18 Delicious Greek Breakfast Recipes Healthy

Wake up to the vibrant flavors of the Mediterranean with our roundup of 18 Delicious Greek Breakfast Recipes that are as healthy as they are hearty! Whether you’re craving something sweet, savory, or packed with protein, these dishes bring a sunny Greek twist to your morning routine. Perfect for home cooks looking to spice up their breakfast game, these recipes promise to start your day on a delicious note. Let’s dive in!

Greek Yogurt with Honey and Walnuts

Greek Yogurt with Honey and Walnuts

Start your morning with a touch of sweetness and crunch with this simple yet luxurious Greek Yogurt with Honey and Walnuts. It’s a no-cook, fuss-free dish that feels like a treat.

Ingredients

  • 1 cup Greek yogurt
  • 2 tbsp honey
  • 1/4 cup walnuts, roughly chopped

Instructions

  1. Scoop 1 cup of Greek yogurt into a serving bowl.
  2. Drizzle 2 tbsp of honey over the yogurt, ensuring it’s evenly distributed.
  3. Sprinkle 1/4 cup of roughly chopped walnuts on top for that perfect crunch.

The contrast between the creamy yogurt, sweet honey, and crunchy walnuts makes every spoonful a delightful experience. It’s a versatile dish that works just as well for breakfast as it does for a light dessert.

Tip: For an extra flavor boost, toast the walnuts in a dry pan over medium heat for 2-3 minutes before chopping. This enhances their nuttiness and adds a warm depth to the dish.

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Spanakopita, the beloved Greek spinach pie, is a flaky, savory delight that’s surprisingly simple to make at home. Here’s how to bring a taste of the Mediterranean to your table.

Ingredients

  • 1 lb fresh spinach, washed and chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 2 eggs, lightly beaten
  • 1/4 cup fresh dill, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (16 oz) phyllo dough, thawed
  • 1/2 cup melted butter

Instructions

  1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, combine the spinach mixture, feta cheese, eggs, dill, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
  5. Layer half of the phyllo sheets in the prepared dish, brushing each with melted butter before adding the next.
  6. Spread the spinach mixture evenly over the phyllo layers. Top with the remaining phyllo sheets, brushing each with butter.
  7. Bake for 45 minutes, or until the top is golden and crisp.

The magic of spanakopita lies in its contrasting textures—crispy, buttery phyllo giving way to a creamy, herby spinach filling. It’s a showstopper that’s as fun to make as it is to eat.

Tip: For extra crispiness, score the top layers of phyllo before baking to create perfectly portioned pieces.

Tiropita (Greek Cheese Pie)

Tiropita (Greek Cheese Pie)

Tiropita, or Greek Cheese Pie, is a flaky, savory delight that brings a taste of the Mediterranean to your kitchen with minimal fuss.

Ingredients

  • 1 package (16 oz) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 2 cups feta cheese, crumbled
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/4 tsp black pepper

Instructions

  1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix together 2 cups feta cheese, 1 cup ricotta cheese, 2 large eggs, and 1/4 tsp black pepper until well combined.
  3. Unroll the phyllo dough and cover with a damp towel to prevent drying. Layer 8 sheets in the prepared dish, brushing each with melted butter.
  4. Spread the cheese mixture evenly over the phyllo. Top with remaining phyllo sheets, brushing each with butter.
  5. Score the top layers into squares, then bake for 35-40 minutes until golden and crisp.

The magic of Tiropita lies in its contrasting textures—crispy, buttery layers give way to a creamy, tangy filling that’s utterly irresistible.

Tip: For an extra golden finish, brush the top with a beaten egg before baking.

Greek Omelette with Feta and Tomatoes

Greek Omelette with Feta and Tomatoes

Start your morning with a taste of the Mediterranean with this fluffy Greek Omelette, packed with juicy tomatoes and creamy feta.

