greek cuisine

This red-hued dip uses radish instead of cucumber to make a tzatziki with bite.

Radish tzatziki with pita triangles

Greek-style natural yoghurt

garlic clove, crushed

mint

lemon juice

coriander

pita bread

Olive oil spray

Sea salt flakes,

This collection of amazing Greek Recipes will show you just why it&#x27;s one of the most popular cuisines in the world! For an easy start, try this chicken souvlaki:

The 40 BEST Greek Foods

chicken

extra virgin olive oil

juice of 1 large lemon

garlic

oregano

salt

tsp pepper

Cut the chicken into bite sized pieces and...

Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all of the marinade ingredients together and pour it over the chicken. Squeeze as much air out of the bag as possible, then seal. Combine everything well by agitating the bag with your hands, then marinate in the fridge for at least 2-3 hours (or better yet, overnight).

Skewer the chicken onto metal skewers, or wooden...

Skewer the chicken onto metal skewers, or wooden skewers that have been soaked in water for at least 30 minutes.

Cook according to your preferred method:Grill Method: Preheat over...

Cook according to your preferred method:Grill Method: Preheat over medium high heat and grill skewers 8-10 minutes, turning occasionally.Oven Method: Preheat the oven to 450°F. Place the skewers on a baking sheet lined with a wire rack. Bake for 15 minutes, then broil for a couple more minutes.Stovetop Method: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook skewers 6-8 minutes per side.

After cooking, transfer to a serving platter and...

After cooking, transfer to a serving platter and let rest for 3 minutes before serving.

Greek style chicken brochettes

onion powder

garlic salt

cayenne pepper (to taste)

paprika

mustard powder

sugar

garlic, chopped

olive oil

boneless, skinless chicken thighs

large bell pepper

white onion

Dice the onion and bell pepper (about 1...

Dice the onion and bell pepper (about 1 ½ inches wide)

In an airtight bag or container, combine all...

In an airtight bag or container, combine all the ingredients of the marinade. Mix well.

Add vegetables and chicken cubes.

Marinate for a minimum of 30 minutes.

Preheat barbecue to medium heat. Lightly oil grill.

Drain and discard marinade.

Thread chicken cubes, peppers and onions alternately onto...

Thread chicken cubes, peppers and onions alternately onto skewers.

Grill the brochettes for about 8 to 10...

Grill the brochettes for about 8 to 10 minutes on each side, turning once. The brochettes are ready when they are well grilled and the chicken has lost its pink color.

Get ready to savor the ultimate Mediterranean delight—Air Fryer Pita Bread! These golden, crispy pitas are incredibly simple to make using your air fryer. No special skills are needed, just essential ingredients. You can customize it with your favorite fillings or pair it with your homemade Mediterranean flavor dips.

Restaurant-style Homemade Air Fryer Pita Bread

All-purpose flour

Whole wheat flour

Teaspoon of Sea salt

Tablespoon of Extra virgin olive oil

Cup of Luke warm water (At 95 to 110F)

¼ Teaspoons of Active dried yeast

all-purpose flour

Teaspoons of Sugar

This recipe should yield 5 whole pita bread. 

If you plan to make Pita sandwiches and stuff them with grilled meat and vegetables, each dough must weigh 110 to 120 grams.  That will make an 8-inch pita.  

For a 7 to 8-inch pita, cook it for 7 to 8 minutes in an air fryer at 400F/ 200C.  With less time, the dough will not fluff up. 

After it is cooked, slice it in half to serve as sandwiches.  You should get about 10 sandwiches. 

Use 90 to 100g of dough for smaller pitas.  This should result in 5 to 6-inch pitas, perfect for dipping in hummus, baba ganoush, Tzatziki, or serving as a side dish with rice platters. 

For a smaller pita, you must shorten the cooking time to 5 minutes at 400F/200C. 

With this recipe, you should be able to get 8 small pitas. 

Please note that this size is too small to serve as a sandwich.  

A juicy, flavorful chicken breast cooked in a rich garlic butter sauce, perfect for a quick and delicious meal!

Garlic Butter Chicken Breast

boneless, skinless chicken breasts

black pepper

unsalted butter

garlic cloves,

thyme

chicken broth

parsley

Prepare the Chicken: Pat the chicken breasts dry with paper towels and season with salt, pepper, and paprika.

Sear the Chicken: Heat olive oil in a pan over medium heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

Make the Garlic Butter Sauce: In the same pan, melt butter and sauté minced garlic for 30 seconds. Add oregano, thyme, chicken broth, and lemon juice. Simmer for 2 minutes.

Coat u0026 Serve: Return the chicken to the pan, spoon the sauce over it, and let it cook for another 2 minutes. Garnish with parsley and serve warm.

A traditional Greek savory pie with layers of flaky phyllo pastry wrapped around a richly spiced ground meat and leek filling.

Crispy Greek meat pastry

(17.6 ounce) ground beef beef pork

(7 ounce) leeks finely chopped

(4.6 ounce) onion finely chopped

allspice

nutmeg

sweet paprika

cinnamon

(1 package) phyllo pastry

(⅔ cup) milk

(3 tablespoons) Greek yogurt

water

(12 tablespoons) olive oil oil

eggs

Thaw Phyllo

Thaw phyllo in the fridge overnight or for at least 6 hours.

Prepare The Meat Filling

Heat 2 tablespoons of olive oil in a non-stick skillet over high heat. Add the ground meat and break it apart into coarse crumbles with a wooden spoon. Saute the meat until all juices drain from the pan and the meat is starting to brown.

Add Spices and Vegetables

Add the spices. The allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well. Add the leeks and onions and drop the heat to medium. Season with salt and pepper. Saute until leeks and onions soften.

