Easy Greek Recipes

Mia Kouppa is the expert of Greek cooking that you need in your life! From our Greek home to your kitchen! This collection of easy Greek recipes is going to find itself on regular repeat in your kitchen! Here you will find Greek classics like makaronia me kima (Greek spaghetti and meat sauce), roasted lemon potatoes and pork or chicken souvlaki. Learn how to make tzatziki, a traditional Greek salad, and so much more. These recipes that will make you a master of the Greek kitchen!

Everybody loves easy, often quick, delicious and nutritious meals! And let’s face it, everyone is obsessed with Greece, and Greek food. With good reason too! Greeks know how to eat. With recipes full of wholesome ingredients, uncomplicated cooking techniques, and a clear example of all that is good in the Mediterranean diet, it is time to bring real Greek recipes into your kitchen. Put on the bouzoukia, pour a bit of ouzo, and let’s start cooking!

Growing up in a Greek family, these recipes were staples in our home. As first generation immigrants to Canada, my parents value home-cooking, in part because cooking the food from their horio (Greek village) connects them to their homeland, and in part because it is much more economical than eating out. To this day my parents never go to restaurants, and have not ordered take out in their lives! Also, food has always been the centerpiece of social engagements. For as long as I can remember, when my parents host family and friends, the conversation is always accompanied by something to eat. Food is love!

Reasons to eat Greek food

There are so many reasons to cook and eat Greek food. The Greek diet is the quintessential Mediterranean diet, and is heavily based on vegetables, beans and legumes, heart healthy olive oil, small quantities of meat and poultry, and seafood. The use of preservatives, refined flours and refined sugars is limited; fresh ingredients, whole grains and honey are more commonly used. In traditional Greek villages particularly, what is grown and raised is what is eaten. This is the definition of real food, from land to table.

Key ingredients in Greek cooking

There are a few staples you should have on hand if you are planning to start cooking Greek! Here are some of the ingredients you should always keep handy in your pantry or fridge:

Olive oil In most parts of Greece, olive oil is considered gold and is used in ways you would sometimes use butter. So, olive oil is used to fry food (yes, we even make French fries in olive oil), to saute food, to enrich a sauce and in baking. Some of the best desserts are made with olive oil instead of butter, like this traditional marble cake.

Beans, pulses and legumes A selection of dry, or canned, beans and legumes is very handy to have when you want to embark on Greek cooking. Particularly common ones are lentils, white beans like navy beans and peas. Sometimes you can find these frozen as well, which is super handy.

Feta What would Greek cooking be without feta!? This cheese made with sheep or a combination of sheep and goat milk is used in both savoury and sweet ways. You can read all about feta, and how to use it in this post on Feta Facts!

Olives There are so many varieities of olives available. They are great to snack on, and to incorporate into recipes like salads, or even savoury dishes like this potatoes yahni (potato stew). I always have a jar of Kalamata olives handy; they make a perfect snack with some bread and feta!

Lemons Greeks use a lot of lemons! There is a joke that goes, If life gives you lemons, make avgolemono! Avgolemono is that frothy egg and lemon sauce that goes in soups, over dolmades, and so many other things. Lemons are also used to brighten up fish, in desserts and pretty much everywhere else!

Oregano There are several spices and herbs used in Greek cooking, but dry Greek oregano is an absolute must! It gets added in salads, over fish, in sauces, and so much more! Nothing beats the flavour and aroma of dry Greek oregano.

Cinnamon I have learned from my parents that cinnamon is not just for sweets, but it also has its place in savoury dishes. Greeks love to add cinnamon to tomato based meat dishes for example, and in meat sauce. Don’t know it until you try it – the cinnamon adds a unique and fabulous flavour.

Tomato sauce Every year I make tomato sauce with my parents, and the rest of the family. Having homemade tomato sauce on hand is really great when making Greek recipes. When I run out of our homemade stuff, I just buy a good quality jarred passata.

Eggs My Greek Baba says that when you have eggs, you have a meal. That is definitely true and the Greek kitchen has lots of recipes that have eggs as the star ingredient. Whether you are making a simple fried egg in olive oil or making a classic Greek egg and tomato scramble, eggs are a must. Of course, they are also a key ingredient in the avgolemono sauce.

Potatoes My parents buy the best pototoes thay can find, with the best price. Often, potato varieties are interchangeable in recipes. In some cases however, yellow-fleshed or Yukon Gold potatoes are preferred.

Greens Greeks love their greens, and we eat a lot of them. Spinach of course is a main ingredient in spanakopita, but we also love to use wild dandelion greens, amaranth greens and more. Often these are served as as side, but sometimes they are the main meal, served with a squeeze of lemon and a healthy drizzle of olive oil (of course!)

Phyllo Paper thin dough that is used in both sweet and savoury ways. Whether you make your own phyllo dough, or purchase phyllo that is ready to go, this is a wonderful ingredient to use, and get creative with!

