Learn How to Cook Greek Food With These 10 Authentic Recipes

This is the lasagna, the enchiladas, the mac and cheese of Greek cuisine – the ultimate comfort food. Layers of eggplant and potatoes are covered with meaty tomato sauce and creamy béchamel sauce. The casserole is then baked until warm, bubbly and very delicious.

This recipe will show you how to expertly roll a grape leaf, stuffed with an herb and rice mixture. It’s surprisingly easy, which is great because no one can eat just one of these poppable appetizers.

This recipe is best during the height of summer when there’s more zucchini than you can possibly eat. Here, they’re grated and formed into fritters with salty, tangy feta cheese and lots of fresh herbs.

Filo pastry is a staple of Greek cuisine. You can make savory pies with it or enjoy a sweet preparation, like this classic dessert. Butter and honey syrup cover the flaky thin pastry, with pockets of ground nuts sprinkled throughout. 

Chickpeas are for more than just hummus. You can make this hearty, lemony vegan soup. It’s nutritious, easy to make and super affordable, especially if you start with dried chickpeas. 

No matter If you’re making pork, lamb or chicken, this all-purpose garlic lemon marinade will make your meat tasty and tender after grilling. Wrap with a warm pita and slather with cool tzatziki, a Greek yogurt spread, for a very good wrap.

In Greece, meze platters are plates with lots of different snacks, dips, and spreads that you can scoop up with pita bread. This dish, which name translates to eggplant salad, is a blend of onion, garlic, eggplant, herbs, spices, lemon and olive oil. It’s savory and smoky and a perfect side for meats as well as bread.

There are many variations of savory filo pastry pies from kreatopita (meat pie) to kolokythopita  (zucchini pie). This one is spinach and feta cheese – a winning combo. You can serve it in a pie plate, a casserole dish or even make it into finger food by folding the filling into filo triangles. 

These fried meatballs are seasoned differently than Italian meatballs. Spearmint, coriander and red wine vinegar lend a more Greek flavor profile, while water-soaked bread keeps the meat moist.

Either potatoes or soaked bread form the base of this salty fish dip, made with cured tamara roe. Olive oil helps bind the dip while sharp red onion and lemon juice add flavor. Serve with lagana bread on the first day of Greek Orthodox Easter Lent, known as Clean Monday.