41 Best Greek Foods and Traditional Dishes You Need to Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lettuce Greek Salad

Lettuce Greek Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Simple and quick to make, this lettuce Greek salad is a twist on the original. Tossed in a red wine and herb dressing it’s perfectly fresh and delicious.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon salt ((or to taste))
• ¼ teaspoon black pepper ((or to taste))
• juice of ½ lemon
• 2 romaine lettuce ((chopped))
• 16 cherry tomatoes ((quartered))
• 1 cucumber ((diced))
• 16 kalamata olives ((sliced))
• 1 cup feta cheese ((150g))

Instructions

1. Mix together the ingredients for the salad dressing.
2. Chop the salad ingredients and place in a large bowl.
3. Pour over the dressing and toss everything together.

2. Tomtato and Feta Dip

Tomtato and Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups chopped ripe tomatoes (about 300–350 g)
• 1 cup crumbled feta cheese (about 150 g)
• 1/2 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, adjust to taste
• 1/8 teaspoon black pepper
• pinch of chili flakes (optional)

Instructions

1. 1. Gather and measure all ingredients; dice the tomatoes if needed and crumble the feta.
2. 2. In a bowl, whisk the feta with the Greek yogurt until smooth and creamy, then whisk in the olive oil, lemon juice, garlic, and red onion.
3. 3. Fold in the chopped tomatoes and parsley; season with salt and pepper. If you prefer a smoother dip, pulse the mixture briefly in a processor to combine.
4. 4. Taste and adjust seasoning, then transfer to a serving dish. Chill for 10–15 minutes if desired. Serve with pita chips, crackers, or fresh vegetable sticks.

3. Greek Lemon Potatoes

Greek Lemon Potatoes (Patates Lemonates) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘5’]

This recipe for Greek Lemon Potatoes produces delicious roasted potatoes that make the perfect side dish for a variety of meals.

Ingredients

• 5 large potatoes (Yukon Gold, Russet or similar, peeled)
• 3 cloves garlic (minced)
• 1 tablespoon oregano (dried)
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 cup olive oil
• 1 large lemon (juiced (about 1/3 of a cup juice))
• 1/2 cup broth (chicken or vegetable)

Instructions

1. Preheat oven to 375F.
2. Slice the potatoes into wedges and place them in a baking dish in a single layer.
3. Season the potatoes with garlic, oregano, salt, pepper, and paprika.
4. Add the olive oil and lemon juice to the baking pan and toss the potatoes to coat them evenly.
5. Add broth (or water) to the baking pan. For crispy potatoes, add 1/2 cup of water or broth and for creamy/saucy potatoes, add 2 cups broth.
6. Roast in the oven for about 50-60 minutes or until the potatoes are golden on the outside and fork tender. [Note: Cook time will depend on the size of your potato wedges. Check on them at about 45 minutes and adjust the cook time as needed.]

4. Lemon Dill Hummus

Lemon Dill Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed (reserve 2–3 tablespoons aquafaba)
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt, or to taste
• 2 to 4 tablespoons water or aquafaba, as needed to reach desired creamy consistency
• Optional garnish: extra dill sprigs or lemon zest

Instructions

1. 1. Drain and rinse the chickpeas, then measure the other ingredients and reserve any aquafaba from the can.
2. 2. In a food processor, blend the tahini and lemon juice for about 30 seconds until smooth and light.
3. 3. Add the garlic, dill, and olive oil; blend briefly to combine.
4. 4. Add the chickpeas and blend until a thick paste forms.
5. 5. With the processor running, gradually add water or aquafaba 1 tablespoon at a time until the hummus is velvety and smoothly blended.
6. 6. Taste and adjust with more lemon juice or salt as desired.
7. 7. Transfer to a serving dish, drizzle with olive oil, garnish with dill or lemon zest, and serve with pita, veggies, or crackers.

5. Greek Stuffed Peppers and Tomatoes

Gemista (Greek Stuffed Peppers and Tomatoes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT90M · Total: PT115M · Yield: [‘8’]

Gemista are Greek Stuffed Peppers and Tomatoes (and other vegetables) that are filled with rice and fresh herbs and baked in a tomato sauce. This classic Greek dish can be made with ground meat or without for a vegan option.

Ingredients

• 8 bell peppers and/or tomatoes
• 2-4 potatoes (cut into wedges (use as many potatoes as you can fit in your pan around the vegetables))
• 1/4 cup olive oil (+ more for drizzling over dish before it bakes)
• 1/4 teaspoon dried oregano
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 lb ground beef ((omit to make this a vegan recipe))
• 1 cup rice (uncooked and rinsed)
• 1 jar tomato sauce (divided (24 ounces or 3 cups of sauce))
• salt and pepper
• 1/3 cup mint
• 1/3 cup fresh parsley and basil

Instructions

1. Preheat oven to 375F.
2. Prepare the vegetables by cutting off the tops and scooping out the insides of the tomatoes with a spoon. Remove the seeds from the inside of peppers.
3. Season the potatoes with salt, pepper and oregano and toss together. Arrange the potato wedges around the vegetables.
4. In a saucepan, heat the olive oil over medium heat and add the onion. Saute until they begin to turn translucent. Add the garlic and saute for another minute or so.
5. Add the ground beef and brown it, breaking up any large pieces as it cooks.
6. Once the meat is browned, add the fresh herbs, rice, and half of the tomato sauce and simmer for 10-15 minutes.
7. Scoop the filling into the vegetables and place the vegetable tops back on top.
8. Drizzle the vegetables with more olive oil (optional) and season the outsides with salt and pepper. Add the remaining tomato sauce.
9. Bake in the oven for 1 hour and 30 minutes or until the vegetables have softened the rice filling is cooked.

6. Greek Fries with Feta

Greek Fries with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

These Greek fries are full of flavor that is garnished with an herby lemon vinaigrette and crumbled feta cheese. Serve with tzatziki sauce to dip into.

Ingredients

• 2 pounds russet potatoes (cut into 1/2 inch thick wedges)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 1/2 cup olive oil
• 1 teaspoon lemon zest (from 1/2 a lemon)
• 2 tablespoons lemon juice
• 2 garlic cloves (finely chopped or grated)
• 1/4 cup parsley leaves (finely chopped)
• 1/4 cup Crumbled feta cheese (for serving)
• 2 tablespoons Chopped parsley (for serving)
• 2 tablespoons Chopped mint (for serving)
• 1/2 cup Tzatziki Sauce
• 1 lemon (cut into wedges, for serving)

Instructions

1. Cut russet potatoes into thick wedges and place the potatoes in a bowl filled with cold water for 30 minutes.
2. Preheat the oven to 425 degrees Fahrenheit.
3. When ready, drain the potatoes and pat them dry very well and transfer the potatoes to a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano, paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
4. Roast the potatoes for 30-35 minutes until golden brown and crispy on the outside.
5. While the potatoes bake, make the lemon vinaigrette. To a bowl, whisk the olive oil, lemon zest and lemon juice, chopped garlic and chopped parsley.
6. Once the potatoes are done, transfer them into a platter and drizzle the potatoes with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce and lemon wedges.

7. Mediterranean Chickpea Salad

Vegan Mediterranean Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘5’, ‘5 servings’]

A light and refreshing salad, great as an easy summer lunch or as a side dish for a BBQ party! This vegan Mediterranean chickpea salad is full of color and crunchy veggies and a simple dressing.

