11 Easy Greek Recipes That’ll Make You Delete Your Takeout Apps

I learned these easy Greek recipes by cooking alongside home cooks and chefs across Greece. My travels took me from Athens to Crete to the hills of Kyparissia. Once you try these dishes, I promise you will never need to order takeout again.

The Easy Recipes I Learned in Greece and Cook on Repeat

As someone who was born and raised on the Mediterranean, I have devoted my career to sharing the heart of this sunny region. Through my cookbooks and recipes, I have learned that the most profound flavors usually come from the simplest ingredients.

My kitchen embraces the flavors of all 22 countries surrounding the Mediterranean Sea. But Greece is probably the place I return to more than any other. My travels have taken me from the bustling markets of Athens to the sun-drenched shores of Crete and Santorini. I have walked through the quiet hills of Kyparissia and visited dozens of small towns and villages in between. Along the way, I have had the honor of cooking side-by-side with Greek home cooks and professional chefs. I learned the soul of their kitchens one dish at a time.

In fact, I just came back from Greece. I was there for the olive harvest with our dear friends Spiros and Stavroula Kotsovolos. They produce our Greek extra virgin olive oils in the silver-green hills of Kyparissia. I could not help but come home with a renewed love for the iconic Greek dishes I have loved for years.

What I Love About Cooking the Greek Way

What I love most about cooking the Greek way is how it turns the humble into something spectacular. It is the magic of liquid-gold olive oil. It is a handful of wild oregano. It is a squeeze of bright lemon. These simple things come together to create dishes that are unforgettable.

This collection of easy Greek recipes represents the dishes I know by heart. They are the ones I have refined alongside local chefs and home cooks. They are the ones I return to most often to feed my own family. I promise you this. Once you start cooking like a Greek, you will never settle for a takeout gyro again.

Traditional Greek Food and Comfort Casseroles

1. Spanakopita (Greek Spinach Pie)

If there is one dish that defines everyday Greek home cooking, it is spanakopita. Crisp layers of phyllo give way to a savory filling of spinach, herbs, and feta. Everything is layered together with olive oil. It is a true classic. If you love this combination like I do, try these egg bites or this gorgeous green spinach soup next.

Ready in: 1 hour
Serves: 8

What You Need:

• 1 package (16 ounces) frozen phyllo dough, thawed
• ½ cup olive oil or melted butter, for brushing
• 2 tablespoons olive oil for filling
• 1 onion, chopped
• 2 pounds fresh spinach
• 8 ounces feta cheese, crumbled
• ½ cup ricotta cheese
• 2 eggs, lightly beaten
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

How to Make It:

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Add the fresh spinach in batches. Cook until it wilts down, about 3 to 4 minutes. Remove from heat and let it cool slightly. Squeeze out as much liquid as you can from the spinach.
4. In a large bowl, combine the cooked spinach, crumbled feta, ricotta, eggs, dill, and parsley. Mix well. Add salt and pepper to taste. Remember that feta is already salty, so go easy on the salt.
5. Unroll the phyllo dough and cover it with a damp towel so it does not dry out.
6. Place one sheet of phyllo in the baking dish. Brush lightly with olive oil. Repeat with about half of the phyllo sheets, brushing each one with oil.
7. Spread the spinach and feta filling evenly over the phyllo.
8. Continue layering the remaining phyllo sheets on top, brushing each one with oil.
9. Use a sharp knife to score the top into squares. This makes it easier to cut after baking.
10. Bake for 35 to 45 minutes, until the phyllo is golden brown and crispy. Let it cool for 10 minutes before cutting and serving.

Why everyone loves it: It is crispy, flaky, and filled with the perfect combination of spinach and salty feta.

Pro tip: Let it cool slightly before cutting so the layers stay intact.

2. Greek Meatballs (Keftedes)

Keftedes are the kind of recipe every Greek family claims as their own. These meatballs are seasoned simply with mint, garlic, lemon, and warming spices. They are fried until golden. They are juicy, herby, and absolutely delicious.

Ready in: 35 minutes
Serves: 4

What You Need:

• 1 pound ground beef or lamb
• ½ cup breadcrumbs
• ¼ cup red onion, grated
• 2 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg
• 2 tablespoons olive oil
• Tzatziki sauce for serving

How to Make It:

1. In a large bowl, combine the ground meat, breadcrumbs, grated onion, garlic, parsley, mint, oregano, salt, pepper, and egg. Mix gently until just combined.
2. Form the mixture into small, bite-sized meatballs, about 1 inch in diameter.
3. In a large skillet, heat the olive oil over medium heat. Add the meatballs in a single layer, working in batches if needed.
4. Cook for 8 to 10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through.
5. Serve warm with tzatziki sauce for dipping.

Why everyone loves them: They are juicy, herby, and full of authentic Greek flavor.

Pro tip: These are the kind of recipe every Greek family claims as their own.

