25+ Easy and Tasty Mediterranean Easter Recipes

Welcome to our complete collection of easy Easter recipes. This list has something for everyone. You will find tender roasts, bright spring sides, fresh salads, and yummy desserts.

We put a sunny Mediterranean twist on every dish. The recipes use simple words so everyone can cook them.

Welcome to Your Easter Feast

Easter is a special time for family meals. This year, you can make your dinner amazing with these ideas. I love using fresh ingredients and big flavors from the Mediterranean.

These recipes are perfect for a big crowd or a small family dinner. You will also have great leftovers for the next day.

I like to try new things each year. You might find a fun new way to make an old favorite. Or you might find a brand new recipe to love.

If you need ideas, you are in the right place. Here is a big list of 25+ tasty Mediterranean Easter recipes.

You do not have to make a ham. You can make a leg of lamb. You can make roast chicken. For a smaller group, try Cornish game hens. You can even make a lovely salmon dish.

Some sides, like spanakopita, can also be a main dish for vegetarians. Boiled eggs are perfect in a big chickpea salad. I also have recipes for Easter bread and sweet baklava. There are so many more ideas.

This list has something for everyone. Are you ready?

Easter Lamb and Other Main Dishes

For many, lamb is the star of the Easter meal. I have great lamb recipes for you. But if you want something else, I have ideas for that too. Here are a few main dishes to try.

Recipe 1: Roast Leg of Lamb

This is the best Mediterranean style leg of lamb. The lamb gets a rub of fresh garlic, spices, olive oil, and lemon juice. It roasts with potato wedges and onions.

Ready in: 3 hours
Serves: 8-10 people

What you need:

• 1 leg of lamb (6 to 7 pounds)
• 8 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon dried oregano
• Juice of 2 lemons
• 1/2 cup extra virgin olive oil
• 3 pounds potatoes, cut into wedges
• 2 onions, cut into wedges
• Salt and black pepper

How to make it:

1. Pat the lamb dry with paper towels. Mix the garlic, rosemary, oregano, lemon juice, and olive oil into a paste. Rub it all over the lamb. Add salt and pepper.
2. Put the potato and onion wedges in a large roasting pan. Toss them with a little oil, salt, and pepper. Place the lamb on top.
3. Preheat your oven to 450°F. Roast for 20 minutes. Then lower the heat to 325°F.
4. Roast for about 1 hour and 45 minutes more. A meat thermometer should read 135°F for medium rare.
5. Take the lamb out. Cover it loosely with foil. Let it rest for 20 minutes before slicing. Serve with the potatoes and onions.

Why everyone loves it: The lamb is so flavorful and tender. The potatoes soak up all the delicious juices.

Recipe 2: Greek Slow Cooker Boneless Lamb Leg

This lamb is so tender it falls apart. You make it in your slow cooker. This frees up your oven for other dishes.

Ready in: 6-8 hours on Low
Serves: 8 people

What you need:

• 1 boneless leg of lamb (4 to 5 pounds)
• 10 garlic cloves, sliced thin
• 2 sprigs fresh rosemary
• 1 tablespoon dried oregano
• 1 lemon, sliced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• Salt and black pepper

How to make it:

1. Pat the lamb dry. Make small cuts all over it. Put the garlic slices into the cuts.
2. Rub the lamb with olive oil, oregano, salt, and pepper.
3. Put the rosemary sprigs and lemon slices in the slow cooker. Add the broth and wine.
4. Place the lamb on top. Cover and cook on Low for 6 to 8 hours.
5. Take the lamb out. Cover it with foil and let it rest. You can use the juices in the pot as a simple sauce.

Why everyone loves it: It is the easiest way to make a holiday lamb. The meat is always juicy and perfect.

Recipe 3: Braised Lamb Shanks

This is a beautiful one pot meal. The lamb shanks cook slowly in a tasty red wine and tomato sauce with vegetables.

