25+ Traditional Easter Greek Baking Recipes to Try This Season

Easter is a time of celebration, and in Greece, it is filled with an abundance of rich traditions and delicious baked goods.

From sweet, spiced breads to savory pies, Greek Easter recipes have been passed down through generations, each one carrying its own story and cultural significance.

Baking is a central part of these celebrations, and the smells of freshly baked pastries and breads fill Greek homes as families gather to share in the joy of the holiday.

In this article, we’ll explore 25+ Easter Greek baking recipes that will transport you to the heart of the Mediterranean.

These recipes are perfect for adding a touch of Greek tradition to your Easter feast, whether you’re hosting a family dinner or simply looking to try something new in the kitchen.

From classic sweet treats like Koulourakia (Greek Easter cookies) to savory dishes like Spanakopita (spinach pie), these baked goods bring both flavor and festivity to your table.

Whether you’re a seasoned baker or a novice looking to try your hand at Greek Easter recipes, you’ll find something here to suit your taste.

Get ready to celebrate the season with these timeless, mouthwatering recipes that bring Greek culture and hospitality into your home.

25+ Traditional Easter Greek Baking Recipes to Try This Season

Greek Easter baking is all about celebrating tradition, flavor, and the joy of being together with loved ones.

With these 25+ Easter Greek baking recipes, you’ll be able to recreate the heartwarming dishes that have been enjoyed for generations in Greek homes during Easter.

Each recipe carries a piece of history, from sweet treats like Lazarakia to savory pies like Tiropita.

No matter which dish you choose, you’re bound to bring the spirit of Greek Easter into your kitchen, sharing the flavors and warmth of this beautiful holiday.

Let the delicious aromas of freshly baked goods fill your home, and create new memories as you bake and share these wonderful Greek Easter recipes with your family and friends.

Traditional Tsoureki (Greek Easter Sweet Bread)

Tsoureki is a braided sweet bread often enjoyed during Greek Easter celebrations. Infused with mahleb and mastiha, its fragrant, fluffy texture makes it a highlight of the festive table. This bread is often baked with a red-dyed egg nestled in the dough, symbolizing the resurrection of Christ.

Ingredients:

• 4 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup sugar
• 1 cup warm milk
• 2 large eggs
• 1 tsp mahleb powder
• ½ tsp mastiha powder
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• 1 red-dyed egg (optional)

Instructions:

1. Prepare the yeast: In a small bowl, combine warm milk and yeast. Let it sit for 10 minutes until foamy.
2. Mix dry ingredients: In a large mixing bowl, combine flour, sugar, mahleb, and mastiha powder.
3. Combine wet ingredients: Beat eggs and add vanilla extract. Gradually mix this into the dry ingredients along with the yeast mixture.
4. Knead: Slowly add melted butter and knead until a soft, elastic dough forms. Let it rise in a warm place for 1-2 hours.
5. Shape: Divide the dough into three equal parts, roll into ropes, and braid. Tuck the ends under and place on a lined baking sheet. Add the red-dyed egg if using.
6. Proof: Let the braided loaf rise for another 30 minutes.
7. Bake: Preheat oven to 350°F (175°C). Brush the loaf with an egg wash and bake for 25-30 minutes until golden brown.

Tsoureki is a staple of Greek Easter traditions and is as beautiful as it is delicious. Share slices with family and friends, savoring the symbolic and aromatic richness of this festive bread.

Greek Koulourakia (Easter Butter Cookies)

Koulourakia are buttery, mildly sweet cookies twisted into shapes or formed into rings. Traditionally made for Easter, they’re perfect for dipping into coffee or tea. These cookies are a delightful addition to any Easter celebration.

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 egg yolk (for egg wash)
• Sesame seeds (optional, for topping)

Instructions:

1. Cream butter and sugar: In a bowl, beat softened butter and sugar until light and fluffy.
2. Add eggs and vanilla: Mix in the eggs one at a time, followed by vanilla extract.
3. Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, forming a soft dough.
4. Shape cookies: Take small pieces of dough, roll them into thin ropes, and twist into shapes or circles. Place on a baking sheet lined with parchment paper.
5. Egg wash and bake: Brush each cookie with an egg yolk wash and sprinkle with sesame seeds if desired. Bake at 350°F (175°C) for 15-18 minutes or until golden.