3. Shrimp Saganaki

This is a classic taverna dish that showcases Greece’s love of seafood. Juicy shrimp simmer in a tomato sauce with feta and olive oil until everything melds together. It is rich, flavorful, and comes together quickly.

Ready in: 20 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 pound large shrimp, peeled and deveined
• 4 ounces feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the garlic and cook for one more minute.
3. Add the diced tomatoes, oregano, and red pepper flakes. Let the sauce simmer for 5 to 7 minutes until it thickens slightly.
4. Add the shrimp to the skillet and cook for 3 to 4 minutes, until they turn pink and opaque.
5. Sprinkle the crumbled feta over the top. Cover the skillet and cook for 1 to 2 minutes, until the feta softens.
6. Garnish with fresh parsley and serve with crusty bread for dipping.

Why everyone loves it: The combination of shrimp and melted feta in tomato sauce is irresistible.

Pro tip: Add some horta, Greek greens with lemon and garlic, for a light, unfussy dinner.

4. Biftekia (Baked Greek Beef Patties)

This homey dish features juicy beef patties baked with herbs and olive oil until tender. It is a Greek family favorite, and you will find them everywhere. They are often served with lemon potatoes or a simple maroulosalata salad.

Ready in: 40 minutes
Serves: 4

What You Need:

• 1 pound ground beef
• 1 onion, grated
• 2 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• 1 lemon, sliced
• Lemon potatoes for serving

How to Make It:

1. Preheat your oven to 375°F.
2. In a large bowl, combine the ground beef, grated onion, garlic, parsley, oregano, salt, pepper, egg, and breadcrumbs. Mix gently until just combined.
3. Form the mixture into 4 oval patties, similar to the shape of a small football.
4. In a large oven-safe skillet, heat the olive oil over medium high heat. Add the patties and sear for 2 to 3 minutes per side, until browned.
5. Add the lemon slices to the skillet around the patties.
6. Transfer the skillet to the oven and bake for 15 to 20 minutes, until the patties are cooked through.
7. Serve with lemon potatoes and a simple salad.

Why everyone loves them: They are simple, comforting, and full of Greek home cooking flavor.

Pro tip: They are often served with lemon potatoes or a simple maroulosalata salad.

Favorite Greek Chicken Dishes

5. Greek Sheet Pan Chicken

I came up with this recipe by watching Greek cooks cook. Chicken, vegetables, olives, and feta all go into one pan. Everything is seasoned generously with ladolemono. Then it all roasts until the flavors concentrate and everything begins to caramelize. It is simple and delicious.

Ready in: 45 minutes
Serves: 4

What You Need:

• 4 chicken thighs, bone in, skin on
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• ½ cup Kalamata olives
• 4 ounces feta cheese, cut into chunks
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

How to Make It:

1. Preheat your oven to 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper to make the ladolemono.
3. Add the chicken, bell peppers, onion, and zucchini to the bowl. Toss to coat everything well.
4. Transfer everything to a large baking sheet in a single layer.
5. Scatter the Kalamata olives and feta chunks over the top.
6. Roast for 35 to 40 minutes, until the chicken is cooked through and the vegetables are tender.
7. Serve right away.

Why everyone loves it: Everything cooks on one pan, and the feta gets perfectly soft and tangy.

Pro tip: This is simple and delicious, just like Greek cooks make it.

6. Greek Chicken and Potatoes

Chicken roasts in herb-flecked olive oil alongside potatoes and wheels of lemon. Everything becomes infused with flavor. This dish is pure Greek home cooking. It is simple and delicious.

Ready in: 1 hour
Serves: 4

What You Need:

• 4 chicken thighs or breasts, bone in, skin on
• 4 potatoes, peeled and cut into wedges
• 1 lemon, thinly sliced
• 4 garlic cloves, smashed
• ¼ cup olive oil
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth

How to Make It:

1. Preheat your oven to 375°F.
2. In a large baking dish, arrange the chicken pieces and potato wedges.
3. Scatter the lemon slices and smashed garlic cloves over and around the chicken and potatoes.
4. In a small bowl, whisk together the olive oil, oregano, salt, and pepper. Drizzle this mixture over everything.
5. Pour the chicken broth into the bottom of the dish.
6. Bake for 45 to 55 minutes, until the chicken is cooked through and the potatoes are tender. Baste the chicken with the pan juices halfway through.
7. Serve with a crunchy bell pepper salad for a balanced dinner.

Why everyone loves it: It is pure Greek home cooking, simple and delicious.

Pro tip: Add a crunchy and sweet bell pepper salad for a balanced dinner.

7. Easy Chicken Gyros

The gyro is Greece’s answer to fast food. But when you make it my way, it is wholesome too. Yogurt-marinated chicken stays nice and juicy. It is delicious in a bowl or wrapped in warm pita with crunchy vegetables and tzatziki. Either way, it makes for a fast meal without sacrificing flavor.