Ready in: 3 hours
Serves: 4 people

What you need:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 2 sprigs fresh rosemary
• Salt and black pepper

How to make it:

1. Pat the lamb shanks dry. Season them with salt and pepper.
2. Heat the oil in a large Dutch oven over medium high heat. Brown the lamb shanks on all sides. Take them out and set aside.
3. In the same pot, add the onion and carrots. Cook for 5 minutes. Add the garlic and cook for 1 more minute.
4. Pour in the red wine. Scrape the bottom of the pot. Let it cook for 2 minutes.
5. Add the crushed tomatoes, beef broth, and rosemary. Bring to a simmer.
6. Put the lamb shanks back in the pot. Cover and put it in a preheated 325°F oven for 2.5 hours, until the meat is very tender.
7. Serve the shanks with the sauce spooned over the top.

Why everyone loves it: It feels fancy but is easy to make. The meat falls right off the bone.

Recipe 4: Spatchcock Chicken

Butterflying a chicken helps it cook evenly and get very crispy skin. It is a great option if you do not want lamb.

Ready in: 1 hour
Serves: 4-6 people

What you need:

• 1 whole chicken (4 to 5 pounds)
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Juice of 1 lemon
• Salt and black pepper

How to make it:

1. Place the chicken breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone. Remove the backbone.
2. Flip the chicken over. Press down firmly on the breastbone to flatten it.
3. Mix the olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper in a bowl.
4. Rub this mixture all over the chicken, under the skin too.
5. Place the chicken on a baking sheet. Let it sit for 30 minutes. Preheat your oven to 425°F.
6. Roast the chicken for 45 minutes to 1 hour, until the skin is golden and a thermometer reads 165°F in the thigh.
7. Let it rest for 10 minutes before carving.

Why everyone loves it: The chicken cooks faster and gets super crispy all over. It is full of flavor.

Recipe 5: Cornish Game Hens

Each person gets their own little chicken. They look beautiful on the plate and taste amazing.

Ready in: 1 hour
Serves: 4 people

What you need:

• 4 Cornish game hens
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Zest of 1 lemon
• Salt and black pepper

How to make it:

1. Pat the hens dry. Tie the legs together with kitchen twine.
2. Mix the olive oil, garlic, thyme, rosemary, lemon zest, salt, and pepper.
3. Rub this mixture all over each hen, inside the cavity too.
4. Place the hens on a baking sheet. Let them sit for 20 minutes. Preheat your oven to 400°F.
5. Roast for 45 to 50 minutes, until the skin is crispy and a thermometer reads 165°F in the thigh.
6. Let them rest for 10 minutes before serving.

Why everyone loves it: They are individual, elegant, and very juicy.

Recipe 6: Lemon Garlic Salmon

This is a light and healthy main dish that cooks in under 30 minutes. Perfect for a pescatarian Easter.

Ready in: 25 minutes
Serves: 6 people

What you need:

• 1 large salmon fillet (about 2 pounds)
• 4 garlic cloves, minced
• 1/4 cup olive oil
• Juice of 1 large lemon
• 1 teaspoon dried dill
• Salt and black pepper
• Lemon slices for garnish

How to make it:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Place the salmon skin side down on the sheet.
3. In a small bowl, mix the olive oil, lemon juice, garlic, dill, salt, and pepper.
4. Pour this sauce over the salmon.
5. Bake for 15-18 minutes, until the salmon flakes easily with a fork.
6. Garnish with lemon slices before serving.

Why everyone loves it: It is quick, elegant, and full of bright, fresh flavor.

Easter Side Dishes and Vegetarian Mains

These colorful dishes make your table look beautiful. Many can be a main dish for vegetarians.

Recipe 7: Blanched Asparagus with Mediterranean Salsa

Fresh spring asparagus gets topped with a bright, chunky salsa. It is so fresh and tasty.

Ready in: 15 minutes
Serves: 6 people

What you need:

• 2 bunches asparagus, tough ends trimmed
• 1 cup cherry tomatoes, chopped
• 1/2 cup Kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and black pepper

How to make it:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender crisp.
2. Drain and immediately place the asparagus in a bowl of ice water to stop the cooking. Drain again and pat dry.
3. In a medium bowl, mix the tomatoes, olives, red onion, parsley, olive oil, vinegar, salt, and pepper.
4. Arrange the asparagus on a platter. Spoon the salsa over the top.