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1 English cucumber, quartered
• 1 red bell pepper, diced
• 1 cup cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh dill or parsley, chopped
• 5 ounces vegan feta cheese, crumbled or cut into cubes
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Juice from 1/2 lemon
• 1 garlic clove, mined
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

Instructions

1. In a large bowl, toss all of the salad ingredients. I like to save a little bit of feta for a garnish at the end. Set aside.
2. In a small mixing bowl, whisk together all of the dressing ingredients.
3. Toss the salad with the dressing, adjust any seasonings, and top with any additional ingredients.
4. Enjoy immediately or cover and refrigerate until ready to serve!

8. Greek Almond Cookies

Greek Almond Cookies (Amygdalota) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’30’, ’30 cookies’]

Greek Almond Cookies (Amygdalota) are crunchy, chewy classic Greek cookies made with only 5 ingredients, and they’re naturally gluten-free!

Ingredients

• 3 cups almond flour (not almond meal)
• 3/4 cup granulated sugar (use maple syrup for Paleo friendly)
• 1 tablespoon orange zest
• 1/4 teaspoon salt
• 3 large egg whites (lightly beaten)
• 1 cup sliced almonds

Instructions

1. Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
2. Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
3. Using a 1 1/2″ cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won’t spread.
4. Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
5. Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

9. Greek Scrambled Eggs

Strapatsada Recipe (Greek Scrambled Eggs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Take your scrambled eggs to a whole new level with Greek scrambled eggs (or strapatsada). Filled with the wonderful flavours of tomatoes, sweet onions and salty feta cheese.

Ingredients

• drizzle olive oil
• 1 pc large sweet onion (finely chopped (see note 1))
• 6 pcs medium tomatoes (diced (see note 2))
• 1 tsp granulated sugar
• 6 pcs large eggs (beaten well)
• 3 oz crumbled feta cheese
• salt (to taste)
• pepper (to taste)

Instructions

1. Drizzle some olive oil on a skillet. Add chopped onions and cook on medium-high heat until soft and translucent.
2. Add diced tomatoes (including all the juice) and 1 tsp sugar. Allow to boil for 15-20 minutes or until all the liquid is gone and the mixture is well caramelized (see note 3).
3. Meanwhile, season eggs with salt and pepper. Switch to low heat and pour the eggs into the caramelized onions and tomatoes. Stir continuously so that the eggs incorporate into the onions and tomatoes well (we don’t want them cooking separately).
4. Once cooked (still juicy and not dry), take off the heat and add feta cheese. Stir until combined. 

10. Greek Yogurt Chicken

Greek Yogurt Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT150M · Cook: PT30M · Total: PT180M · Yield: [‘4’, ‘4 people’]

This Greek Yogurt Chicken is so tender and packed with flavor. It does require a few hours of marinating, but is definitely worth the wait. The marinade is full of garlic, shallot, lemon, and spices.

Ingredients

• 3/4 cup plain Greek yogurt
• 1/4 cup olive oil
• 3 Tablespoon apple cider vinegar*
• 1 lemon (juiced)
• 2 small shallots*
• 10-12 cloves garlic
• 1 Tablespoon smoked paprika
• 1 Tablespoon dried oregano
• 1 Tablespoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon dill weed
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 1/2 pounds boneless skinless chicken thighs*

Instructions

1. Add all of the marinade ingredients into the bowl of a large food processor.
2. Pulse until smooth.
3. Place the chicken thighs into a zip top bag. Pour the marinade over the chicken.
4. Tightly seal the bag and massage the chicken so it is all coated in the marinade. Marinate for 2-12 hours.
5. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Place the chicken thighs in a single layer so they are not overlapping, shaking off excess marinade.
6. Bake for 25-30 minutes. Broil on high for 2-3 minutes or until slightly blackened.

11. Prawn Saganaki

Prawn Saganaki (Greek Prawns With Feta) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘2’, ‘2 as a main, 4 as a starter’]

If you haven’t been to Greece yet or would like to savour some of the best flavours of Greek cuisine, we are here to take you on a journey! King Prawn Saganaki is one of the most delicious seafood recipes we’ve tried! Made with a rich, slightly sweet and tangy tomato sauce and succulent prawns, and topped with salty feta, this recipe makes an irresistable appetizer or a light main course in its own right!

Ingredients

• 1 tbsp olive oil
• 1 small brown onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 tsp sugar
• 1 tsp dried herbs (like thyme or oregano)
• 1/4 tsp salt
• 1/2 red chilli (finely chopped)
• 1 tbsp tomato paste
• 400 g tinned chopped tomatoes
• 60 ml dry white wine
• 200 g king prawns (cooked or raw, defrosted if frozen)
• 100 g feta (crumbled)
• 1 tbsp parsley (finely chopped)

Instructions

1. Heat the olive oil in a medium oven-proof pan (like cast iron skillet) over low-medium heat. Add the finely chopped onions and saute for 5 minutes until softened, but not browned.
2. Add the garlic, salt, sugar, dried herbs and chilli and stir for a minute.
3. Tip in a tin of chopped tomatoes, tomato paste, white wine and stir. Bring the sauce to a gentle simmer and carry on cooking for 20 minutes until the sauce has reduced by about half.
4. Add the prawns: if you’re using cooked prawns, only cook them in the sauce for 1-2 minutes, if you’re using raw prawns, increase the time to 3-4 minutes, until fully cooked through. Taste the sauce and adjust the seasoning if needed.
5. Preheat the grill (broiler). Take the saganaki dish off of the heat and crumble the feta cheese on top. Place the dish under a hot grill for 1-2 minutes until feta starts browning on top.
6. Scatter the parsley on top and serve with rice or crusty sourdough bread!

12. Yellow Mediterranean Rice

Best Yellow Mediterranean Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4 Servings’]

Savory yellow mediterranean rice is fragrant and flavorful. Long grain rice is cooked in a warm chicken broth with garlic, oregano, and turmeric. Then the yellow rice is topped with a mediterranean salad made with tomatoes, feta, onion, cucumber and more. Serve this as a side for dinner or meal prep it for lunch.

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1 teaspoon turmeric
• 1 teaspoon dried oregano
• 1 cup long grain white rice
• 1 tablespoon lemon juice
• 2 cups chicken broth
• 1 tablespoon feta
• 1 roma tomato chopped
• 1/2 red onion chopped finely
• 1/2 cucumber sliced and quartered
• 1 tablespoon olive oil
• 2 teaspoons red Wine Vinegar
• Pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil over medium heat. Once heated add the garlic and cook until fragrant. Add the rice, turmeric, and dried oregano. Cook stirring frequently until the rice is toasted. About a minute or so.
2. Deglaze the pan with 1 tablespoon of lemon juice. Add the chicken broth and bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes.
3. While the rice is cooking make the mediterranean garnish. In a medium sized bowl add the feta, roma tomato, red onion, cucumber, olive oil, red wine vinegar, and finish with a pinch of salt and pepper. Stir until well combined.
4. Once the rice is done remove from the heat and fluff up with a spoon. Serve warm as a side or as the main meal with the mediterranean salad.

