25+ Easy & Delicious Easter Greek Dinner Recipes to Celebrate

Easter is a time for family gatherings, delicious food, and celebrating traditions. In Greek culture, Easter is one of the most important holidays of the year, marked by festive meals that feature an array of hearty, flavorful dishes.

Greek Easter dinner is known for its rich flavors, from succulent lamb dishes to mouthwatering breads and vibrant appetizers.

If you’re looking to bring a taste of Greece to your Easter celebration, this collection of 25+ Easter Greek dinner recipes will provide you with plenty of delicious ideas to make your holiday meal unforgettable.

From savory lamb roasts to tangy lemon soups, cheesy pies, and sweet Easter breads, the dishes in this list represent the heart of Greek cuisine.

Whether you’re planning an intimate family dinner or a large festive gathering, these recipes will add a special touch to your celebration, honoring Greek culinary traditions.

Dive in and discover a range of dishes that will bring your Easter table to life with color, flavor, and the warmth of Greek hospitality.

25+ Easy & Delicious Easter Greek Dinner Recipes to Celebrate

This Easter, elevate your celebration with the timeless flavors of Greek cuisine.

With these 25+ Easter Greek dinner recipes, you can create a memorable meal that combines traditional Greek ingredients and cooking techniques.

Whether you’re serving a tender lamb roast, a flavorful moussaka, or the iconic Tsoureki bread, these recipes will fill your home with wonderful aromas and make your Easter gathering truly special.

So, roll up your sleeves, gather your loved ones, and enjoy a meal filled with love, tradition, and the spirit of Greek hospitality.

Lamb Kapama (Greek Spiced Braised Lamb)

Lamb Kapama is a classic Easter Greek dinner centerpiece that exudes the essence of traditional Mediterranean cooking. Known for its fragrant spices and tender meat, this dish is a comforting and celebratory meal. The lamb is slowly braised in a tomato-based sauce infused with cinnamon, cloves, and allspice, resulting in a rich and flavorful dish perfect for festive occasions. Serve it with orzo or rice for a meal that brings the warmth of Greek hospitality to your table.

Ingredients:

• 2–3 lbs lamb shoulder or shanks
• 3 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 cup chicken or beef broth
• 1 cinnamon stick
• 3–4 whole cloves
• 1 tsp ground allspice
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the lamb pieces on all sides, then remove and set aside.
2. In the same pot, sauté onions until translucent, then add garlic and cook for another minute.
3. Stir in the crushed tomatoes, broth, cinnamon stick, cloves, allspice, and vinegar. Season with salt and pepper.
4. Return the lamb to the pot, ensuring it is submerged in the sauce. Cover and simmer over low heat for 1.5 to 2 hours, until the meat is tender and falls off the bone.
5. Adjust seasoning as needed, garnish with fresh parsley, and serve over orzo or rice.

Lamb Kapama is a dish that resonates with Greek Easter traditions, offering both flavor and symbolism. Its aromatic spices and hearty sauce create a memorable dining experience. Pair it with a Greek salad and crusty bread to complete your Easter feast.

Spanakopita (Spinach and Feta Pie)

Spanakopita is a beloved Greek savory pie that combines flaky phyllo dough with a rich filling of spinach, feta cheese, and fresh herbs. This dish is a versatile addition to your Easter Greek dinner, serving as a main course or a complementary side. The golden layers of phyllo encase a savory filling that delights with every bite, making it a crowd-pleaser for gatherings.

Ingredients:

• 1 lb fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 small onion, finely chopped
• 3 green onions, chopped
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 2 eggs, beaten
• 1 package phyllo dough, thawed
• 1/2 cup melted butter

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a pan and sauté the onion and green onions until soft. Add spinach and cook until wilted. Remove from heat and let cool.
3. In a large bowl, mix the spinach mixture with feta, ricotta, dill, and beaten eggs.
4. Grease a baking dish and layer 4 sheets of phyllo, brushing each layer with melted butter.
5. Spread half the spinach mixture over the phyllo. Add 4 more layers of phyllo on top, brushing each with butter, and repeat with the remaining spinach mixture. Finish with a final layer of 4 phyllo sheets.
6. Bake for 40–45 minutes, until golden brown. Allow to cool slightly before slicing.

