Growing up, whenever someone mentioned Greek food, my mind would instantly jump to a Greek salad.
What makes Greek salad truly special is its versatility. You can enjoy it as a light lunch, pair it with grilled meats for dinner, or serve it at parties.
However, Greek dinner recipes are more than Greek salad, so I’ve compiled these 25 healthy Greek dinner recipes to make you see more exciting meals from the Greek side of life.
1. Greek Salad
Fresh, crisp, and tangy with a burst of Mediterranean flavors.
Ingredients:
- Tomatoes ($2 for 4 medium)
- Cucumber ($1 for 1 large)
- Red onion ($0.50 for 1 medium)
- Green bell pepper ($1 for 1 medium)
- Kalamata olives ($3 for 1/2 cup)
- Feta cheese ($4 for 200g block)
- Extra virgin olive oil ($2 for 1/4 cup)
- Red wine vinegar ($0.50 for 2 tbsp)
- Dried oregano ($0.25 for 1 tsp)
- Salt and pepper to taste ($0.10)
Instructions:
- Wash all your veggies. This is like, super important, okay?
- Chop 4 medium tomatoes into bite-sized chunks. We’re going for rustic, not perfect cubes.
- Slice 1 large cucumber into half-moons. If it’s got a lot of seeds, scoop ’em out first.
- Thinly slice 1/2 a medium red onion. If you’re not big on raw onion, soak the slices in cold water for 10 minutes to mellow them out.
- Cut 1 medium green bell pepper into strips.
- In a large bowl, toss together the tomatoes, cucumber, onion, and bell pepper.
- Add 1/2 cup of kalamata olives. Don’t skimp on these bad boys – they’re key to the flavor!
- Crumble 200g of feta cheese over the top. The more, the better, if you ask me.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and a pinch each of salt and pepper.
- Pour the dressing over the salad and gently toss everything together.
- Let it chill in the fridge for about 30 minutes before serving. This lets all the flavors mingle and get to know each other.
Cook time: 15 minutes prep + 30 minutes chilling
Total estimated cost: $14.35
2. Souvlaki (Grilled Meat Skewers)
Juicy, tender, and bursting with garlicky, lemony flavors.
Ingredients:
- Pork or chicken ($8 for 1 lb)
- Olive oil ($1 for 1/4 cup)
- Lemon juice ($0.50 for 1 lemon)
- Garlic ($0.50 for 3 cloves)
- Dried oregano ($0.25 for 1 tbsp)
- Salt and pepper ($0.10)
- Wooden skewers ($1 for a pack)
Instructions:
- Soak those wooden skewers in water for like 30 minutes. Trust me, it prevents them from turning into mini torches on the grill.
- While that’s happening, cut 1 lb of pork or chicken into 1-inch cubes. We want them bite-sized but not so small they’ll dry out.
- In a bowl, whisk together 1/4 cup olive oil, juice from 1 lemon, 3 minced garlic cloves, 1 tbsp dried oregano, and a pinch each of salt and pepper.
- Toss the meat in this marinade and let it chill in the fridge for at least 2 hours. Overnight is even better if you’ve got the time.
- Thread the marinated meat onto the soaked skewers. Don’t pack it too tight – we want even cooking.
- Fire up your grill to medium-high heat.
- Grill the skewers for about 10-12 minutes, turning occasionally, until they’re nicely charred and cooked through.
- Let them rest for a few minutes before serving. It helps keep all those tasty juices in.
Cook time: 2-3 hours marinating + 15 minutes cooking
Total estimated cost: $11.35
3. Moussaka (Eggplant and Ground Meat Casserole)
Rich, hearty, and comforting with layers of flavor.
Ingredients:
- Eggplants ($3 for 2 large)
- Ground lamb or beef ($7 for 1 lb)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 2 cloves)
- Canned tomatoes ($1.50 for 14 oz can)
- Red wine ($2 for 1/4 cup)
- Cinnamon ($0.10 for 1/4 tsp)
- Allspice ($0.10 for 1/4 tsp)
- Butter ($0.50 for 3 tbsp)
- Flour ($0.25 for 3 tbsp)
- Milk ($1 for 2 cups)
- Eggs ($1 for 2)
- Nutmeg ($0.10 for a pinch)
- Parmesan cheese ($2 for 1/2 cup grated)
- Olive oil ($1 for cooking)
- Salt and pepper ($0.10)
Instructions:
- Slice 2 large eggplants into 1/4-inch rounds. Salt them and let them sit for 30 minutes to draw out bitterness.
