21 Delicious Greek Recipes Easy to Make

Greek cuisine is a treasure trove of flavors waiting to transform your everyday meals into a Mediterranean feast! Whether you’re craving a quick dinner, a healthy lunch, or something to wow your guests, our roundup of 21 Delicious Greek Recipes Easy to Make has got you covered. Dive in and discover how simple ingredients can create unforgettable dishes that’ll have everyone asking for seconds.

Greek Salad with Homemade Dressing

Deliciously fresh and vibrant, this Greek Salad with Homemade Dressing is my go-to for those days when I crave something light yet satisfying. I remember first falling in love with it during a summer trip to Greece, and now, it’s a staple in my kitchen, especially when tomatoes are at their peak.

Ingredients

• 2 cups chopped romaine lettuce – I like it crisp, so I always wash and dry it thoroughly.
• 1 cup cherry tomatoes, halved – The sweeter, the better for that burst of flavor.
• 1/2 cucumber, sliced – I prefer English cucumbers for their thin skin and minimal seeds.
• 1/4 red onion, thinly sliced – Soaking them in cold water for 10 minutes takes the edge off.
• 1/2 cup Kalamata olives – Their briny taste is irreplaceable.
• 1/2 cup feta cheese, cubed – I opt for block feta and cube it myself for better texture.
• 1/4 cup extra virgin olive oil – My go-to for dressings, it adds a fruity note.
• 2 tbsp red wine vinegar – It gives the dressing that perfect tang.
• 1 tsp dried oregano – Crushing it between my fingers releases its aroma.
• Salt and pepper – Just a pinch, to balance the flavors.

Instructions

1. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better control and to prevent crushing the ingredients.
4. Serve immediately to enjoy the crispness of the vegetables. Tip: For an extra touch, garnish with a sprinkle of oregano and a drizzle of olive oil before serving.

Great for a quick lunch or as a side dish, this salad’s crunch from the fresh veggies paired with the creamy feta and tangy dressing is unbeatable. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Easy Greek Yogurt Pancakes

Every weekend, I find myself craving something sweet yet wholesome for breakfast, and these Easy Greek Yogurt Pancakes have become my go-to. They’re fluffy, tangy, and just the right amount of sweet, reminding me of the lazy Sunday mornings at my grandma’s house.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect fluff)
• 1 tbsp sugar (a little goes a long way for me)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp baking soda (this is the secret to the fluffiness)
• 1/4 tsp salt (I like to use Himalayan pink salt for a subtle mineral touch)
• 1 cup Greek yogurt (I prefer full-fat for extra creaminess)
• 1 large egg (room temp eggs blend smoother, trust me)
• 1/2 tsp vanilla extract (the real deal, not imitation)
• Butter or oil for the pan (I’m team butter for that golden crust)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, egg, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are okay.
4. Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Tip: The pan is ready when a drop of water sizzles.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Don’t press them down; let them stay fluffy.
7. Serve warm with your favorite toppings. These pancakes are wonderfully light with a slight tang from the yogurt, making them perfect with a drizzle of honey or a handful of fresh berries.

So there you have it, a simple yet delightful breakfast that never fails to impress. The texture is incredibly soft, with a slight crispness on the edges that I absolutely adore. Try stacking them high with layers of fruit and a dollop of yogurt for an extra special treat.

Quick Greek Lemon Chicken

My kitchen smells like a sunny Mediterranean afternoon whenever I whip up this Quick Greek Lemon Chicken. It’s my go-to dish when I crave something zesty yet comforting, and the best part? It’s ready before you can say ‘Opa!’

Ingredients

• 4 boneless, skinless chicken breasts (I swear by organic for the best flavor)
• 1/4 cup extra virgin olive oil (my pantry staple for almost everything)
• 3 tbsp fresh lemon juice (bottled just won’t do it justice)
• 2 cloves garlic, minced (the more, the merrier in my book)
• 1 tsp dried oregano (crush it between your fingers to wake up the aroma)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, use an oven thermometer for accuracy.
2. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Tip: Let this sit for 5 minutes to let the flavors marry.
3. Place the chicken breasts in a baking dish and pour the marinade over them, making sure each piece is well coated. Tip: For extra flavor, let the chicken marinate for 30 minutes if you have time.
4. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Don’t overcrowd the dish; give each breast some space to cook evenly.
5. Let the chicken rest for 5 minutes before serving to keep it juicy.