Ingredients

  • 3 large eggs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced tomatoes
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill

Instructions

  1. In a bowl, whisk the eggs with salt and black pepper until well combined.
  2. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and let them set slightly around the edges.
  3. Sprinkle diced tomatoes and crumbled feta evenly over one half of the omelette. Cook for 2-3 minutes until the eggs are mostly set but still slightly runny on top.
  4. Using a spatula, fold the omelette in half over the filling. Cook for another minute, then flip and cook for 30 seconds to ensure it’s golden on both sides.
  5. Garnish with fresh dill before serving.

The combination of tangy feta and sweet tomatoes wrapped in a soft, fluffy omelette brings a sunny Greek island vibe to your breakfast table.

Tip: For an extra burst of flavor, add a sprinkle of oregano or a handful of spinach to the filling.

Bougatsa (Greek Custard Pie with Phyllo)

Bougatsa (Greek Custard Pie with Phyllo)

Imagine biting into a slice of Bougatsa, where crispy phyllo meets creamy custard in a dance of textures and flavors. This Greek classic is simpler to make than you might think, and utterly irresistible.

Ingredients

  • 1 package (16 oz) phyllo dough, thawed
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup semolina flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup powdered sugar, for dusting
  • 1 teaspoon ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
  2. In a saucepan over medium heat, warm the whole milk until just simmering. Stir in 1 cup granulated sugar and 1/2 cup semolina flour, whisking continuously until the mixture thickens, about 5 minutes. Remove from heat and let cool slightly.
  3. Beat 3 large eggs and 1 teaspoon vanilla extract in a bowl, then gradually whisk into the milk mixture until smooth.
  4. Layer half the phyllo sheets in the prepared dish, brushing each with melted unsalted butter. Spread the custard evenly over the phyllo, then top with the remaining sheets, buttering each as before.
  5. Bake for 40-45 minutes, until the top is golden and crisp. Let cool slightly, then dust with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon.

The magic of Bougatsa lies in its contrast: the shatter of phyllo against the silk of custard, a texture play that’s pure joy.

Tip: For extra crispiness, lightly score the top layers of phyllo before baking to create more edges that’ll turn golden.

Greek Coffee

Greek Coffee

Transport your senses to the sunny streets of Athens with this authentic Greek Coffee recipe, a rich and aromatic tradition that’s surprisingly simple to make at home.

Ingredients

  • 1 cup cold water
  • 2 teaspoons finely ground Greek coffee
  • 1 teaspoon sugar (adjust to taste)

Instructions

  1. In a briki (small coffee pot) or a small saucepan, combine 1 cup cold water, 2 teaspoons finely ground Greek coffee, and 1 teaspoon sugar.
  2. Stir the mixture gently to combine, then place the briki over medium heat. Do not stir again.
  3. Heat the coffee slowly until a foam begins to form on the surface. Just before it boils, remove from heat.
  4. Let the coffee sit for a moment to allow the grounds to settle, then pour into a small cup, ensuring the foam is evenly distributed.

The magic of Greek Coffee lies in its velvety foam and the ritual of slowly savoring each sip, making it a perfect pause in your day.

Tip: For an authentic experience, serve with a glass of cold water to cleanse the palate between sips.

Loukoumades (Greek Honey Donuts)

Loukoumades (Greek Honey Donuts)

Dive into the sweet, crispy world of Loukoumades, Greece’s answer to donuts, drizzled with honey and sprinkled with cinnamon for a bite-sized treat that’s irresistibly light and fluffy.

Ingredients

  • 1 cup warm water (110°F)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 1 tsp ground cinnamon

Instructions

  1. In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until frothy.
  2. Add the flour, sugar, and salt to the yeast mixture. Stir until a sticky dough forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  3. Heat vegetable oil in a deep fryer or large pot to 350°F. Using a spoon or your hands, form the dough into small balls (about 1 inch in diameter) and carefully drop them into the hot oil. Fry in batches until golden brown, about 2-3 minutes per side.
  4. Remove the loukoumades with a slotted spoon and drain on paper towels.
  5. Warm the honey in a small saucepan over low heat. Drizzle over the warm loukoumades and sprinkle with cinnamon.

The magic of loukoumades lies in their contrast: a crispy exterior giving way to a cloud-like center, all wrapped up in the aromatic embrace of honey and cinnamon.

