25+ Nutritious Easter Greek Lent Recipes You Need to Try

Easter is a time of reflection, renewal, and celebration, and for those observing Lent, it’s also a period of fasting and simplicity in food.

Greek Lent recipes are rich in tradition, emphasizing plant-based ingredients that align with the spiritual practices of the season.

These dishes not only provide nourishment but also reflect the flavors and values of the Mediterranean diet.

From savory spanakopita to hearty stews, Greek Lenten food is both satisfying and full of vibrant flavors.

In this blog post, we’ve gathered a collection of 25+ Easter Greek Lent recipes that are perfect for your Lenten meals.

These dishes are meat-free, dairy-free, and brimming with fresh vegetables, legumes, olives, and whole grains.

Whether you’re preparing for a family feast or looking for simple meals that embody the spirit of Lent, these recipes will provide delicious, wholesome options.

Let’s dive into the Mediterranean culinary traditions that make Easter Greek Lent meals so special.

25+ Nutritious Easter Greek Lent Recipes You Need to Try

Greek Lenten cuisine offers an incredible array of dishes that not only satisfy the stomach but also nourish the soul.

These meals, full of fresh ingredients and vibrant Mediterranean flavors, are perfect for those observing Lent and anyone looking to enjoy a lighter, more plant-based diet.

From soups to stews, salads to baked dishes, these Easter Greek Lent recipes showcase the diversity and richness of Greek culinary traditions.

Whether you are preparing a special meal for Easter or simply want to incorporate these wholesome recipes into your regular meals, the beauty of Greek Lent food lies in its simplicity, flavor, and heartwarming appeal.

Enjoy experimenting with these recipes, and bring the spirit of Greek Easter into your kitchen.

Lent-Friendly Greek Fasolada (White Bean Soup)

Fasolada, a traditional Greek white bean soup, is a staple during Lent. Packed with protein, fiber, and bold Mediterranean flavors, this dish satisfies both the stomach and the soul. Made with simple, wholesome ingredients, it’s the epitome of Greek comfort food, perfect for fasting days. A warm bowl of Fasolada brings families together, embodying the spirit of community and reflection that defines Easter Lent.

Ingredients:

• 2 cups dried white beans (such as cannellini or navy beans)
• 2 large carrots, chopped
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 6 cups water or vegetable stock
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Soak the beans: Rinse the beans and soak them in water overnight. Drain and rinse before cooking.
2. Cook the beans: In a large pot, add the soaked beans and water or vegetable stock. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
3. Prepare the base: In a separate pan, heat olive oil and sauté onions, garlic, carrots, and celery until soft and fragrant.
4. Combine ingredients: Add the sautéed vegetables, crushed tomatoes, oregano, paprika, and cumin to the pot with the beans. Stir well.
5. Simmer: Let the soup simmer on low heat for an additional 30 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
6. Serve: Garnish with fresh parsley and a squeeze of lemon. Serve with crusty bread for a complete meal.

This Lent-friendly Greek Fasolada is a humble yet flavorful dish that embodies the principles of simplicity and nourishment. Its hearty ingredients and rich flavors make it a cherished addition to Easter Lent traditions. Serve it to loved ones and enjoy the warmth of Greek hospitality during the fasting season.

Spanakorizo (Greek Spinach and Rice)

Spanakorizo, or Greek spinach rice, is a classic Lenten dish that celebrates the freshness of greens and herbs. This dish is not only vegan-friendly but also incredibly versatile, as it can be enjoyed warm or cold. Light yet satisfying, Spanakorizo symbolizes the renewal and vitality of the Lenten season, offering a nutrient-packed meal that aligns with the fasting guidelines.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 pound fresh spinach, roughly chopped
• 1 cup long-grain rice (or medium-grain)
• 3 cups water or vegetable stock
• 1 teaspoon dried dill (or 2 tablespoons fresh dill)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Sauté the base: Heat olive oil in a large pot. Sauté the onions and garlic until softened and fragrant.
2. Add spinach: Stir in the chopped spinach and cook until wilted.
3. Incorporate rice: Add the rice to the pot, stirring to combine with the spinach mixture.
4. Simmer: Pour in the water or vegetable stock, bring to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Season: Stir in dill, lemon juice, and season with salt and pepper.
6. Serve: Serve warm or at room temperature, optionally garnished with extra lemon slices.