- Meanwhile, brown 1 lb of ground meat in a large skillet. Drain excess fat.
- In the same skillet, sauté 1 chopped onion and 2 minced garlic cloves until soft.
- Add the meat back in, along with a 14 oz can of tomatoes, 1/4 cup red wine, 1/4 tsp each of cinnamon and allspice. Simmer for 20 minutes.
- Rinse and pat dry the eggplant slices. Brush with olive oil and grill or broil until golden.
- For the béchamel, melt 3 tbsp butter in a saucepan. Whisk in 3 tbsp flour and cook for a minute.
- Gradually whisk in 2 cups of milk. Cook until thickened.
- Off heat, whisk in 2 beaten eggs, a pinch of nutmeg, and 1/4 cup grated Parmesan.
- Layer half the eggplant in a baking dish, top with meat sauce, then remaining eggplant.
- Pour over the béchamel and sprinkle with remaining Parmesan.
- Bake at 350°F for 45 minutes until golden and bubbly.
Cook time: 30 minutes prep + 45 minutes baking
Total estimated cost: $20.40
4. Spanakopita (Spinach and Feta Pie)
Crispy, flaky, and oh-so-cheesy.
Ingredients:
- Phyllo dough ($4 for a package)
- Spinach ($3 for 1 lb fresh or frozen)
- Feta cheese ($4 for 8 oz)
- Onion ($0.50 for 1 medium)
- Eggs ($1 for 2)
- Dill ($1 for fresh bunch)
- Nutmeg ($0.10 for a pinch)
- Butter ($2 for 1/2 cup melted)
- Salt and pepper ($0.10)
Instructions:
- If using fresh spinach, wilt it in a pan. If frozen, thaw and squeeze out excess water.
- Sauté 1 chopped onion until soft.
- Mix spinach, onion, 8 oz crumbled feta, 2 beaten eggs, 2 tbsp chopped dill, and a pinch of nutmeg in a bowl. Season with salt and pepper.
- Brush a 9×13 inch baking dish with melted butter.
- Layer 10 sheets of phyllo in the dish, brushing each with butter. Let edges overhang.
- Spread the spinach mixture evenly over the phyllo.
- Fold overhanging phyllo over filling, then top with 6 more buttered phyllo sheets.
- Score the top layer into squares with a sharp knife.
- Bake at 375°F for 45 minutes until golden brown and crisp.
Cook time: 30 minutes prep + 45 minutes baking
Total estimated cost: $15.70
5. Grilled Octopus
Tender with a slight chew and a delightful char flavor.
Ingredients:
- Octopus ($15 for 2 lbs)
- Olive oil ($1 for 1/4 cup)
- Lemon ($0.50 for 1)
- Garlic ($0.25 for 2 cloves)
- Oregano ($0.25 for 1 tbsp dried)
- Red wine vinegar ($0.50 for 2 tbsp)
- Salt and pepper ($0.10)
Instructions:
- Clean the octopus and remove the beak if your fishmonger hasn’t already done it.
- Place the octopus in a pot and cover with water. Bring to a boil, then simmer for about 1 hour until tender.
- Drain and let cool slightly. Cut into large pieces.
- Mix 1/4 cup olive oil, juice of 1 lemon, 2 minced garlic cloves, 1 tbsp oregano, and 2 tbsp red wine vinegar for the marinade.
- Toss the octopus in the marinade and let sit for 30 minutes.
- Preheat your grill to high heat.
- Grill the octopus for 3-4 minutes per side until charred and crispy at the edges.
- Serve with extra lemon wedges and a drizzle of olive oil.
Cook time: 1 hour boiling + 30 minutes marinating + 10 minutes grilling
Total estimated cost: $17.60
6. Stuffed Grape Leaves (Dolmades)
Tangy, savory, and slightly lemony.