Finish the Filling

Remove from heat and stir in the parsley. Set aside to cool.

Preheat Oven

Prepare Liquid Mixture

In a small bowl whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.

Prepare Phyllo

Lay the phyllo stack flat open and cut it in half so you have 2 stacks of phyllo the size of the pan. One stack is for the bottom and the other one is for the top of the pie. Cover the phyllo with a tea towel so it won't air dry.

Layer Bottom Phyllo

Grease a 13 x 9-inch pan and add 2 sheets of phyllo. Drizzle the phyllo with 2 tablespoons of the milk mixture. Add 2 more phyllo sheets on top and again drizzle with 2 tablespoons of the milk mixture. Repeat this process until you have used up all of the first stack of phyllo.

Add Meat Filling

Add the ground meat filling and spread it evenly.

Layer Top Phyllo

Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.

Finish and Bake

Cut the pie into 8 pieces and pour the remaining milk mixture on top. Bake for 40-45 minutes until deep golden and crispy on top.

Serve

Greek yogurt with cherry spoon sweets is a simple yet delicious breakfast that combines creamy yogurt with sweet, tangy cherry syrup. I first discovered this treat during a trip to Greece and was instantly captivated by the perfect balance of flavors. It’s an easy recipe ideal for beginners, requiring just a few ingredients and minimal effort. Greek yogurt provides a healthy dose of protein, while the cherries add a natural sweetness. Whether you're treating yourself or serving guests, this dish is sure to make your morning special.

Greek Yogurt with Cherry Spoon Sweets: A Greek-Inspired Breakfast Delight

cherries

white granulated sugar

vanilla extract

lemon

Greek yogurt (preferably full-fat

Water (amount varies, see instructions)

Thaw the Cherries

The first step in preparing this dish is to thaw the cherries. Place 1½ cups of frozen, pitted cherries into a strainer, setting the strainer over a mixing bowl. The bowl will catch any cherry juice that is released as the cherries thaw. To do this properly, place the strainer and bowl in the refrigerator overnight, or for at least 8 hours. This will allow the cherries to thaw slowly while releasing their juice. You should end up with about 2-3 ounces of cherry juice. After thawing, transfer the cherries to a separate container and set them aside.

Prepare the Syrup

Pour the cherry juice into a measuring cup. If you have less than ½ cup of cherry juice, simply add enough water to bring the total liquid to ½ cup. If you already have a full ½ cup of juice, there’s no need to add any water.Pour the juice into a small saucepan, then add 1 cup of white granulated sugar, the juice from ½ a lemon, and 1 tsp. of vanilla extract.Place the saucepan over low heat and let the mixture simmer for 20-25 minutes. Don’t stir constantly, but feel free to give the pan a gentle swirl every now and then to ensure the sugar dissolves evenly. As the syrup simmers, it will thicken slightly, turning into a runny syrup. Once you’ve reached the desired consistency, remove the saucepan from the heat and let the syrup cool. As it cools, it will continue to thicken.

Assemble the Dish

Once the syrup has cooled for about 30 minutes, it’s time to assemble your yogurt bowls. Spoon 4-5 cherries along with a generous amount of the syrup over each serving of Greek yogurt. The yogurt should be smooth and creamy, while the cherries and syrup add a burst of sweet and tangy flavor. If desired, you can garnish the dish with a few extra fresh cherries or a sprinkle of chopped nuts or granola for added texture.

Serve and Enjoy

After assembling the dish, you can serve it immediately. This dish is best enjoyed fresh, but any leftovers can be stored in the fridge for later. The cherry syrup can also be kept in the fridge for up to a week, so you can prepare it ahead of time.

HELPFUL TIP: It is easy to make your own croutons and the best are made with good sourdough bread. Cut off the crusts of the bread and cut into ½-inch cubes. Toss with 4 tablespoons olive oil, sea salt or garlic salt, and dried herbs of choice. Spread in a single layer onto a small sheet pan and roast in a low oven for about 30 minutes, tossing occasionally, until golden brown.

Ikaria-inspired Mushroom Salad with Bits of cured Pork

230 g white button mushrooms

croutons

extra virgin Greek olive oil

tsp sherry vinegar

Dijon mustard

garlic (minced (about ½ tsp))

basil

marjoram

½ tsp dried thyme

Greek sea salt and black pepper

Tbsp ground salted roasted cashews or hazelnuts

Wash and pat dry the mushrooms. Cut into thin slices. You should get about 8 to 10 slices per mushroom. Place in a salad bowl and toss with the lemon juice.

Whisk together the olive oil, vinegar, mustard, garlic, herbs, salt and pepper. Pour over the mushrooms. Add the toasted croutons, ground salted cashews and 1 tablespoon of parsley and toss gently. Garnish with remaining tablespoon parsley and serve.

Top 8 greek cuisine recipes from across the web

The most viewed greek cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Radish tzatziki with pita triangles

The 40 BEST Greek Foods

Greek style chicken brochettes

Restaurant-style Homemade Air Fryer...

Garlic Butter Chicken Breast

Crispy Greek meat pastry

Greek Yogurt with Cherry Spoon Swee...

Ikaria-inspired Mushroom Salad with...

Top 8 greek cuisine recipes from across the web

The most viewed greek cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Radish tzatziki with pita triangles

The 40 BEST Greek Foods

Greek style chicken brochettes

Restaurant-style Homemade Air Fryer...

Garlic Butter Chicken Breast

Crispy Greek meat pastry

Greek Yogurt with Cherry Spoon Swee...

Ikaria-inspired Mushroom Salad with...

The most viewed greek cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine