8 Greek Dishes to Try at Home for a Taste of the Mediterranean

Wednesday 07th Oct 2026 |

8 Easy Greek Dishes to Make at Home

Greek food is made for relaxed, generous eating. Lemon, garlic, oregano, olive oil, tomatoes, herbs and salty cheeses appear again and again, turning straightforward ingredients into dishes that feel full of sunshine.

You do not need a charcoal grill overlooking the Aegean to recreate some of that feeling at home either. Many classic Greek dishes rely on simple techniques such as roasting, baking, marinating and letting good ingredients do most of the work.

From chicken souvlaki and crisp spanakopita to rich moussaka and slow-roasted briam, these eight Greek dishes are well worth adding to your home-cooking repertoire.

1. Chicken Souvlaki

Chicken souvlaki is one of the easiest Greek dishes to recreate at home and makes a brilliant midweek dinner.

Traditionally, pieces of meat are threaded onto skewers and grilled until lightly charred. Chicken works particularly well because it takes on a lemon-and-herb marinade quickly.

Ingredients

  • 600g boneless chicken thighs or breasts
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper
  • Wooden or metal skewers

Method

Cut the chicken into bite-sized pieces.

Mix the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a bowl. Add the chicken and leave to marinate for at least 30 minutes, or a few hours if you have time.

Thread the chicken onto skewers and cook under a hot grill, on a griddle pan or barbecue for around 10 to 12 minutes, turning regularly, until cooked through and lightly charred.

Serve with warm flatbreads, tomato, red onion, salad and plenty of tzatziki.

2. Moussaka

Few dishes feel more Greek than a bubbling tray of moussaka.

Layers of aubergine, rich minced meat and creamy béchamel make this a slightly more involved recipe, but it is ideal for a weekend when you have time to let everything cook slowly.

Ingredients

  • 2 large aubergines
  • Olive oil
  • 500g lamb or beef mince
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • Pinch of cinnamon
  • Salt and black pepper

For the béchamel:

  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 50g grated Parmesan or kefalotyri
  • 1 egg

Method

Slice the aubergines, brush lightly with olive oil and roast at 200°C fan until soft and golden.

Meanwhile, brown the mince with the onion and garlic. Add the chopped tomatoes, tomato purée, oregano and cinnamon, then simmer until thick.

For the béchamel, melt the butter in a saucepan, stir in the flour and gradually whisk in the milk. Cook until thickened, then remove from the heat and stir in the cheese. Allow to cool slightly before beating in the egg.

Layer the aubergines and meat sauce in a baking dish, finishing with the béchamel.

Bake at 180°C fan for around 35 to 40 minutes until golden.

Leave it to stand for 15 minutes before slicing so the layers settle properly.

3. Spanakopita

Spanakopita combines spinach, feta and herbs inside crisp layers of filo pastry.

It can be made as one large pie or cut into smaller triangles for sharing, making it ideal for lunch, dinner or part of a mezze spread.

Ingredients

  • 500g spinach
  • 200g feta
  • 3 spring onions, finely sliced
  • Small handful fresh dill
  • Small handful parsley
  • 1 egg
  • Black pepper
  • 6 to 8 sheets filo pastry
  • Olive oil or melted butter

Method

Wilt the spinach in a large pan, then leave it to cool before squeezing out as much liquid as possible.

Chop the spinach and mix with the crumbled feta, spring onions, dill, parsley, egg and black pepper.

Brush a baking dish with oil. Layer half the filo sheets inside, brushing each lightly with oil as you go.

Add the spinach filling, then cover with the remaining filo.

Brush the top generously and bake at 180°C fan for around 30 to 35 minutes until deeply golden and crisp.

Serve warm or at room temperature with salad and lemon.

4. Keftedes

Keftedes are Greek meatballs packed with herbs and seasoning.

They work just as well as part of a mezze spread as they do with salad, potatoes and tzatziki for a more substantial dinner.

Ingredients

  • 500g beef or lamb mince
  • 1 small onion, grated
  • 2 garlic cloves, crushed
  • 1 egg
  • 40g breadcrumbs
  • Small handful parsley
  • Small handful mint
  • 1 tsp dried oregano
  • Salt and black pepper
  • Olive oil

Method

Combine all the ingredients except the olive oil in a large bowl.

Shape into small meatballs and chill for around 20 minutes.

Heat a little olive oil in a frying pan and cook the meatballs in batches until browned all over and cooked through.

Alternatively, bake them at 200°C fan for around 18 to 20 minutes.

Serve with tzatziki, warm pita bread and a Greek salad.

5. Greek Lemon Potatoes

If you only make one Greek side dish, make these.

Greek lemon potatoes are roasted slowly with olive oil, garlic, oregano and stock so they become crisp around the edges while remaining soft and intensely flavoured inside.