Tip: For an extra indulgent twist, add a sprinkle of chopped walnuts or a dash of vanilla extract to the honey before drizzling.

Strapatsada (Greek Scrambled Eggs with Tomatoes and Feta)

Strapatsada (Greek Scrambled Eggs with Tomatoes and Feta)

Whip up a taste of the Mediterranean with this quick and comforting Strapatsada, a Greek classic that turns simple ingredients into a vibrant meal.

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 4 large eggs
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh oregano, chopped

Instructions

  1. Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 3 minutes.
  2. Stir in 2 garlic cloves, minced, and cook for another minute until fragrant.
  3. Add 2 medium tomatoes, diced, and cook until they soften and release their juices, about 5 minutes.
  4. In a bowl, beat 4 large eggs with 1/4 tsp salt and 1/4 tsp black pepper. Pour the eggs into the skillet with the tomato mixture.
  5. Cook, stirring gently, until the eggs are softly set, about 3 minutes. Sprinkle with 1/2 cup crumbled feta cheese and 1 tbsp fresh oregano, chopped, then remove from heat.

The magic of Strapatsada lies in the creamy eggs mingling with the juicy tomatoes and salty feta, creating a dish that’s both hearty and refreshing.

Tip: Serve with crusty bread to soak up every last bit of the delicious tomato sauce.

Greek Toast with Olive Oil and Oregano

Greek Toast with Olive Oil and Oregano

Start your morning with a taste of the Mediterranean with this simple yet flavorful Greek Toast, drizzled with olive oil and sprinkled with oregano for a quick, aromatic breakfast.

Ingredients

  • 4 slices of rustic bread
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt

Instructions

  1. Toast the bread slices until golden and crisp, about 2-3 minutes per side in a toaster or under a broiler.
  2. Drizzle each slice with 1 tablespoon of extra virgin olive oil while still warm.
  3. Sprinkle evenly with 1/4 teaspoon of dried oregano and a pinch of sea salt per slice.
  4. Serve immediately to enjoy the contrast of the crispy toast with the fragrant olive oil and oregano.

The magic of this recipe lies in the quality of the olive oil and the freshness of the oregano, transforming simple toast into a gourmet experience.

Tip: For an extra layer of flavor, rub a cut garlic clove over the warm toast before adding the olive oil and oregano.

Halva (Greek Semolina Pudding)

Halva (Greek Semolina Pudding)

Warm up your kitchen with this comforting Halva, a Greek semolina pudding that’s as nourishing as it is delightful.

Ingredients

  • 1 cup coarse semolina
  • 1 cup granulated sugar
  • 4 cups water
  • 1/2 cup unsalted butter
  • 1/2 cup olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup slivered almonds, toasted

Instructions

  1. In a large saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
  2. In a separate pan, melt the butter with the olive oil over medium heat. Add the semolina and cook, stirring constantly, until golden and fragrant, about 5 minutes.
  3. Slowly pour the hot sugar syrup into the semolina mixture, stirring continuously to prevent lumps. Add the cinnamon and vanilla extract, and continue to cook until the mixture thickens and pulls away from the sides of the pan, about 10 minutes.
  4. Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and transfer to a serving dish. Sprinkle with toasted slivered almonds before serving.

This Halva stands out with its creamy texture and the perfect balance of sweetness, enriched by the nutty crunch of almonds.

Tip: For an extra aromatic touch, add a pinch of ground cloves along with the cinnamon.

Greek Pancakes with Honey and Cinnamon

Greek Pancakes with Honey and Cinnamon

Start your morning with a taste of the Mediterranean with these fluffy Greek Pancakes, drizzled with honey and a sprinkle of cinnamon for a sweet, spiced finish.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons olive oil
  • 1/2 teaspoon vanilla extract
  • Honey, for serving
  • Ground cinnamon, for serving

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  2. In another bowl, beat 1 cup milk, 1 large egg, 2 tablespoons olive oil, and 1/2 teaspoon vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
  4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden.
  5. Serve the pancakes warm, drizzled with honey and a sprinkle of ground cinnamon.

The olive oil in the batter gives these pancakes a uniquely rich texture, while the honey and cinnamon topping brings a classic Greek flavor profile to your breakfast table.

