scrambling.

Avgolemono Soup Serves 6; Prep 10 minutes; Cook 30 minutes

• 8 cups chicken broth
• 1/2 cup rice or orzo
• 2 cups shredded cooked chicken
• 3 eggs
• Juice of 2 lemons
• Salt and pepper

1. Simmer broth, add rice, cook until tender, about 15 minutes.
2. Add shredded chicken, keep warm.
3. Whisk eggs with lemon juice.
4. Slowly ladle hot broth into egg mixture while whisking constantly.
5. Pour tempered mixture back into the pot, stir over low heat until slightly thickened. Season and serve.

10. Dolmades

Dolmades are grape leaves stuffed with rice, herbs, and sometimes ground meat, rolled tight and simmered until tender. They taste better after a day in the fridge, which makes them a smart make-ahead appetizer for a Mediterranean spread.

Dolmades Makes about 30; Prep 45 minutes; Cook 45 minutes

• 1 jar grape leaves, rinsed
• 1 cup rice
• 1 onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cups broth

1. Mix rice, onion, dill, mint, and half the oil.
2. Lay out grape leaves, spoon filling near the stem, fold sides in, roll tight.
3. Arrange rolls seam-side down in a pot.
4. Pour broth, remaining oil, and lemon juice over top.
5. Simmer covered 45 minutes until rice is tender.

11. Keftedes (Greek Meatballs)

Keftedes are herby meatballs packed with mint, oregano, and grated onion, then fried until crisp outside and juicy inside. Soaking stale bread in milk first keeps them tender instead of dense.

Keftedes Serves 6; Prep 20 minutes plus 30 minutes resting; Cook 15 minutes

• 1 lb ground beef or lamb
• 1 slice stale bread, soaked in milk
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 egg
• 2 tbsp fresh mint, chopped
• 1 tbsp dried oregano
• Flour for dusting
• Olive oil for frying

1. Mix meat, squeezed bread, onion, garlic, egg, mint, oregano, salt, pepper.
2. Chill 30 minutes.
3. Form into balls, dust with flour.
4. Fry in oil over medium heat, turning until browned and cooked through, about 8 minutes.

12. Gemista (Stuffed Tomatoes and Peppers)

Gemista are hollowed tomatoes and peppers stuffed with herbed rice and baked until soft and slightly caramelized. The tomato pulp gets mixed right into the rice filling, so nothing goes to waste.

Gemista Serves 6; Prep 30 minutes; Cook 1 hour 15 minutes; Bake at 375°F

• 6 large tomatoes
• 3 bell peppers
• 1 cup rice
• 1 onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/3 cup olive oil
• Salt and pepper

1. Cut tops off tomatoes and peppers, scoop out insides, reserve tomato pulp.
2. Mix rice, onion, parsley, mint, tomato pulp, half the oil.
3. Stuff vegetables with the rice mixture, replace tops.
4. Arrange in a baking dish, drizzle remaining oil, add a little water to the pan.
5. Bake at 375°F for 1 hour until rice is tender.

13. Gigantes Plaki (Baked Giant Beans)

Gigantes plaki are giant lima beans baked low and slow in a thick tomato sauce until creamy and rich. It’s a humble dish that tastes like it took more effort than it did. For more bean-forward ideas, our best chickpea recipes cover similar territory.

Gigantes Plaki Serves 6; Prep 15 minutes plus soaking; Cook 1 hour 30 minutes; Bake at 350°F

• 1 lb dried gigantes beans (or large lima beans), soaked overnight
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 2 tbsp fresh parsley

1. Boil soaked beans 45 minutes until tender, drain.
2. Sauté onion and garlic in oil, add tomatoes and oregano, simmer 10 minutes.
3. Combine beans and sauce in a baking dish.
4. Bake at 350°F for 45 minutes until thick and bubbling. Top with parsley.

14. Saganaki (Pan-Fried Cheese)

Saganaki is a block of firm cheese, usually kefalograviera or halloumi, pan-fried until the outside turns crisp and golden while the inside stays soft. A squeeze of lemon right at the table cuts through the richness.

Saganaki Serves 2; Prep 5 minutes; Cook 5 minutes

• 8 oz kefalograviera or halloumi cheese, sliced thick
• 2 tbsp flour
• 2 tbsp olive oil
• 1 lemon, cut into wedges

1. Dust cheese slices lightly with flour.
2. Heat oil in a skillet over medium-high heat.
3. Fry cheese 1 to 2 minutes per side until golden and crisp.
4. Serve immediately with lemon wedges.

15. Fasolada (Greek Bean Soup)

Fasolada is a thick white bean soup often called the national dish of Greece, built on tomatoes, carrots, celery, and good olive oil. It’s simple peasant food that tastes far richer than its short ingredient list suggests.

Fasolada Serves 6; Prep 15 minutes plus soaking; Cook 1 hour 30 minutes

• 1 lb dried white beans, soaked overnight
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 oz) crushed tomatoes
• 1/3 cup olive oil
• 6 cups water or broth
• Salt and pepper

1. Boil soaked beans 10 minutes, drain.
2. In a pot, sauté onion, carrots, celery in oil until soft.
3. Add beans, tomatoes, water.
4. Simmer 1 hour until beans are tender and soup has thickened. Season and serve.