Juicy, tangy, and bursting with flavor, this chicken is perfect over a bed of fluffy quinoa or alongside roasted veggies. Sometimes, I’ll shred it and toss it into a Greek salad for a refreshing twist.

Simple Greek Spanakopita

Zesty flavors and a crispy, golden crust make this Simple Greek Spanakopita a favorite in my kitchen, especially when I’m craving something savory yet light. It’s a dish that reminds me of my first trip to Greece, where I fell in love with the simplicity and depth of Mediterranean cooking.

Ingredients

• 1 lb fresh spinach, roughly chopped (I love using baby spinach for its tenderness)
• 1 cup feta cheese, crumbled (go for the authentic Greek feta for the best flavor)
• 1/2 cup ricotta cheese (this adds a lovely creaminess)
• 2 large eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper, freshly ground
• 1 package phyllo dough, thawed (handle with care to prevent tearing)
• 1/4 cup melted butter (unsalted is my choice to control the saltiness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the spinach, feta, ricotta, eggs, olive oil, salt, and pepper. Mix until well incorporated. Tip: Squeeze out excess water from the spinach to prevent a soggy spanakopita.
3. Layer half of the phyllo sheets in the prepared dish, brushing each sheet with melted butter before adding the next. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
4. Spread the spinach mixture evenly over the phyllo layers.
5. Top with the remaining phyllo sheets, buttering each layer as before. Tip: For extra crispiness, gently scrunch the top layers before buttering.
6. Bake for 45 minutes, or until the top is golden and crispy.
7. Let it cool for 10 minutes before slicing. This resting time helps the layers set.

Yielded from the oven, this spanakopita boasts a delightful contrast between the crispy phyllo and the creamy, savory filling. Serve it warm with a drizzle of olive oil or a side of tzatziki for an extra touch of Greek authenticity.

Easy Greek Tzatziki Sauce

Last summer, I discovered the magic of homemade tzatziki during a casual backyard BBQ, and let me tell you, it was a game-changer. This creamy, garlicky sauce has since become my go-to for adding a refreshing twist to everything from grilled meats to veggie platters.

Ingredients

• 1 cup Greek yogurt (I swear by full-fat for extra creaminess)
• 1 medium cucumber, grated and squeezed dry (trust me, removing the excess water is key)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tablespoon extra virgin olive oil (my pantry staple for richness)
• 1 tablespoon fresh lemon juice (for that bright, tangy kick)
• 1/2 teaspoon salt (to bring all the flavors together)
• 1 tablespoon fresh dill, chopped (optional, but it adds a lovely herby note)

Instructions

1. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt. Stir until well mixed.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully.
3. Before serving, give the tzatziki a good stir and sprinkle with fresh dill if using. Tip: For a smoother texture, you can blend the sauce briefly with an immersion blender.
4. Serve chilled. Tip: If the sauce seems too thick after chilling, a splash of water or more lemon juice can thin it to your desired consistency.

Every bite of this tzatziki is a creamy, tangy delight with a refreshing crunch from the cucumber. Try it as a dip for pita chips or a zesty topping for grilled chicken—it’s versatile enough to elevate any dish.