Tip: For an extra fluffy texture, let the batter rest for 5 minutes before cooking.

Koulouri (Greek Sesame Bread Rings)

Koulouri (Greek Sesame Bread Rings)

There’s something incredibly satisfying about biting into a warm, sesame-crusted Koulouri, a traditional Greek bread ring that’s as fun to make as it is to eat.

Ingredients

  • 1 cup warm water (110°F)
  • 2 tsp active dry yeast
  • 1 tbsp sugar
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup sesame seeds
  • 1 egg white, beaten (for egg wash)

Instructions

  1. In a small bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
  3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  4. Preheat oven to 375°F and line a baking sheet with parchment paper.
  5. Divide the dough into 8 pieces. Roll each into a 12-inch rope, then form into a ring, pinching the ends to seal.
  6. Brush each ring with egg white and dip into sesame seeds, coating evenly. Place on the prepared baking sheet.
  7. Bake for 20 minutes or until golden brown. Let cool slightly before serving.

The magic of Koulouri lies in its crisp sesame shell giving way to a soft, chewy interior—perfect for tearing and sharing.

Tip: For an extra flavor boost, toast the sesame seeds lightly before coating the bread rings.

Greek Fried Eggs with Tomato Sauce

Greek Fried Eggs with Tomato Sauce

Start your morning with a Mediterranean twist by whipping up these Greek Fried Eggs with Tomato Sauce. It’s a simple yet flavorful dish that brings a sunny vibe to your breakfast table.

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 4 large eggs
  • 2 tbsp feta cheese, crumbled
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
  2. Stir in diced tomatoes, sugar, salt, pepper, and oregano. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
  3. Make four small wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
  4. Sprinkle with feta cheese and garnish with fresh parsley before serving.

The magic of this dish lies in the eggs poaching directly in the aromatic tomato sauce, infusing them with rich flavors. Serve with crusty bread to soak up every last bit.

Tip: For a spicier kick, add a pinch of red pepper flakes to the tomato sauce.

Melomakarona (Greek Honey Cookies)

Melomakarona (Greek Honey Cookies)

These Melomakarona (Greek Honey Cookies) are a festive treat, combining the warmth of cinnamon and cloves with the sweet embrace of honey. Perfect for sharing during the holidays or any time you crave a little sweetness.

Ingredients

  • 1 cup olive oil
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1 tbsp brandy
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 cup walnuts, finely chopped
  • 1 cup honey
  • 1/2 cup water

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 1 cup olive oil, 1/2 cup sugar, 1/4 cup orange juice, 1 tbsp brandy, and 1 tsp vanilla extract until well combined.
  3. In another bowl, sift together 4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp ground cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Shape the dough into oval cookies and place them on the prepared baking sheet. Bake for 20-25 minutes until lightly golden.
  6. While the cookies bake, combine 1 cup honey and 1/2 cup water in a saucepan. Bring to a boil, then simmer for 5 minutes.
  7. Once the cookies are out of the oven, immediately dip them into the warm honey syrup, ensuring they’re well coated. Sprinkle with 1 cup finely chopped walnuts while still sticky.
  8. Allow the cookies to cool on a wire rack before serving.

The magic of these cookies lies in their texture—crispy on the outside, soft inside, and utterly drenched in aromatic honey syrup. They’re a bite of Greek tradition that’s surprisingly simple to make at home.

Tip: For an extra touch, let the cookies sit for a day after baking; the flavors deepen beautifully.

Greek Fruit Salad with Yogurt

Greek Fruit Salad with Yogurt

Brighten up your table with this refreshing Greek Fruit Salad with Yogurt, a perfect blend of juicy fruits and creamy yogurt that’s as delightful to look at as it is to eat.

Ingredients

  • 1 cup Greek yogurt
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup diced watermelon
  • 1 cup sliced strawberries
  • 1 cup peeled and diced mango
  • 1/2 cup blueberries
  • 1/4 cup chopped mint leaves

Instructions

  1. In a large bowl, whisk together 1 cup Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
  2. Add 1 cup diced watermelon, 1 cup sliced strawberries, 1 cup diced mango, and 1/2 cup blueberries to the bowl. Gently toss to coat the fruits with the yogurt mixture.
  3. Sprinkle 1/4 cup chopped mint leaves over the top for a fresh, aromatic finish.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The contrast between the creamy yogurt and the vibrant, juicy fruits makes this salad a standout dish that’s both nutritious and indulgent.