Honey The health benefits of honey are not lost on the Greeks. We always have a jar of pure, unpasteurized honey on hand and we use it to sweeten tea, made desserts and to spread on toast. Drizzled on feta and sweet and salt combination is phenomenal! Got a sore throat? Take a spoonful of Greek honey.

Nuts It is always handy to have a variety of nuts on hand. In Greek cooking and baking we turn to almond, walnuts and pistachios quite a bit. All nuts are great however!

Easy Greek Recipe Collection

Be sure to check out the entire Mia Kouppa website where you will find close to 600 tried and true Greek recipes! Here are some of the most popular recipes that are easy and loved by all!

Pork souvlaki

This is the only recipe for tender and flavourful pork souvlaki you will need. My Greek parents have taught me to make my souvlaki with pork tenderloin that is marinated with spices and herbs and then grilled to perfection. To serve, I pour on the classic Greek ladolemono, a lemon juice, olive oil, and oregano sauce.

I love this recipe because even though I can definitely wrap it up in a pita bread loaded with tzatziki, tomatoes, onions and lettuce, I can also just serve it as is, with lemon wedges to squeeze over top. The meat itself is so tender and so flavourful, that it truly does stand on its own.

I often make pork souvlaki when I am hosting a group of people. I buy the pork tenderloin in bulk and because it is typically an affordable cut of meat I can feed a crowd pretty economically. As well, the longer the meat marinates, the more flavourful it will be, which means that it is really handy to meal prep the day before serving. This makes cooking the day of, that much easier.

Roasted lemon potatoes

I am clearly biased, but I believe that this is the best recipe for Greek lemon roasted potatoes. I prefer yellow fleshed or Yukon Gold potatoes but really, any potato will do. I also roast the potatoes with a combination of olive oil and vegetable oil, plenty of fresh lemon juice, Greek oregano, salt, pepper and a sprinkling of paprika which is a wonderful addition. These potatoes are so easy to make, and even easier to eat!

Although they are easy, this recipe for Greek lemon potatoes takes a while! Do not rush the process and roast the potatoes as long as is recommended, or almost (your oven may vary a little bit). Also, don’t be turned off by the amount of oil called for in the recipe. Much of it will be left behind and can actually be reused once you strain it. I usually store my oil in the refrigerator and use it to add to the pan the next time I make this recipe.

I love these roasted lemon potatoes so much. They are crispy in parts on the edges, creamy on the inside and full of flavour. I usually add chunks of carrots to the pan as well and they get nice and caramelized; the carrots add beautiful colour and flavour.

Horiatiki, Greek Village Salad

Greek village salad, or horiatiki, is a staple in every Greek kitchen. A classic salad includes an amazing combination of vine-ripened tomatoes, cucumber, red onion, Kalamata olives and feta. Although there are some variations, olive oil and Greek oregano are staple dressing ingredients. The one thing you won’t find is lettuce! A horiatiki salad should never include lettuce.

I love Greek village salad, especially when tomatoes are ripe and gorgeous! Of course I always add the best, Greek feta – be careful not to use Greek-style feta which is typically made with cow’s milk. Also, I serve Greek salad with plenty of bread to help sop up all the delicious liquid that is left behind. Honestly, that might be my favourite part!

When I have people over I usually make a nice big bowl of horiatiki salad; it is often all gone by the time the evening is done because everyone loves it so much. In the off chance that I have any left over I store it in the fridge. Refrigerating tomatoes really does not do them justice, but instead of eating sub-par salad I turn leftovers into a Greek salad egg scramble – truly delicious!

Cheese Saganaki

Cheese saganaki is the perfect Greek meze! This recipe is so simple and quick. Made with either kefalotyri or kefalograviera coated in flour and a touch of breadcrumbs, the result is a crispy on the outside, oozy on the inside appetizer. The best way to serve cheese saganaki is with a fresh squeeze of lemon.

Saganaki is actually the name of the two handled pan that is traditionally used to make this fried cheese meze. Now, more commonly, the term saganaki is used to refer to the recipe itself. Although you can serve the fried dish just as it is, often times some ouzo or brandy is added to the pan and it is lit with a match. The flame is dramatic and the alcohol adds a lovely, special flavour to the meze. You can make this cheese saganaki recipe with or without the alcohol.

I love this recipe for cheese saganaki, and I especially love how everyone oohs and aahs when I serve it! There is something about soft, melty cheese that people love. Also, I have a really great tip for making this the best saganaki you will ever have!

Spaghetti with meat sauce (Greek Makaronia me kima)

Greek spaghetti with meat sauce is a traditional Greek meal and my Mama’s version is amazing! Spaghetti is topped with a generous portion of a rich, flavourful meat sauce and sprinkled with grated mizithra cheese. This is perfect comfort food, delicious any time of year but especially as the weather gets cooler.

Making this recipe is so easy! It is also probably unlike any other meat sauce you may have made – there is no sautéing of the meat, and there are no added veggies (except for onions), and there is definitely no wine or sugar added. The spices used are also special, and include cinnamon and nutmeg. In some places, Cincinnatti chili is popular, and is actually very similar to Greek makaronia me kima!