Ingredients:
- Grape leaves ($4 for a jar)
- Rice ($1 for 1 cup)
- Ground lamb or beef ($3.50 for 1/2 lb)
- Onion ($0.50 for 1 medium)
- Dill ($1 for fresh bunch)
- Mint ($1 for fresh bunch)
- Pine nuts ($2 for 1/4 cup)
- Lemon ($0.50 for 1)
- Olive oil ($1 for 1/4 cup)
- Salt and pepper ($0.10)
Instructions:
- Rinse 1 cup of rice and mix with 1/2 lb ground meat, 1 finely chopped onion, 2 tbsp each chopped dill and mint, and 1/4 cup pine nuts.
- Season the mixture with salt, pepper, and juice of 1/2 lemon.
- Rinse grape leaves and pat dry. Snip off any stems.
- Place a leaf vein-side up and put a small spoonful of filling near the stem end.
- Fold the sides over and roll up tightly from the stem end.
- Line a pot with any torn leaves and arrange the dolmades seam-side down.
- Pour over 1/4 cup olive oil and juice of 1/2 lemon mixed with 1 cup water.
- Cover with a plate to keep them submerged, then simmer for about 45 minutes until rice is tender.
- Let cool in the pot before serving.
Cook time: 30 minutes prep + 45 minutes cooking
Total estimated cost: $15.10
7. Fasolada (White Bean Soup)
Hearty, comforting, and full of earthy flavors.
Ingredients:
- White beans ($2 for 1 lb dried)
- Onion ($0.50 for 1 large)
- Carrots ($1 for 2)
- Celery ($1 for 2 stalks)
- Garlic ($0.25 for 2 cloves)
- Tomato paste ($0.50 for 2 tbsp)
- Olive oil ($1 for 1/4 cup)
- Bay leaf ($0.10 for 1)
- Oregano ($0.25 for 1 tsp dried)
- Salt and pepper ($0.10)
Instructions:
- Soak 1 lb of dried white beans overnight. Drain and rinse.
- In a large pot, sauté 1 chopped onion, 2 sliced carrots, and 2 chopped celery stalks in 1/4 cup olive oil until softened.
- Add 2 minced garlic cloves and cook for another minute.
- Stir in 2 tbsp tomato paste and cook for 2 minutes.
- Add the beans, 8 cups of water, 1 bay leaf, and 1 tsp dried oregano.
- Bring to a boil, then simmer for about 1.5 hours until beans are tender.
- Season with salt and pepper to taste.
- Serve hot with a drizzle of olive oil on top.
Cook time: Overnight soaking + 2 hours cooking
Total estimated cost: $6.70
8. Grilled Whole Fish
Light, flaky, and infused with lemon and herbs.
Ingredients:
- Whole fish (like sea bream or snapper) ($12 for 2 medium fish)
- Lemon ($0.50 for 1)
- Garlic ($0.25 for 2 cloves)
- Fresh herbs (oregano, thyme, rosemary) ($2 for a mix)
- Olive oil ($1 for 1/4 cup)
- Salt and pepper ($0.10)
Instructions:
- Ask your fishmonger to clean and scale the fish, or do it yourself if you’re feeling brave.
- Make 3-4 diagonal slashes on each side of the fish.
- Mix 1/4 cup olive oil with 2 minced garlic cloves, juice of 1/2 lemon, and 2 tbsp mixed chopped herbs.
- Rub this mixture all over the fish, including inside the cavity and in the slashes.
- Stuff the cavity with lemon slices and herb sprigs.
- Let marinate for 30 minutes.
- Preheat your grill to medium-high heat.
- Oil the grill grates well to prevent sticking.
- Grill the fish for about 5-7 minutes per side, until the skin is crispy and the flesh is opaque.
- Serve with lemon wedges and extra herbs.
Cook time: 30 minutes marinating + 15 minutes grilling
Total estimated cost: $15.85
9. Horiatiki (Village Salad)
Fresh, vibrant, and bursting with Mediterranean flavors.
