25+ Delicious Vegetarian Greek Recipes for a Mediterranean Feast!

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and healthy Mediterranean diet.

Vegetarians can enjoy a wide array of delicious Greek dishes that are not only nutritious but also bursting with taste.

From hearty stews and savory pies to fresh salads and flavorful dips, Greek cooking offers a variety of vegetarian recipes that showcase the best of the Mediterranean diet.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, these 25+ vegetarian Greek recipes will inspire you with their delightful flavors and wholesome ingredients.

Dive into a world of Greek culinary delights that celebrate the rich traditions of Greek cooking while keeping your meals meat-free.

25+ Delicious Vegetarian Greek Recipes for a Mediterranean Feast

With a focus on fresh vegetables, aromatic herbs, and wholesome ingredients, these recipes offer a satisfying way to enjoy Mediterranean flavors without meat.

From classic dishes like Spanakopita and Greek Salad to innovative takes on traditional favorites, there’s something for everyone in the world of Greek vegetarian cooking.

These 25+ recipes will not only satisfy your taste buds but also provide nutritious options that fit perfectly into a balanced diet.

Embrace the flavors of Greece with these delightful vegetarian recipes and make your meals both enjoyable and healthful.

Greek Vegetarian Moussaka

Greek Vegetarian Moussaka is a hearty and flavorful casserole that substitutes traditional ground meat with a mix of vegetables, making it a perfect vegetarian main course. Layers of roasted eggplant, zucchini, and potatoes are combined with a rich tomato sauce and topped with a creamy béchamel sauce. This classic Greek dish is satisfying and comforting, ideal for a family dinner or a special occasion.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large zucchinis, sliced into 1/2-inch rounds
• 2 large potatoes, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup grated feta cheese
• 1/2 cup grated Parmesan cheese

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the eggplant, zucchini, and potato slices on baking sheets, brush with olive oil, and roast for 20-25 minutes, or until tender and slightly golden.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and cook until softened. Add the red bell pepper and cook for another 5 minutes.
3. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, cumin, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
4. For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, and continue to cook, stirring frequently, until the sauce thickens. Season with nutmeg, salt, and pepper.
5. In a large baking dish, layer half of the roasted vegetables, followed by the tomato sauce mixture, and then the remaining vegetables. Pour the béchamel sauce over the top, spreading it evenly.
6. Sprinkle with feta and Parmesan cheese.
7. Bake for 30-35 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

Greek Vegetarian Moussaka is a delightful twist on the traditional Greek dish, offering all the classic flavors in a meat-free version. The combination of roasted vegetables, savory tomato sauce, and creamy béchamel creates a satisfying and hearty meal that’s perfect for any occasion. Serve it with a side of Greek salad or some crusty bread for a complete and enjoyable meal.

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Greek Chickpea Salad

Greek Chickpea Salad is a refreshing and nutritious dish that combines the hearty texture of chickpeas with the vibrant flavors of Greek cuisine. This salad features crisp cucumbers, juicy tomatoes, briny olives, and tangy feta cheese, all tossed in a light and zesty lemon-oregano dressing. It’s perfect as a standalone meal or as a side dish for a summer gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Greek Chickpea Salad is a vibrant and flavorful option that’s both refreshing and satisfying. The combination of chickpeas, fresh vegetables, and feta cheese makes it a hearty and nutritious dish. The zesty lemon-oregano dressing ties everything together, making it a perfect choice for a light lunch, a side dish, or a party appetizer. Enjoy this salad as a delicious and healthy way to embrace Greek flavors.

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Greek Spinach and Feta Stuffed Peppers

Greek Spinach and Feta Stuffed Peppers are a delightful and healthy vegetarian dish that showcases the flavors of Greece. These colorful bell peppers are filled with a savory mixture of spinach, feta cheese, rice, and herbs, then baked until tender. This dish is both visually appealing and packed with flavor, making it a great option for a nutritious and satisfying meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the cooked rice, chopped spinach, feta cheese, Parmesan cheese, dill, mint, garlic, salt, and pepper.
3. Stuff each bell pepper with the rice mixture, pressing down gently to pack the filling.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are lightly browned.

Greek Spinach and Feta Stuffed Peppers offer a delightful combination of flavors and textures that make them a standout vegetarian dish. The creamy feta cheese and aromatic herbs blend perfectly with the spinach and rice, creating a satisfying filling for the tender bell peppers. This dish is a great option for a nutritious dinner or a special occasion, and it pairs well with a side of Greek yogurt or a fresh salad. Enjoy the delicious taste of Greece with this wholesome and flavorful recipe.