13. Greek Cucumber Salad

Greek Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large cucumbers, roughly 3 cups sliced
• 2 medium tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh dill or 1 teaspoon dried oregano, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (or red wine vinegar)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: Rinse the vegetables. Slice the cucumbers into half-moon pieces, dice the tomatoes, and thinly slice the red onion.
2. Step 2: In a large salad bowl, combine the cucumber, tomatoes, red onion, and olives.
3. Step 3: In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, pepper, and oregano (or dill) to make the dressing.
4. Step 4: Pour the dressing over the vegetables and toss gently until everything is evenly coated.
5. Step 5: Scatter the crumbled feta over the top and sprinkle with fresh dill.
6. Step 6: Let the salad rest for 5 minutes to meld flavors, then taste and adjust seasoning if needed before serving.

14. Greek Salad

Best Greek Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’, ’10 Servings’]

This Greek Salad is loaded with fresh vegetables, crispy homemade pita croutons, creamy feta and the best from-scratch Greek dressing. It’s a dreamy mixture of bold flavors and textures that’s a delicious fresh and light meal or side dish.

Ingredients

• 2.5 ounces spring mix
• 1 pint cherry tomatoes (halved)
• 1 cucumber (peeled and diced (about 1 cup))
• ½ cup red onion (finely sliced or diced)
• ½ cup Kalamata olives (roughly chopped)
• 4 ounces feta cheese
• 2 pita rounds (sliced into 1” pieces (1 pita = 85 g))
• 1 Tablespoon olive oil
• ¼ teaspoon fine sea salt
• 2 Tablespoons red wine vinegar
• 1 Tablespoon lemon juice
• 3 Tablespoons olive oil
• ½ teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 2 teaspoons granulated sugar ((or honey))
• ½ teaspoon dried oregano
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions Make the Pita Croutons

1. Preheat oven to 350 degrees F. lightly grease a large baking sheet.
2. In a large bowl, combine pita, olive oil and sea salt.
3. Spread in an even layer on prepared baking sheet.
4. Bake in preheated oven for 10 minutes, stirring once halfway through.
5. Set aside.

Make the Greek Salad Dressing

1. Either whisk ingredients together in a small bowl, put them in a mason jar and shake to combine, or blend together in a blender. Set aside.

Assemble

1. In a large bowl, combine salad ingredients and pita croutons, saving about 2 TBS of each ingredient to top the salad with after dressing.
2. Toss with dressing.
3. Arrange remaining ingredients on top and serve.

15. Tabouli Salad

Tabouli Salad (Tabbouleh) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 people’]

Tabouli (Tabbouleh) is a simple and super fresh Lebanese salad made of parsley, tomatoes, and bulgur grain that’s an absolute staple in Lebanese cuisine. It is full of flavor, and the perfect note of acidity from fresh lemon. Tabbouleh pairs beautifully with most meals, some of my favorites to pair alongside are grilled fish or bbq’d meat of any kind!

Ingredients

• 2 bunches parsley (flat leaf)
• 3 large tomatoes
• ¾ cup fine bulgur wheat (dried)
• 1 bunch green onion
• 1/3 cup extra virgin olive oil
• 2 lemons (juiced)
• 1/4 cup chopped mint leaves
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Rinse bulgur under running water in a fine strainer for about 30 seconds.
2. Add the burglar to a pot of simmering water, and cook for about 5 minutes uncovered. Turn off the pot and let sit for an additional 10 minutes.
3. Finely chop the parsley, discard the bottom of the stems, and add the parsley to a large bowl.
4. Finely chop the tomatoes and green onion and add to the bowl.
5. Once the bulgur is cooled, add to the salad along with mint, lemon juice, olive oil, salt and pepper. Mix to combine and transfer to a serving dish.

16. Briam

Briam Greek roasted vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

Briam or Briami is a wonderful Mediterranean dish packed with veggies and flavor! It’s a traditional Greek dish, and usually enjoyed with feta cheese, crusty bread, and olives.

Ingredients

• 1 large potato (sliced into rounds)
• 1 eggplant (sliced into rounds)
• 1 zucchini (sliced into rounds)
• 1 medium red onion (sliced into half-moons)
• 1 large tomato (sliced into rounds)
• ½ cup extra virgin olive oil
• 1 cloves garlic (minced)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 14.5oz can tomato sauce (or passata)
• 3 spigs thyme

Instructions

1. Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.
2. To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a toss so that the veggies are well seasoned.
3. To a 9×13 inch oven-proof dish, add the tomato sauce and ½ cup of water. Then arrange the seasoned vegetables in rows. You can also randomly lay out the vegetables.
4. If there’s any olive oil left in the mixing bowl, pour that over the vegetables along with the thyme sprigs. Tent foil the baking dish, and place in a preheated oven.
5. Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 20 more minutes for the liquid to reduce and the vegetables to start browning.
6. You may want to place the dish under the broiler for 5 minutes to get the veggies to crisp up a bit. Allow to cool for 20 minutes, then serve with feta cheese, crusty bread, and olives.

17. Greek Chicken Gyros

Grilled Greek Chicken Gyros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [‘4’, ‘4 people’]

These Grilled Greek Chicken Gyros are a refreshingly lite take on traditional gyros perfect for summer!

Ingredients

• 1.5-2 lb boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup Greek yogurt (I recommend full fat)
• 1 tbsp Greek seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp red wine vinegar
• 1 lemon, zest and juice
• 4 pieces Gyro bread, naan bread, pita bread or other flat bread
• Tzatziki (homemade (see recipe link above) or store bought)
• Arugula or baby spinach (optional)
• crumbled feta cheese (optional)
• Greek Cucumber Salad (optional (see recipe link above))
• Sliced veggies, olives and herbs

Instructions

1. Place chicken thighs in a large freezer bag. Set aside.  In a mixing bowl, combine olive oil, Greek yogurt, Greek Seasoning, salt, pepper, red wine vinegar, and the zest and juice of 1lemon. Whisk until well combined.  Pour the marinade over the chicken thighs and seal the freezer bag. Allow chicken to marinate for at least 2 hours or overnight. Make Tzatziki and store in the fridge. (optional, see link recipe above)
2. Before grilling, take your marinated chicken thighs out of the fridge and allow them to sit at room temperature for 10-15 minutes.  Preheat your grill on medium high heat until very hot (5-10 minutes).  Place chicken thighs on the grill and cook over medium high heat with the lid closed for 5-6 minutes. Flip chicken to the other side and continue to grill over medium high heat for an additional 5-6 minutes or until the chicken reaches an internal temperature of 165 degrees F.  Remove chicken from the grill and place in a foil lined pan.Loosely cover with foil and allow chicken to rest for 5-10 minutes before serving.
3. OPTIONAL. While the chicken is resting, toast your gyro bread.  Heat a pan on the stove over medium high heat until hot. Rub a little olive oil on both sides of the gyro (or naan) bread and cook in the pan for about 1-2 minutes per side until soft and pliable. Wrap in foil to keep warm until you assemble your gyros. (see alternative methods above)
4. Assemble the chicken gyros.  Slice the grilled chicken thighs. Spread a little tzatziki on the gyro bread and then add chicken thigh slices. Add toppings of your choice and enjoy!

18. Keto Greek Chicken Bowls

Greek Chicken Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

These greek chicken bowls are perfect for meal prep! They are packed with flavor and you will crave your daily lunch meal prep instead of dreading it. Healthy doesn’t have to mean boring!