Why everyone loves it: It is a light, fresh side that screams spring. The salsa adds a pop of flavor.

Recipe 8: Spanakopita (Spinach and Feta Pie)

This crispy phyllo pie has a creamy, savory filling. It is a classic Greek dish that is easier to make than you think.

Ready in: 1 hour
Serves: 9-12 pieces

What you need:

• 1 package (16 oz) phyllo dough, thawed
• 2 pounds fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 12 oz feta cheese, crumbled
• 2 eggs, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/2 cup olive oil
• Salt and pepper

How to make it:

1. Preheat oven to 350°F. Heat 2 tbsp oil in a large pot. Cook onion until soft. Add garlic and spinach. Cook until spinach wilts and liquid evaporates. Let cool.
2. Mix the cooled spinach, feta, eggs, dill, salt, and pepper.
3. Brush a 9×13 inch dish with oil. Layer 10 phyllo sheets, brushing each with oil. Spread the spinach filling on top.
4. Layer 10 more phyllo sheets on top, brushing each with oil. Tuck in edges. Score the top into squares.
5. Bake for 45-50 minutes until golden. Cool 15 minutes before cutting.

Why everyone loves it: It is the perfect mix of crispy and creamy. It can be a side or a main dish.

Recipe 9: Crispy Lemon Roasted Broccoli

Roasting broccoli makes it sweet and delicious with crispy edges. This recipe is a new favorite.

Ready in: 25 minutes
Serves: 4-6 people

What you need:

• 2 large heads broccoli, cut into florets
• 4 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• Zest and juice of 1 lemon
• Salt and black pepper

How to make it:

1. Preheat oven to 425°F.
2. On a large baking sheet, toss broccoli with oil, garlic, lemon zest, salt, and pepper.
3. Spread out in a single layer.
4. Roast for 20-25 minutes, tossing once, until edges are crispy.
5. Drizzle with fresh lemon juice right out of the oven. Serve.

Why everyone loves it: It turns simple broccoli into a dish people will fight over. The lemon makes it taste fresh.

Recipe 10: Italian Roasted Vegetables

Colorful veggies roasted with garlic and herbs. It is an easy, healthy, and beautiful side.

Ready in: 40 minutes
Serves: 6-8 people

What you need:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red onion, chopped
• 1 pound baby potatoes, halved
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper

How to make it:

1. Preheat oven to 400°F.
2. Put all chopped vegetables in a large bowl.
3. Add olive oil, garlic, oregano, thyme, salt, and pepper. Toss well.
4. Spread on two baking sheets. Do not crowd them.
5. Roast for 30-35 minutes, stirring once, until veggies are tender and browned.

Why everyone loves it: It is a rainbow on a plate. The roasting brings out the natural sweetness of the vegetables.

Recipe 11: Vegetarian Moussaka

Layers of roasted eggplant, potatoes, and zucchini with a hearty lentil tomato sauce and creamy topping.

Ready in: 1 hour 30 minutes
Serves: 8 people

What you need:

• 2 eggplants, sliced
• 3 potatoes, sliced
• 2 zucchinis, sliced
• Olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup brown lentils, cooked
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon cinnamon
• For topping: 2 cups Greek yogurt, 2 eggs, 1/4 cup grated Parmesan

How to make it:

1. Preheat oven to 400°F. Place eggplant, potato, and zucchini slices on oiled baking sheets. Brush with oil. Roast for 20-25 minutes until soft.
2. For sauce: Heat oil in a pan. Cook onion until soft. Add garlic, cooked lentils, tomatoes, cinnamon, salt, and pepper. Simmer 10 minutes.
3. For topping: Whisk yogurt, eggs, and Parmesan together.
4. In a 9×13 dish, layer roasted veggies and lentil sauce. Pour yogurt topping over everything.
5. Bake at 375°F for 35-40 minutes until golden. Let cool 15 minutes before serving.

Why everyone loves it: It is a super satisfying and hearty casserole that is completely meat free.