Greek Lemon Herb Orzo Salad

Greek Lemon Herb Orzo Salad is a vibrant and refreshing dish that combines the lightness of orzo pasta with the fresh flavors of Greek ingredients. This salad features crisp vegetables, tangy feta cheese, and a zesty lemon herb dressing. It’s perfect as a side dish or a light main course and is ideal for potlucks, picnics, or a quick and healthy lunch.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and let it cool to room temperature.
2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, feta cheese, red onion, parsley, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss to coat evenly.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Greek Lemon Herb Orzo Salad is a delightful and refreshing dish that’s perfect for any occasion. The combination of tender orzo pasta with fresh vegetables, tangy feta cheese, and a zesty lemon herb dressing creates a harmonious and satisfying flavor profile. This salad is versatile and can be served as a light main course or as a flavorful side dish. Whether you’re hosting a gathering or simply looking for a healthy and tasty meal, this orzo salad is sure to impress.

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Greek Stuffed Grape Leaves (Dolmas)

Greek Stuffed Grape Leaves, also known as Dolmas, are a classic Greek appetizer that features grape leaves stuffed with a savory mixture of rice, herbs, and spices. These bite-sized morsels are often served with a side of tzatziki sauce and are perfect as a part of a meze platter or as a tasty, healthy snack. This recipe provides a delicious vegetarian option that captures the essence of Greek cuisine.

Ingredients:

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup long-grain rice, rinsed
• 1/2 cup chopped onion
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/2 cup pine nuts
• 1/4 cup currants or raisins
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 lemon, sliced
• 1 cup vegetable broth

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened. Stir in the rice and cook for 2-3 minutes.
2. Add the dill, mint, pine nuts, currants, cinnamon, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let the mixture cool.
3. Place a grape leaf on a flat surface, stem side up. Place a spoonful of the rice mixture in the center of the leaf.
4. Fold the sides of the leaf over the filling, then roll up tightly from the bottom to form a small cylinder. Repeat with the remaining grape leaves and filling.
5. Arrange the stuffed grape leaves in a single layer in a large baking dish. Drizzle with the remaining olive oil and place lemon slices on top.
6. Pour the vegetable broth over the grape leaves. Cover tightly with foil and bake at 350°F (175°C) for 45-50 minutes, or until the rice is cooked and the grape leaves are tender.

Greek Stuffed Grape Leaves (Dolmas) are a delightful and flavorful appetizer that brings a touch of Greek tradition to your table. The combination of aromatic herbs, rice, and pine nuts wrapped in tender grape leaves creates a unique and delicious taste experience. Serve these dolmas with a side of tzatziki or a fresh Greek salad for a complete and satisfying meal. They’re perfect for entertaining or for enjoying as a healthy snack.

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Greek Roasted Vegetable Medley

Greek Roasted Vegetable Medley is a colorful and nutritious dish that highlights the vibrant flavors of Greek cuisine. This recipe features a variety of vegetables roasted to perfection with a blend of Greek herbs and spices, making it a perfect side dish or a light main course. The combination of tender roasted vegetables with a tangy lemon-oregano dressing creates a delicious and satisfying meal.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 eggplant, diced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Crumbled feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes on a large baking sheet.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
3. Drizzle the dressing over the vegetables and toss to coat evenly.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. Remove from the oven and sprinkle with crumbled feta cheese, if desired.

Greek Roasted Vegetable Medley is a flavorful and wholesome dish that captures the essence of Greek cooking. The roasted vegetables are enhanced by a tangy lemon-oregano dressing, creating a delicious and healthy side dish that pairs well with a variety of main courses. Whether served alongside grilled meats, as part of a Mediterranean platter, or enjoyed on its own, this vegetable medley is sure to delight with its vibrant flavors and satisfying taste.

Greek Lentil Soup (Fakes Soupa)

Greek Lentil Soup, or Fakes Soupa, is a hearty and nutritious vegetarian dish that showcases the rich flavors of Greek cuisine. This comforting soup features tender lentils simmered with tomatoes, onions, and aromatic herbs, making it both filling and flavorful. It’s a perfect choice for a light lunch or dinner, and it’s also easy to make in large batches for meal prepping.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons red wine vinegar
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Stir in the lentils, diced tomatoes, vegetable broth, oregano, cumin, bay leaf, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
4. Remove the bay leaf and stir in the red wine vinegar.
5. Garnish with fresh parsley before serving.