Spanakorizo is a simple yet flavorful dish that captures the essence of Greek cuisine: fresh ingredients, vibrant flavors, and heartfelt cooking. Perfect for Lent, it reminds us of the beauty and abundance of nature during a time of reflection and renewal.

Revithia Sto Fourno (Baked Chickpeas)

Revithia Sto Fourno, or baked chickpeas, is a traditional Greek recipe that shines during Lent. Slow-cooked to perfection, the chickpeas absorb the rich flavors of olive oil, garlic, and herbs, resulting in a dish that is both hearty and satisfying. This dish is a testament to the beauty of simplicity, offering a flavorful way to stay true to fasting traditions.

Ingredients:

• 2 cups dried chickpeas
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Juice of 1 lemon
• 4 cups water or vegetable stock
• Salt and pepper to taste

Instructions:

1. Prepare the chickpeas: Soak the chickpeas in water overnight. Drain and rinse.
2. Combine ingredients: In a baking dish, mix the chickpeas with olive oil, onion, garlic, rosemary, thyme, and lemon juice.
3. Add liquid: Pour in the water or vegetable stock to cover the chickpeas. Season with salt and pepper.
4. Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 2-3 hours, or until the chickpeas are tender and the liquid is mostly absorbed.
5. Serve: Drizzle with additional olive oil and serve warm with crusty bread or a side salad.

Revithia Sto Fourno is a flavorful, slow-cooked dish that celebrates the essence of Greek cooking—simple ingredients transformed into something extraordinary. Perfect for Lent, it’s a comforting meal that nourishes both the body and spirit, connecting us to the roots of Greek culinary traditions.

Briam (Greek Roasted Vegetables)

Briam is a quintessential Greek dish, perfect for Lent, featuring an array of roasted vegetables bathed in olive oil and flavored with garlic and herbs. This vibrant, hearty vegetable medley is both nutritious and satisfying, making it an excellent choice for a filling Lenten meal. Briam is a simple yet flavorful dish that showcases the Mediterranean’s rich bounty of seasonal produce, embodying the spirit of healthy, plant-based eating during the fasting period.

Ingredients:

• 2 medium potatoes, sliced
• 2 medium zucchinis, sliced
• 2 eggplants, sliced
• 1 red bell pepper, chopped
• 1 large onion, sliced
• 4 tomatoes, chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the vegetables: Arrange the sliced potatoes, zucchinis, eggplants, bell pepper, onion, and tomatoes in a large roasting pan.
3. Season: Sprinkle the minced garlic, oregano, thyme, salt, and pepper over the vegetables. Drizzle with olive oil and toss gently to coat.
4. Roast: Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue roasting for another 30-40 minutes, or until the vegetables are tender and lightly browned.
5. Serve: Garnish with fresh parsley and serve warm. This dish can be enjoyed on its own or with a side of crusty bread.

Briam is a delicious celebration of Greek flavors that is not only satisfying but also nourishing. The slow-roasted vegetables absorb the fragrant herbs and olive oil, creating a perfect balance of flavors that will make anyone feel connected to the Mediterranean lifestyle. This dish is a wonderful option for Lent, providing wholesome nutrition and a comforting meal to break the fast.

Fakes (Greek Lentil Soup)

Fakes, a Greek lentil soup, is a classic Lenten recipe that is both nourishing and filling. It’s simple, hearty, and loaded with Mediterranean flavors, making it a perfect dish for the fasting period. This rich, flavorful soup features lentils, tomatoes, and a touch of red wine vinegar, giving it a tangy twist that pairs beautifully with the earthy lentils. Fakes is a staple in Greek homes, known for being both satisfying and easy to make.

Ingredients:

• 2 cups dried lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin (optional)
• 1/4 cup red wine vinegar
• 6 cups vegetable stock or water
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté until softened, about 5 minutes.
2. Add lentils and tomatoes: Stir in the lentils, crushed tomatoes, tomato paste, and bay leaf.
3. Simmer: Add the vegetable stock (or water), oregano, and cumin. Bring to a boil, then reduce to a simmer. Let it cook for 30-40 minutes, or until the lentils are tender.
4. Finish the soup: Once the lentils are tender, stir in the red wine vinegar and season with salt and pepper.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread.