16. Psari Plaki (Greek Baked Fish)

Psari plaki is whole fish or fillets baked in a bed of tomatoes, onions, and olive oil until flaky and infused with the sauce. It’s a lighter main that still feels like a proper Sunday dinner.

Psari Plaki Serves 4; Prep 15 minutes; Cook 35 minutes; Bake at 375°F

• 4 white fish fillets (cod or snapper)
• 2 tomatoes, sliced
• 1 onion, sliced thin
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tbsp fresh parsley

1. Layer onion and tomato slices in a baking dish.
2. Place fish fillets on top, season with salt and pepper.
3. Drizzle with oil, lemon juice, and scatter garlic over top.
4. Bake at 375°F for 25 to 30 minutes until fish flakes easily. Top with parsley.

17. Baklava

Baklava is layers of crisp phyllo and chopped walnuts soaked in a honey-lemon syrup, a dessert that keeps well and tastes better after a day of resting. For other sweet endings, our best Greek desserts has more to explore.

Baklava Makes 24 pieces; Prep 30 minutes; Cook 45 minutes; Bake at 350°F

• 1 package phyllo dough
• 3 cups walnuts, chopped
• 1 tsp cinnamon
• 1 cup melted butter
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp lemon juice

1. Mix walnuts and cinnamon.
2. Layer 8 buttered phyllo sheets in a pan, sprinkle with nut mixture, repeat layering, ending with 8 phyllo sheets on top.
3. Cut into diamonds before baking.
4. Bake at 350°F for 45 minutes until golden.
5. Boil sugar, water, honey, lemon juice 10 minutes; pour hot syrup over the baked baklava.

18. Loukoumades

Loukoumades are small fried dough balls, crisp outside and fluffy inside, drenched in honey syrup and dusted with cinnamon. They’re the Greek answer to doughnuts, best eaten warm, right out of the fryer.

Loukoumades Serves 6; Prep 20 minutes plus 1 hour rising; Cook 20 minutes

• 2 cups flour
• 1 packet active dry yeast
• 1 cup warm water
• 1 tbsp sugar
• 1/2 tsp salt
• Oil for frying
• 1/2 cup honey
• 1 tsp cinnamon

1. Dissolve yeast and sugar in warm water, let foam 5 minutes.
2. Whisk in flour and salt to form a thick, sticky batter.
3. Cover and let rise 1 hour until bubbly.
4. Drop spoonfuls into hot oil, fry until golden, about 3 minutes.
5. Drain, drizzle with honey, dust with cinnamon.

19. Greek Quinoa Salad

Greek quinoa salad swaps traditional bulgur or bread for quinoa, tossed with cucumber, tomato, feta, and olives in a lemony dressing. It’s a modern spin that still tastes rooted in classic Greek flavors, and it holds up well for a few days in the fridge.

Greek Quinoa Salad Serves 4; Prep 20 minutes; Cook 15 minutes

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives
• 4 oz feta, crumbled
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp dried oregano

1. Cook quinoa in water or broth until tender, about 15 minutes; cool.
2. Combine quinoa, cucumber, tomatoes, olives, feta in a bowl.
3. Whisk oil, lemon juice, oregano; toss with salad before serving.

How to Put Together a Greek Meal

A good Greek spread balances something fresh, something baked, and something rich. Start with horiatiki or Greek quinoa salad for brightness, then add a protein like chicken souvlaki, pork gyros, or psari plaki.

Round things out with a baked side like gigantes plaki or patates lemonates, plus warm pita and tzatziki for dipping. Dolmades or saganaki work well as starters if you’re feeding a group.

Dish	Course	Prep Time	Serves
Moussaka	Main	45 min	8
Chicken Souvlaki	Main	20 min	4
Horiatiki	Salad	15 min	4
Spanakopita	Appetizer/Side	30 min	8
Tzatziki	Sauce/Dip	15 min	makes 2 cups
Pork Gyros	Main	15 min	4
Pastitsio	Main	30 min	8
Patates Lemonates	Side	10 min	4
Avgolemono Soup	Soup	10 min	6
Dolmades	Appetizer	45 min	30 pieces
Keftedes	Appetizer/Main	20 min	6
Gemista	Main	30 min	6
Gigantes Plaki	Side	15 min	6
Saganaki	Appetizer	5 min	2
Fasolada	Soup	15 min	6
Psari Plaki	Main	15 min	4
Baklava	Dessert	30 min	24 pieces
Loukoumades	Dessert	20 min	6
Greek Quinoa Salad	Salad	20 min	4

For a lighter weeknight version, pair one salad with one baked side and skip the dessert course. Save baklava and loukoumades for weekends when there’s time to enjoy them warm. If you want more ideas beyond Greek cooking, our best Mediterranean recipes rounds out the rest of the region’s kitchen staples.