Ingredients:
- Tomatoes ($2 for 4 ripe)
- Cucumber ($1 for 1 large)
- Green bell pepper ($1 for 1)
- Red onion ($0.50 for 1 small)
- Feta cheese ($4 for 200g block)
- Kalamata olives ($3 for 1/2 cup)
- Extra virgin olive oil ($2 for 1/4 cup)
- Red wine vinegar ($0.50 for 2 tbsp)
- Dried oregano ($0.25 for 1 tsp)
- Salt ($0.10)
Instructions:
- Cut 4 ripe tomatoes into wedges or chunks.
- Slice 1 large cucumber into thick half-moons.
- Cut 1 green bell pepper into strips.
- Thinly slice 1 small red onion.
- In a large bowl, combine the tomatoes, cucumber, pepper, and onion.
- Add 1/2 cup of kalamata olives.
- Cut 200g of feta cheese into large cubes or crumble it over the salad.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, and a pinch of salt.
- Pour the dressing over the salad just before serving.
- Toss gently to combine.
- Sprinkle with a bit more oregano on top if desired.
Cook time: 15 minutes prep
Total estimated cost: $14.35
10. Gigantes Plaki (Baked Giant Beans)
Creamy, tangy, and deeply satisfying.
Ingredients:
- Giant lima beans ($4 for 1 lb dried)
- Onion ($0.50 for 1 large)
- Carrot ($0.50 for 1)
- Celery ($0.50 for 1 stalk)
- Garlic ($0.25 for 2 cloves)
- Canned tomatoes ($1.50 for 14 oz can)
- Tomato paste ($0.50 for 2 tbsp)
- Olive oil ($1 for 1/4 cup)
- Honey ($0.25 for 1 tbsp)
- Bay leaves ($0.10 for 2)
- Oregano ($0.25 for 1 tsp dried)
- Parsley ($1 for fresh bunch)
- Salt and pepper ($0.10)
Instructions:
- Soak 1 lb of dried giant lima beans overnight. Drain and rinse.
- In a large pot, cover beans with water and simmer for about 50 minutes until just tender. Drain.
- Preheat oven to 350°F.
- In a large skillet, sauté 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk in olive oil until soft.
- Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- Stir in the tomato paste and cook for another minute.
- Add the canned tomatoes, 1 tbsp honey, 2 bay leaves, and 1 tsp dried oregano.
- Let the sauce simmer for about 10 minutes until slightly thickened.
- Place the cooked beans in a large baking dish.
- Pour the tomato sauce over the beans and stir gently to combine.
- Add just enough water to barely cover the beans if needed.
- Drizzle with remaining olive oil.
- Cover with foil and bake at 350°F for 45 minutes.
- Remove foil and bake for another 15 minutes until the top is slightly crusty.
- Let rest for 10 minutes before serving.
- Sprinkle with chopped fresh parsley and a drizzle of olive oil.
- Serve hot or at room temperature with crusty bread.
Cook time: Overnight soaking + 1 hour cooking beans + 1 hour baking
Total estimated cost: $10.45
11. Youvetsi (Orzo and Meat Stew)
Rich, hearty, and oh-so-comforting.
Ingredients:
- Beef or lamb ($10 for 1.5 lbs, cubed)
- Orzo pasta ($2 for 1 cup)
- Onion ($0.50 for 1 large)
- Garlic ($0.25 for 3 cloves)
- Canned tomatoes ($1.50 for 14 oz can)
- Red wine ($2 for 1/2 cup)
- Cinnamon stick ($0.50 for 1)
- Beef broth ($2 for 2 cups)
- Olive oil ($1 for 1/4 cup)
- Kefalotyri or Parmesan cheese ($3 for grating)
- Salt and pepper ($0.10)
Instructions:
- Season 1.5 lbs of cubed meat with salt and pepper.
- In a large oven-safe pot, brown the meat in 2 tbsp olive oil. Remove and set aside.
- In the same pot, sauté 1 chopped onion and 3 minced garlic cloves until soft.
- Add the meat back in, along with a 14 oz can of tomatoes, 1/2 cup red wine, and 1 cinnamon stick.
- Simmer for about an hour until the meat is tender.
- Preheat oven to 350°F.
- Stir in 1 cup orzo and 2 cups beef broth.
- Transfer to the oven and bake for 15-20 minutes until orzo is cooked.
