25+ Hearty & Tasty Easter Greek Lunch Recipes for This Noon

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and rich traditions, and Easter is the perfect time to celebrate these culinary delights.

Greek Easter lunch is an occasion filled with festive dishes that bring families together, often featuring lamb, fresh vegetables, and aromatic herbs.

Whether you’re hosting a large family gathering or preparing a meal for your loved ones, Greek Easter recipes can transform your meal into a memorable celebration.

In this article, we’ve curated 25+ mouthwatering Easter Greek lunch recipes that will elevate your holiday meal.

From hearty mains like Greek Stuffed Lamb to refreshing sides like Fasolada and Tzatziki Sauce, these dishes will fill your table with delicious, authentic flavors that embody the spirit of Greek Easter.

These recipes not only bring together traditional ingredients like olive oil, garlic, and lemon but also highlight the Greek love for communal dining and festive feasts.

So, get ready to explore a variety of appetizers, salads, mains, and sides that are perfect for your Easter lunch celebration.

Whether you’re familiar with Greek cuisine or new to it, these recipes are easy to follow and sure to impress your guests.

25+ Hearty & Tasty Easter Greek Lunch Recipes for This Noon

Greek Easter lunch is an opportunity to indulge in some of the best dishes that Mediterranean cuisine has to offer.

From succulent lamb roasts to light and refreshing salads, Greek food captures the essence of family, tradition, and celebration.

The 25+ recipes we’ve shared in this article reflect the diverse flavors of Greek cuisine, making it easier than ever to bring the heart of Greece into your home this Easter.

Whether you’re a seasoned cook or a beginner, these dishes will inspire you to create a memorable holiday meal for your loved ones.

As you plan your Easter celebration, don’t forget to include a mix of hearty mains, flavorful sides, and refreshing dips that will satisfy every palate.

With these Greek Easter lunch recipes, you’re sure to impress your guests and bring a little bit of Greece to your holiday table.

Greek Lamb with Lemon and Oregano (Arni Lemonato)

This traditional Greek Easter dish features lamb marinated with a blend of lemon, olive oil, and aromatic oregano. It’s a hearty and flavorful meal that is perfect for Easter celebrations. The lamb is roasted until golden and crispy on the outside, while staying tender and juicy on the inside. Paired with roasted vegetables or a fresh salad, it is a meal that brings the authentic taste of Greece to your table.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4-5 garlic cloves, slivered
• 2 lemons, juiced
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1 cup white wine
• 2 large potatoes, cut into wedges
• Fresh rosemary sprigs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Make small slits in the lamb and stuff each slit with a piece of garlic.
3. In a bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
4. Rub the marinade all over the lamb, ensuring it’s well-coated. Let the lamb marinate for at least an hour or up to overnight in the fridge.
5. Place the lamb on a roasting pan and pour the white wine around it. Add the potato wedges and rosemary sprigs to the pan.
6. Roast for 1.5 to 2 hours, basting the lamb with the pan juices every 30 minutes, until the lamb is golden and cooked to your desired level of doneness (internal temperature should be 145°F for medium-rare).
7. Let the lamb rest for 10 minutes before carving and serving.

This Greek lamb with lemon and oregano is a dish that embodies the essence of Easter feasts in Greece. The citrusy brightness from the lemon combined with the herbaceous aroma of oregano creates a perfect balance, while the lamb remains juicy and flavorful. It’s an ideal centerpiece for any Easter lunch, offering a wonderful opportunity to enjoy a truly authentic Greek meal.

Greek Spinach and Feta Pie (Spanakopita)

Spanakopita is a savory Greek pastry made with flaky phyllo dough, stuffed with a mixture of spinach, feta cheese, onions, and herbs. It’s a popular dish that is often served at Easter celebrations, offering a delicious vegetarian option that everyone will love. The crispy layers of phyllo are perfectly complemented by the creamy and flavorful filling, making this dish a crowd-pleaser.

