Traditional Greek Dishes



Most Greek dishes can be found in all the territory. Each region also has local specialities or variations on the common dishes. Greek food is always flavoured using the rich variety of herbs and spices that are available in the greek nature. The spicing trends are, quite mild and aromatic - there are not many hot dishes in Greek cuisine. Herbs and spices are often used fresh and the most commonly used are: oregano, cinnamon, parsley, black pepper, basil, bay leaves, and dill.


Vegetarian Greek “Everyday” Dishes

  1. Fakes: Lentils cooked in casserole with onions, tomatoes and garlic, mostly eaten with feta cheese

  2. Fasolada: Bean stew with tomatoes, carrots and onions

  3. Arakas: Pea cooked in casserole with onions and potatoes, eaten with feta cheese

  4. Bamies: Okra in tomato sauce, garlic and potatoes

  5. Gemista: Tomatoes and green peppers stuffed with rice (also made with other vegetables)

  6. Fasolakia: Beans stewed in the pod with tomato sauce and potatoes

  7. Spanakorizo: Spinach with tomato and rice

  8. Kritharaki: Orzo with onions in tomato sauce

  9. Horta: Green leafs which are boiled and eaten with olive oil and lemon juice; usually served with fried potatoes and fried or grilled fish

Vegetarian accompaniments and mezedes

  1. Dolmades: Vine leaves stuffed with rice

  2. Kolokythokeftedes: Pumpkin, aubergine and courgette, mashed and mixed with flour and fried as patties

  3. Pies: Pastries, stuffed, usually with cheese and/or spinach

  4. Gigantes: Large butter beans in tomato sauce and garlic

  5. Patzaria: Pickled beetroot

  6. Mavromatika: Black-eyed beans with raw red onion and olive oil

  7. Fava: Mashed chickpeas served with onion and olive oil and showered with lemon juice

  8. Kolokythakia or Melitzanes tiganites: Battered and deep fried courgettes and aubergines

  9. Tzatziki: Yogurt sauce with cucumber and a lot of garlic


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