- Let it rest for 5 minutes before serving.
- Top with grated cheese and enjoy!
Cook time: 1 hour 30 minutes
Total estimated cost: $23.35
12. Greek-Style Grilled Chicken
Juicy, zesty, and bursting with Mediterranean flavors.
Ingredients:
- Chicken thighs ($6 for 2 lbs)
- Lemon ($0.50 for 1)
- Olive oil ($1 for 1/4 cup)
- Garlic ($0.25 for 3 cloves)
- Oregano ($0.25 for 1 tbsp dried)
- Rosemary ($1 for fresh sprigs)
- Salt and pepper ($0.10)
Instructions:
- In a bowl, mix 1/4 cup olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 tbsp dried oregano, and chopped fresh rosemary.
- Add chicken thighs to the marinade, making sure they’re well coated. Chill for at least 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and season with salt and pepper.
- Grill for about 6-7 minutes per side, until cooked through.
- Let the chicken rest for 5 minutes before serving.
- Garnish with lemon wedges and extra herbs if you’re feeling fancy.
Cook time: 2 hours marinating + 15 minutes grilling
Total estimated cost: $9.10
13. Briam (Roasted Vegetable Casserole)
Sweet, savory, and totally satisfying.
Ingredients:
- Zucchini ($2 for 2 medium)
- Eggplant ($2 for 1 large)
- Potatoes ($1 for 2 medium)
- Bell peppers ($2 for 2)
- Tomatoes ($2 for 3 medium)
- Onion ($0.50 for 1 large)
- Garlic ($0.25 for 3 cloves)
- Olive oil ($2 for 1/2 cup)
- Tomato paste ($0.50 for 2 tbsp)
- Parsley ($1 for fresh bunch)
- Salt and pepper ($0.10)
Instructions:
- Preheat oven to 400°F.
- Slice all veggies into 1/4 inch rounds.
- In a large baking dish, arrange the veggies in overlapping rows.
- Whisk together 1/2 cup olive oil, 2 tbsp tomato paste, 3 minced garlic cloves, salt, and pepper.
- Pour this mixture over the veggies, making sure everything’s coated.
- Cover with foil and bake for 45 minutes.
- Uncover and bake for another 30-40 minutes until veggies are tender and slightly crispy on top.
- Sprinkle with chopped fresh parsley before serving.
Cook time: 20 minutes prep + 1 hour 15 minutes baking
Total estimated cost: $13.35
14. Fakes (Lentil Soup)
Earthy, hearty, and low-key addictive.
Ingredients:
- Brown lentils ($2 for 1 cup)
- Onion ($0.50 for 1 medium)
- Carrot ($0.50 for 1 large)
- Celery ($0.50 for 1 stalk)
- Garlic ($0.25 for 2 cloves)
- Tomato paste ($0.50 for 1 tbsp)
- Bay leaf ($0.10 for 1)
- Olive oil ($1 for 3 tbsp)
- Red wine vinegar ($0.50 for serving)
- Salt and pepper ($0.10)
Instructions:
- Rinse 1 cup of lentils and set aside.
- In a large pot, sauté 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk in 3 tbsp olive oil until soft.
- Add 2 minced garlic cloves and cook for another minute.
- Stir in 1 tbsp tomato paste and cook for 2 minutes.
- Add the lentils, 4 cups of water, and 1 bay leaf.
- Bring to a boil, then simmer for about 30-40 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot with a drizzle of olive oil and a splash of red wine vinegar.
Cook time: 50 minutes
Total estimated cost: $5.95
15. Grilled Lamb Chops
Succulent, smoky, and packed with flavor. It’s like the best parts of a Greek summer BBQ in every bite.
Ingredients:
- Lamb chops ($15 for 8 chops)
- Lemon ($0.50 for 1)
- Garlic ($0.25 for 3 cloves)
- Rosemary ($1 for fresh sprigs)
- Olive oil ($1 for 1/4 cup)
- Salt and pepper ($0.10)
Instructions:
- In a bowl, mix 1/4 cup olive oil, juice of 1 lemon, 3 minced garlic cloves, and chopped fresh rosemary.
- Add lamb chops to the marinade, coat well, and chill for at least 2 hours.