Fakes is a quintessential Greek soup that brings comfort and nourishment, especially during the Lenten period. Its rich, savory flavor combined with the health benefits of lentils makes it a fantastic choice for a plant-based, protein-packed meal. This soup embodies the simplicity and heartiness of Greek cuisine, perfect for fasting days and a great way to warm up during the cooler months.

Horta Vrasta (Boiled Wild Greens)

Horta Vrasta, or boiled wild greens, is a simple yet deeply nourishing Greek dish that’s commonly prepared during Lent. Made with a variety of seasonal greens like dandelion, chicory, or spinach, it’s a quintessential example of the Mediterranean diet’s focus on fresh, plant-based ingredients. Paired with a drizzle of olive oil and a squeeze of lemon, Horta Vrasta is a refreshing, nutrient-dense dish that’s perfect for those observing the fasting period.

Ingredients:

• 1 pound mixed wild greens (such as dandelion, chicory, or spinach)
• 1 tablespoon olive oil
• 1 lemon, cut into wedges
• Salt to taste

Instructions:

1. Prepare the greens: Rinse the wild greens thoroughly to remove any dirt. If using tough greens, chop them into smaller pieces.
2. Boil the greens: Bring a large pot of salted water to a boil. Add the greens and cook for 5-10 minutes, or until they are tender.
3. Drain: Once the greens are cooked, drain them and set aside.
4. Season: Drizzle the boiled greens with olive oil and squeeze fresh lemon juice over the top. Season with salt to taste.
5. Serve: Serve immediately as a side dish or light main meal.

Horta Vrasta is the essence of Greek simplicity—fresh, seasonal greens transformed into a vibrant dish that’s full of nutrients. This humble, yet flavorful dish reminds us of the beauty of plant-based eating, offering a perfect meal for those observing Lent. The combination of olive oil, lemon, and greens captures the heart of Mediterranean cuisine, making it a refreshing and nourishing choice for any Lenten table.

Kolokithokeftedes (Zucchini Fritters)

Kolokithokeftedes, or Greek zucchini fritters, are a delicious and versatile dish that perfectly fits the Lenten menu. Made with grated zucchini, fresh herbs, and a crispy coating, these fritters are a savory treat that’s light yet satisfying. Packed with flavor, they make an excellent appetizer, side dish, or light main course. Their golden, crispy exterior contrasts beautifully with the tender, herb-infused interior, offering a satisfying bite with every piece.

Ingredients:

• 3 medium zucchinis, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 cup breadcrumbs (or chickpea flour for gluten-free)
• 1/4 cup olive oil (for frying)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
2. Combine ingredients: In a large bowl, combine the grated zucchini, chopped onion, garlic, fresh dill, mint, breadcrumbs, lemon juice, salt, and pepper. Mix well to form a dough-like consistency.
3. Form fritters: Take spoonfuls of the mixture and form small patties or fritters.
4. Fry the fritters: Heat the olive oil in a frying pan over medium heat. Fry the fritters in batches, cooking each side for about 3-4 minutes, until golden and crispy.
5. Drain and serve: Place the fritters on a paper towel-lined plate to drain excess oil. Garnish with fresh parsley and serve with a side of lemon wedges or tzatziki.

Kolokithokeftedes are a delightful addition to any Lenten menu, offering a perfect balance of fresh vegetables, herbs, and crunchy texture. These zucchini fritters are not only incredibly flavorful but also versatile and can be enjoyed as a light snack or a hearty side dish. Their crispy exterior and soft interior make them a satisfying choice for those looking to enjoy a lighter meal during the fasting season, while still savoring the vibrant flavors of Greek cuisine.

Yemista (Stuffed Vegetables)

Yemista, or Greek stuffed vegetables, are a comforting and hearty dish commonly prepared during Lent. Typically made with tomatoes, peppers, and zucchinis stuffed with rice, herbs, and sometimes vegetables, this dish embodies the essence of Mediterranean flavors. The rice absorbs the juices of the vegetables as they bake, creating a rich, aromatic filling. Perfectly suited for fasting days, Yemista is both nourishing and satisfying, making it a beloved dish in Greek homes during Easter Lent.

