Here are some of the most typical recipes of Greek home cooking. Quantities serve 4 unless stated. Moussaka has its own page.
Tzatziki
Ingredients: 500 g thick Greek yoghurt, 1 cucumber, 2 garlic cloves, 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, fresh dill or mint, salt.
- Grate the cucumber with its skin, salt lightly and squeeze well in a cloth to remove the water.
- Crush the garlic with a pinch of salt.
- Mix yoghurt, cucumber, garlic, oil, vinegar and chopped dill.
- Chill for at least an hour. Serve with a drizzle of oil and a few olives.
Horiatiki, Greek salad
Ingredients: 4 ripe tomatoes, 1 cucumber, 1 red onion, 1 green pepper, 12 Kalamata olives, 200 g feta in one piece, dried oregano, extra virgin olive oil, salt, capers if you like.
- Cut the tomatoes into wedges, the cucumber into rounds, onion and pepper into rings.
- Season with salt, oil and olives.
- Lay the whole slab of feta on top, sprinkle with oregano and more oil. No lettuce and no vinegar: mop up the tomato and oil juices with bread.
Santorini fava
Ingredients: 250 g yellow split peas (or Santorini fava), 1 onion, 1 litre water, extra virgin olive oil, lemon, salt, capers and red onion to garnish.
- Rinse the peas and put them in a pan with the chopped onion and water.
- Simmer for about an hour, skimming, until they fall apart.
- Blend with oil, salt and lemon juice into a smooth purée.
- Serve warm with sliced red onion, capers and oil.
Spanakopita
Ingredients (one tray): 1 kg fresh spinach, 1 bunch spring onions, dill and fennel fronds, 300 g feta, 2 eggs, 1 pack filo pastry, olive oil or melted butter.
- Wash and chop the spinach, salt it, leave 15 minutes and squeeze well.
- Mix with chopped spring onions and herbs, crumbled feta and eggs.
- Oil a tray and lay half the filo sheets, oiling each one.
- Spread the filling and cover with the remaining sheets, oiled. Score the top into squares.
- Bake at 180 °C for about 45 minutes until golden.
Gemista
Ingredients: 4 large tomatoes and 4 peppers, 200 g rice, 1 onion, 2 courgettes, parsley and mint, 150 ml olive oil, salt, pepper, 2 potatoes.
- Cut the tops off the tomatoes and peppers, hollow out the tomatoes and blend the flesh.
- Fry the onion in oil, add grated courgette, rice, half the tomato pulp, herbs, salt and pepper.
- Fill the vegetables three-quarters full and replace the tops.
- Arrange in a tray with potato wedges, pour over the remaining pulp and a glass of water.
- Bake at 180 °C for about an hour and a quarter. Best eaten warm.
Fasolada
Ingredients: 400 g dried white beans, 2 carrots, 2 celery sticks, 1 onion, 2 tomatoes, 1 tbsp tomato purée, 150 ml olive oil, salt, pepper.
- Soak the beans overnight, then blanch and drain.
- Cook in fresh water with diced vegetables, tomato and purée for about an hour and a half.
- Add the oil halfway through, salt and pepper at the end. Serve with bread, olives and feta.
Pork souvlaki
Ingredients: 800 g pork loin or shoulder, juice of 1 lemon, 4 tbsp oil, oregano, garlic, salt and pepper, skewers, pitta, tzatziki, tomato and onion.
- Cut the meat into 3 cm cubes and marinate at least two hours with lemon, oil, garlic, oregano, salt and pepper.
- Thread onto skewers and grill for 10-12 minutes, turning often.
- Serve with warm pitta, tzatziki, tomato, onion and, if you like, chips, as in a souvlatzidiko.
Keftedes
Ingredients: 500 g minced meat, 1 grated onion, 2 slices stale bread soaked and squeezed, 1 egg, mint and parsley, oregano, salt, pepper, flour, oil for frying.
- Knead all the ingredients and chill the mixture for an hour.
- Shape flattened meatballs, dust with flour and fry in hot oil until golden.
Yoghurt with honey and walnuts
The simplest dessert: a bowl of thick Greek yoghurt, a generous spoonful of thyme honey and a handful of chopped walnuts. Add cinnamon or fresh fruit if you like.
See also Greek cuisine and Greek sweets.