- Preheat grill to high heat.
- Remove chops from marinade and season with salt and pepper.
- Grill for about 3-4 minutes per side for medium-rare.
- Let the chops rest for 5 minutes before serving.
- Garnish with lemon wedges and extra rosemary sprigs.
Cook time: 2 hours marinating + 10 minutes grilling
Total estimated cost: $17.85
16. Tzatziki with Vegetable Sticks
Cool, creamy, and refreshing. It’s like a dip that’s got its life together and wants to help you get yours together too.
Ingredients:
- Greek yogurt ($3 for 2 cups)
- Cucumber ($1 for 1 large)
- Garlic ($0.25 for 2 cloves)
- Dill ($1 for fresh bunch)
- Lemon ($0.50 for 1)
- Olive oil ($0.50 for 2 tbsp)
- Salt ($0.10)
- Assorted veggies for dipping ($4 for a mix)
Instructions:
- Grate 1 cucumber and squeeze out excess water.
- Mix grated cucumber with 2 cups Greek yogurt, 2 minced garlic cloves, 2 tbsp chopped fresh dill, juice of 1/2 lemon, and 2 tbsp olive oil.
- Season with salt to taste.
- Chill for at least an hour before serving.
- Serve with sliced bell peppers, carrots, and cucumber sticks for dipping.
Cook time: 15 minutes prep + 1 hour chilling
Total estimated cost: $10.35
17. Greek-Style Stuffed Peppers
Savory, satisfying, and totally crave-worthy.
Ingredients:
- Bell peppers ($3 for 4 large)
- Ground beef ($5 for 1 lb)
- Rice ($1 for 1/2 cup uncooked)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 2 cloves)
- Canned tomatoes ($1.50 for 14 oz can)
- Feta cheese ($2 for 1/2 cup crumbled)
- Olive oil ($0.50 for 2 tbsp)
- Oregano ($0.25 for 1 tsp dried)
- Salt and pepper ($0.10)
Instructions:
- Preheat oven to 350°F.
- Cut tops off 4 bell peppers and remove seeds.
- Cook 1/2 cup rice according to package instructions.
- In a skillet, brown 1 lb ground beef with 1 chopped onion and 2 minced garlic cloves.
- Add cooked rice, 1/2 can of tomatoes, 1 tsp dried oregano, salt, and pepper to the beef mixture.
- Stir in 1/2 cup crumbled feta cheese.
- Stuff the peppers with this mixture and place in a baking dish.
- Pour remaining tomatoes around the peppers.
- Cover with foil and bake for 35 minutes.
- Uncover and bake for another 10 minutes until peppers are tender.
Cook time: 30 minutes prep + 45 minutes baking
Total estimated cost: $14.60
18. Shrimp Saganaki
Tangy, garlicky, and totally addictive.
Ingredients:
- Shrimp ($10 for 1 lb, peeled and deveined)
- Feta cheese ($3 for 1/2 cup crumbled)
- Canned tomatoes ($1.50 for 14 oz can)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 3 cloves)
- White wine ($2 for 1/4 cup)
- Olive oil ($0.50 for 2 tbsp)
- Parsley ($1 for fresh bunch)
- Oregano ($0.25 for 1 tsp dried)
- Salt and pepper ($0.10)
Instructions:
- In a large skillet, sauté 1 chopped onion and 3 minced garlic cloves in 2 tbsp olive oil until soft.
- Add 1/4 cup white wine and simmer for 2 minutes.
- Stir in 1 can of tomatoes and 1 tsp dried oregano. Simmer for 10 minutes.
- Add 1 lb shrimp and cook until they turn pink, about 3-4 minutes.
- Sprinkle 1/2 cup crumbled feta over the top.
- Place under the broiler for 2-3 minutes until cheese is melted and bubbly.
- Garnish with chopped fresh parsley.
- Serve hot with crusty bread for dipping.
Cook time: 25 minutes
Total estimated cost: $19.60
19. Psari Plaki (Baked Fish with Tomatoes and Onions)
Light, flaky, and bursting with Mediterranean flavors.