Ingredients:

• 1 package of phyllo dough (about 16 sheets)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 pounds fresh spinach, chopped (or 1 bag frozen spinach, thawed and drained)
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese (optional)
• 2 eggs, beaten
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 2 tablespoons melted butter (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, and fresh dill. Remove from heat and let cool.
4. Once cooled, stir in the crumbled feta cheese, ricotta cheese (if using), and beaten eggs. Mix until everything is well combined.
5. Brush a baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with more melted butter. Layer 6-7 sheets of phyllo dough, brushing each layer with butter.
6. Spoon the spinach and feta mixture into the center of the phyllo dough. Fold the edges over to enclose the filling.
7. Continue layering the remaining phyllo dough sheets, brushing each with butter, and folding them over the filling to create a sealed pie.
8. Bake in the preheated oven for 30-40 minutes, or until the phyllo dough is golden brown and crispy.
9. Let cool slightly before slicing and serving.

Spanakopita is a timeless Greek dish that’s always a hit during Easter celebrations. The combination of tender spinach, tangy feta, and flaky phyllo dough makes it a delight to eat. It’s not only a delicious vegetarian option but also a versatile dish that can be served as an appetizer, side, or even a main course for lighter fare. Whether enjoyed warm or at room temperature, Spanakopita adds a touch of Greek tradition to any Easter feast.

Greek Easter Salad with Lemon and Olive Oil Dressing

This refreshing Greek Easter salad is a vibrant and healthy addition to your holiday spread. It combines crisp cucumbers, juicy tomatoes, red onions, Kalamata olives, and tangy feta cheese, all drizzled with a simple lemon and olive oil dressing. Packed with fresh ingredients and Mediterranean flavors, this salad is the perfect complement to rich Easter dishes like lamb or Spanakopita.

Ingredients:

• 2 large cucumbers, peeled and sliced
• 3 medium tomatoes, chopped
• 1 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 8 oz feta cheese, crumbled or in large blocks
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large salad bowl, combine the cucumbers, tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat the ingredients.
4. Garnish with fresh parsley, if desired.
5. Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld before serving.

This Greek Easter salad is a light, flavorful dish that offers a refreshing contrast to the rich flavors of lamb or pie. The bright citrusy dressing enhances the sweetness of the tomatoes and the briny olives, while the creamy feta adds a lovely richness. Perfect for Easter gatherings, this salad is not only delicious but also healthy and vibrant, making it an ideal addition to your festive meal.

Greek Stuffed Grape Leaves (Dolmadakia)

Dolmadakia are small, tender grape leaves stuffed with a savory mixture of rice, pine nuts, and fresh herbs, often served as appetizers or a side dish at Easter. These little bites of Mediterranean goodness are flavored with dill, mint, and lemon, offering a deliciously fresh and aromatic experience. Dolmadakia are also versatile, as they can be served hot or cold, making them a perfect addition to any Easter lunch spread.

Ingredients:

• 1 jar of grape leaves, drained and rinsed (about 40-50 leaves)
• 1 cup uncooked rice
• 1 onion, finely chopped
• 1/4 cup pine nuts, lightly toasted
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Juice of 1 lemon
• 2 cups vegetable broth (or water)

Instructions:

1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the rice and cook for another 2 minutes. Add the pine nuts, dill, mint, salt, and pepper, and mix well.
3. Remove the skillet from heat and allow the rice mixture to cool. Once cooled, stir in the lemon juice.
4. Lay one grape leaf flat on a clean surface, shiny side down. Place a spoonful of the rice mixture at the base of the leaf, then fold in the sides and roll it up tightly like a cigar. Repeat with the remaining grape leaves and rice mixture.
5. Arrange the stuffed grape leaves in a single layer in a large pot. Drizzle with the remaining olive oil and pour in the vegetable broth.
6. Cover the pot and simmer on low heat for about 45 minutes, until the rice is tender and the leaves are soft. Check occasionally to ensure there’s enough liquid.
7. Allow the Dolmadakia to cool slightly before serving, garnished with extra fresh herbs or lemon wedges if desired.

Dolmadakia are a true Greek delicacy that bring a burst of flavor to any Easter table. The combination of aromatic herbs and the subtle crunch of the grape leaves offers a unique and satisfying bite. Whether served as a side dish, appetizer, or part of a mezze platter, these stuffed grape leaves are sure to impress your guests with their authenticity and deliciousness. The light, herby filling pairs wonderfully with rich Easter mains like lamb or Spanakopita.