Greek Style Roasted Potatoes

Delightfully crispy on the outside and tender on the inside, these Greek Style Roasted Potatoes have become a staple in my kitchen, especially when I’m craving something that’s both comforting and bursting with flavor. I remember the first time I tried them at a tiny family-run restaurant in Chicago; the memory of their golden crust and aromatic herbs still makes my mouth water.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into wedges (their buttery texture is perfect for roasting)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp dried oregano (for that authentic Greek flavor)
• 1 tsp sea salt (I prefer the subtle crunch it adds)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1/2 cup chicken broth (it adds depth to the flavor)
• Juice of 1 lemon (for a bright, tangy finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, toss the potato wedges with olive oil, garlic, oregano, salt, and pepper until evenly coated. Tip: Letting them sit for 10 minutes allows the flavors to meld.
3. Spread the potatoes in a single layer on a baking sheet. Pour the chicken broth around them, not over, to keep the tops crispy. Tip: Use a heavy-duty baking sheet for even heat distribution.
4. Roast for 40 minutes, flipping halfway through, until golden and crispy. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
5. Drizzle with lemon juice right before serving to enhance all the flavors.

Mouthwateringly good, these potatoes boast a perfect contrast between their crispy edges and fluffy centers. Serve them alongside grilled chicken or stuffed into a pita for a quick, flavorful meal that’ll transport you straight to the Mediterranean.

Quick and Easy Greek Moussaka

Craving something hearty yet not too heavy? I stumbled upon this Quick and Easy Greek Moussaka recipe during a lazy Sunday, and it’s been a game-changer for my weeknight dinners. It’s layers of comfort with a Mediterranean twist, and the best part? It’s surprisingly simple to whip up.

Ingredients

• 1 lb ground lamb (or beef for a milder flavor, but lamb gives it that authentic taste)
• 1 large eggplant, sliced into 1/2-inch rounds (I like to leave the skin on for extra texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 onion, finely chopped (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for a smoky depth)
• 1 tsp ground cinnamon (trust me, it’s the secret weapon)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 cup béchamel sauce (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and bake for 20 minutes until they’re golden and tender.
3. While the eggplant bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, about 8 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in the diced tomatoes and cinnamon, simmering for 10 minutes to let the flavors meld. Tip: A pinch of sugar can balance the acidity of the tomatoes.
6. Layer half the eggplant slices in the prepared baking dish, top with the lamb mixture, then the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with Parmesan.
7. Bake for 25 minutes, or until the top is bubbly and golden. Tip: Let it sit for 5 minutes before serving to set the layers.

Finished with a golden, creamy top and layers that hold their shape, this moussaka is a delight. Serve it with a crisp salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Simple Greek Feta Cheese Pie

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as effortlessly delicious as this Greek Feta Cheese Pie. It’s a recipe that reminds me of sunny afternoons in my grandmother’s kitchen, where the aroma of baked cheese and herbs was a constant comfort.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (room temperature works best for the dough)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cups crumbled feta cheese (the star of the show, go for a good quality one)
• 2 large eggs (I prefer room temp eggs here for easier mixing)
• 1/4 cup chopped fresh dill (it adds a lovely freshness)
• 1/2 tsp salt (just enough to enhance the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, mix the flour and salt, then gradually add water and olive oil, kneading until a smooth dough forms. Tip: If the dough feels sticky, a little extra flour can help.
3. Roll out the dough on a floured surface to fit your pie dish, then gently press it in. Tip: Letting the dough rest for 10 minutes makes it easier to handle.
4. In another bowl, whisk the eggs, then mix in the feta cheese and dill until well combined.
5. Pour the cheese mixture over the dough in the pie dish, spreading it evenly.
6. Bake for 35-40 minutes, or until the crust is golden and the filling is set. Tip: A toothpick inserted in the center should come out clean.

Delightfully crispy on the outside with a creamy, tangy filling, this pie is a testament to the magic of simple ingredients. Serve it warm with a drizzle of honey for a sweet contrast, or enjoy it as is for a truly authentic experience.

Easy Greek Lentil Soup

On a chilly evening like this, nothing warms the soul quite like a bowl of hearty Greek lentil soup. I remember my first time trying it at a small taverna in Athens; the simplicity of the ingredients belied the depth of flavor, and I’ve been hooked ever since. Here’s my take on this comforting classic, perfect for those busy weeknights when you crave something wholesome without the fuss.