Greek Lentil Soup is a nourishing and satisfying dish that brings together simple ingredients to create a rich and flavorful meal. The combination of lentils, vegetables, and aromatic herbs makes this soup both hearty and nutritious. Whether enjoyed on a chilly day or as part of a Mediterranean-inspired meal, Fakes Soupa is sure to become a favorite in your recipe rotation. It’s easy to make in advance and perfect for leftovers, making it a great choice for meal prep.

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Greek Zucchini Fritters (Kolokithokeftedes)

Greek Zucchini Fritters, or Kolokithokeftedes, are crispy and savory patties made from grated zucchini, herbs, and feta cheese. These delicious fritters are perfect as a snack, appetizer, or even a light main course. Served with a side of tzatziki or a fresh Greek salad, they offer a delightful taste of Greek cuisine.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 large egg
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the zucchini, feta cheese, dill, mint, onion, garlic, flour, egg, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon.
4. Cook the fritters for 2-3 minutes on each side, or until golden brown and crispy.
5. Drain on paper towels before serving.

Greek Zucchini Fritters are a delicious and versatile dish that perfectly captures the essence of Greek flavors. The combination of tender zucchini, tangy feta, and fresh herbs creates a delightful taste experience with a crispy exterior and a flavorful interior. These fritters are great for serving as an appetizer, snack, or part of a larger meal. Pair them with tzatziki sauce or a simple Greek salad for a complete and satisfying dish.

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Greek Cauliflower Rice Pilaf

Greek Cauliflower Rice Pilaf is a healthy and low-carb alternative to traditional rice pilaf, made with finely chopped cauliflower instead of grains. This flavorful side dish is seasoned with Greek herbs and spices, and it’s perfect for complementing a variety of main courses. It’s a great option for anyone looking to reduce their carb intake while still enjoying the delicious flavors of Greek cuisine.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced bell pepper (any color)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. In a food processor, pulse the cauliflower florets until they resemble the texture of rice grains.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
3. Stir in the cauliflower “rice” and cook for 5-7 minutes, or until tender.
4. Add the diced bell pepper, parsley, dill, and olives. Cook for an additional 2-3 minutes.
5. Season with salt and pepper, and stir in the feta cheese.

Greek Cauliflower Rice Pilaf is a light and flavorful alternative to traditional rice pilaf, offering all the delicious flavors of Greek cuisine in a healthy, low-carb package. The cauliflower rice is complemented by fresh herbs, bell peppers, and feta cheese, creating a satisfying and nutritious side dish. Perfect for pairing with grilled meats or enjoying as part of a vegetarian meal, this pilaf is a versatile and tasty addition to any meal plan.

Greek Eggplant and Tomato Stew (Melitzanes me Domata)

Greek Eggplant and Tomato Stew, or Melitzanes me Domata, is a hearty and flavorful vegetarian dish that highlights the rich taste of eggplant paired with a savory tomato sauce. This comforting stew is seasoned with Greek herbs and spices, making it a delicious and satisfying option for a light dinner or as a side dish to accompany other Mediterranean favorites.

Ingredients:

• 2 large eggplants, peeled and cut into chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until softened.
2. Stir in the eggplant chunks and cook for 5-7 minutes, until they begin to brown slightly.
3. Add the diced tomatoes, tomato paste, vegetable broth, oregano, thyme, cinnamon, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-35 minutes, or until the eggplant is tender and the sauce has thickened.
5. Garnish with fresh basil before serving.

Greek Eggplant and Tomato Stew is a flavorful and comforting dish that showcases the rich, savory taste of Mediterranean cooking. The tender eggplant and robust tomato sauce are seasoned with a blend of Greek herbs and spices, creating a hearty and satisfying meal. This stew pairs beautifully with a side of crusty bread or over a bed of rice. Whether enjoyed as a main course or as a flavorful side dish, Melitzanes me Domata is sure to become a beloved part of your recipe collection.

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Greek Chickpea and Spinach Stew

Greek Chickpea and Spinach Stew is a nutritious and satisfying vegetarian dish that combines hearty chickpeas with tender spinach in a savory tomato-based broth. Flavored with Greek herbs and spices, this stew is both wholesome and comforting, making it an excellent choice for a healthy and delicious meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
2. Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, cumin, paprika, salt, and pepper. Bring to a boil.
3. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
4. Add the chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted.
5. Stir in the lemon juice before serving.

Greek Chickpea and Spinach Stew is a vibrant and wholesome dish that brings together the goodness of chickpeas and spinach in a flavorful tomato-based broth. The combination of Greek herbs and spices adds depth to the stew, making it both nutritious and satisfying. This stew is perfect for a light lunch or dinner and pairs wonderfully with a side of whole grain bread. It’s a great way to enjoy a healthy and delicious meal that’s rich in flavor and nutrients.