Ingredients:

• 4 large tomatoes, tops cut off and hollowed
• 4 bell peppers, tops cut off and seeds removed
• 2 zucchinis, cut in half and hollowed
• 1 cup rice (short-grain or long-grain)
• 1/2 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• 2 cups vegetable stock or water

Instructions:

1. Prepare the vegetables: Hollow out the tomatoes, peppers, and zucchinis. Set aside the vegetable shells and chop any remaining flesh into small pieces.
2. Cook the filling: In a large skillet, heat 2 tablespoons of olive oil and sauté the chopped onion and garlic until softened. Add the rice and stir for 1-2 minutes to lightly toast.
3. Add seasonings and vegetables: Stir in the chopped vegetable flesh, parsley, oregano, cinnamon (if using), salt, and pepper. Pour in 1 cup of water or vegetable stock and cook for 10-12 minutes, allowing the rice to absorb the liquid.
4. Stuff the vegetables: Stuff the hollowed vegetables with the rice mixture. Place the stuffed vegetables in a baking dish.
5. Bake: Drizzle the stuffed vegetables with the remaining olive oil and cover the dish with foil. Bake at 375°F (190°C) for about 45-50 minutes, or until the vegetables are tender and the rice is fully cooked.
6. Serve: Serve warm, drizzled with a bit of extra olive oil and garnished with fresh parsley.

Yemista is the epitome of Greek comfort food, bringing together fresh, seasonal vegetables and fragrant herbs to create a filling, satisfying meal. This dish is both hearty and nutritious, making it an ideal choice for Lent. The stuffed vegetables are tender and juicy, with the rice absorbing all the savory flavors from the vegetables and herbs. Yemista is a true celebration of Greek cooking that will leave everyone at the table feeling nourished and content.

Lenten Greek Salad (Choriatiki Salad)

A Lenten Greek Salad, or Choriatiki, is a light yet flavorful dish made with fresh vegetables, olives, and a drizzle of olive oil, making it an excellent choice for those observing the fasting period. The key to this salad is the simplicity and freshness of the ingredients, which are seasoned with herbs and complemented by tangy lemon juice and olive oil. It’s a refreshing, nourishing dish that can be enjoyed as a side or light main course during Lent.

Ingredients:

• 2 large cucumbers, sliced
• 3 medium tomatoes, chopped
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/4 cup green bell pepper, chopped
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the vegetables: Slice the cucumbers, chop the tomatoes, thinly slice the onion, and chop the bell pepper.
2. Combine the salad ingredients: In a large bowl, combine the cucumbers, tomatoes, onion, bell pepper, and olives.
3. Dress the salad: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Toss and serve: Pour the dressing over the salad and toss gently to combine. Garnish with fresh parsley and serve immediately.

Lenten Greek Salad is a refreshing, healthy dish that captures the essence of Greek Mediterranean cuisine. With fresh, crisp vegetables and the perfect balance of olive oil and vinegar, this salad is both light and nourishing, making it an ideal dish for fasting. It’s simple to prepare, yet packed with vibrant flavors that celebrate the beauty of plant-based eating during Lent. This salad will undoubtedly become a favorite on your Lenten menu!

Fakes Soupa (Lentil Soup)

Fakes Soupa is a hearty and nutritious Greek lentil soup that’s perfect for Lenten meals. Packed with lentils, vegetables, and rich Mediterranean flavors, this dish is both filling and satisfying. The combination of onions, garlic, tomatoes, and olive oil creates a comforting broth that complements the lentils beautifully. Fakes Soupa is a staple in Greek homes during Lent, as it is simple to prepare, highly nutritious, and perfect for those seeking a light yet satisfying meal during the fasting period.

Ingredients:

• 1 1/2 cups brown lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup extra virgin olive oil
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1 teaspoon dried oregano
• 6 cups vegetable broth or water
• Salt and pepper to taste
• Fresh lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the ingredients: Rinse the lentils and set them aside. Chop the onion, garlic, carrot, and celery.
2. Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
3. Simmer the soup: Add the lentils, diced tomatoes, bay leaf, oregano, and vegetable broth (or water) to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 35-40 minutes, or until the lentils are tender.
4. Season the soup: Remove the bay leaf, and season the soup with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and serve with fresh lemon wedges and chopped parsley.

Fakes Soupa is the epitome of Greek comfort food during Lent. The lentils provide a great source of plant-based protein, while the vegetables and herbs infuse the soup with rich, savory flavors. The drizzle of fresh lemon juice adds a zesty kick that brightens the entire dish. This soup is perfect for fasting days, as it is both filling and nourishing while remaining entirely plant-based. It is a warm, satisfying dish that brings the heart and soul of Greek cooking to your table.