Ingredients

• 1 cup dried green lentils (I always give them a quick rinse to remove any debris)
• 1 large carrot, diced (about 1 cup – I love the sweetness it adds)
• 1 medium onion, finely chopped (yellow onions are my go-to for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 4 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (the good stuff – it really makes a difference)
• 1 tsp dried oregano (crush it between your fingers to release its oils)
• 1 bay leaf (don’t skip this – it’s the secret to that authentic Greek flavor)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and carrot, sautéing until the onion is translucent and the carrot begins to soften, about 5 minutes.
3. Stir in the garlic and oregano, cooking until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the lentils, vegetable broth, and bay leaf, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 30 minutes. Tip: Skim off any foam that forms on the surface for a clearer soup.
6. Remove the bay leaf and season with salt and pepper to taste. Tip: Lentils absorb a lot of salt, so don’t be shy.

Velvety and rich, this soup is a testament to the magic of simple ingredients coming together. Serve it with a drizzle of olive oil and a slice of crusty bread for dipping, or top with a sprinkle of feta for a tangy contrast. Either way, it’s a bowl of comfort that’s sure to satisfy.

Greek Inspired Grilled Lamb Chops

Craving something that transports you straight to the Mediterranean with every bite? These Greek Inspired Grilled Lamb Chops are my go-to when I want to impress at a dinner party or simply treat myself to something special. The blend of herbs and the char from the grill make these chops unforgettable.

Ingredients

• 8 lamb chops (about 1 inch thick) – I find that thicker chops stay juicier on the grill.
• 1/4 cup extra virgin olive oil – My kitchen staple for its fruity notes.
• 3 cloves garlic, minced – Because garlic makes everything better.
• 1 tbsp dried oregano – The star herb that screams Greek cuisine.
• 1 tsp salt – I use sea salt for its clean taste.
• 1/2 tsp black pepper – Freshly ground, please, for that extra kick.
• Juice of 1 lemon – For that bright, acidic touch.

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, dried oregano, salt, black pepper, and lemon juice to create the marinade.
2. Add the lamb chops to the bowl, ensuring each piece is well coated with the marinade. Let them sit at room temperature for 30 minutes to absorb all the flavors.
3. Preheat your grill to medium-high heat (about 400°F) to get those perfect grill marks.
4. Place the lamb chops on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
5. Flip the chops and cook for another 3-4 minutes for medium-rare, or until they reach your desired doneness.
6. Remove the chops from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Out of the grill, these lamb chops are succulent with a crispy herb crust that’s packed with flavor. Serve them alongside a simple Greek salad or some roasted potatoes for a meal that’s sure to transport your taste buds.

Quick Greek Pita Bread Pizza

Every now and then, I find myself craving something quick, delicious, and slightly exotic for dinner. That’s when my Quick Greek Pita Bread Pizza comes to the rescue, blending the convenience of pizza with the vibrant flavors of Greece.

Ingredients

• 2 whole wheat pita breads (I love the slight nuttiness they add)
• 1/2 cup marinara sauce (homemade or your favorite brand)
• 1 cup shredded mozzarella cheese (because what’s pizza without cheese?)
• 1/4 cup crumbled feta cheese (for that authentic Greek touch)
• 1/2 cup diced tomatoes (I prefer them fresh, but canned work in a pinch)
• 1/4 cup sliced black olives (they add a nice salty bite)
• 1 tbsp extra virgin olive oil (my go-to for everything)
• 1 tsp dried oregano (it’s not Greek without it)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for the pita pizzas.
2. Place the pita breads on a baking sheet and lightly brush each with extra virgin olive oil. This helps them crisp up beautifully.
3. Spread marinara sauce evenly over each pita, leaving a small border around the edges for that perfect pizza look.
4. Sprinkle mozzarella cheese over the sauce, followed by feta cheese, diced tomatoes, and black olives. Tip: Don’t overload the pitas to prevent sogginess.
5. Dust the tops with dried oregano for that herby aroma and flavor.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the edges are golden. Tip: Keep an eye on them after 8 minutes to avoid burning.
7. Let them cool for a minute before slicing. Tip: Use a pizza cutter for clean slices.