Ingredients

  • 1kg potatoes
  • 4 tbsp olive oil
  • Juice of 2 lemons
  • 3 garlic cloves, crushed
  • 1 tsp dried oregano
  • 250ml chicken or vegetable stock
  • Salt and black pepper

Method

Heat the oven to 200°C fan.

Cut the potatoes into thick wedges and place them in a roasting dish.

Mix the olive oil, lemon juice, garlic, oregano and stock, then pour everything over the potatoes.

Season generously.

Roast for around 50 to 60 minutes, turning once or twice, until most of the liquid has evaporated and the potatoes are golden.

If necessary, increase the oven temperature for the final ten minutes to crisp the edges.

Serve alongside grilled chicken, lamb, fish or a large Greek salad.

6. Gemista

Gemista are tomatoes and peppers stuffed with a fragrant mixture of rice, herbs and vegetables.

They are particularly good when you want a Greek dish that feels substantial without relying on meat.

Ingredients

  • 4 large tomatoes
  • 4 peppers
  • 150g long-grain rice
  • 1 onion, finely chopped
  • 2 garlic cloves
  • Small handful parsley
  • Small handful mint
  • 1 tbsp tomato purée
  • Olive oil
  • Salt and black pepper

Method

Cut the tops from the tomatoes and peppers and scoop out the centres.

Keep the tomato flesh and chop it finely.

Soften the onion and garlic in olive oil, then stir in the rice, tomato flesh, tomato purée and herbs.

Cook for a few minutes, adding a splash of water if needed.

Spoon the filling loosely into the vegetables. Do not pack it too tightly, as the rice will expand during cooking.

Replace the tops and sit everything closely together in a baking dish.

Drizzle generously with olive oil, add a little water to the bottom of the dish and bake at 180°C fan for around an hour.

Serve warm or at room temperature with feta and crusty bread.

7. Pastitsio

Pastitsio is sometimes described as Greek lasagne, although that does not quite do it justice.

It combines pasta, a rich meat sauce and a thick béchamel topping, making it excellent comfort food and ideal for feeding a crowd.

Ingredients

  • 400g tubular pasta
  • 500g beef mince
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • Pinch of cinnamon
  • 1 tsp dried oregano
  • Salt and black pepper

For the topping:

  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 60g grated hard cheese
  • 1 egg

Method

Cook the pasta until just tender, then drain.

Brown the mince with the onion and garlic. Add the tomatoes, tomato purée, cinnamon and oregano, then simmer until thick.

Make the béchamel by melting the butter, stirring in the flour and gradually whisking in the milk. Cook until thickened, stir through the cheese and allow it to cool slightly before adding the egg.

Layer the pasta in a baking dish, spoon over the meat sauce and finish with the béchamel.

Bake at 180°C fan for around 35 minutes until golden.

Allow it to rest before slicing so it holds together properly.

8. Briam

Briam is a classic Greek roasted vegetable dish made with courgettes, potatoes, tomatoes and onions cooked slowly with olive oil and herbs.

It is simple, colourful and works equally well as a side dish or a lighter main with feta and crusty bread.

Ingredients

  • 2 courgettes
  • 3 medium potatoes
  • 3 ripe tomatoes
  • 1 large onion
  • 3 garlic cloves
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • Small handful fresh parsley
  • Salt and black pepper

Method

Heat the oven to 180°C fan.

Slice the courgettes, potatoes, tomatoes and onion into fairly even rounds.

Arrange them in a large baking dish, overlapping the slices slightly.

Scatter over the garlic, oregano, parsley, salt and pepper.

Drizzle generously with olive oil and add a small splash of water to the bottom of the dish.

Cover loosely with foil and bake for around 40 minutes.

Remove the foil and continue roasting for another 25 to 30 minutes until the vegetables are tender and beginning to caramelise around the edges.

Serve warm or at room temperature with feta, olives and bread.

What to Serve With Greek Food

One of the joys of Greek cooking is putting several dishes on the table and letting everyone help themselves.

A simple spread might include chicken souvlaki, lemon potatoes, spanakopita, a bowl of tzatziki, Greek salad, olives and warm pita bread.

Add feta drizzled with olive oil and oregano, plus plenty of lemon wedges for squeezing over grilled meat and vegetables.

There is no need to make all eight recipes at once. Two or three dishes, a salad and some good bread are enough to create a generous Greek-style meal at home.

Bring a Taste of Greece Home

The best Greek dishes tend to rely on combinations rather than complicated techniques: sharp lemon with oregano, creamy feta against crisp pastry, garlic with olive oil, or vegetables slowly roasted until sweet and soft.

Start with one dish you already recognise, then gradually add others to your repertoire.

Before long, a tray of lemon potatoes, sizzling souvlaki, warm spanakopita and a bowl of tzatziki can turn an ordinary dinner into something that feels considerably closer to a long lunch beside the Aegean.


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