Our Top Picks for Traditional Greek Dishes

Greek cuisine is the very essence of the Mediterranean Diet. Today, when nutritionists highlight the benefits of a diet rich in fresh vegetables and olive oil as the primary fat, they're talking about the Greek way of eating. A few key ingredients—olive oil, lemon, feta cheese, oregano, and thyme—are the backbone of Greek cooking, infusing every dish with vibrant, sun-soaked flavors. From seafood to salads to hearty vegetable dishes, these ingredients elevate every bite. Despite the rugged, rocky landscapes and limited fertile soil of Greece, its cuisine flourishes with fresh, simple ingredients. Ready to explore some of our favorite Greek recipes? Let’s dig in.

Greek Salad, Bigger and Better

Photo courtesy of Chef John. Chef John

This timeless Greek salad is packed with bold flavors and satisfying crunch. Chef John combines fresh cucumbers, ripe tomatoes, Kalamata olives, aromatic oregano, and creamy feta, all tossed in a simple vinaigrette. "You can’t go wrong with this salad," Chef John advises. "Just remember the most important step: toss the salad with the vinegar first, then add the olive oil."

Greek Souvlaki

"Souvlaki is a beloved Greek dish made with tender pieces of meat," explains Abby Benner. "In this recipe, the pork is marinated in a zesty lemon-olive oil mixture. Serve it alongside a fluffy rice pilaf and a fresh Greek salad for the perfect meal."

Grilled Greek-Style Chicken

Grilled Greek Chicken | Photo courtesy of Chef John.

"The key to this incredibly flavorful grilled chicken lies in a bold marinade and slow roasting over indirect heat," shares Chef John. "The chicken is so juicy and packed with flavor that you really don’t need any sauce, but a squeeze of fresh lemon is a nice touch, as is a spicy yogurt dip. Just mix some lemon juice into thick Greek yogurt, add a dash of hot sauce, and you've got the perfect side to complement the chicken."

Lamb and Rice-Stuffed Grape Leaves

"Making these lamb and rice-stuffed grape leaves (dolmas) requires a little patience and effort," Chef John explains, "so you might want to prepare a double batch. While these are typically meatless in restaurants, I love the added flavor that lamb brings. The amount of rice you use will influence how much liquid is needed, so keep that in mind when preparing."

Arakas Latheros (Greek Peas with Tomato and Dill)

"While peas are usually served as a side dish, in Greece, it's common to enjoy a hearty plate of vegetables as the main course," explains Diana Moutsopoulos. "This traditional Greek method of cooking peas is so flavorful and nourishing, it’s bound to become a favorite. Pair it with some crusty bread and feta for the perfect, satisfying meal!"

Greek Stuffed Tomatoes and Peppers (Yemista)

Stuff ripe, juicy tomatoes and bell peppers with a savory mixture of ground beef and seasoned rice. "This is my absolute favorite dish," says Denise Phillips Sarigianopoulo. "It’s best made in August when garden tomatoes are in peak season. Hothouse tomatoes just don’t compare. My mom made this every year, and every time she did, I thought I had gone to heaven."

Branzino Mediterranean Style

"This simple and healthy Mediterranean fish, also known as 'Greek Sea Bass,' should be cooked whole," shares recipe contributor Christala. "Stuff the fish with lemon and other flavorful ingredients to enhance its natural taste. It’s a mild, versatile fish that pairs beautifully with oregano and lemon for that authentic Greek flavor. Wild-caught versions are often available in stores. Enjoy!"

Greek Lamb Stew

"This delicious and simple stovetop dish makes a hearty meal that’s perfect for the whole family," shares nickysmama. "I like to serve it over rice or orzo, accompanied by a fresh tomato and cucumber salad, and a good loaf of bread. It’s a truly simple, fresh, and flavorful taste of the Greek Islands!"

Moussaka: A Greek Classic

Photo courtesy of LYNNINMA.

"Here’s a fantastic recipe for moussaka, a traditional Greek dish," says PEGGY AYSCUE. "It layers sliced eggplant with a savory ground beef sauce, then it’s all topped off with a creamy white sauce and baked to perfection."