I love this recipe for Greek spaghetti with meat sauce because it is easy, it freezes well so making a double batch is a good idea, and everyone loves it. The pot of meat sauce simmering on the stove reminds me of home cooked meals at my parents’ house, and that always tastes delicious!

Fakes (Lentil soup)

Fakes is a traditional Greek lentil soup that is super easy to prepare and requires only a few ingredients. It is usually made with green or brown lentils, and has a few simple ingredients added to it, like onion, garlic, celery and carrots. The broth is tomato based and the soup is flavoured with bay leaves, salt and pepper.

My Baba usually makes fakes every week, on Fridays. This has been a tradition in my family for as long as I can remember. Fridays are fasting days, and so we avoid eating meat, dairy and eggs on that day. This vegan lentil soup is perfect! Also, by the end of the week the groceries are usually ready to be restocked – this soup uses just a few ingredients and even a slightly limpy bit of celery will work out just fine!

Making fakes is super easy and pretty quick; lentils are a perfect legume because they don’t need to be pre-soaked (although my parents have taught me to do this regardless – they say it helps digest them). Still, technically they can get picked over to remove any stones, a quick rinse, and they are good to go. This fakes recipe freezes really well too, so this is great to have on hand for a last minute supper or take along lunch.

Biftekia with french fries

These delicious meat patties shaped in ovals are delicious served with homemade French fries. This recipe is great served with a salad, or a simple vegetable like broccoli or horta (dandelion greens). The meat mixture is full of flavour and is made with a mixture of ground veal and ground pork. The added ingredients, like grated onion and red wine vinegar add not only to the flavour, but to the texture of these biftekia.

These biftekia are easy to make. First they are fried to get a crispy exterior and then they finish cooking in the oven where they are baked with some added white wine. Honestly, they are amazing. You will truly be surprised by how wonderful the texture and flavour is using this biftekia recipe.

Greek marinated chicken thighs

This recipe for Greek marinated chicken thighs will win you over! The thighs are marinated in a mixture of Greek yogourt, lemon juice, olive oil, spices and garlic for the most flavourful and delicious marinade. The chicken thighs are so juicy, and go with so many sides.

I love these Greek marinated chicken thighs because they are really easy to make, and you can serve them with almost anything. I usually serve them with some homemade Tzatziki and a salad. I also like to add them to a bowl, on a base of rice or quinoa. Another great way to serve these chicken thighs is in a pita, as a wrap. So good!

Pita bread

Making pita bread is actually a lot fo fun, and it is also really easy using my pita bread recipe. The longest part is in the rising time for the dough.  The actual shaping of the pita and the cooking are easy and frankly, quite fascinating.  When you see a huge air pocket puff up, it’s magical! Still, don’t worry if you only get mini air pockets, the pitas will still be fluffy, they will still be delicious, and will be great to dip into your favourite sauce.

All you need to make this amazing pita bread is some flour, yeast, sugar, water and olive oil. Simple ingredients that come together to create this wonderful pita bread!

Loukoumades

Loukoumades are often called Greek doughnuts, but I like to think of them more as doughnut holes! These round balls of fried dough are soft and delicious. After they are fried they are generously drizzled with honey and then dusted with cinnamon.

This loukoumades recipes is tested and perfect! You will end up with the most delicious loukoumades that hold their shape well, and which have the most amazing texture.

The recipe does not contain any eggs or dairy, making the loukoumades themselves perfect for Orthodox Lent, or for anyone who is vegan. If honey is not eaten (some vegans do not eat honey), then you can drizzle the loukoumades with maple syrup instead.

Maroulosalata (Greek lettuce salad) (Psilokomeni)

You may think that this is just a regular green salad, but a Greek maroulosalata recipe is more special than that! What sets this salad apart is the finely chopped lettuce, the limited add-ins like a bit of cucumber and spring onions, and the herb loaded dressing. Toss a bit bowl of this salad and watch it disappear.

I love maroulosalata because it is light but every bite is full of flavour. It complements any meal perfectly. One of my favourite ways to eat this salad is to pile it onto a plate with some home made French fries. The homemade vinaigrette ends up mingling with the fried potatoes for a flavour party in your mouth!

I like to keep my Greek maroulosalata recipe simple, but if you are eating dairy then you can definitely add some crumbled feta over top. You can even add in some chopped tomatoes, or even some grated carrot. This would not be traditional, but it would be differently delicious!

Chickpea soup (Revithosoupa)

I love a simple soup, and this Greek chickpea soup recipe is definitely easy. It includes simple ingredients that you likely already have on hand, and to make it even easier I often use canned chickpeas. In addition to that some carrots, olive oil, onion and a few other simple ingredients.

I usually make a double batch of this soup and freeze any leftovers. It also keeps well in the refrigerator for several days. This is a perfect Greek meal when you want something wholesome, nutritious and plant based. Everyone who tries it loves it, and is amazed by how much flavour can come from an easy recipe like this one.

I like to serve this chickpea soup recipe with some bread, and a salad. The bread is great for dipping into the soup broth. I am hungry just thinking about it!

Thanks for sharing!