Briam (Greek Roasted Vegetables)

Briam is a traditional Greek roasted vegetable dish that’s both colorful and full of flavor. During Lent, Briam becomes a favorite meal due to its simplicity, lightness, and the use of seasonal vegetables. Zucchini, potatoes, eggplant, and peppers are combined with garlic, herbs, and olive oil to create a savory dish that’s roasted to perfection. This vegan-friendly recipe showcases the natural sweetness and texture of roasted vegetables, making it a perfect addition to any Lenten meal.

Ingredients:

• 3 medium potatoes, thinly sliced
• 2 medium zucchinis, sliced
• 1 large eggplant, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped, for garnish
• 1/2 cup water

Instructions:

1. Prepare the vegetables: Slice the potatoes, zucchinis, eggplant, and onion. Mince the garlic and chop the bell pepper.
2. Layer the vegetables: In a large baking dish, layer the vegetables. Begin with the potatoes, followed by the zucchinis, eggplant, onion, and bell pepper. Sprinkle the garlic over the top.
3. Season: Drizzle the olive oil over the vegetables, and sprinkle with dried oregano, cinnamon (if using), salt, and pepper. Pour the water around the vegetables.
4. Roast the Briam: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and roast for 40 minutes. After 40 minutes, remove the foil and continue roasting for another 20-25 minutes, or until the vegetables are tender and slightly caramelized.
5. Serve: Garnish the Briam with fresh parsley before serving.

Briam is a perfect example of how simple, fresh ingredients can come together to create a rich and satisfying dish. The roasting process enhances the natural flavors of the vegetables, making them tender and delicious. This dish is perfect for Lent, offering a wholesome, vegan option that’s both nourishing and flavorful. The addition of garlic and herbs infuses the vegetables with Mediterranean flair, and the result is a dish that everyone will enjoy. Briam is not only easy to make but also a great way to incorporate more vegetables into your meals.

Greek Lenten Olive Tapenade

Greek Lenten Olive Tapenade is a vibrant and flavorful spread made from olives, capers, and olive oil. This tapenade is entirely plant-based, making it an ideal choice for those observing the Lenten fast. The saltiness of the olives, combined with the tangy capers and fresh herbs, creates a rich, savory spread that’s perfect for dipping or spreading on bread. It’s a wonderful addition to any Lenten meal and can be served as an appetizer or accompaniment to other dishes.

Ingredients:

• 1 1/2 cups Kalamata olives, pitted
• 1/4 cup green olives, pitted
• 2 tablespoons capers, drained
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• Salt and pepper to taste

Instructions:

1. Combine ingredients: In a food processor, combine the Kalamata olives, green olives, capers, garlic, lemon juice, and oregano. Pulse until the ingredients are finely chopped but not puréed.
2. Add olive oil: While pulsing, slowly drizzle in the olive oil until the tapenade reaches a slightly chunky yet spreadable consistency.
3. Season: Taste the tapenade and add salt and pepper as needed.
4. Serve: Transfer the tapenade to a bowl and serve with pita bread, crusty bread, or vegetable sticks.

Greek Lenten Olive Tapenade is a delicious and versatile dish that is bursting with flavor. The combination of briny olives and capers creates a rich, savory spread that can enhance any meal. It’s an easy-to-make recipe that brings Mediterranean flair to your Lenten menu, and it’s perfect for dipping or spreading. Whether served as an appetizer or paired with a main dish, this tapenade is a great way to enjoy the bold, vibrant flavors of Greek cuisine while adhering to a plant-based, Lenten diet.

Greek Lenten Spanakopita (Spinach Pie)

Spanakopita is a classic Greek dish traditionally filled with spinach and feta cheese. During Lent, the cheese is omitted, making this a completely vegan and flavorful version. The crispy phyllo dough encases a rich, herbed spinach filling, creating the perfect savory bite. It’s a popular dish during the Lenten season, offering a balance of nutrients from spinach and herbs while being light and satisfying. This easy-to-make dish is great as a snack, appetizer, or a main course, and is sure to please even non-vegan eaters.

