Pork Souvlaki with Tzatziki

Greek fennel and leek pie (marathopita)

By Alexandra Harris

Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.

Greek Salad

By Lidey Heuck

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Fennel-spiced lamb ribs with goat’s curd tzatziki

By Alexandra Harris

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.

5 hr

Horiatiki (Greek Salad) Recipe

By Daniel Gritzer

A good Greek salad must be made with peak summer tomatoes, crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta.

20 min

Moussaka With Roasted Mushrooms

By Martha Rose Shulman

In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.

3 hr

Greek lamb cutlets with feta skordalia and crushed olives

By Alexandra Harris

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

35 min

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Greek fennel and leek pie (marathopita)

Greek Salad

Fennel-spiced lamb ribs with goat’s curd tzatziki

Horiatiki (Greek Salad) Recipe

Moussaka With Roasted Mushrooms

Greek lamb cutlets with feta skordalia and crushed olives

More Recipes You Might Like

Sheet-Pan Salmon and Potatoes

Greek-Style Pork Spareribs with Grilled Lemons

Psites Patates (Lemony Roasted Potatoes with Oregano)

Avga me Kolokithakia (Zucchini Omelet)

Greek Salad

Sheet-Pan Peppers and Chickpeas With Ricotta

More from Greek

Greek fennel and leek pie (marathopita)

Greek Salad

Fennel-spiced lamb ribs with goat’s curd tzatziki

Horiatiki (Greek Salad) Recipe

Moussaka With Roasted Mushrooms

Greek lamb cutlets with feta skordalia and crushed olives