Recipe 12: Greek Potatoes

These potatoes are roasted in a lemony garlic broth. They are soft inside and full of flavor.

Ready in: 1 hour 10 minutes
Serves: 6 people

What you need:

• 3 pounds Yukon Gold potatoes, cut into wedges
• 1/3 cup olive oil
• Juice of 2 lemons
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 cups chicken or vegetable broth
• Salt and black pepper

How to make it:

1. Preheat oven to 400°F.
2. In a large roasting pan, mix potato wedges, olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Pour the broth into the pan. The broth should come about halfway up the potatoes.
4. Roast for 1 hour to 1 hour 15 minutes, turning once or twice, until potatoes are tender and the liquid is mostly absorbed.

Why everyone loves it: They are the most flavorful potatoes. The broth keeps them moist and infuses them with lemon and garlic.

Salads and Easter Appetizers

Start your meal with something light, fresh, and colorful.

Recipe 13: Healthy Egg Salad

The best way to use up all those Easter eggs. This salad has avocado and fresh veggies.

Ready in: 15 minutes
Serves: 4-6 people

What you need:

• 8 hard boiled eggs, chopped
• 1 avocado, diced
• 1/2 cup cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper

How to make it:

1. Gently mix eggs, avocado, cucumber, tomatoes, onion, and dill in a bowl.
2. In a small bowl, mix yogurt, mayo, and lemon juice.
3. Pour dressing over egg mixture. Gently fold together. Season with salt and pepper.
4. Serve on bread or with crackers.

Why everyone loves it: It is creamy, fresh, and much lighter than traditional egg salad.

Recipe 14: Classic Greek Salad

A true Greek salad has no lettuce. It is just ripe veggies, olives, and a big block of feta cheese.

Ready in: 10 minutes
Serves: 6 people

What you need:

• 4 ripe tomatoes, cut into chunks
• 1 English cucumber, sliced
• 1 green bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives
• 8 oz block of feta cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper

How to make it:

1. In a large shallow bowl, combine tomatoes, cucumber, bell pepper, onion, and olives.
2. Place the whole block of feta on top of the vegetables.
3. Drizzle with olive oil and vinegar. Sprinkle with oregano, salt, and pepper.
4. Do not toss. Let people serve themselves, breaking off feta with each portion.

Why everyone loves it: It is incredibly fresh, crunchy, and authentic.

Recipe 15: Simple White Bean Salad

Canned beans make this salad quick and easy. It is loaded with Mediterranean flavors.

Ready in: 10 minutes
Serves: 6 people

What you need:

• 2 cans (15 oz each) cannellini beans, rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup parsley, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper

How to make it:

1. In a large bowl, combine beans, tomatoes, parsley, and red onion.
2. In a small jar, shake together olive oil, lemon juice, garlic, salt, and pepper.
3. Pour dressing over the bean mixture and toss gently. Serve.

Why everyone loves it: It is protein packed, easy, and so refreshing.

Recipe 16: Black Eyed Pea Salad

A hearty and colorful salad with a bright dressing. Pomegranate seeds add a fun crunch.

Ready in: 15 minutes
Serves: 6 people

What you need:

• 2 cans (15 oz each) black eyed peas, rinsed
• 1 bell pepper, chopped
• 1 cup cucumber, chopped
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tablespoon honey
• Salt and pepper

How to make it:

1. In a large bowl, mix black eyed peas, bell pepper, cucumber, pomegranate seeds, and mint.
2. In a small bowl, whisk olive oil, lemon juice, honey, salt, and pepper.
3. Pour dressing over salad and toss. Serve.

Why everyone loves it: It is different, colorful, and full of interesting textures and flavors.

Recipe 17: Baked Feta Appetizer

Creamy baked feta with tomatoes and peppers. Serve it with pita chips for dipping.

Ready in: 25 minutes
Serves: 6 people

What you need:

• 1 block (8 oz) feta cheese
• 2 cups cherry tomatoes
• 1 bell pepper, sliced
• 4 garlic cloves, smashed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Black pepper

How to make it:

1. Preheat oven to 400°F.
2. In a small baking dish, place the block of feta in the center.
3. Surround it with tomatoes, bell pepper, and garlic.
4. Drizzle everything with olive oil. Sprinkle with oregano and black pepper.
5. Bake for 20 minutes until the tomatoes are bursting and the feta is soft.
6. Serve warm with bread or pita chips.