Spanakopita is a timeless Greek dish that brings a touch of elegance and comfort to any Easter dinner. Its balance of savory flavors and flaky texture makes it a versatile and much-loved option. Serve it with tzatziki sauce and enjoy the perfect blend of tradition and taste.

Tsoureki (Greek Easter Sweet Bread)

Tsoureki is a symbolic and sweet braided bread traditionally enjoyed during Greek Easter. With its soft texture and delightful aroma of mahlepi and orange zest, Tsoureki represents renewal and the season’s festive spirit. Often adorned with red-dyed eggs, this bread is not just a treat but also a centerpiece of the Easter table. Its subtly sweet flavor pairs wonderfully with coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup milk, warmed
• 3 eggs, at room temperature
• 1/4 cup melted butter
• 1 tsp mahlepi (or ground anise)
• Zest of 1 orange
• 1/2 tsp salt
• Red-dyed hard-boiled eggs (optional)

Instructions:

1. Dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit until frothy, about 10 minutes.
2. In a large bowl, mix flour, sugar, salt, mahlepi, and orange zest.
3. Add the yeast mixture, eggs, and melted butter. Knead the dough until smooth and elastic, about 10 minutes. Cover and let rise for 1–2 hours, until doubled in size.
4. Divide the dough into three parts and roll each into long strands. Braid the strands together and place on a lined baking sheet. Add red-dyed eggs into the braid, if desired.
5. Cover and let rise for another hour. Preheat oven to 350°F (175°C).
6. Bake for 30–35 minutes, until golden brown. Allow to cool before serving.

Tsoureki is a celebration of Easter’s joy and unity, offering a sweet and fragrant addition to your festive table. Whether enjoyed plain or spread with butter, this bread embodies the warmth and traditions of Greek Easter, making it a cherished part of the holiday.

Greek Easter Avgolemono Soup (Egg-Lemon Soup)

Avgolemono Soup is a staple of Greek cuisine, particularly during Easter celebrations. This comforting and tangy soup is made from a delicate blend of chicken broth, eggs, lemon, and rice or orzo, resulting in a velvety smooth texture. Its bright lemon flavor adds a refreshing note, making it an ideal first course for your Easter dinner. The egg-lemon mixture gives the soup a creamy consistency without the use of cream, making it both rich and light at the same time.

Ingredients:

• 6 cups chicken broth
• 1/2 cup rice or orzo
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Bring the chicken broth to a boil in a large pot. Add the rice or orzo and simmer for about 10 minutes, or until cooked through.
2. In a separate bowl, whisk the eggs and lemon juice together until frothy.
3. Gradually ladle 1 cup of hot broth into the egg-lemon mixture while continuously whisking to temper the eggs.
4. Slowly pour the tempered egg mixture back into the pot, stirring constantly. Continue to cook on low heat for another 5-7 minutes, allowing the soup to thicken.
5. Season with salt and pepper to taste. Serve the soup garnished with fresh parsley if desired.

Avgolemono Soup is a wonderful way to kick off your Greek Easter dinner with its comforting, zesty flavor. The smooth, creamy consistency and refreshing lemon kick create a delightful contrast to the rich flavors of other dishes. It’s a dish that warms the soul and sets the tone for a festive meal.

Moussaka (Greek Eggplant and Ground Meat Casserole)

Moussaka is the quintessential Greek comfort food, and it’s often featured at large family gatherings and celebrations, especially during Easter. This hearty casserole is made with layers of eggplant, spiced ground lamb or beef, and a rich béchamel sauce. The savory flavors and creamy texture make it an irresistible main dish, perfect for Easter feasts. It can be prepared ahead of time and baked just before serving, making it a convenient yet impressive option for your dinner.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Olive oil for frying