Ready in: 30 minutes (plus marinating time)
Serves: 4

What You Need:

• 1½ pounds boneless skinless chicken thighs
• 1 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pita bread for serving
• Tzatziki sauce for serving
• Tomato, cucumber, and red onion for serving

How to Make It:

1. In a bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
3. Preheat a grill or grill pan over medium high heat. Cook the chicken for 5 to 7 minutes per side, until cooked through and charred in spots.
4. Let the chicken rest for 5 minutes, then slice it thinly.
5. Serve the sliced chicken in warm pita bread with tzatziki, tomato, cucumber, and red onion.

Why everyone loves it: The yogurt marinade makes the chicken incredibly juicy and flavorful.

Pro tip: It is delicious in a bowl or wrapped in warm pita with crunchy vegetables and tzatziki.

Greek Salad and Vegetarian Favorites

8. Traditional Greek Salad (Horiatiki)

This Greek salad contains no lettuce. It is just tomatoes, cucumbers, olives, feta, onion, and olive oil. When I first had horiatiki in Greece, it changed how I make salads forever. It remains one of my favorite accompaniments for grilled salmon or marinated grilled chicken.

Ready in: 10 minutes
Serves: 4

What You Need:

• 4 large ripe tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• ½ cup Kalamata olives
• 4 ounces feta cheese, in one block or thickly sliced
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• Salt to taste

How to Make It:

1. Arrange the tomato wedges and cucumber slices on a large platter or in a shallow bowl.
2. Scatter the red onion slices and Kalamata olives over the top.
3. Place the block or thick slices of feta cheese on top of the salad.
4. Sprinkle generously with dried oregano.
5. Drizzle with olive oil and add a pinch of salt.
6. Serve right away.

Why everyone loves it: It is simple, fresh, and lets the incredible ingredients shine.

Pro tip: When I first had horiatiki in Greece, it changed how I make salads forever.

9. Spanakorizo (Greek Spinach Rice)

Rice with spinach, herbs, olive oil, and lemon makes a classic vegetarian dish. It works as a main dish or a side. It is simple, nourishing, and full of flavor.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup white rice
• 2 cups vegetable or chicken broth
• 10 ounces fresh spinach
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Feta cheese for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the garlic and cook for one more minute.
3. Add the rice and stir for 1 minute to toast it slightly.
4. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
5. Add the fresh spinach, dill, and parsley on top of the rice. Cover and cook for another 5 minutes, until the spinach wilts and the rice is tender.
6. Stir everything together. Add the lemon juice, salt, and pepper to taste.
7. Serve with crumbled feta cheese on top.

Why everyone loves it: It is a simple, one-pot meal that is both healthy and delicious.

Pro tip: Try this version with cabbage, too.

10. Gigantes Plaki (Greek Baked Beans)

Giant white beans baked in a cinnamon-scented tomato sauce are a staple of Greek vegetarian cooking. Slowly baked with olive oil and herbs, they become rich, tender, and deeply flavorful. All you need is some crusty bread.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• 2 cans (15 ounces each) giant white beans or butter beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon cinnamon
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

How to Make It:

1. Preheat your oven to 375°F.
2. In a large oven-safe skillet or pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until soft, about 5 to 7 minutes.
3. Add the garlic and cook for one more minute.
4. Stir in the crushed tomatoes, oregano, and cinnamon. Let the sauce simmer for 5 minutes.
5. Add the drained beans and stir to combine. Season with salt and pepper.
6. Transfer the skillet to the oven and bake, uncovered, for 30 to 40 minutes, until the sauce is thickened and the beans are very tender.
7. Stir in the fresh parsley. Serve hot with plenty of crusty bread.

Why everyone loves them: They are rich, tender, and deeply flavorful.

Pro tip: All you need is some crusty bread to soak up the delicious sauce.

11. Greek Potatoes with Lemon, Garlic, and Parmesan

These lemony roasted potatoes are served everywhere in Greece, and for good reason. They have crispy edges and soft centers. The flavor is both tart and savory. They are absolutely irresistible.

Ready in: 45 minutes
Serves: 4

What You Need:

• 2 pounds potatoes, peeled and cut into wedges
• ¼ cup olive oil
• ¼ cup lemon juice
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• Fresh parsley for garnish

How to Make It:

1. Preheat your oven to 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the potato wedges to the bowl and toss until they are well coated.
4. Transfer the potatoes to a baking sheet and spread them in a single layer.
5. Roast for 35 to 40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges and tender inside.
6. Sprinkle the grated Parmesan cheese over the hot potatoes and toss gently.
7. Garnish with fresh parsley and serve.

Why everyone loves them: They are crispy, lemony, and impossible to stop eating.

Pro tip: These are served everywhere in Greece, and for good reason.

More Greek Recipes to Love

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