Ingredients

• 2 Tablespoons avocado oil
• 4 Boneless, Skinless Chicken Thighs
• 1 teaspoon Dried oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Kosher salt
• 1 teaspoon Garlic powder
• 8 Cups Chopped Romaine Lettuce
• 1/2 Cup Chopped Cucumber
• 1/2 Cup Diced Artichoke hearts
• 1/2 Cup Pitted Kalamata Olives
• 8 Tablespoons Greek Dressing
• 4 Ounces Plain Greek Yogurt
• 1/4 Cup Grated Cucumber
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Minced Fresh Dill
• 2 Cloves Garlic, Minced
• Kosher salt and pepper to taste

Instructions

1. Heat the avocado oil in a large skillet over medium high heat. Combine the dried seasonings and salt in a small bowl and season both sides of the chicken. Cook the chicken in the hot skillet for a few minutes on each side or until an internal temperature thermometer reads 165F. Remove from the heat and set aside.
2. Combine all of the ingredients for the tzatziki in a medium size mixing bowl and set aside.

Assemble the bowls

1. Divide the romaine between 4 salad bowls and drizzle with dressing. Top with the olives, artichoke hearts, and cucumber. Slice the prepared chicken into strips and layer on top of the lettuce, followed by a couple of spoonfuls of the tzatziki. Serve.

19. Greek Tomato Fritters

Greek Tomato Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’10’, ’10 fritters’]

Greek tomato fritters are savory pancakes that are full of sweet tomatoes, fresh mint, dill and creamy feta cheese. The tomato fritters is fried until perfectly golden brown on both sides and served with a bright and lemony yogurt dill sauce.

Ingredients

• 2 vine tomatoes (diced into 1/4 inch cubes)
• 1/2 cup crumbled feta
• 1/2 red onion (diced)
• 1/2 cup fresh dill (finely chopped)
• 1/4 cup fresh mint finely chopped
• 1/4 cup fresh parsley leaves (finely chopped)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon dried oregano
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon Ground black pepper
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• 1/2 cup greek yogurt
• Few sprigs of fresh dill (finely chopped)
• 1 teaspoon lemon juice

Instructions

1. To a large bowl, add chopped tomatoes, herbs, red onion, feta cheese, flour, baking powder and salt and pepper.
2. Give everything a good mix until a thick batter is made. It should look like a very thick pancake batter.
3. Pour oil in a wide skillet and bring up to 375 degrees Fahrenheit. Use a tablespoon to scoop tomato mixture into the hot oil, gently pressing down to flatten.
4. Fry 4-5 tomato fritters until golden brown on both sides.
5. Once done, place fritters onto a paper towel lined plate.
6. For the yogurt sauce, mix Greek yogurt with dill and lemon juice and serve Greek tomato fritters with a dollop of yogurt sauce.

20. Feta Pasta Salad

Potluck Pasta Salad – Greek-Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This is our favorite potluck pasta salad with feta, green peppers, and tomatoes. It’s the perfect dish for sharing at gatherings.

Ingredients

• 2 ½ cups bow tie pasta (or other short pasta, 9 oz/ 250 g)
• 2 medium ripe tomatoes (or the equivalent amount of cherry tomatoes)
• ½ cucumber
• 1 medium red onion
• 1 large green bell pepper
• 15-20 black olives
• 1 cup feta (5.5 oz/ 150 g, crumbled (Note 1))
• fresh herbs or arugula ((oregano, thyme, or basil) optional)
• 3 tablespoons red wine vinegar (more to taste)
• 1-2 tablespoons lemon juice (to taste)
• 2 garlic cloves
• 2 teaspoons dried oregano
• ½ cup extra virgin olive oil (4 fl.oz/ 115 ml, (Note 2))
• fine sea salt and pepper

Instructions

1. Cook the pasta: Bring a large pot of water to a boil. Add salt generously and the pasta. Cook the pasta according to the packet’s instructions. Drain well.2 ½ cups bow tie pasta/ 250 g
2. Prepare vegetables: In the meantime, halve the tomatoes and cut them into thin slices; halve the cucumber and the red onion and slice them thinly as well. Quarter the green bell pepper and slice the quarters thinly. Pit the olives, if necessary, and slice them.2 medium ripe tomatoes + ½ cucumber + 1 medium red onion + 1 large green bell pepper + 15-20 black olives
3. Dressing: Mix red wine vinegar, 1 tablespoon lemon juice, grated garlic cloves, and dried oregano. Slowly add the olive oil while whisking until the dressing emulsifies slightly. Add salt and freshly ground black pepper to taste. Add more vinegar and/ or lemon juice if you feel it’s necessary.3 tablespoons red wine vinegar + 1-2 tablespoons lemon juice + 2 garlic cloves + 2 teaspoons dried oregano + ½ cup extra virgin olive oil + fine sea salt and pepper
4. Combine the drained pasta with the dressing. Add the vegetables and mix carefully. Crumble the feta on top of the salad and mix gently again.1 cup feta
5. Refrigerate: Cover the salad and refrigerate until ready to serve; the salad should be made a few hours in advance so that the flavors have time to mingle. Add chopped fresh herbs just before leaving the house or before serving (optional).

21. Layered Hummus Dip

Greek Layered Hummus Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Make a platter of layered Greek hummus dip with salty feta, creamy hummus and Kalamata olives for a healthy Mediterranean inspired appetizer or snack.Serve with veggies or pita chips as an easy recipe!

Ingredients

• 1 large seedless cucumber (peeled and cut in half)
• 1 cup cherry or grape tomatoes (chopped)
• ½ small red onion (sliced thin)
• 1 Tablespoon extra virgin olive oil
• 3 Tablespoon lemon juice (divided)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (divided)
• salt and black pepper (to taste)
• 1 cup plain Greek yogurt (full fat)
• 2 teaspoon minced garlic
• 1 teaspoon dried dill weed
• 1½ cup hummus (store bought or homemade)
• ½ cup Kalamata olives (chopped)
• ½ cup Feta (crumbled)
• ¼ cup fresh parsley (chopped)
• Veggies or pita chips dipping and/or pita chips (for serving)

Instructions

1. Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
2. To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
3. Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
4. Top the hummus with an even layer of the Greek yogurt tzatziki mixture.
5. Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
6. Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve with veggies and pita chips for dipping.

22. Greek Chicken Meal Prep Bowls

Greek Chicken Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 cup (185 g) dry quinoa
• 2 cups water or chicken broth
• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 3/4 cup feta cheese, crumbled
• 2 cups mixed greens or romaine, chopped
• 1 cup tzatziki sauce (store-bought or homemade)
• Lemon wedges, for serving (optional)

Instructions

1. Prep and measure all ingredients: pat the chicken dry, rinse the quinoa, and chop the vegetables; whisk a simple marinade by combining 1 tablespoon olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Toss the chicken pieces with the marinade until evenly coated. Let it rest while you prepare the quinoa.
3. Rinse the quinoa. In a medium pot, bring 2 cups water or broth to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook 15 minutes, or until tender and the liquid is absorbed. Fluff with a fork.
4. While quinoa cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook 6–8 minutes, stirring occasionally, until cooked through.
5. Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, thinly slice red onion, and halve the olives. Crumble the feta.
6. Assemble four bowls: start with a bed of greens, add quinoa, top with chicken, cucumber, tomatoes, onion, olives, and feta. Dollop or drizzle tzatziki on each bowl and garnish with lemon wedges if desired.
7. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat or enjoy cold as desired.