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups milk, heated
• 1/4 tsp ground nutmeg
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C).
2. Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a skillet, heat olive oil and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
4. In another skillet, cook the ground meat with onion and garlic until browned. Stir in the crushed tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes, then remove from heat.
5. For the béchamel sauce, melt butter in a saucepan. Stir in the flour to form a roux, then slowly whisk in the hot milk. Cook, whisking constantly, until the sauce thickens. Stir in nutmeg, Parmesan, and the beaten egg.
6. To assemble, layer the bottom of a greased baking dish with fried eggplant slices. Top with the meat sauce, then add another layer of eggplant. Pour the béchamel sauce over the top, spreading evenly.
7. Bake for 45–50 minutes, until the top is golden and bubbling. Let the moussaka rest for 10 minutes before serving.

Moussaka is a dish that embodies the heart and soul of Greek cooking. The layers of tender eggplant, savory meat, and creamy béchamel sauce come together to create a truly satisfying and indulgent meal. It’s a perfect choice for a special Easter dinner, offering a deliciously rich and filling experience that your guests will love.

Greek Easter Koulourakia (Butter Cookies)

Koulourakia are traditional Greek butter cookies shaped into various forms, typically prepared for Easter and other holidays. These sweet, golden-brown cookies are flavored with vanilla and orange zest, creating a soft and delicate treat that pairs perfectly with coffee or tea. Often braided or twisted into intricate shapes, Koulourakia are not just delicious but also a beautiful addition to your Easter dessert table.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/2 tsp baking powder
• 1 tbsp milk
• 1 egg, beaten (for egg wash)
• Sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 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. Stir in vanilla extract and orange zest.
3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, until a dough forms.
4. Roll the dough into small logs, then shape into braids or twists. Place on the prepared baking sheet.
5. Brush each cookie with the beaten egg for a golden finish. Sprinkle with sesame seeds if desired.
6. Bake for 12–15 minutes, or until the cookies are lightly golden. Allow to cool on a wire rack.

Koulourakia are a delightful Easter treat, offering a perfect balance of buttery richness and aromatic orange zest. These cookies not only taste delicious but also add a festive touch to your Easter celebration. Serve them with a warm cup of Greek coffee for an authentic finishing touch to your holiday meal.

Greek Easter Roast Leg of Lamb with Herbs

A roast leg of lamb is a traditional and iconic centerpiece for Greek Easter dinners. Infused with Mediterranean herbs such as rosemary, thyme, and garlic, the lamb emerges succulent and flavorful with a beautifully crisp skin. The marinade, composed of olive oil, lemon juice, and fresh herbs, enhances the natural flavor of the lamb, creating a dish that’s perfect for an Easter feast. This hearty main course pairs wonderfully with roasted vegetables or a Greek salad, making it an unforgettable addition to your celebration.

Ingredients:

• 1 (5–6 lbs) bone-in leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• 1 cup white wine
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together garlic, rosemary, thyme, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create a marinade.
3. Rub the marinade all over the lamb leg, ensuring it’s evenly coated. Let the lamb marinate for at least 1 hour, or overnight for maximum flavor.
4. Place the lamb on a roasting rack in a roasting pan. Pour the wine and chicken broth into the pan.
5. Roast the lamb for 1.5–2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Baste the lamb with pan juices every 30 minutes to keep it moist.
6. Once done, remove the lamb from the oven and let it rest for 10–15 minutes before carving.

The Greek Easter Roast Leg of Lamb with Herbs is a dish that beautifully represents the flavors of the Mediterranean. The marinated lamb, tender and juicy, will be the highlight of your Easter meal. Paired with sides like roasted potatoes or a light salad, this recipe promises to impress your guests and leave everyone with a memorable dining experience.

Greek Fasolada (Greek Bean Soup)

Fasolada is a rustic Greek bean soup that is hearty, flavorful, and incredibly satisfying. Often called the “national soup” of Greece, it’s a perfect dish to serve as a starter for your Easter dinner or as a light, healthy main course. The soup is made with simple ingredients—olive oil, tomatoes, beans, and vegetables—but the addition of fresh herbs and garlic creates a delicious depth of flavor. Fasolada is vegan and naturally gluten-free, making it a great option for guests with dietary restrictions.

