What are the Top 10 Greek cuisine dishes? We have to be honest, our choice is a short list, but it is never easy to choose just a few dishes from all the amazingly tasty Greek delicacies. Greek food belongs to Mediterranean cuisine, which is considered one of the healthiest in the world. The dishes of Greek cuisine are distinguished by a multifaceted play of tastes and benefits. Many nutritionists recommend a Mediterranean diet based on the principles of Greek cuisine for weight loss. Those of you who follow Mediterranean diet can try the recipes at home and enjoy the taste of Greece!
The main feature of the national cuisine is natural, organic products, most of which are grown and produced in the country. The Greeks themselves say that the national cuisine of Greece is based on four secrets – the freshest ingredients of excellent quality, the skillful use of spices and herbs, the famous Greek olive oil and simplicity. I
Top 10 Greek cuisine dishes – food to share with family and friends
Greek cuisine is based on sharing, friendliness and hospitality, typical values of the peoples of the Mediterranean basin. Greek cuisine is generous, colorful, full of juicy and tasty vegetables, aromatic herbs, seasoned with excellent olive oil and a squeeze of lemon juice.
In this region vegetables are if exceptional quality. Tomatoes, peppers, eggplants, zucchini, olives and aromatic herbs are at the heart of the recipes. Combined with a variety of meats but also with multiple sheep or goat cheeses, including the famous feta, they allow you to prepare tasty dishes that will delight the palate of your guests and surprise the whole family.
Top 10 Greek cuisine dishes – Greek salad Recipe
½ small red onion
2 large ripe tomatoes, roughly chopped
½ cucumber, roughly chopped
100g/3½oz feta cheese, cut into cubes
50g/1¾oz Kalamata olives
½ tsp dried oregano
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
sea salt and freshly ground black pepper
Cut the red onion in half and thinly slice into half moons.
Cut the tomatoes into large chunks.
Cut the cucumber in half length-wise, then slice into thick halves.
Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
Season very lightly with salt and a bit of dried oregano.
Pour the olive oil all over the salad. Give everything a very gentle toss to mix.
Add the feta cheese on top and add a sprinkle more of dried oregano.
Serve with pita bread.
Famous Greek cuisine dishes – Tzatziki Salad Recipe
½ large cucumber, unpeeled
1 cup plain Greek yogurt
2 cloves garlic, pressed or finely minced
½ tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 + ½ tablespoon fresh dill, chopped
¼ teaspoon salt
pinch of ground black pepper
Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands.
Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine.
Refrigerate for at least 1 hour before serving.
Garnish with a sprig of fresh dill and a swirl of olive oil.
Tirokafteri (Ktipiti) Recipe
10 ounces/280 g feta
2 medium roasted red peppers
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 small clove garlic
1/4 teaspoon crushed red pepper flakes
optional garnishes: extra crumbled feta, extra crushed red pepper flakes, dried oregano, and/or Kalamata olives
Combine all ingredients in a food processor and puree until smooth.
Transfer to a serving bowl, and top with your desired garnishes.
Dolmades Recipe – Stuffed grape leaves with meat and rice
1 16-oz jar grape leaves in brine (about 60 to 70 leaves
1 ½ cup short grain rice, soaked in plenty of water for 15 minutes, then drained
Extra virgin olive oil
1 large onion, finely chopped
12 oz lean ground beef
½ tsp cumin
½ cup each chopped fresh parsley, fresh dill, and fresh mint
1 to 2 tomatoes sliced into rounds
About 4 cups water
Juice of 2 lemons
Remove the vine leaves from the jar and discard the brine. Rinse them well and place them in a colander to drain.
While the rice is soaking, cook the meat. Heat 1 tbsp extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with salt, pepper and spices. Toss to combine. Remove from heat and set aside to cool.
In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.
Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.
To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll. Repeat with the remaining grape leaves.
Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Pour the water over the grape leaves.
Cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid, cook on low heat for 30 to 45 more minutes or until fully cooked.
Top Greek cuisine dishes – Spanakopita Recipe
1 pound frozen spinach, thawed
1 onion finely chopped or 3-4 spring onions chopped only white parts
2 tablespoons olive oil plus more for brushing the phyllo
3 tablespoons chopped parsley
2 tablespoons chopped dill
¼ cup chopped fresh mint
¼ teaspoon nutmeg
1 teaspoon sugar
10-12 ounces feta cheese
12 phyllo sheets
Preheat oven at 350 degrees Fahrenheit (180 Celsius)
Heat a medium pan with one tablespoon olive oil.
Sauté the onions until soft.
Add the spinach. Saute spinach with onion for a few minutes.
Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
Grate half of the feta and crumble the rest.
In a small bowl beat the egg and add the feta.
Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
Brush a pan that is about 10 X 15 inches with olive oil.
Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
Spread the spinach mixture evenly.
Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
Bake for about 40 minutes until phyllo is golden.
Remove from oven and let the pita cool. Cut in pieces and serve.
Famous Greek cuisine dishes – Moussaka Recipe
vegetable oil (for frying the eggplants)
For the meat sauce:
26 oz/ 750g beef or lamb mince
2 red onions, chopped
2 cloves of garlic, chopped
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
¼ of a cup olive oil
For the bechamel sauce:
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
3.5oz/ 100g Kefalotyri or your favorite hard cheese
salt to taste
Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
Rinse the eggplants with plenty of water and pat dry. Fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. Set aside when done.
Prepare the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the minced meat breaking it up with a wooden spoon and sauté. When it starts to brown, add the garlic and tomato puree and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
Prepare the béchamel sauce. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk and keep whisking in order to prevent your sauce from getting lumpy. Boil over low heat while continuing to stir until the sauce resembles a thick cream.
Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top. Whisk quickly.
Assemble the moussaka. Butter the bottom and sides of a large baking dish, approx. 20x30cm / 8x12inch and layer half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
Sprinkle with the remaining grated cheese. Preheat you oven at 180C/350F and bake for about 60 minutes or until the crust turns light golden brown.
Serve with Greek salad.
Greek Chicken Souvlaki Recipe
4 boneless chicken breasts
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper
Cut the meat into 2-3 cm pieces pieces.
In a bowl, mix olive oil, lemon juice, garlic oregano, salt and pepper. Add the meat and use your hands to mix really well. Cover with plastic wrap and put in the fridge for 30-60 minutes.
Thread the meat on wooden skewers.
Grill the meat for 10-15 minutes turning them every now and then.
For the Portokalopita:
200g/ 7 ounces yogurt
300ml/ 1and1/4 cup corn oil
300 g/1and1/4 cup sugar
300ml/ 1and1/4 cup orange juice
20g/ 4 tsps baking powder
zest of 1 ½ orange
1 tsp vanilla extract
440–450g/ 15 ounces phyllo dough
For the syrup:
400ml water (1 and 2/3 of a cup)
400g sugar (1 and 2/3 of a cup)
zest of 1 orange
1 cinnamon stick
Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well.
Prepare the syrup. Pour into a pot the water, the sugar, the orange zest and a cinnamon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.
In the meantime prepare the mixture for the orange cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.
Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well.
Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. Bake in preheated oven at 170-180C for 40-50 minutes until, nicely colored and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.
To finish the orange cake, ladle slowly the cold syrup over the hot cake. Allow each ladle of syrup to be absorbed, before ladling again.
Allow time for the syrup to be absorbed and put in the refrigerator. Greek orange cake is ideally served cold.