Zesty and satisfying, these pita pizzas offer a delightful crunch with every bite, paired with the creamy tang of feta. Try serving them with a side of tzatziki for dipping to elevate the Greek experience.

Simple Greek Stuffed Tomatoes

Having just returned from a delightful trip to Greece, I’ve been craving the simple yet vibrant flavors of Mediterranean cuisine. These Greek Stuffed Tomatoes are my way of bringing a piece of that sun-drenched paradise into my kitchen, and I’m thrilled to share this recipe with you.

Ingredients

• 4 large tomatoes – Look for ones that are firm yet ripe, with a deep red color.
• 1 cup cooked rice – I love using jasmine rice for its fragrant aroma, but any long-grain rice will do.
• 1/2 cup feta cheese, crumbled – The saltiness of feta adds a perfect contrast to the sweet tomatoes.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes that enhance the dish’s Mediterranean vibe.
• 2 tbsp fresh mint, chopped – It brings a refreshing brightness that’s irreplaceable.
• 1 tbsp fresh oregano, chopped – If you can get your hands on Greek oregano, even better!
• Salt and pepper to taste – I always grind mine fresh for the best flavor.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Carefully cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Save the pulp for another use, like a sauce or soup.
3. In a mixing bowl, combine the cooked rice, feta cheese, olive oil, mint, oregano, salt, and pepper. Mix gently to avoid breaking the rice grains.
4. Stuff each tomato shell with the rice mixture, packing it lightly so it’s full but not overflowing.
5. Place the stuffed tomatoes in a baking dish and drizzle a little more olive oil on top for extra flavor and to help them brown nicely.
6. Bake for 25-30 minutes, until the tomatoes are tender and the tops are slightly golden. Tip: Check at the 20-minute mark to prevent overcooking.
7. Let them cool for 5 minutes before serving to allow the flavors to meld together beautifully.

The stuffed tomatoes come out wonderfully tender, with the rice mixture absorbing the tomato’s juices for a moist, flavorful bite. Serve them with a side of crusty bread to soak up any delicious juices left on the plate.

Easy Greek Baklava

Kicking off the week with a sweet treat that’s easier to make than you might think—Easy Greek Baklava. I remember the first time I tried baklava at a local Greek festival; the layers of crispy phyllo, nuts, and honey had me hooked. Now, I make it at home whenever I need a little Mediterranean sunshine on my plate.

Ingredients

• 1 package phyllo dough (I keep it in the fridge overnight to thaw, but some brands are freezer-to-oven friendly)
• 1 cup unsalted butter, melted (I swear by European-style butter for its rich flavor)
• 2 cups mixed nuts, finely chopped (I use a blend of walnuts and pistachios for a bit of color and crunch)
• 1 tsp ground cinnamon (a little goes a long way here)
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey (local honey adds a lovely floral note)
• 1 tsp vanilla extract (the real deal, please)

Instructions

1. Preheat your oven to 350°F. Butter a 9×13 inch baking dish lightly.
2. Unroll the phyllo dough and cover it with a damp towel to prevent drying out.
3. Place one sheet of phyllo in the dish, brush with melted butter, and repeat until you have 8 layers. Tip: Work quickly to keep the phyllo from drying.
4. Sprinkle half of the nut mixture evenly over the phyllo layers.
5. Add 6 more phyllo sheets, buttering each one, then top with the remaining nuts.
6. Finish with 8 more phyllo sheets, buttering each layer, including the top.
7. Using a sharp knife, cut the baklava into diamonds or squares before baking. Tip: Cutting before baking makes serving easier.
8. Bake for 50 minutes, or until golden and crisp.
9. While the baklava bakes, combine sugar, water, honey, and vanilla in a saucepan. Bring to a boil, then simmer for 10 minutes. Tip: Stir occasionally to prevent burning.
10. Pour the hot syrup over the baked baklava as soon as it comes out of the oven. Let it cool completely before serving.

Unbelievably, this baklava stays crisp for days, thanks to the syrup sealing in the moisture. The layers shatter with each bite, releasing the fragrant nuts and sweet honey. Serve it with a strong cup of coffee to balance the sweetness, or as is for a truly indulgent treat.