Ingredients:
- White fish fillets ($10 for 1.5 lbs)
- Tomatoes ($2 for 3 medium)
- Onion ($0.50 for 1 large)
- Garlic ($0.25 for 2 cloves)
- Bell pepper ($1 for 1)
- Parsley ($1 for fresh bunch)
- Lemon ($0.50 for 1)
- Olive oil ($1 for 1/4 cup)
- White wine ($2 for 1/4 cup)
- Salt and pepper ($0.10)
Instructions:
- Preheat oven to 375°F.
- In a baking dish, layer 1 sliced onion, 2 minced garlic cloves, and 1 sliced bell pepper.
- Place 1.5 lbs fish fillets on top.
- In a bowl, mix 3 chopped tomatoes, 1/4 cup white wine, 1/4 cup olive oil, juice of 1 lemon, and chopped parsley.
- Pour this mixture over the fish.
- Season with salt and pepper.
- Bake for 30-35 minutes until fish flakes easily.
- Garnish with lemon slices and extra parsley.
Cook time: 15 minutes prep + 35 minutes baking
Total estimated cost: $18.35
20. Revithia (Chickpea Stew)
Creamy, lemony, and totally comforting.
Ingredients:
- Dried chickpeas ($2 for 1 cup)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 2 cloves)
- Lemon ($0.50 for 1)
- Olive oil ($1 for 1/4 cup)
- Bay leaf ($0.10 for 1)
- Rosemary ($1 for fresh sprig)
- Salt and pepper ($0.10)
Instructions:
- Soak 1 cup dried chickpeas overnight. Drain and rinse.
- In a large pot, sauté 1 chopped onion and 2 minced garlic cloves in 2 tbsp olive oil.
- Add chickpeas, 4 cups water, 1 bay leaf, and 1 sprig of rosemary.
- Bring to a boil, then simmer for about 1.5 hours until chickpeas are tender.
- Remove bay leaf and rosemary sprig.
- Stir in juice of 1 lemon and 2 tbsp olive oil.
- Season with salt and pepper to taste.
- Let sit for 10 minutes before serving to allow flavors to meld.
- Drizzle with extra olive oil when serving.
Cook time: Overnight soaking + 2 hours cooking
Total estimated cost: $5.45
21. Greek Meatballs (Keftedes)
Juicy, aromatic, and straight-up addictive.
Ingredients:
- Ground beef ($6 for 1 lb)
- Ground pork ($4 for 1/2 lb)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 2 cloves)
- Bread crumbs ($0.50 for 1/2 cup)
- Milk ($0.25 for 1/4 cup)
- Egg ($0.50 for 1)
- Mint ($1 for fresh bunch)
- Parsley ($1 for fresh bunch)
- Olive oil ($1 for frying)
- Salt and pepper ($0.10)
Instructions:
- In a bowl, soak 1/2 cup bread crumbs in 1/4 cup milk for 5 minutes.
- Mix in 1 lb ground beef, 1/2 lb ground pork, 1 grated onion, 2 minced garlic cloves, 1 beaten egg, 2 tbsp each chopped mint and parsley, salt, and pepper.
- Cover and chill for at least 1 hour.
- Form the mixture into small balls, about 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat.
- Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Drain on paper towels.
- Serve hot with tzatziki sauce for dipping.
Cook time: 1 hour chilling + 30 minutes cooking
Total estimated cost: $15.60
22. Grilled Vegetable Skewers
Smoky, savory, and bursting with natural sweetness.
Ingredients:
- Zucchini ($1.50 for 2 medium)
- Bell peppers ($2 for 2)
- Red onion ($0.50 for 1 medium)
- Cherry tomatoes ($2 for 1 pint)
- Mushrooms ($2 for 8 oz)
- Olive oil ($1 for 1/4 cup)
- Lemon ($0.50 for 1)
- Oregano ($0.25 for 1 tsp dried)
- Garlic ($0.25 for 2 cloves)
- Salt and pepper ($0.10)
- Wooden skewers ($1 for a pack)
Instructions:
- Soak wooden skewers in water for 30 minutes.
- Cut zucchini, peppers, and onion into 1-inch chunks. Leave cherry tomatoes whole.
- In a bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, 1 tsp dried oregano, 2 minced garlic cloves, salt, and pepper.