Why everyone loves it: It is warm, cozy, and incredibly delicious. Everyone loves to dig in.

Recipe 18: Antipasti Skewers

These pretty skewers are like a salad on a stick. They are so easy to put together.

Ready in: 15 minutes
Serves: 8 skewers

What you need:

• 8 small wooden skewers
• 1 cup small mozzarella balls
• 1 cup cherry tomatoes
• 1 jar (6 oz) marinated artichoke hearts
• 1 cup Kalamata olives
• Fresh basil leaves
• Balsamic glaze for drizzling

How to make it:

1. On each skewer, thread: a mozzarella ball, a tomato, an artichoke heart, an olive, and a basil leaf. Repeat pattern.
2. Arrange skewers on a platter. Drizzle lightly with balsamic glaze before serving.

Why everyone loves it: They are no cook, beautiful, and fun to eat.

Recipe 19: Tzatziki Sauce

This cool yogurt and cucumber sauce is perfect with lamb, chicken, or as a veggie dip.

Ready in: 10 minutes (plus resting time)
Serves: Makes about 2 cups

What you need:

• 1 English cucumber, grated
• 2 cups plain Greek yogurt
• 3 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt

How to make it:

1. Grate the cucumber. Wrap it in a clean towel and squeeze out all the excess water.
2. In a bowl, mix the dried cucumber, yogurt, garlic, dill, lemon juice, and olive oil.
3. Season with salt. Cover and refrigerate for at least 1 hour before serving.

Why everyone loves it: It is cool, creamy, and tangy. It makes everything taste better.

Easter Breads and Desserts

No celebration is complete without something sweet and special.

Recipe 20: Greek Easter Bread (Tsoureki)

A sweet, braided bread with red dyed eggs baked right in. It is soft, slightly sweet, and beautiful.

Ready in: 3 hours 30 minutes (includes rising)
Serves: 1 large loaf

What you need:

• 1 cup warm milk
• 2 packets yeast
• 1/2 cup sugar
• 4 1/2 cups flour
• 3 eggs
• 1/2 cup melted butter
• 1 teaspoon mahleb (optional)
• Sesame seeds
• 2-3 red dyed hard boiled eggs

How to make it:

1. Mix warm milk, yeast, and 1 tbsp sugar. Let sit 5-10 mins until foamy.
2. Add remaining sugar, 4 cups flour, eggs, butter, and mahleb. Mix into a soft dough. Knead 5-7 mins.
3. Place in oiled bowl, cover, let rise 1.5-2 hours until doubled.
4. Punch down dough. Divide into 3 ropes. Braid them on a baking sheet. Tuck in ends. Press red eggs into braids.
5. Cover, let rise 45-60 mins. Preheat oven to 350°F.
6. Brush loaf with egg wash (1 yolk + 1 tbsp water). Sprinkle with sesame seeds.
7. Bake 30-35 mins until golden. Cool on a rack.

Why everyone loves it: It is a meaningful and delicious tradition. Perfect for breakfast or with coffee.

Recipe 21: Ghorayebah (Easter Butter Cookies)

These cookies melt in your mouth. They only need three ingredients.

Ready in: 25 minutes
Serves: Makes 24 cookies

What you need:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 2 cups all purpose flour

How to make it:

1. Preheat oven to 350°F. Line a baking sheet.
2. Beat butter and powdered sugar until light and fluffy.
3. Gently mix in flour until a soft dough forms.
4. Roll into 1-inch balls. Place on sheet. Press gently with a fork.
5. Bake 15-18 mins until bottoms are lightly golden.
6. Cool 5 mins, then roll in powdered sugar while warm.
7. Cool completely and roll in sugar again before serving.

Why everyone loves it: Unbelievably simple, buttery, and delicate. A great last minute dessert.