Ingredients:

• 1 lb dried white beans (such as cannellini or kidney beans)
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 large tomatoes, chopped or 1 can (14 oz) crushed tomatoes
• 1 celery stalk, chopped
• 2 large carrots, sliced
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper to taste
• 6 cups water or vegetable broth
• Fresh parsley for garnish

Instructions:

1. Soak the beans overnight in water, then drain and rinse them.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the tomatoes, celery, carrots, bay leaf, oregano, salt, and pepper. Cook for 5 minutes until the tomatoes release their juices.
4. Add the soaked beans and water (or vegetable broth). Bring to a boil, then lower the heat and let it simmer for 1–1.5 hours, or until the beans are tender.
5. Adjust seasoning if necessary and garnish with fresh parsley before serving.

Fasolada is a nourishing, flavorful, and comforting soup that is both simple and satisfying. It captures the essence of Greek home cooking and makes an excellent appetizer or a light main course for your Easter table. With its rich tomato base and the aromatic infusion of olive oil and herbs, it’s a dish that will fill your guests with warmth and contentment.

Greek Potato Salad with Feta and Olives

This Greek potato salad is a refreshing and vibrant side dish that is perfect for any Easter dinner. Unlike traditional creamy potato salads, this version is dressed with olive oil, lemon juice, and herbs, giving it a light and zesty flavor. The addition of creamy feta cheese and briny Kalamata olives brings a Mediterranean touch that perfectly complements grilled meats or lamb. It’s a simple yet flavorful dish that will add color and freshness to your festive table.

Ingredients:

• 2 lbs baby potatoes, boiled and cut into halves or quarters
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and allow to cool slightly.
2. In a large mixing bowl, combine the potatoes, olives, feta, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the potato mixture and toss gently to coat.
4. Let the salad sit for at least 30 minutes to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

This Greek Potato Salad is a perfect balance of tangy, creamy, and savory flavors. It adds a refreshing contrast to heavier Easter main courses, making it a great addition to your feast. Its light, Mediterranean flavors and simple preparation make it a dish that’s sure to please guests of all tastes.

Greek Lamb Kebab Skewers with Tzatziki Sauce

Greek Lamb Kebab Skewers are a perfect way to bring bold flavors to your Easter dinner. Marinated in a mixture of olive oil, lemon juice, garlic, and herbs, the lamb is tender and juicy, with a beautifully charred exterior. These skewers are served with a refreshing homemade tzatziki sauce made with Greek yogurt, cucumber, and dill, adding a cool contrast to the smoky lamb. It’s a fun, interactive dish that can be served as an appetizer or as part of the main meal, bringing a taste of the Mediterranean to your Easter celebration.

Ingredients:

• 2 lbs boneless leg of lamb, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tbsp fresh oregano, chopped
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 2 hours, or overnight for more flavor.
2. For the tzatziki sauce, combine the Greek yogurt, grated cucumber (squeeze out excess moisture), garlic, dill, lemon juice, salt, and pepper in a small bowl. Stir well and refrigerate until ready to serve.
3. Preheat the grill or a grill pan over medium-high heat. Thread the lamb onto skewers. Grill the lamb skewers for 4–5 minutes per side, until they are cooked to your desired level of doneness.
4. Serve the lamb kebabs with the tzatziki sauce and garnish with fresh parsley.

Greek Lamb Kebab Skewers with Tzatziki Sauce bring bold and zesty flavors to your Easter dinner. The combination of smoky lamb and refreshing tzatziki offers a dynamic contrast that will delight your guests. This dish is not only a crowd-pleaser but also a fun and interactive way to enjoy a Greek-inspired meal, adding a festive touch to your holiday table.

Greek Bougatsa (Custard Pastry)

Bougatsa is a beloved Greek pastry that can be filled with custard, cheese, or minced meat. For Easter, a custard-filled Bougatsa is an excellent dessert choice. The flaky, buttery pastry encases a smooth, rich custard filling that’s delicately flavored with vanilla and cinnamon. This pastry is often enjoyed for breakfast, brunch, or dessert, making it a versatile addition to your Easter table. Bougatsa can be served warm or at room temperature, and it’s perfect for pairing with a strong Greek coffee.