23. Greek Lamb Stew with Orzo

Giouvetsi (Greek Lamb Stew with Orzo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT140M · Total: PT150M · Yield: [‘6’, ‘6 servings’]

This Greek lamb giouvetsi is the perfect comfort dish. An easy to make recipe with few ingredients, this traditional and authentic dish is slow cooked for a rich flavor. This orzo stew can be made with lamb, veal, beef or chicken.

Ingredients

• 3.3 pounds front shank veal (or chicken, beef or lamb) ((1.5 kilograms))
• salt (pinch)
• white vinegar (a sprinkle)
• 1 tablespoon olive oil
• 2 medium onions
• 2 tablespoons vegetable oil
• 1/2 cup tomato juice
• 1/2 tablespoon salt
• 1/4 teaspoon pepper
• 2 cups kritharaki (orzo pasta) (or hilopites or spaghetti)
• 1/2 cup tomato juice
• freshly grated Romano cheese

Instructions

1. Cut the veal into 2-inch cubes; do not debone. In a large stockpot, pour in sufficient water to cover the meat. Toss in 2 to 3 dashes of salt, and drizzle in a touch of vinegar. Boil for 10 minutes. Skim the froth with a slotted spoon, then remove the meat and place into a bowl. Rinse the pot.
2. Pour the olive and vegetable oils into the stockpot.
3. Chop the onions into 1⁄2-inch cubes, toss in, and sauté over medium-high heat.
4. Add the veal cubes, and cover the meat with hot water from a boiling kettle. Partially cover the pot, and stir. Bring the pot to a boil, then reduce to medium- high heat. Feed the pot with boiling water, if needed.
5. Continue cooking for 45 minutes, then mix in the tomato juice, salt, and pepper.
6. Stir, partially cover the pot, and cook for another 10 minutes. Set aside.
7. Preheat the oven to 395°F (200°C).
8. Add the kritharaki (orzo) to a large baking dish (ideally, a round clay baking dish), spreading the pasta around with your fingers.
9. Mix in 4 cups of hot water from a boiling kettle, and bake. Stir occasionally, making sure the kritharaki doesn’t stick to the dish, while allowing the pasta and water to reach a boil (about 15 minutes).
10. Then, mix in the tomato juice, and combine the veal and its broth. Bake for 10 minutes.
11. Turn off the heat, and let the giouvetsi stand in the oven for an additional 10 minutes, or until the pasta thickens.
12. Remove from oven. Let cool, then top with grated Romano cheese. Serve with bread and red wine.

24. Greek Chicken, Rice, and Vegetable Soup

Greek Chicken, Rice, and Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 3/4 cup long-grain rice, rinsed and drained
• 1 can (14.5 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill weed
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 cups fresh baby spinach, roughly chopped
• 2 tablespoons fresh lemon juice
• Optional: chopped fresh parsley for garnish
• Optional: crumbled feta cheese for serving

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; cook until vegetables are softened, about 5–7 minutes.
2. 2. Add the chicken pieces and garlic; cook, stirring occasionally, until the chicken is lightly browned.
3. 3. Stir in crushed tomatoes, oregano, dill, and bay leaf. Pour in the chicken broth and bring to a boil.
4. 4. Add the rinsed rice; reduce heat to a simmer and cook until the rice is tender, about 15–18 minutes.
5. 5. Stir in the spinach and lemon juice; cook for 2–3 minutes until the greens are wilted. Remove and discard the bay leaf. Season with salt and pepper to taste.
6. 6. Ladle the soup into bowls and garnish with parsley and/or feta if desired. Serve hot.

25. Vegan Spanakopita

Vegan Spanakopita (Greek Spinach Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 pieces’]

A delicious pie made with flaky filo pastry and lots of spinach and herbs. This classic vegan spanakopita is made vegan with a tofu and cashew nut filling in place of the traditional feta and ricotta.

Ingredients

• 1 onion (finely chopped)
• 500 g Spinach (NB: this would be equivelant to 2 bags of spinach, or a large bunch of chard)
• chilli (optional)
• 3 garlic cloves (finely diced)
• 2 tbsp fresh dill (you could also use parsely or fresh oregano)
• 1 tbsp olive oil
• Squeeze of lemon
• 100 g firm tofu
• 100 g cashew nuts (soaked for at least 3 hours OR boiled for 10 mins)
• 1 tbsp nutritional yeast (optional)
• 6 green olives
• Juice and zest half a lemon
• 1 pack filo pastry (you will need 7-8 sheets total)
• 4 tbsp Olive Oil (you might need more. This is to brush between the pastry layers)

Instructions Make the Vegan feta/ricotta

1. In a food processor, make the ‘ricotta’ by whizzing up the soaked cashew nuts, then add the tofu and other feta/ricotta ingredients. Taste and add extra salt, a bit of dried dill or another olive to add more zing.

To make the spinach/greens filling

1. Saute the onion, garlic and chilli until soft in a big frying pan. If you’re using chard, add the chopped stems now too so they soften.
2. Add the greens and wilt them down to a big squishy mess. Taste and add salt & lemon juice.
3. Remove from the heat and drain off any excess liquid (this avoids a soggy pie).

To assemble the pie

1. Use a large baking dish and line with baking paper.
2. Lay one piece of filo pastry out into the pan and using a pastry brush, brush with oil.
3. Repeat with 3-4 more pieces of filo pastry, scrunching them up slightly to fit in the pan.
4. Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish.
5. Spread the vegan ricotta and greens out into a single layer, to cover the pastry.
6. Add an extra 2-3 layers of pastry over the top of the greens and ricotta – 2 or 3 pieces should be plenty.
7. Scrunch one more piece of pastry up and slick with olive oil. Arrange attractively over the top of the pie (this makes the pretty looking top).
8. Cook in a pre-heated oven at 200°C / 390°F for around 30 minutes, or until the pie is a pretty glossy brown on top.
9. Serve in slices with a herby tomato salad.

26. Orzo Pasta Salad

Orzo Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 9 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
2. 2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
3. 3. In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, feta, and parsley.
4. 4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper.
5. 5. Pour the dressing over the salad and toss to coat evenly. Adjust seasoning with salt and pepper.
6. 6. Serve immediately or refrigerate for 15-30 minutes to let flavors meld; bring to room temperature before serving if chilled.

27. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

28. Lamb Gyro with Hummus Sauce

Lamb Gyro with Hummus Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT15M · Yield: [‘6’]

Delicious herb lamb gyro with a light lemon hummus sauce

Ingredients

• 2-3 lb 2-3 lb boneless American lamb leg (you can also use boneless shoulder) (cut into 2 inch cubes)
• 2 tbsp minced garlic (about 2 cloves)
• 1 lemon juice and zested
• 1 bunch Italian parsley (chopped)
• 1 tbsp sea salt
• 1 tsp red pepper flakes
• 2 tbsp dill (chopped)
• 1/2 cup olive oil
• 1/2 cup hummus
• 1/4 cup olive oil (add more to desired consistency. )
• 1 lemon juice (abut 1/4 cup)
• 1 tsp dijon mustard
• 2 tsp sea salt
• freshly cracked pepper

Instructions Lamb

1. Trim excess fat off lamb, chop into two inch cubes. set aside.
2. Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest, add lamb chinks and marinate in an air tight container or ziplock bag. Let marinate for 30 min- a few hours, to overnight.
3. Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side, 16 minutes total. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.