Greek Style Garlic Shrimp

Craving something that transports you straight to the Mediterranean with just one bite? I stumbled upon this Greek Style Garlic Shrimp recipe during a lazy summer afternoon, and it’s been a staple in my kitchen ever since. The combination of juicy shrimp, vibrant herbs, and that unmistakable garlic punch is nothing short of magical.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (because more garlic is always better)
• 1 tsp dried oregano (or fresh if you have it, but dried works wonders here)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/4 cup dry white wine (a splash adds depth, but you can skip it if you prefer)
• 1 tbsp lemon juice (freshly squeezed, please)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh parsley, chopped (for that final pop of color and freshness)

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Sauté for 1 minute, or until fragrant, stirring constantly to prevent burning.
3. Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side without disturbing.
4. Flip the shrimp and pour in the white wine and lemon juice. Cook for another 2 minutes, or until the shrimp are pink and opaque.
5. Season with salt, then sprinkle with fresh parsley right before serving.

Here’s the deal: the shrimp should be succulent with a slight bite, bathed in a garlicky, herby sauce that’s begging to be sopped up with crusty bread. Try serving it over a bed of orzo or with a side of roasted vegetables for a complete meal that sings of summer.

Quick Greek Chickpea Salad

Gathering ingredients for a quick and nutritious meal is my kind of kitchen therapy, especially when it leads to something as vibrant and flavorful as this Greek Chickpea Salad. It’s my go-to when I need a refreshing lunch or a hearty side that doesn’t skimp on taste or health benefits.

Ingredients

• 2 cups cooked chickpeas (I love using canned for convenience, but boiled from dry works just as well)
• 1 cup cherry tomatoes, halved (the sweeter, the better in my book)
• 1/2 cup cucumber, diced (I leave the skin on for extra crunch)
• 1/4 cup red onion, finely chopped (soaking in cold water for 10 minutes takes the edge off)
• 1/4 cup Kalamata olives, sliced (these are non-negotiable for that authentic Greek flavor)
• 1/4 cup feta cheese, crumbled (I opt for the block and crumble it myself for better texture)
• 2 tbsp extra virgin olive oil (my pantry staple for dressings)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp dried oregano (rubbing it between your fingers before adding releases more flavor)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper until well blended.
3. Pour the dressing over the salad ingredients and gently toss to ensure everything is evenly coated.
4. Sprinkle the crumbled feta cheese over the top and give it one final gentle toss to distribute.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

Fresh out of the bowl, this salad is a symphony of textures—creamy chickpeas, crisp cucumbers, and juicy tomatoes, all brought together by the tangy dressing and salty feta. It’s perfect on its own, but I’ve also been known to stuff it into pita bread for a portable lunch option.

Simple Greek Honey Cake

Kicking off the week with a recipe that’s as sweet as it is simple, I found myself reaching for the honey jar more than usual. There’s something about the golden hue and floral notes of Greek honey that transforms this cake into a Mediterranean dream. It’s the kind of dessert that asks for little effort but gives back in spades, perfect for those days when you want to treat yourself without the fuss.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup Greek honey (the star of the show, don’t skimp on quality)
• 1/2 cup unsalted butter, melted (I prefer European-style for its richness)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp baking powder (the unsung hero of lift and fluff)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup whole milk (2% works in a pinch, but whole adds creaminess)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. A well-preheated oven is key to even baking.
2. In a large bowl, whisk together the flour, baking powder, and salt. Sifting isn’t necessary, but a quick whisk prevents lumps.
3. In another bowl, mix the melted butter and honey until well combined. The warmth of the butter helps the honey blend smoothly.
4. Add the eggs one at a time to the butter-honey mixture, beating well after each addition. Room temp eggs incorporate more easily, preventing a curdled look.
5. Stir in the vanilla extract, then alternately add the flour mixture and milk, starting and ending with flour. This method ensures a smooth, well-mixed batter without overworking it.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Watch for a golden top and a slight pull away from the pan edges as visual cues.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience prevents crumbling.