Ingredients:

• 1 package (17 oz) phyllo dough, thawed
• 2 cups whole milk
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• Powdered sugar for dusting

Instructions:

1. In a saucepan, heat the milk over medium heat until just simmering.
2. In a separate bowl, whisk together the sugar, eggs, cornstarch, and vanilla extract until smooth. Slowly add a bit of the hot milk to temper the egg mixture, then gradually whisk the tempered egg mixture back into the saucepan.
3. Continue to cook the custard over low heat, stirring constantly, until it thickens to a pudding-like consistency (about 5-7 minutes). Remove from heat and let cool.
4. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
5. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with melted butter. Once the phyllo is layered, pour the cooled custard into the dish, spreading it evenly.
6. Top with another 6 layers of phyllo dough, again brushing each layer with melted butter.
7. Bake for 35–40 minutes, or until the pastry is golden brown and crisp.
8. Let the Bougatsa cool slightly before dusting with powdered sugar and cinnamon.

Greek Bougatsa is a wonderfully indulgent and aromatic dessert that perfectly encapsulates the flavors of Greek baking. The delicate, buttery layers of phyllo dough and the smooth, rich custard filling create a dessert that’s sure to impress. It’s a delightful way to end your Easter meal, offering a sweet and comforting note to the celebration.

Greek Spanakopita (Spinach Pie)

Spanakopita is a traditional Greek dish made with spinach, feta cheese, and herbs wrapped in layers of crispy phyllo dough. Often served as an appetizer or side dish, this savory pie is packed with flavor and texture. The rich, creamy filling made from spinach and feta is perfectly complemented by the flaky, golden-brown crust. Spanakopita is a beloved Greek comfort food, ideal for any Easter gathering, and can be prepared in advance for ease of serving.

Ingredients:

• 2 lbs fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1/2 cup green onions, chopped
• 2 garlic cloves, minced
• 1 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 package (17 oz) phyllo dough, thawed
• 1/4 cup melted butter or olive oil for brushing

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add the green onions and garlic and sauté until softened. Add the spinach and cook until wilted and any excess moisture has evaporated.
3. Remove from heat and stir in the feta, ricotta, dill, nutmeg, salt, and pepper. Set aside to cool.
4. Brush a 9×13-inch baking dish with melted butter or olive oil.
5. Lay one sheet of phyllo dough in the dish, brushing with butter. Continue layering and brushing with butter until you have 6 sheets layered.
6. Spread the spinach and cheese mixture evenly over the phyllo dough.
7. Top with another 6 layers of phyllo dough, brushing each layer with butter.
8. Bake for 30-40 minutes, or until the top is golden and crispy.
9. Let the Spanakopita rest for 10 minutes before slicing and serving.

Spanakopita is a savory and flavorful dish that’s a perfect fit for your Easter table. The crispy phyllo crust and creamy spinach-feta filling create a wonderful contrast of textures and flavors. This dish is not only delicious but also easy to prepare, making it a great option for a crowd. Spanakopita offers a unique and satisfying way to enjoy the flavors of Greece during your holiday celebration.

Greek Moussaka

Moussaka is a rich and hearty Greek casserole made with layers of eggplant, ground meat (usually lamb or beef), and a creamy béchamel sauce. It’s a classic comfort dish that is ideal for a festive Easter meal. The layers of tender eggplant and flavorful meat are enhanced by the creamy, velvety béchamel, which creates a satisfying and filling dish. Moussaka is traditionally baked until golden and bubbling, making it a perfect centerpiece for any holiday gathering.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 lb ground lamb (or beef)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

For the Béchamel Sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 large egg, beaten
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and drizzle with olive oil. Roast in the oven for 25–30 minutes, flipping halfway through, until the eggplant is soft and golden brown. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Add the ground lamb and cook until browned. Stir in the crushed tomatoes, red wine (if using), oregano, cinnamon, salt, and pepper. Simmer for 20–30 minutes, allowing the sauce to thicken.
4. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the warm milk, cooking until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from heat and whisk in the beaten egg and Parmesan cheese.
5. In a greased 9×13-inch baking dish, layer half of the roasted eggplant, followed by the meat sauce. Top with the remaining eggplant, then pour the béchamel sauce over the top.
6. Bake for 45–50 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before slicing.
7. Garnish with fresh parsley and serve.