Hummus sauce instructions

1. Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.

29. Greek-Style Vegan Feta

Vegan Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT35M · Yield: [‘8’]

This vegan feta recipe has the classic tangy, salty, savory flavors and firm-crumbly texture of classic feta but without any of the dairy. It’s surprisingly easy to make with a block of extra-firm tofu and a few pantry staples. Crumble into salads and wraps, serve on top of crostini, or toss into pasta.

Ingredients

• 1 14-ounce block of extra-firm tofu
• 2 1/2 tablespoons white miso paste (brought to room temperature)
• 1/3 cup 76 mL apple cider vinegar
• 1/4 cup 60 mL lemon juice
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves (crushed)
• 2 tablespoons nutritional yeast
• 1 tablespoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Drain the tofu and slice vertically into 4 slabs. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap the tofu in more paper towels or a clean dish towel, then weigh the tofu down with a heavy cookbook, or a large plate weighed down by a few cans of beans (or use a tofu press). Press the tofu for at least 30 minutes (I usually leave it for an hour), changing the towels in between.
2. Once pressed, cut the tofu into small cubes (you don’t want large cubes).
3. In a medium bowl for which you have a lid, whisk together the miso, vinegar, lemon juice, oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper, and red pepper flakes (if using) until the miso paste is dissolved. Add the tofu pieces to the marinade (you can also add the tofu to a large glass jar and pour the marinade on top). Mix well, shaking the bowl or jar, but don’t break up the tofu.
4. Refrigerate for at least 12 hours, but preferably for 48 hours. The longer, the brinier it’ll taste, like classic feta. It will stay good in the fridge for up to 7 days.

30. Greek Green Beans and Potatoes

Greek Green Beans and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 pound (450 g) green beans, trimmed and cut into 2-inch pieces
• 1 pound (450 g) potatoes, peeled and cut into 1-inch chunks
• 1 (14-ounce/400 g) can crushed tomatoes
• 1 cup (240 ml) vegetable broth or water
• 1 bay leaf
• 1 teaspoon dried oregano (or Greek oregano)
• Salt and freshly ground black pepper, to taste
• 2 teaspoons fresh lemon juice (optional)
• Chopped fresh parsley or dill for garnish (optional)

Instructions

1. 1. Prep the ingredients: rinse the green beans, trim the ends, and cut into 2-inch pieces; peel and cube the potatoes; finely chop the onion and mince the garlic.
2. 2. In a large pot, heat the olive oil over medium heat. Add the onion and a pinch of salt; sauté until translucent, about 3–4 minutes. Add the garlic and cook 30 seconds more.
3. 3. Add the green beans and potato chunks; stir to coat with oil and start softening, about 3–4 minutes.
4. 4. Stir in the crushed tomatoes, broth or water, bay leaf, and oregano. Season with salt and pepper. Bring to a gentle simmer.
5. 5. Cover the pot and simmer over low to medium heat until the potatoes are tender and the beans are cooked through, 25–30 minutes, stirring occasionally and adding a splash more liquid if the sauce becomes too thick.
6. 6. Remove the bay leaf; stir in lemon juice if using. Taste and adjust seasoning. Garnish with parsley or dill and serve warm.

31. Greek Meatballs

Greek Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’30’, ’30 meatballs’]

These Greek Meatballs are a quick & easy, flavorful main dish or appetizer ready in 20 minutes! Serve them with tzatziki, wrapped in a pita, or over a Greek salad!

Ingredients

• 1 pound ground beef
• 1 egg
• ¼ cup milk
• 1 teaspoon lemon juice
• 2 teaspoons minced garlic
• ¼ cup finely diced onion
• ½ cup breadcrumbs
• 2 teaspoons oregano
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Olive oil (for frying)
• Optional: ¼ cup finely diced fresh parsley or dill

Instructions Make the Meatballs

1. In a large bowl combine ground beef, egg, milk and lemon juice.
2. Add breadcrumbs, oregano, coriander, cumin, sea salt, pepper, garlic and onion and stir until evenly distributed.
3. Use a 1 TBS measuring spoon to portion out heaping tablespoon portions of the meatball mixture. Roll them into balls and place them on a prepared baking sheet (if baking).

Cook on the Stovetop

1. Add 1-2 TBS olive oil to a nonstick fry pan or cast-iron skillet and turn heat to medium.
2. Add half of the meatballs and cover.
3. Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
4. Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
5. Repeat with remaining meatballs.

Bake in the Oven

1. Preheat oven to 400 degrees F. Spread 1 TBS olive oil on a large baking sheet. Or spray the baking sheet with olive oil spray. Set aside.
2. Place meatballs on the greased baking sheet evenly spread out.
3. Bake in preheated oven for 10 to 15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
4. To serve: serve warm dipped in tzatziki sauce, stuffed in a pita, over a salad, with a side of roasted veggies, etc.

32. Vegan Pastitsio

Vegan Pastitsio (Greek Pasta Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT50M · Total: PT95M · Yield: [‘9’]

Healthy vegan pastitsio (or pastichio), with layers of pasta, a lentil tomato sauce and creamy bechamel sauce. This Greek pasta bake or lasagna is high protein and an incredible vegan comfort food meal!

Ingredients

• 200g dried pastitsio noodles or macaroni (gluten-free if needed (note 1))
• 1 medium-size brown onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoons ground cinnamon
• extra virgin olive oil (as needed)
• 2 cups large mushrooms (finely chopped)
• 400 g canned brown lentils (drained)
• 400 g canned crushed tomatoes
• 1/4 cup tomato paste
• 1/4 cup walnuts ((or pecans, sunflower seeds or sub with more lentils or mushrooms), finely chopped)
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar (sugar or coconut sugar, to taste (optional))
• Salt and pepper (to taste)
• 1/2 cup (55g) cornstarch / corn flour
• 2 1/2 cups (625g) soy milk (or other dairy free milk)
• 400 g canned butter beans (lima beans)
• 1/4 cup nutritional yeast
• 2 teaspoons white miso paste
• 1 teaspoon onion powder
• Pinch of ground nutmeg
• 2 tablespoons extra virgin olive oil (or vegan butter (optional))
• Salt and pepper (to taste)

Instructions

1. If you’re serving this on the same day, preheat the oven to 180°C (350°F).

To prepare the pasta:

1. Bring a large pot of water to the boil. Cook the pasta for a few minutes before its recommended cooking time. My packet recommended 8 minutes but I cooked mine for 5 minutes.
2. Drain the pasta and rinse it until cold water immediately.

To prepare the vegan ‘meat’ sauce:

1. Add the onion, garlic, herbs and spices (and oil if desired) to a large saucepan over high heat. Saute for 5 minutes or until everything is fragrant
2. Add the mushrooms and saute for 5-10 minutes or until most of the liquid from the mushrooms has evaporated.
3. Add the rest of the ingredients (lentils, tomato, nuts and seasonings) to the saucepan and cook for 10 minutes or until the mixture is thick.
4. Season the mixture with salt and pepper to taste. Set aside.