Koulourakia bring the taste of Greek Easter to life with their light, buttery flavor. These cookies are fun to make and a hit with all ages, making them a great way to involve the whole family in holiday preparations.

Melitinia (Sweet Cheese Pastries)

Melitinia are delicate cheese-filled pastries from the Greek island of Santorini, traditionally prepared during Easter. With their sweet, tangy filling and flaky dough, these treats bring a taste of the Aegean to your table.

Ingredients:

For the dough:

• 3 cups all-purpose flour
• 1/3 cup olive oil
• 1/3 cup sugar
• ½ cup orange juice
• 1 tsp baking powder

For the filling:

• 1 ½ cups ricotta cheese (or mizithra cheese if available)
• ½ cup sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions:

1. Make the dough: In a bowl, mix flour, sugar, and baking powder. Gradually add olive oil and orange juice, kneading until a soft dough forms. Cover and let rest for 30 minutes.
2. Prepare the filling: Combine ricotta, sugar, egg yolk, vanilla, and lemon zest in a bowl, mixing until smooth.
3. Assemble pastries: Roll out the dough thinly and cut into 4-inch circles. Spoon a small amount of filling onto each circle, pinching the edges to create a pleated design.
4. Bake: Place on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until golden.
5. Cool and serve: Let the pastries cool and dust them with powdered sugar if desired.

Melitinia offer a unique and authentic taste of Greek Easter celebrations. Their sweet and creamy filling pairs perfectly with the delicate dough, making them an irresistible treat for your holiday festivities.

Greek Easter Bougatsa (Custard Pie)

Bougatsa is a beloved Greek pastry filled with a smooth custard and wrapped in layers of crisp phyllo dough. It’s often served for breakfast or as a sweet treat during Easter. With its golden crust and creamy filling, Bougatsa is a perfect centerpiece for your holiday spread.

Ingredients:

For the custard:

• 2 ½ cups whole milk
• ½ cup sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the dough:

• 10 sheets phyllo dough, thawed
• ½ cup unsalted butter, melted
• Powdered sugar (for dusting)

Instructions:

1. Prepare the custard: In a saucepan, heat milk over medium heat. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour the warm milk into the egg mixture, stirring constantly, and then return the mixture to the saucepan. Stir until thickened, about 5-7 minutes. Remove from heat and mix in vanilla and butter. Let the custard cool slightly.
2. Assemble the bougatsa: Brush a baking dish with melted butter and lay down a sheet of phyllo dough. Brush the dough with butter and repeat the process until you have a stack of 5 sheets. Pour the custard into the phyllo, then cover with the remaining sheets, brushing each with butter.
3. Bake: Preheat the oven to 350°F (175°C) and bake the bougatsa for 25-30 minutes until the phyllo is golden and crisp.
4. Serve: Once cooled, dust with powdered sugar and serve warm or at room temperature.

Bougatsa’s custard-filled goodness is a wonderful way to enjoy Greek Easter. Its sweet, creamy filling and buttery layers of phyllo make it an irresistible treat that will leave your guests coming back for more. This pastry adds an authentic touch to your holiday baking.

Greek Easter Karydopita (Walnut Cake)

Karydopita is a rich, moist Greek walnut cake soaked in syrup, making it an ideal dessert for Easter. This dessert is packed with the earthy flavor of walnuts and soaked in a sweet honey syrup, perfect for ending a festive meal on a sweet note.

Ingredients:

For the cake:

• 1 ½ cups ground walnuts
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• 4 large eggs
• 1 cup sugar
• ½ cup olive oil
• 1 tsp vanilla extract

For the syrup:

• 1 cup sugar
• 1 cup water
• ¼ cup honey
• 1 tsp lemon juice

Instructions:

1. Prepare the cake: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, ground walnuts, baking powder, and cinnamon. In a separate bowl, beat eggs and sugar until light and fluffy. Gradually add olive oil and vanilla. Slowly fold in the dry ingredients until combined.
2. Bake the cake: Pour the batter into a greased 9×13-inch baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
3. Make the syrup: While the cake is baking, combine sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then simmer for 10-15 minutes until the syrup thickens.
4. Soak the cake: Once the cake has cooled slightly, pour the hot syrup evenly over the cake. Let it absorb the syrup for at least 30 minutes before serving.

Karydopita is a showstopper dessert with its rich flavors and irresistible syrup. The combination of walnut and honey makes it a satisfying treat, perfect for sharing during Easter. This cake keeps beautifully, so it’s a great make-ahead option for your festive gatherings.

Greek Easter Lenten Spanakopita (Spinach Pie)

Spanakopita is a savory Greek pie made with spinach, feta cheese, and phyllo dough. During Easter, some versions of Spanakopita are prepared without eggs and dairy, making it a perfect Lenten dish. Its savory filling and crispy phyllo crust are simply irresistible and a great addition to any holiday meal.

Ingredients:

• 2 lbs fresh spinach, chopped
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup fresh dill, chopped
• 1 ½ cups firm tofu (or dairy-free feta), crumbled
• 10 sheets phyllo dough, thawed
• ¼ cup olive oil (for brushing)
• Salt and pepper, to taste

Instructions:

1. Prepare the filling: In a large pan, heat olive oil over medium heat. Sauté onions and garlic until soft. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly. Stir in dill, tofu (or dairy-free feta), salt, and pepper.
2. Assemble the pie: Preheat oven to 350°F (175°C). Brush a baking dish with olive oil and layer 5 sheets of phyllo dough, brushing each with olive oil. Spread the spinach mixture evenly over the dough. Top with the remaining sheets of phyllo, again brushing each with olive oil.
3. Bake: Bake for 30-35 minutes until the phyllo is golden and crisp.
4. Serve: Let the spanakopita cool for a few minutes before slicing and serving.

This Lenten Spanakopita is a savory and satisfying option for those seeking a dairy-free, egg-free dish during Easter. The combination of tender spinach, fresh dill, and crispy phyllo makes it a perfect dish to share with family and friends during the holiday season. This recipe highlights the rich flavors of Greek cuisine while respecting Lenten dietary restrictions.

Greek Easter Loukoumades (Honey Donuts)

Loukoumades are Greek deep-fried doughnuts soaked in honey syrup, often served during celebrations, including Easter. These fluffy, bite-sized treats are golden and crisp on the outside, soft and airy on the inside, making them an irresistible dessert that’s perfect for any festive table.

Ingredients:

For the doughnuts:

• 2 ¼ tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp vanilla extract

For the syrup:

• 1 cup honey
• ½ cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 cinnamon stick (optional)

For frying:

• Vegetable oil for deep frying
• Ground cinnamon (optional, for dusting)

Instructions:

1. Make the dough: In a bowl, combine warm water, yeast, and sugar. Let it sit for 10 minutes until foamy. Add flour, salt, olive oil, and vanilla extract, and mix until a sticky dough forms. Cover and let rise for 1 hour.
2. Prepare the syrup: While the dough rises, combine honey, sugar, water, and lemon juice in a saucepan. Add a cinnamon stick if desired and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat.
3. Fry the doughnuts: Heat oil in a deep fryer or large pot to 375°F (190°C). Using a spoon or your hands, drop spoonfuls of dough into the hot oil, frying in batches until golden brown, about 2-3 minutes per batch.
4. Soak in syrup: Once the loukoumades are fried, drain on paper towels and immediately dip them into the warm syrup.
5. Serve: Arrange the loukoumades on a platter, drizzle with extra honey, and sprinkle with cinnamon if desired.

Loukoumades are the perfect sweet treat for any celebration, especially Easter. Their light, airy texture paired with the rich honey syrup makes them a standout dessert that’s sure to delight your guests. Serve them warm, and watch them disappear in no time!

Greek Easter Magiritsa (Easter Soup with Lamb Offal)

Magiritsa is a traditional Greek soup made with lamb offal, herbs, and vegetables, often served as the first meal after the Easter midnight service. It’s a hearty, comforting dish with a unique blend of flavors, making it a staple for many Greek families on Easter Sunday.

Ingredients:

• 1 lb lamb offal (liver, heart, and kidneys)
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 6 cups chicken or lamb broth
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1 cup fresh lettuce, chopped (optional)
• 1 egg
• 2 tbsp lemon juice
• 1 ½ tbsp rice
• Salt and pepper, to taste

Instructions:

1. Prepare the lamb offal: Clean and chop the lamb offal into small pieces.
2. Cook the offal: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Add the lamb offal and cook for 5-7 minutes, stirring occasionally.
3. Add the broth: Pour in the broth and bring the soup to a boil. Reduce heat and simmer for 30-40 minutes.
4. Add rice and herbs: Stir in the rice, fresh dill, parsley, and lettuce if using. Simmer for an additional 15 minutes or until the rice is cooked through.
5. Prepare the egg-lemon mixture: In a separate bowl, whisk the egg with the lemon juice. Gradually add a ladle of hot soup to the egg mixture while whisking continuously, then slowly pour the egg mixture back into the soup, stirring constantly.
6. Simmer and serve: Let the soup simmer for a few more minutes, then season with salt and pepper to taste. Serve hot.

Magiritsa is a comforting and flavorful way to celebrate Greek Easter, representing both tradition and the season’s fresh ingredients. While the use of lamb offal may be unusual to some, it’s a beloved dish for many and is the perfect way to end the Lenten fast and begin Easter festivities with a flavorful meal.

Greek Easter Bougatsa with Creamy Custard Filling (Bougatsa Me Krema)

Bougatsa is a versatile Greek pastry that can be filled with custard, cheese, or meat. The custard-filled version, Bougatsa Me Krema, is particularly popular during Easter. This sweet pastry is made with crispy phyllo dough layers and filled with a rich, smooth custard, then dusted with powdered sugar. It’s the perfect indulgence for your holiday dessert table.

Ingredients:

For the custard filling:

• 2 ½ cups whole milk
• 1 cup heavy cream
• ½ cup sugar
• 3 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the dough:

• 10 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• Powdered sugar (for dusting)

Instructions:

1. Prepare the custard: In a saucepan, combine milk, cream, and sugar over medium heat. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour the milk mixture into the egg mixture, whisking constantly. Return to the heat and cook until thickened. Remove from heat and stir in the vanilla extract and butter. Set aside to cool.
2. Assemble the bougatsa: Preheat the oven to 350°F (175°C). Brush a baking dish with melted butter and layer 5 sheets of phyllo dough, brushing each sheet with butter. Spread the cooled custard evenly over the phyllo. Top with the remaining 5 sheets of phyllo, again brushing each with butter.
3. Bake: Bake for 25-30 minutes until the phyllo is golden and crispy.
4. Serve: Allow to cool slightly before dusting with powdered sugar. Slice and serve warm or at room temperature.

Bougatsa Me Krema is a traditional Greek pastry that embodies the joy of Greek Easter. The contrast between the crisp, buttery phyllo and the smooth, rich custard filling creates a delightful treat that’s sure to impress your guests. Whether served at brunch or as a dessert, it’s a sweet way to celebrate the holiday!

Greek Easter Tsoureki (Sweet Braided Bread)

Tsoureki is a fragrant, sweet bread traditionally baked during Easter in Greece. This braided bread is made with butter, milk, and a touch of mahleb (a cherry pit spice) that gives it a unique flavor. Often decorated with red-dyed eggs, Tsoureki is a symbol of rebirth and renewal, making it a cherished part of Easter festivities.

Ingredients:

• 4 cups all-purpose flour
• ½ cup sugar
• 1 packet active dry yeast (2 ¼ tsp)
• 1 tsp salt
• 1 tsp mahleb (optional)
• 1 tsp ground mastic (optional)
• 1 cup warm milk
• ½ cup unsalted butter, melted
• 3 large eggs
• 1 egg yolk (for brushing)
• Red eggs (for decoration)

Instructions:

1. Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare the dough: In a large bowl, mix the flour, salt, mahleb, and mastic (if using). Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix to form a dough, then knead for 10 minutes until smooth and elastic.
3. Rise the dough: Cover the dough and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Shape the bread: Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, then braid them together. Form the braid into a ring shape, and tuck the ends underneath.
5. Decorate and bake: Place red eggs in the braid and brush the dough with egg yolk. Let it rise for another 30 minutes. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown.
6. Serve: Allow the Tsoureki to cool slightly before slicing.

Tsoureki is more than just a delicious bread—it’s a symbol of Easter in Greece. The sweet, buttery bread combined with the unique flavors of mahleb and mastic makes it a standout dish. The red eggs add a festive touch, making Tsoureki the perfect centerpiece for any Easter table.

Greek Easter Koulourakia (Butter Cookies)

Koulourakia are traditional Greek butter cookies often baked during Easter. These delicate, twisted cookies are flavored with vanilla and orange zest, creating a sweet, aromatic treat. They’re perfect for serving alongside coffee or tea during the Easter holiday.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• Zest of 1 orange
• 1 tsp baking powder
• 2 ½ cups all-purpose flour
• 1 egg yolk (for brushing)
• Sesame seeds (optional)

Instructions:

1. Prepare the dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
2. Add dry ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the butter mixture, stirring until a dough forms.
3. Shape the cookies: Preheat the oven to 350°F (175°C). Take small portions of dough and roll them into 6-inch ropes. Twist the ropes into spirals or braids and place them on a baking sheet lined with parchment paper.
4. Bake: Brush each cookie with egg yolk and sprinkle with sesame seeds, if desired. Bake for 15-20 minutes, or until golden brown.
5. Serve: Allow the Koulourakia to cool completely before serving.

Koulourakia are a classic Greek cookie that embodies the essence of Easter baking. Their buttery, slightly sweet flavor with hints of vanilla and orange makes them a delightful addition to your holiday spread. Whether served with a cup of coffee or shared with loved ones, these cookies bring warmth and joy to the season.

Greek Easter Paska (Easter Bread with Cheese)

Paska is a savory Greek Easter bread that incorporates cheese into the dough, making it rich and flavorful. Often enjoyed as part of the Easter feast, Paska can be served with olives, cold cuts, or as a side to a lamb dish. The addition of cheese makes it a satisfying and hearty bread to accompany your holiday meal.

Ingredients:

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm milk
• 2 tbsp olive oil
• 1 cup feta cheese, crumbled
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano (optional)

Instructions:

1. Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare the dough: In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, olive oil, egg, and crumbled feta cheese. Mix until a dough forms, then knead for 10 minutes until smooth and elastic.
3. Rise the dough: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape and bake: Preheat the oven to 350°F (175°C). Punch the dough down and shape it into a round loaf or braid. Place it on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with Parmesan cheese and oregano.
5. Bake: Bake for 30-35 minutes, or until golden brown and cooked through.
6. Serve: Allow the Paska to cool slightly before slicing.

Paska is a hearty, flavorful bread that adds a savory touch to your Greek Easter feast. The crumbled feta and grated Parmesan give the bread a rich, tangy flavor, while the aromatic oregano complements the dough beautifully. Whether enjoyed alone or paired with your favorite Easter dishes, Paska is sure to become a beloved part of your holiday traditions.

Greek Easter Avgouléo (Egg Cake)

Avgouléo is a traditional Greek Easter cake made with eggs, yogurt, and a touch of citrus zest. It is a simple yet rich dessert that pairs well with coffee or tea. The cake’s moist texture comes from the yogurt, while the flavor of lemon or orange zest gives it a refreshing twist. This is a great recipe for Easter celebrations, symbolizing new beginnings with its use of eggs and vibrant citrus notes.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1 cup plain Greek yogurt
• 1 cup sugar
• ¼ cup olive oil
• Zest of 1 lemon or orange
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or cake pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Prepare the wet ingredients: In another bowl, whisk the eggs and sugar until light and fluffy. Add the yogurt, olive oil, citrus zest, and vanilla extract. Mix well.
4. Combine wet and dry ingredients: Gradually fold in the dry ingredients into the wet ingredients, stirring until the batter is smooth and well combined.
5. Bake the cake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let the cake cool completely. Once cooled, dust the top with powdered sugar before serving.

Avgouléo is a light and flavorful cake that combines the richness of yogurt with the bright flavors of citrus. Its simplicity and deliciousness make it a perfect addition to the Easter table. The powdered sugar dusting adds a touch of elegance, making this cake not only tasty but also visually appealing for your holiday feast.

Greek Easter Bougatsa (Custard-Filled Pastry)

Bougatsa is a beloved Greek pastry, especially popular around Easter. It is a flaky pastry filled with a creamy custard made from eggs, sugar, and milk. Bougatsa is often sprinkled with powdered sugar and cinnamon before serving, creating a delicious balance of textures and flavors. This sweet pastry is a treat for any occasion, but its light, creamy filling makes it especially suited for the Easter season.

Ingredients:

• 1 package phyllo dough (about 12 sheets)
• 2 cups whole milk
• ¾ cup sugar
• 3 large eggs
• ¼ cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Powdered sugar (for dusting)
• Ground cinnamon (optional)

Instructions:

1. Prepare the custard: In a saucepan, whisk together the milk, sugar, eggs, and cornstarch. Heat the mixture over medium heat, whisking constantly, until it thickens into a custard-like consistency. Remove from heat and stir in the butter and vanilla extract. Set aside to cool.
2. Assemble the bougatsa: Preheat the oven to 375°F (190°C). Brush a baking dish with butter and lay one sheet of phyllo dough on the bottom. Brush the sheet with more butter, then add another sheet on top. Repeat this process until you have about 6 layers of phyllo dough.
3. Add the custard: Pour the cooled custard mixture into the phyllo dough, spreading it evenly. Fold the edges of the dough over the custard to enclose it. Top with the remaining phyllo sheets, layering and buttering each sheet as before.
4. Bake: Bake for 30-40 minutes, or until the pastry is golden and crisp.
5. Serve: Once baked, remove from the oven and let cool slightly. Dust with powdered sugar and cinnamon before serving.

Bougatsa is a rich, custard-filled Greek pastry that combines crispy, flaky layers of phyllo dough with a sweet and creamy custard. The contrast in textures makes it irresistible, and the cinnamon and powdered sugar toppings add an extra touch of sweetness. Bougatsa is a wonderful choice for Easter brunch or as a dessert to serve after a holiday meal.

Greek Easter Spanakopita (Spinach Pie)

Spanakopita, a classic Greek spinach pie, is a savory pastry that pairs perfectly with the more decadent sweet treats of Easter. Made with layers of crispy phyllo dough and a filling of spinach, feta cheese, and herbs, Spanakopita is both satisfying and flavorful. While often served as an appetizer or side dish, it can also stand alone as a main course. This recipe is a great addition to any Easter table, providing a savory contrast to the sweetness of other traditional Easter baked goods.

Ingredients:

• 1 package phyllo dough (about 12 sheets)
• 1 lb fresh spinach, washed and chopped
• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 cups feta cheese, crumbled
• 1 cup ricotta cheese
• 2 large eggs
• 1 tsp dried dill
• Salt and pepper, to taste
• ¼ cup butter, melted

Instructions:

1. Prepare the filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the spinach and cook until wilted and any excess moisture has evaporated. Remove from heat and let it cool slightly.
2. Mix the filling: In a large bowl, combine the cooked spinach mixture with the feta cheese, ricotta cheese, eggs, dill, salt, and pepper. Mix until everything is well incorporated.
3. Assemble the spanakopita: Preheat the oven to 375°F (190°C). Brush a baking dish with melted butter and layer 4 sheets of phyllo dough, brushing each sheet with butter. Add a layer of the spinach filling, then top with 4 more sheets of phyllo dough, brushing each sheet with butter. Repeat until all the filling and phyllo dough are used up, finishing with a final layer of phyllo dough.
4. Bake: Using a sharp knife, score the top layer of phyllo dough into squares to make it easier to cut after baking. Bake for 40-45 minutes, or until the phyllo is golden and crispy.
5. Serve: Let the Spanakopita cool slightly before slicing into squares and serving.

Spanakopita is a timeless Greek dish that brings together the savory flavors of spinach and feta cheese, all wrapped in a golden, flaky phyllo crust. It’s a perfect addition to any Easter meal, offering a savory contrast to the sweeter offerings of the holiday. Spanakopita is not only delicious but also easy to prepare, making it a crowd-pleasing dish for your Easter celebration.

Note: More recipes are coming soon!