Moussaka is a comforting and filling Greek dish that’s perfect for Easter. The combination of roasted eggplant, savory meat sauce, and creamy béchamel creates layers of flavor and texture that will have everyone at the table asking for seconds. While it’s a bit of an effort to make, the results are well worth it, offering a satisfying dish that will be the highlight of your Easter meal.

Greek Avgolemono Soup (Egg-Lemon Soup)

Avgolemono is a traditional Greek soup made with a tangy egg-lemon mixture that’s stirred into a rich chicken broth. It’s a light yet comforting soup that’s perfect for an Easter lunch or starter. The eggs create a creamy texture without the use of cream, while the lemon adds a refreshing brightness. The soup is often made with chicken and rice, making it hearty enough to stand as a meal on its own or as a perfect first course to a Greek-inspired Easter feast.

Ingredients:

• 6 cups chicken broth
• 1/2 cup cooked rice
• 2 cups cooked, shredded chicken
• 3 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. In a large pot, bring the chicken broth to a boil. Once boiling, add the cooked rice and shredded chicken. Lower the heat and simmer for 5–10 minutes.
2. In a separate bowl, whisk together the eggs and lemon juice until frothy. Gradually ladle some of the hot broth into the egg mixture, whisking constantly to temper the eggs.
3. Slowly pour the egg-lemon mixture into the soup, stirring gently. Continue to cook the soup on low heat for an additional 5–10 minutes, stirring occasionally, until it thickens slightly. Be careful not to let the soup boil, as this could curdle the eggs.
4. Season the soup with salt and pepper to taste.
5. Serve the soup garnished with fresh dill.

Greek Avgolemono Soup is a light yet flavorful way to start your Easter meal. The combination of chicken, rice, and the creamy, tangy egg-lemon sauce creates a unique and satisfying dish that’s comforting without being too heavy. Its refreshing lemony flavor makes it an ideal precursor to a rich Easter dinner, setting the stage for the rest of the meal.

Greek Easter Bread (Tsoureki)

Tsoureki is a traditional Greek Easter bread that is beautifully braided and infused with the flavors of orange and mahleb, a spice derived from cherry pits. It’s a sweet, soft, and aromatic bread often served at the Easter table, sometimes decorated with red-dyed eggs to symbolize the resurrection. Tsoureki is not only delicious but also steeped in tradition, making it a perfect addition to any Easter celebration. It’s great for breakfast, dessert, or as a gift to share with loved ones.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tbsp orange zest
• 1 tsp ground mahleb (optional)
• 1/2 tsp ground mastic (optional)
• 1/4 cup milk for brushing
• Red-dyed eggs (optional, for decoration)

Instructions:

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.
2. In a large bowl, whisk together the flour, sugar, salt, orange zest, mahleb, and mastic. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for 10–15 minutes, or until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1–2 hours, or until doubled in size.
5. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, then braid the three ropes together to form a loaf.
6. Place the braided loaf on a greased baking sheet. If desired, place a red-dyed egg in the center of the loaf or tuck them into the braids.
7. Let the dough rise for an additional 30 minutes. Preheat the oven to 350°F (175°C).
8. Brush the loaf with milk, then bake for 30–35 minutes, or until the bread is golden brown and cooked through.
9. Let the Tsoureki cool before slicing and serving.

Greek Easter Bread, or Tsoureki, is a sweet and fragrant bread that’s filled with tradition and flavor. The soft, slightly sweet dough, infused with hints of orange and mahleb, makes this bread a delightful treat for your Easter meal. Whether enjoyed as part of breakfast or shared with loved ones as a symbol of celebration, Tsoureki will bring an authentic Greek touch to your holiday feast.

Note: More recipes are coming soon!