Flaming Greek Cheese (Saganaki)

Photo courtesy of Chef John.

Crispy, melty cheese! "This fiery cheese tradition started in Chicago’s restaurants," says Chef John. "They encouraged diners to shout 'Opa!' as the cheese was set aflame. You can recreate this exciting ritual at home in no time—whether to add a little spark to date night or just enjoy a fun, flavorful dish on a chilly evening. Serve with slices of fresh or grilled bread for the ultimate experience."

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Fresh mussels are steamed in a creamy broth, infused with fennel, tomatoes, and a splash of Greek ouzo. "Be sure to select fresh, live mussels for this dish," advises DJFoodie. "The fresher, the better. The flavor of this dish is absolutely amazing, and I’m sure you’ll love it. Serve it with a slice of crusty bread to soak up the delicious broth."

Greek Lemon Chicken Soup

"This soup makes a perfect starter for a Greek feast or a satisfying meal on its own," says Shelley Ross. "Pair it with warm pita triangles, and you’re sure to impress!"

Spanakopita II

"This recipe for spinach and feta appetizer triangles comes from a dear Greek family friend," shares MARY KESSLER. "You can even freeze them before baking for a convenient make-ahead snack."

Greek Lentil Soup (Fakes)

Photo courtesy of Buckwheat Queen.

"Fakes (pronounced 'Fah-kehs') is a beloved dish in Greek households and a hearty meal in itself," says Diana Moutsopoulos. "It’s traditionally served with a generous drizzle of olive oil and a good splash of vinegar. While the vinegar is optional, I highly recommend it—it brightens the lentils and adds a wonderful depth of flavor!"

Beef Stifado in the Slow Cooker

"Stifado is a classic Greek beef stew and easily my favorite dish from Greece," says waz71. "Tender beef chunks are slowly simmered with shallots in a flavorful, aromatic tomato sauce. Serve it with boiled rice and plenty of crusty bread to soak up all the rich sauce!"

Roasted Eggplant Pastitsio

"This is one of my go-to casseroles for fall and winter," shares FrancesC. "It will definitely use up all your pots and pans, so be prepared—but you can break it down into steps and make the meat sauce ahead of time. I often double the recipe and freeze one portion. It’s also my favorite dish to bring to a friend who’s just had a baby."

Fasolakia (Greek Green Beans)

These Greek green beans are slowly simmered in olive oil, pureed tomatoes, and chunks of potato. In Greece, they’re often served as a main dish and are a perfect example of plant-based eating at its finest! "A good, crusty bread is a must for soaking up the sauce," says Diana Moutsopoulos. "And I always need a generous portion of feta on the side. Serve fasolakia warm or at room temperature for the best flavor."

Youvetsi (Traditional Greek Orzo Bake)

"If you want an authentic taste of Greece, this recipe is for you!" says STEFADOURAKI. "It’s traditionally made with veal or lamb stew meat, but my family prefers chicken, which is equally delicious! This baked orzo dish will melt in your mouth!"

Portokalopita (Greek Orange Phyllo Cake)

Photo courtesy of Dinogo.

"Portokalopita is a uniquely delicious cake, and a must-try for anyone who’s intimidated by phyllo dough," says Diana Moutsopoulos. "Why? Because here, the phyllo is shredded into pieces – the messier, the better! The wonderful orange and cinnamon syrup makes sure the cake stays perfectly moist."

Greek Baklava

Baklava | Photo courtesy of Meredith.

Phyllo dough is layered with honey and nuts. "This Greek favorite will make everyone think you're a master chef, and it’s sooo easy to make!" says NEONWILLIE. "I taught a Greek friend how to make apple pie, and in return, she taught me this fantastic recipe. You can find the phyllo dough for this dish in the freezer section of most grocery stores. Add a little lemon zest to the sugar syrup if you like."

Rizogalo (Greek Rice Pudding)

"Greek rice pudding is simple, comforting, and incredibly delicious," says Diana Moutsopoulos. "Some people in Greece make it with eggs, but my aunt prefers it without. Best served cold – if you can resist the urge to eat it right away!"