To prepare the vegan bechamel (note 2):

1. Add the corn flour or corn starch and 1 cup of milk to a large saucepan over medium heat. Whisk until smooth and allow the mixture to thicken. This will happen quickly so keep your eye on it! See the blog post above for reference pictures.
2. Add the rest of the ingredients and use an immersion blender to puree the beans and mixture. Cook the mixture over medium heat for 10 minutes or until thickened. It should thickly coat the back of a spoon.

To assemble the vegan pastitsio:

1. Scoop the pasta into a large casserole dish (mine was 28 x 15cm or 11 inches x 6 inches but any deep dish will work). Pour about 1/2 cup of the bechamel sauce on top and thoroughly mix it through. Flatten the top of the pasta layer.
2. Scoop out all the vegan ‘meat’ sauce onto the pasta and flatten with the back of a spoon. Pour the remaining bechamel sauce on top and smooth the top.
3. Bake the pastitsio for 50 minutes or until the top is golden brown. Serve hot or at room temperature.
4. Store leftovers in an airtight container in the fridge for 3 days. Alternatively, cut up individual portions of the pastitsio and freeze them for up to 1 month.

33. Saucy Shrimp with Feta and Olives

Saucy Shrimp with Feta and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 4 oz (115 g) feta cheese, crumbled
• 1 cup pitted Kalamata olives, halved
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine or chicken broth
• 1 tablespoon lemon juice
• 1/4 to 1/2 teaspoon red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (or dill) for garnish
• Optional: lemon wedges for serving

Instructions

1. Prepare all ingredients: pat shrimp dry, crumble feta, halve olives and tomatoes, mince garlic, and measure wine (or broth) and lemon juice.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
3. Add the shrimp in a single layer and cook until pink and just opaque, about 2–3 minutes per side. Transfer shrimp to a plate and set aside.
4. To the same skillet, add the cherry tomatoes and olives. Cook, stirring occasionally, until the tomatoes begin to soften, about 2–3 minutes.
5. Return the shrimp to the pan. Pour in the wine (or broth) and crumble the feta over the top. Simmer until the feta melts into a saucy coating, 2–3 minutes. Stir in lemon juice and season with salt and pepper to taste.
6. Garnish with chopped parsley and serve immediately, with lemon wedges on the side if desired.

34. Greek Pita Bread

Greek Pita Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 1/2 cups (360 ml) warm water, about 110-115°F (43-46°C)
• 2 tablespoons olive oil
• 2 teaspoons granulated sugar
• 2 1/4 teaspoons active dry yeast (one 0.25-ounce packet)
• 1 teaspoon salt

Instructions

1. 1. In a small bowl, whisk the warm water, sugar, and yeast; let stand 5 to 10 minutes until the mixture is foamy.
2. 2. In a large bowl, whisk the flour and salt. Make a well in the center and add the olive oil and the foamy yeast mixture; stir until a shaggy dough forms.
3. 3. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. If the dough sticks, sprinkle with a little flour.
4. 4. Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
5. 5. Punch the dough down and divide into 8 equal pieces. Roll each piece into a ball and cover; let rest 10 minutes.
6. 6. On a lightly floured surface, roll each ball into a 6–7 inch circle, about 1/4 inch thick. Keep the rolled rounds covered to prevent drying.
7. 7. Bake option: Preheat an oven to 475–500°F (246–260°C) with a baking stone or heavy sheet. Bake the rounds on the hot surface for 3–4 minutes, until they puff and lightly blister. Remove and cool on a rack. Skillet option: Heat a heavy dry skillet over medium-high heat and cook each pita 1–2 minutes per side until puffed and cooked.
8. 8. Optional: Brush warm pitas with a touch of olive oil and serve warm.

35. Lamb Souvlaki with Sumac Tzatziki

Lamb Souvlaki with Tzatziki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT270M · Yield: [‘4’]

Celebrating Greek cuisine with a chargrilled Greek lamb souvlaki platter that will satisfy anyone during grilling season.

Ingredients

• 1 ½ lb boneless lamb leg or shoulder (cut into 1 ½ inch cubes)
• 1 ½ teaspoon dried oregano
• ¾ teaspoon cumin
• ¾ teaspoon paprika
• 1 ½ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 4 tablespoon extra virgin olive oil
• 3 cloves garlic (peeled and bashed)
• ¼ cucumber (grated and squeezed dry in kitchen paper, ½ cup after squeezing.)
• 1 cup Greek yoghurt (250 g)
• 1 small of garlic clove (finely grated, or half a normal clove)
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• Greek salad
• fries (seasoned with oregano salt)
• pita
• orzo rice
• tzatziki

Instructions For the tzatziki

1. Grate the cucumber using a coarse grater. Place the grated cucumber in a double layer of kitchen paper and wrap up. Squeeze to get the cucumber as dry as possible.
2. In a small bowl, mix the cucumber with the Greek yoghurt, garlic, red wine vinegar, olive oil and season with salt and pepper. Taste and adjust seasoning if desired.

For the lamb souvlaki

1. Place the lamb cubes, olive oil, cumin, oregano, paprika, kosher salt and black pepper into a large bowl or resealable bag along with the bashed garlic cloves. Mix well so that the lamb is thoroughly coated. Leave in the fridge to marinate for at least 4 hours, preferably overnight.
2. Whilst the lamb is marinating, soak the skewers in water. Place the lamb cubes onto skewers along with the garlic cloves, if liked.
3. Preheat your grill to 200°C/400°F for 10 minutes. Lightly brush the grates with oiled kitchen paper. Grill the lamb for 4 minutes with the lid closed and turn them over when they have good grill marks. Cook for another 4 minutes and then check the internal temperature with a probe. We like ours at 145°F. If you cook them much further than that they start to dry out. Leave to rest off the heat for 5 minutes before serving.
4. Served the cooked lamb with warm pita, tzatziki, rice and fries if you wish.

36. Mediterranean Chicken Farro Bowl

Mediterranean Chicken Farro Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’]

Turn your farro bowl into an incredible meal by loading it up with delicious chicken and classic Mediterranean ingredients.

Ingredients

• 1 pound chicken breasts
• 3 tablespoons olive oil (more for cooking)
• 1 lemon zest
• 2 tablespoons lemon juice
• 2 cloves garlic (grated)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup farro
• 3 cups water or stock
• 1/2 teaspoon kosher salt
• 1 pint cherry tomatoes (halved)
• 1 seedless cucumber (coarsely chopped)
• 1/2 cup kalamata olives
• 1/2 red onion (sliced)
• Tzatziki sauce
• 1/4 cup crumbled feta cheese
• Lemon wedges (for serving)
• 1 cucumber
• 1 garlic clove
• 1 cup plain yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon dried dill

Instructions Marinate the chicken:

1. In a large zip bag, place the chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate in the refrigerator for at least 20 minutes, ideally 4 hours or overnight.

Cook the farro:

1. Rinse and drain farro. Place farro in a pot with salt and water or stock. Bring it to a boil, reduce heat to medium-low, and simmer for 30 minutes until the grain is tender. Drain off any excess water.

Cook the chicken:

1. In a large skillet, heat olive oil over medium-high heat, place the chicken breasts on the hot surface, and cook the first side for 7 minutes. Flip the chicken breast over and continue to cook for an additional 5-7 minutes until the internal temperature has reached 165F. Discard the marinade.
2. Remove chicken from pan onto a plate and wait 5 minutes before slicing.