Ingredients:

• 1 1/2 pounds fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/2 cup fresh parsley, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• Olive oil or melted coconut oil for brushing

Instructions:

1. Prepare the filling: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Cook the spinach: Add the spinach to the pan (if using fresh, cook it down until wilted, about 5 minutes; if frozen, cook for a few minutes to heat through). Stir in the fresh dill, parsley, and nutmeg. Season with salt and pepper. Let the mixture cool for 10 minutes.
3. Assemble the spanakopita: Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough in a greased baking dish and brush it with olive oil. Repeat with several layers, brushing each sheet with oil. Once you’ve used about half the dough, spread the spinach mixture evenly over the phyllo layers. Top with more layers of phyllo dough, continuing to brush with oil.
4. Bake the spanakopita: Fold in the edges of the phyllo to create a neat shape, and bake for 30-35 minutes, or until golden brown and crisp.
5. Serve: Let it cool for a few minutes before slicing and serving.

This Lenten Spanakopita is the perfect combination of crispy phyllo dough and a flavorful spinach filling. The fresh herbs bring brightness to the dish, while the spinach provides essential nutrients. Without the cheese, this version is light yet satisfying, offering all the traditional Greek flavors in a vegan form. Spanakopita is a wonderful addition to any Lenten meal and can be enjoyed hot or cold. It’s a versatile dish that works well as an appetizer, a side dish, or even a main course, providing comfort and freshness in every bite.

Greek Lenten Tomato Salad with Olive Oil and Vinegar

This refreshing Greek tomato salad is a perfect addition to any Lenten meal. The simplicity of the ingredients—ripe tomatoes, fresh cucumbers, and Kalamata olives—blended with olive oil and vinegar creates a light yet flavorful dish. The dressing, made with olive oil, vinegar, and oregano, adds a tangy punch that complements the freshness of the vegetables. It’s a classic and nutritious salad that celebrates the Mediterranean diet, offering a balance of fresh produce and healthy fats.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the vegetables: Chop the tomatoes into bite-sized pieces and slice the cucumber. Thinly slice the red onion.
2. Assemble the salad: In a large bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Toss the salad: Pour the dressing over the salad and toss gently to combine, ensuring the vegetables are well-coated.
5. Serve: Garnish with fresh parsley and serve immediately.

This Greek Lenten Tomato Salad is light, vibrant, and packed with Mediterranean flavors. The combination of fresh tomatoes, crunchy cucumber, and salty olives offers a refreshing contrast to the tangy olive oil and vinegar dressing. It’s a simple, quick, and nourishing salad that pairs beautifully with any Lenten meal, from soups to roasted vegetables. The freshness of the ingredients makes this dish feel both light and satisfying, making it a staple for anyone observing Lent or simply seeking healthy and flavorful options.

Greek Lenten Gigantes Plaki (Baked Giant Beans)

Gigantes Plaki is a traditional Greek dish made with large white beans, slow-cooked in a rich tomato sauce with olive oil, garlic, and herbs. This Lenten-friendly recipe excludes any meat or dairy, but the beans are full of protein and the sauce is packed with flavor from Mediterranean staples like tomatoes, onions, and oregano. Baked in the oven, the dish develops a deep, comforting flavor and is perfect for a filling and satisfying Lenten meal. It’s a great choice for vegetarians and vegans looking for a wholesome, flavorful dish.

Ingredients:

• 2 cups dry gigante beans (large white beans), soaked overnight
• 1/4 cup extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the beans: After soaking the gigante beans overnight, drain and rinse them. Place them in a large pot, cover with water, and bring to a boil. Lower the heat and simmer for 45 minutes to 1 hour, or until tender. Drain the beans and set aside.
2. Make the sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5-7 minutes. Stir in the crushed tomatoes, tomato paste, oregano, and bay leaf. Simmer for 10-15 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
3. Combine and bake: Preheat the oven to 350°F (175°C). In a baking dish, combine the cooked beans and tomato sauce. Stir to coat the beans with the sauce. Cover with foil and bake for 45 minutes.
4. Serve: Garnish with chopped fresh parsley and serve warm.

Gigantes Plaki is a wonderfully hearty and comforting dish, perfect for Lent. The beans provide a satisfying protein base, while the tomato sauce is rich with Mediterranean flavors. The slow-baking process allows the beans to absorb the sauce, resulting in a dish that is deeply flavorful and nourishing. This dish is perfect for meal prep, as it keeps well and can be enjoyed throughout the week. It’s a fantastic example of how simple ingredients can come together to create a filling, delicious, and completely plant-based meal.

Note: More recipes are coming soon!