Recipe 22: Baklava

Layers of crispy phyllo filled with spiced nuts and soaked in honey syrup. A show stopping dessert.

Ready in: 1 hour 30 minutes
Serves: 24 pieces

What you need:

• 1 package phyllo dough, thawed
• 1 1/2 cups melted butter
• 3 cups finely chopped nuts (walnuts, pistachios)
• 1/4 cup sugar
• 1 teaspoon cinnamon

For syrup:

• 1 cup water
• 1 cup sugar
• 1 cup honey
• 1 tbsp lemon juice
• 1 cinnamon stick

How to make it:

1. Preheat oven to 350°F. Butter a 9×13 dish.
2. Mix nuts, 1/4 cup sugar, and cinnamon.
3. Layer 10 phyllo sheets in dish, brushing each with butter. Sprinkle 1 cup nuts.
4. Add 4 more buttered sheets, then nuts. Repeat twice. End with 10 buttered sheets on top.
5. Cut into diamonds with a sharp knife.
6. Bake 50 mins until golden.
7. Make syrup: Boil water, sugar, honey, lemon, and cinnamon stick for 10 mins. Remove cinnamon stick.
8. Pour hot syrup over hot baklava. Cool completely before serving.

Why everyone loves it: It is the ultimate special occasion dessert. Crunchy, sweet, and nutty.

Recipe 23: Tahini Brownies

Soft, chewy brownies with a nutty tahini swirl. A delicious twist on a classic.

Ready in: 45 minutes
Serves: 16 brownies

What you need:

• 1/2 cup unsalted butter
• 1 cup dark chocolate chips
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/3 cup tahini

How to make it:

1. Preheat oven to 350°F. Line an 8×8 pan.
2. Melt butter and 3/4 cup chocolate chips together. Let cool slightly.
3. Whisk in sugar, eggs, and vanilla.
4. Gently fold in flour, cocoa powder, and salt until just combined.
5. Pour batter into pan. Drop spoonfuls of tahini on top. Use a knife to swirl it into the batter.
6. Sprinkle remaining 1/4 cup chocolate chips on top.
7. Bake 25-30 minutes until set. Let cool before cutting.

Why everyone loves it: They are fudgy, rich, and have an amazing unique flavor from the tahini.

Easter Brunch Recipes

For many, Easter brunch is the main event. Here are some delicious ideas.

Recipe 24: Vegetarian Egg Casserole

A hearty baked egg dish with veggies and herbs. Use whatever vegetables you have on hand.

Ready in: 1 hour
Serves: 8 people

What you need:

• 10 eggs
• 1/2 cup milk
• 1 bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 1/4 cup parsley, chopped
• Salt and pepper

How to make it:

1. Preheat oven to 375°F. Grease a 9×13 dish.
2. Whisk eggs and milk together.
3. Stir in all the vegetables, cheese, olives, and parsley. Season with salt and pepper.
4. Pour into the dish.
5. Bake for 35-40 minutes until eggs are set and top is golden.
6. Let cool 5 minutes before slicing.

Why everyone loves it: It is a complete meal in one dish and perfect for feeding a crowd.

Recipe 25: Shakshuka

Eggs poached in a rich, spiced tomato and pepper sauce. Serve with bread for dipping.

Ready in: 30 minutes
Serves: 4-6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 can (28 oz) crushed tomatoes
• 6 eggs
• Salt and pepper
• Fresh parsley for garnish

How to make it:

1. Heat oil in a large skillet. Cook onion and bell pepper until soft.
2. Add garlic, paprika, and cumin. Cook for 1 minute.
3. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes.
4. Make 6 small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, until egg whites are set but yolks are still runny.
6. Garnish with parsley and serve right from the skillet.

Why everyone loves it: It is impressive, flavorful, and so fun to eat together.

Final Thoughts on Your Easter Menu

I hope this big list gives you lots of ideas for a wonderful Easter meal. Mixing and matching these recipes will create a beautiful Mediterranean feast.

Remember, cooking should be fun. Do not stress. Choose a few recipes that sound good to you and give them a try. The most important part is enjoying time with your loved ones.

From my family to yours, have a very happy and delicious Easter