Make the tzatziki sauce:

1. Grate the cucumber on top of a couple of paper towels. Once grated, squeeze any excess moisture over the sink and transfer the grated cucumber into a bowl. Grate the garlic clove in the bowl. yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate until ready to serve.

Assemble:

1. In a bowl, make a base of farro. Top with sliced chicken, tomatoes, cucumber slices, olives, red onion, tzatziki sauce, and feta cheese. Serve with lemon wedges.

37. Greek Lemon Orzo Salad with Feta

Greek Lemon Orzo Salad with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) orzo
• 2 cups (320 g) cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 8 oz (225 g) feta cheese, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped
• Zest of 1 lemon (optional)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, minced (optional)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. 1. Prepare and measure all ingredients; zest the lemon (if using) and juice it; mince the garlic (if using); chop the vegetables and crumble the feta.
2. 2. Bring a large pot of salted water to a boil and cook the orzo until al dente according to package directions. Drain and rinse under cold water to cool.
3. 3. In a small bowl, whisk together lemon juice, lemon zest (if using), olive oil, minced garlic, oregano, and a pinch of salt and pepper to make the dressing.
4. 4. In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, red onion, and olives. Pour the dressing over the mixture and toss to coat evenly.
5. 5. Add the feta and parsley; gently fold to combine and adjust seasoning with salt and pepper to taste.
6. 6. Serve the salad immediately for a fresh version or refrigerate 15–20 minutes to let the flavors meld; garnish with extra parsley or lemon zest if desired.

38. Greek Salad

Easy Greek Salad (Horiatiki) | Mediterranean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Authentic Greek salad (Horiatiki) is a classic salad made with fresh tomatoes, cucumber, olives, feta cheese, and a simple olive oil dressing. This Mediterranean salad is refreshing and ready in just 15 minutes. One of the best summer side dishes.

Ingredients

• 2 medium Cucumbers (, sliced or cubed)
• 1 Bell pepper (, sliced optional)
• 2 Tomatoes (, cubed)
• 1 Onion (, cubed)
• 1/4 cup Olives (, chopped)
• 1/3 cup Feta cheese (, crumbled)
• 1 to 2 tbsp Cilantro (or coriander leaves, chopped (or mint leaves or parsley))
• 3 to 4 tbsp Olive oil
• 2 tbsp Lemon juice (red wine vinegar)
• 1/2 tsp Garlic powder ((or 1 minced garlic clove))
• 1/2 tsp Dried oregano
• Salt (, to taste)
• Pepper (, to taste)

Instructions

1. In a large salad bowl, combine cucumber, tomato, onion, olives, cilantro, and feta cheese.
2. In another bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper to taste. Pour this dressing over the salad.
3. Toss and serve immediately for fresh flavor.

39. Kofta Kebab Recipe with Green Goddess Sauce

Kofta Kebab Recipe with Green Goddess Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT10M · Total: PT35M · Yield: [‘8’]

Tender ground lamb combined with seasonings, breadcrumbs and garlic formed into a tender skewered meatball, and then perfectly grilled. Herby Green Goddess dressing is the perfect dipping sauce for this barbecued Kofta Kebab Recipe.

Ingredients

• 2 lb American ground lamb
• 1 egg
• 3 cloves garlic (minced)
• 1/2 cup bread crumbs
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp onion salt
• 1 cup plain greek yogurt
• 1/4 cup olive oil
• Zest of 1 lemon
• Juice of 1 lemon
• 2 cloves garlic
• 1/4 cup pitted Kalamata olives (drained)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh parsley
• 1/2 cup fresh chives
• 1/4 cup fresh cilantro
• 1/2 cup fresh dill

Instructions Kofta

1. In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.
2. Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.
3. Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

1. Combine all ingredients in a blender jar. Blend until smooth.
2. Serve with kofta kebabs.

40. Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Greek Lemon Chicken Soup is a bright soup, with pearl Couscous added, that will warm your soul. Easy and quick in the instant pot or on the stovetop.

Ingredients

• 2 Tablespoons olive oil
• 1 cup yellow onion, diced
• 6 cloves garlic (chopped)
• 2 boneless skinless chicken breasts, (cut into large pieces)
• 1 large lemon, (zested and juiced)
• ¾ cup Israeli couscous (large, pearl type), (uncooked)
• 1 Tablespoon fresh rosemary, roughly chopped ((or 1 tsp dried))
• 6 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ cup feta, crumbled (for garnish)
• 2 teaspoons chives, chopped (for garnish)

Instructions Prep and Sauté Instructions for Instant Pot and Stovetop method:

1. Measure and prep all ingredients before starting to cook: Chop onions, garlic, chicken, rosemary, and chives. Zest and juice the lemon.
2. Heat an instant pot to the Sauté setting, or a large stockpot on the stove over medium heat, and add olive oil. Once hot add onions and saute for about 2-3 minutes or until softened. Add garlic and saute another 1 minute.
3. Add chicken breast pieces and lemon zest and sauté until chicken is lightly cooked, about 2-3 minutes.
4. Add Israeli couscous, rosemary, chicken broth, salt, pepper, and red pepper flakes and stir to combine.

Instant Pot Instructions:

1. Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position.
2. Press the Pressure Cook or Manual button then the +/- button to select 3 minutes.
3. When the cooking time is complete, do a controlled quick release of the pressure. To do this, release the steam in short bursts, then longer bursts to make sure none of the sauce spits out of the steam vent. Then, fully open the vent, and let the rest of the steam and pressure release completely.
4. Once the pin on the pot lid drops open the lid carefully.

Stovetop Instructions:

1. After sautéeing and adding the broth, raise the heat to high, bring to a boil. Once boiling, reduce the heat to medium, cover then simmer for 5 minutes
2. Uncover, add couscous, and simmer for 5 more minutes

Finishing the Soup – both Instant Pot and Stovetop

1. Remove the chicken pieces, place in a bowl, and shred with 2 forks. Return the chicken and its juices to the pot, add the lemon juice and stir to combine. Taste and add more salt and pepper if needed.
2. Serve in soup bowls and top with crumbled feta and chopped chives. Add a little more lemon zest if desired.

41. 5-Layer Greek Dip

Layered Greek Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’]

This 5-layer Greek Dip is the ultimate appetizer and so easy to make. It’s light with bold Mediterranean flavor and tastes great with fresh vegetables, naan bread or pita chips!

Ingredients

• 2 containers hummus (, use your favorite kind)
• 1/4-1/2 cup feta cheese (, crumbled)
• 1 cucumber (, diced)
• 1 red bell pepper (, diced)
• 1/2 cup kalamata olives (, chopped )
• 1/4 cup red onion (, chopped (optional))
• 3-4 Tablespoons olive oil
• 3-4 Tablespoons fresh chopped parsley
• 1 teaspoon dried oregano
• flake sea salt

Instructions

1. Spread the hummus on a platter or pie dish. Then top with half the feta cheese and 1-2 Tablespoons parsley. Next add the cucumber, red peppers, olives, and onion.
2. Mix together 3-4 Tablespoons olive olive, 3-4 Tablespoons parsley and 1 teaspoon oregano in a small bowl. Drizzle over the top and sprinkle flake sea salt and pepper if desired. Then sprinkle the remainder of the feta cheese if desired.
3. Serve with pita chips, naan bread and fresh vegetables.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.