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Greek Tzatziki Pasta Salad

Greek Tzatziki Pasta Salad is a refreshing and creamy salad that combines the classic Greek tzatziki sauce with pasta and fresh vegetables. This dish is perfect for warm weather and offers a delightful twist on traditional pasta salads. With its cool and tangy flavor, it’s ideal for picnics, potlucks, or as a light main course.

Ingredients:

• 2 cups cooked pasta (penne or rotini work well)
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed to remove excess moisture
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, diced cucumber, cherry tomatoes, red onion, and dill.
2. In a separate bowl, mix together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper to make the tzatziki sauce.
3. Pour the tzatziki sauce over the pasta mixture and toss to coat evenly.
4. Garnish with crumbled feta cheese before serving.

Greek Tzatziki Pasta Salad is a creamy and flavorful dish that brings together the best of Greek cuisine with the convenience of pasta salad. The cool and tangy tzatziki sauce adds a refreshing twist to the pasta, while the fresh vegetables and feta cheese enhance the dish’s texture and taste. Perfect for summer gatherings or as a quick and satisfying meal, this pasta salad is sure to become a favorite in your recipe collection.

Greek Stuffed Bell Peppers

Greek Stuffed Bell Peppers are a flavorful and nutritious dish that combines tender bell peppers with a savory mixture of rice, vegetables, and feta cheese. Baked until the peppers are tender and the filling is perfectly cooked, this dish captures the essence of Greek cuisine and makes for a satisfying main course or hearty side.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped onion
• 1/2 cup diced tomatoes (fresh or canned)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the cooked rice, feta cheese, parsley, dill, onion, diced tomatoes, garlic, olive oil, salt, and pepper.
3. Stuff each bell pepper with the rice mixture, packing it in gently.
4. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, or until the peppers are tender.
5. Remove the foil and bake for an additional 10 minutes, or until the tops are slightly browned.

Greek Stuffed Bell Peppers are a delightful and wholesome dish that brings together vibrant bell peppers and a savory, herb-infused rice filling. The combination of feta cheese, fresh herbs, and vegetables creates a satisfying meal that’s both flavorful and nutritious. These stuffed peppers are perfect for a family dinner or as a part of a Mediterranean-inspired spread. They’re also versatile, allowing for various fillings and adaptations based on your preferences.

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Greek Spinach and Feta Pie (Spanakopita)

Greek Spinach and Feta Pie, or Spanakopita, is a classic Greek dish featuring flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and herbs. This delicious pie is perfect for any occasion, from casual gatherings to special celebrations. Its crispy texture and flavorful filling make it a favorite among Greek cuisine enthusiasts.

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, washed and chopped
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 2 large eggs, beaten
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
3. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the spinach mixture with feta cheese, dill, parsley, beaten eggs, salt, and pepper.
5. Lay one sheet of phyllo dough in the prepared baking dish and brush lightly with olive oil. Repeat with 5 more sheets, brushing each with olive oil.
6. Spread the spinach and feta mixture evenly over the phyllo layers. Top with the remaining phyllo sheets, brushing each with olive oil.
7. Bake for 30-35 minutes, or until the phyllo is golden brown and crispy.

Greek Spinach and Feta Pie (Spanakopita) is a beloved dish that combines crispy phyllo pastry with a rich and flavorful filling of spinach and feta. The contrast between the flaky crust and the creamy, herb-infused filling creates a delicious and satisfying bite. This pie is versatile and can be served as an appetizer, side dish, or light main course. It’s perfect for entertaining or as a comforting homemade meal.

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Greek Avocado and Tomato Salad

Greek Avocado and Tomato Salad is a fresh and vibrant dish that combines creamy avocado with juicy tomatoes and a zesty Greek-inspired dressing. This salad is simple to prepare and is perfect for a light lunch, a side dish at dinner, or a refreshing addition to a Mediterranean-themed meal.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine the diced avocados, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Garnish with fresh basil before serving.

Greek Avocado and Tomato Salad is a vibrant and refreshing dish that brings together creamy avocados and juicy tomatoes in a light, flavorful dressing. The addition of Kalamata olives and feta cheese adds a touch of Greek flair, making this salad a perfect complement to any Mediterranean meal. It’s a great choice for a quick and easy lunch or as a flavorful side dish for dinner. Enjoy the fresh and tangy flavors that make this salad a delightful and satisfying addition to your table.

Note: More recipes are coming soon!