What emerges is a cake with a tender crumb and a moist interior, each bite infused with the distinct flavor of Greek honey. Serve it with a dollop of whipped cream and a drizzle of extra honey for an indulgent twist, or enjoy it as is with a cup of strong coffee. Either way, it’s a humble showstopper.

Easy Greek Meatballs with Orzo

Finally, a dish that brings the vibrant flavors of Greece right into your kitchen without any fuss. I stumbled upon this recipe during a lazy Sunday when I craved something hearty yet simple, and it’s been a staple ever since. The combination of juicy meatballs and tender orzo is nothing short of comforting.

Ingredients

• 1 lb ground lamb (or beef for a milder taste, but lamb is traditional)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg (room temp blends better, trust me)
• 2 cloves garlic, minced (fresh is key here)
• 1 tsp dried oregano (Greek if you can find it)
• 1/2 tsp ground cumin (adds a warm depth)
• Salt and pepper (to your heart’s content)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup orzo (uncooked, it’ll plump up nicely)
• 2 cups chicken broth (homemade elevates it, but store-bought works)
• 1/2 cup crumbled feta cheese (for that salty finish)
• Fresh parsley, chopped (a handful for color and freshness)

Instructions

1. In a large bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, oregano, cumin, salt, and pepper. Mix until just combined; overmixing makes tough meatballs.
2. Shape the mixture into 1-inch meatballs. This should yield about 20. Pro tip: Wet your hands to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 3-4 minutes per batch. Don’t crowd the pan.
4. Remove the meatballs and set aside. In the same skillet, add the orzo and toast for 1-2 minutes until slightly golden. This enhances its nutty flavor.
5. Pour in the chicken broth, scraping up any browned bits. Bring to a simmer, then return the meatballs to the skillet.
6. Cover and cook on low heat for 10 minutes, or until the orzo is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
7. Sprinkle with feta cheese and parsley before serving. The heat will slightly melt the feta, making it creamy.

Ready to dive in? The meatballs are juicy and packed with flavor, while the orzo is perfectly al dente, soaking up all the delicious juices. Serve it with a crisp Greek salad for a complete meal that’ll transport you straight to the Mediterranean.

Greek Inspired Spinach and Feta Pasta

Mmm, there’s something about the combination of spinach and feta that transports me straight to the sunny shores of Greece. I stumbled upon this dish during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since. It’s creamy, tangy, and packed with greens—what’s not to love?

Ingredients

• 8 oz pasta (I’m partial to penne for its ability to hold onto the sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 5 oz fresh spinach (I like to roughly chop it for easier mixing)
• 1 cup crumbled feta cheese (the star of the show, go for a block and crumble it yourself for better texture)
• 1/2 cup heavy cream (it makes the sauce luxuriously creamy)
• 1/4 tsp red pepper flakes (for a subtle kick)
• Salt to taste (I always start with a pinch and adjust as needed)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the spinach to the skillet, stirring until just wilted, about 2 minutes. It’ll look like a lot at first, but it cooks down quickly.
4. Lower the heat to medium-low and stir in the heavy cream and half of the feta cheese, allowing the cheese to melt into the cream, about 2 minutes. Tip: If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
5. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Season with salt as needed.
6. Serve immediately, topped with the remaining feta cheese. You can also drizzle a little extra olive oil on top for added richness.

Yum, this pasta is a dream with its creamy sauce clinging to every nook and cranny of the penne, and the feta adds a delightful salty tang. Try serving it with a side of crusty bread to soak up any leftover sauce—it’s too good to waste.

Quick Greek Cucumber Salad

Remember those sweltering summer days when turning on the oven feels like a crime? That’s exactly when this Quick Greek Cucumber Salad becomes my kitchen hero. It’s crisp, refreshing, and comes together faster than you can say ‘heatwave.’