- Toss veggies in the marinade and let sit for 15 minutes.
- Thread veggies onto skewers, alternating colors and types.
- Preheat grill to medium-high heat.
- Grill skewers for 10-12 minutes, turning occasionally, until veggies are tender and lightly charred.
- Serve hot, drizzled with any remaining marinade.
Cook time: 45 minutes prep + 12 minutes grilling
Total estimated cost: $11.60
23. Avgolemono (Egg-Lemon Soup)
Creamy, tangy, and oh-so-comforting.
Ingredients:
- Chicken broth ($3 for 6 cups)
- Rice ($0.50 for 1/3 cup)
- Eggs ($1 for 2)
- Lemon ($0.50 for 1 large)
- Chicken breast ($2 for 1, optional)
- Salt and pepper ($0.10)
- Dill ($1 for fresh, optional)
Instructions:
- In a large pot, bring 6 cups of chicken broth to a boil.
- Add 1/3 cup rice and simmer for 15-20 minutes until tender.
- If using, cook 1 chicken breast in the broth, then remove, shred, and set aside.
- In a bowl, whisk 2 eggs until frothy.
- Slowly whisk in juice of 1 large lemon.
- Gradually add 1 cup of hot broth to the egg mixture, whisking constantly.
- Slowly pour the egg mixture back into the pot, stirring constantly.
- Cook over low heat until soup thickens slightly, about 5 minutes. Don’t let it boil!
- Add shredded chicken back in if using.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill if desired.
Cook time: 30 minutes
Total estimated cost: $8.60
24. Spanakorizo (Spinach Rice)
Earthy, lemony, and totally satisfying.
Ingredients:
- Spinach ($3 for 1 lb fresh or frozen)
- Rice ($1 for 1 cup)
- Onion ($0.50 for 1 medium)
- Garlic ($0.25 for 2 cloves)
- Dill ($1 for fresh bunch)
- Lemon ($0.50 for 1)
- Olive oil ($1 for 1/4 cup)
- Salt and pepper ($0.10)
Instructions:
- If using fresh spinach, roughly chop it. If frozen, thaw and squeeze out excess water.
- In a large pot, sauté 1 chopped onion in 1/4 cup olive oil until soft.
- Add 2 minced garlic cloves and cook for another minute.
- Stir in 1 cup rice and cook for 2 minutes.
- Add spinach and 2 cups of water. Bring to a boil, then simmer for about 20 minutes until rice is tender.
- Stir in juice of 1 lemon and 2 tbsp chopped fresh dill.
- Season with salt and pepper to taste.
- Let sit for 5 minutes before serving.
- Drizzle with extra olive oil and lemon juice when serving.
Cook time: 35 minutes
Total estimated cost: $7.85
25. Greek-Style Roasted Lemon Potatoes
Crispy on the outside, tender on the inside, and zesty all over. It’s like a flavor explosion that’ll have you saying “opa!” with every bite.
Ingredients:
- Potatoes ($3 for 2 lbs, preferably Yukon Gold)
- Lemon ($1 for 2)
- Garlic ($0.25 for 3 cloves)
- Olive oil ($1 for 1/3 cup)
- Chicken broth ($1 for 1/2 cup)
- Oregano ($0.25 for 1 tbsp dried)
- Salt and pepper ($0.10)
Instructions:
- Preheat oven to 400°F.
- Peel and quarter 2 lbs of potatoes.
- In a large baking dish, whisk together 1/3 cup olive oil, juice of 2 lemons, 1/2 cup chicken broth, 3 minced garlic cloves, 1 tbsp dried oregano, salt, and pepper.
- Add potatoes to the dish and toss to coat.
- Arrange potatoes in a single layer, cut side down.
- Roast for 30 minutes.
- Flip potatoes and roast for another 25-30 minutes until golden and crispy.
- Serve hot, sprinkled with extra oregano if desired.
Cook time: 10 minutes prep + 1 hour roasting
Total estimated cost: $6.60
Conclusion
These 25 recipes show us how Greeks use simple ingredients like olive oil, fresh vegetables, lean meats, and herbs to create meals that are both nutritious and delicious.