Tip: For an extra touch of elegance, serve the salad in hollowed-out watermelon halves.

Paximadia (Greek Barley Rusks) with Tomatoes and Feta

Paximadia (Greek Barley Rusks) with Tomatoes and Feta

Bring a taste of the Greek islands to your table with these Paximadia (Greek Barley Rusks) topped with juicy tomatoes and creamy feta. It’s a simple yet utterly satisfying dish that’s perfect for a light lunch or as part of a Mediterranean-inspired brunch.

Ingredients

  • 4 Paximadia (Greek barley rusks)
  • 2 large tomatoes, sliced
  • 1/2 cup crumbled feta cheese
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Arrange the Paximadia on a baking sheet.
  2. Top each rusk with sliced tomatoes, dividing them evenly among the rusks.
  3. Sprinkle the crumbled feta cheese over the tomatoes on each rusk.
  4. Drizzle each topped rusk with 1/2 tbsp of extra virgin olive oil.
  5. Sprinkle 1/4 tsp of dried oregano, 1/4 tsp of salt, and 1/4 tsp of freshly ground black pepper evenly over all the rusks.
  6. Bake in the preheated oven for 10 minutes, just until the feta begins to soften and the tomatoes are warm.

The magic of this dish lies in the contrast between the crunchy barley rusks and the soft, flavorful toppings—a texture and taste combo that’s irresistibly Mediterranean.

Tip: For an extra burst of flavor, add a few Kalamata olives on top before baking.

Greek Smoothie with Yogurt and Fruit

Greek Smoothie with Yogurt and Fruit

Start your morning with a refreshing Greek Smoothie that combines creamy yogurt with the sweetness of fresh fruit for a perfect balance of flavors.

Ingredients

  • 1 cup Greek yogurt
  • 1/2 cup frozen mixed berries
  • 1 ripe banana, sliced
  • 1 tablespoon honey
  • 1/2 cup almond milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a blender, combine 1 cup Greek yogurt, 1/2 cup frozen mixed berries, sliced banana, 1 tablespoon honey, 1/2 cup almond milk, and 1/4 teaspoon vanilla extract.
  2. Blend on high speed until smooth, about 1-2 minutes. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
  3. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the creamy texture of Greek yogurt paired with the natural sweetness of fruit, creating a drink that’s both nutritious and indulgent.

Tip: For an extra protein boost, add a scoop of your favorite vanilla protein powder to the blender.

Greek Herbal Tea with Honey

Greek Herbal Tea with Honey

Warm up with this soothing Greek Herbal Tea with Honey, a fragrant blend that’s as simple to make as it is comforting.

Ingredients

  • 4 cups water
  • 2 tablespoons dried Greek mountain tea (Sideritis)
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 1 lemon, sliced

Instructions

  1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
  2. Add 2 tablespoons of dried Greek mountain tea and the cinnamon stick to the boiling water. Reduce heat to low and simmer for 5 minutes to infuse the flavors.
  3. Remove the saucepan from heat and let the tea steep for an additional 5 minutes.
  4. Strain the tea into cups, discarding the tea leaves and cinnamon stick.
  5. Stir in 2 tablespoons of honey until fully dissolved.
  6. Garnish each cup with a slice of lemon before serving.

The combination of earthy Greek mountain tea with the sweetness of honey and a hint of cinnamon creates a uniquely aromatic experience that’s both invigorating and calming.

Tip: For an extra touch of warmth, add a pinch of ground cloves along with the cinnamon stick during simmering.

Conclusion

We hope these 18 delicious Greek breakfast recipes inspire you to start your day with a healthy and flavorful twist. Each dish brings a taste of the Mediterranean right to your kitchen, proving that nutritious meals can also be incredibly satisfying. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the love for Greek cuisine. Happy cooking!

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