Ingredients

• 2 large cucumbers, thinly sliced (I leave the skin on for extra crunch and color)
• 1/2 cup cherry tomatoes, halved (because their sweetness balances the tang perfectly)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes if you’re sensitive to the sharpness)
• 1/4 cup feta cheese, crumbled (I’m generous here—more is always better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp red wine vinegar (it adds a lovely depth)
• 1 tsp dried oregano (crush it between your fingers to wake up the flavors)
• Salt and freshly ground black pepper (to taste, but don’t skimp!)

Instructions

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
2. Drizzle the extra virgin olive oil and red wine vinegar over the vegetables.
3. Sprinkle the crumbled feta cheese and dried oregano on top.
4. Gently toss everything together until well combined. Tip: Use your hands for this step to avoid bruising the cucumbers.
5. Season with salt and freshly ground black pepper to taste. Tip: Always taste before adding more salt—feta is already salty!
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the best flavor.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A perfect balance of crisp cucumbers, juicy tomatoes, and creamy feta makes this salad a standout. Try serving it alongside grilled chicken or stuffed into a pita for a quick lunch.

Simple Greek Olive Bread

Baking has always been my therapy, especially when it involves bringing a piece of the Mediterranean into my kitchen. Today, I’m sharing my go-to Simple Greek Olive Bread recipe that’s perfect for those who love a savory twist in their baking adventures.

Ingredients

• 3 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 2 tbsp extra virgin olive oil (my pantry is never without it)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1 tbsp sugar (a little sweetness to balance the olives)
• 1 packet active dry yeast (check the expiration date to avoid disappointment)
• 1 cup Kalamata olives, pitted and roughly chopped (the star of the show)

Instructions

1. In a large bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit for 5 minutes until frothy. Tip: This is your yeast’s wake-up call; if it doesn’t foam, it’s time for a new packet.
2. Stir in olive oil and salt, then gradually add flour, mixing until a dough forms. Tip: If the dough feels too sticky, add flour a tablespoon at a time until manageable.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: This is your arm workout for the day, so put some love into it.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in the chopped olives until evenly distributed.
6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

How this bread turns out is nothing short of magical—crispy on the outside, soft and airy inside, with bursts of salty olives in every bite. Try serving it warm with a drizzle of olive oil and a sprinkle of oregano for an extra Greek touch.

Easy Greek Lemon Rice Soup

Having just returned from a refreshing trip to Greece, I couldn’t wait to recreate one of my favorite dishes that I enjoyed almost daily—Easy Greek Lemon Rice Soup. It’s the perfect blend of comfort and zest, reminding me of sunny afternoons by the Aegean Sea.

Ingredients

• 6 cups chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 1/2 cup long-grain white rice (I swear by Basmati for its fragrance and texture)
• 3 large eggs (room temperature eggs blend more smoothly into the soup)
• 1/4 cup fresh lemon juice (about 2 lemons, and yes, fresh makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. In a large pot, heat the olive oil over medium heat for about 30 seconds until it’s shimmering but not smoking.
2. Add the chicken broth and bring to a boil. This usually takes about 5 minutes—keep an eye on it to prevent boiling over.
3. Stir in the rice, reduce the heat to low, and simmer uncovered for 15 minutes. The rice should be tender but still have a slight bite.
4. In a separate bowl, whisk the eggs and lemon juice together until fully combined. Tip: Tempering the eggs with a ladle of hot broth before adding them to the pot prevents curdling.
5. Slowly pour the egg-lemon mixture into the soup, stirring constantly. Cook for another 2 minutes until the soup thickens slightly. Tip: Keep the heat low to avoid scrambling the eggs.
6. Season with salt, starting with 1/2 tsp and adjusting to your preference. Tip: The soup should taste bright from the lemon but balanced with the savory broth.

Mmm, the soup is creamy yet light, with the lemon adding a refreshing tang that’s not overpowering. Serve it with a drizzle of olive oil and a sprinkle of fresh dill for an extra touch of Greek authenticity.

Conclusion

Greek cuisine offers a treasure trove of flavors waiting to be explored in your kitchen. This roundup of 21 delicious Greek recipes is your ticket to easy, mouthwatering meals that bring the Mediterranean to your table. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!