Greek Potato Salad (Patatosalata)

Patatosalata is a traditional Greek potato salad that is a must-have for Easter celebrations. Unlike creamy Western potato salads, this Greek version uses olive oil, lemon, and herbs to dress tender potatoes, giving it a fresh and zesty flavor. With the addition of red onions, capers, and Kalamata olives, it becomes a vibrant, savory side dish that pairs perfectly with grilled meats, like lamb, and other Greek specialties.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool slightly.
2. In a large bowl, combine the cooled potatoes with the red onion, olives, capers, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the potatoes and toss gently to coat. Taste and adjust seasoning if necessary.
5. Refrigerate the potato salad for at least an hour to allow the flavors to meld together.
6. Serve chilled or at room temperature, garnished with extra parsley if desired.

Patatosalata is a refreshing and flavorful side dish that provides a delightful contrast to the rich and savory flavors of traditional Easter mains. The tangy lemon dressing, briny olives, and capers enhance the creamy potatoes, while the fresh herbs add depth and brightness to the dish. This potato salad not only complements Greek lamb and Spanakopita, but it can also stand on its own as a perfect light lunch or side dish for any celebration.

Greek Easter Bread (Koulouria)

Koulouria is a traditional Greek Easter bread, lightly sweet and often flavored with orange zest and a hint of vanilla. Shaped into braided rings or twists, this bread is a beloved part of Greek Easter festivities, symbolizing joy and renewal. It’s slightly sweet, aromatic, and perfect for breakfast or a light snack during your Easter celebration. The subtle sweetness and delicate texture make it an ideal accompaniment to coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 cup warm milk
• 1/4 cup sugar
• 2 eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 teaspoon salt
• 1 tablespoon milk (for brushing)
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, salt, orange zest, and vanilla extract. Add the yeast mixture, eggs, and melted butter. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and then shape it into a circle or twist. Place the shaped dough onto a baking sheet lined with parchment paper.
6. Brush each piece with milk and sprinkle with sugar. Let the dough rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake the koulouria for 20-25 minutes, or until golden brown.
8. Remove from the oven and let cool slightly before serving.

Koulouria is a delightful Easter bread that brings both warmth and sweetness to your holiday meal. The fragrant orange zest and vanilla, combined with the light and airy texture, make this bread a perfect choice for breakfast or dessert. Whether served on its own or paired with a cup of Greek coffee, this traditional bread is a wonderful way to celebrate the season and enjoy a taste of Greece during your Easter festivities.

Greek Lamb with Lemon and Oregano

A Greek Easter lunch is often centered around lamb, and this recipe for Greek lamb with lemon and oregano is a flavorful and simple way to prepare this Easter classic. Marinated with garlic, olive oil, fresh oregano, and lemon, the lamb becomes tender and infused with Mediterranean flavors. The result is a succulent and aromatic dish that pairs beautifully with roasted vegetables or a side of Greek potatoes. Whether roasted in the oven or cooked on the grill, this lamb is sure to be a hit at any Easter gathering.

Ingredients:

• 1 leg of lamb (about 5 pounds)
• 4 garlic cloves, minced
• 1/4 cup fresh oregano, chopped
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1/2 cup white wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the minced garlic, fresh oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Rub this mixture all over the lamb, ensuring it is evenly coated.
3. If time allows, let the lamb marinate for at least 30 minutes, or refrigerate for a few hours for even more flavor.
4. Place the lamb on a roasting rack in a baking pan. Pour the white wine (if using) into the bottom of the pan to help keep the lamb moist while cooking.
5. Roast the lamb for 1 1/2 to 2 hours, or until it reaches your desired level of doneness (an internal temperature of 145°F for medium-rare). Baste the lamb with its own juices occasionally for even flavor.
6. Once done, remove the lamb from the oven and let it rest for 15 minutes before slicing.
7. Serve the lamb with roasted vegetables, Greek potatoes, or a simple Greek salad.

This Greek lamb with lemon and oregano is a perfect main dish for your Easter lunch, bringing bold and bright flavors to the table. The combination of lemon, garlic, and oregano creates a mouthwatering marinade that enhances the natural richness of the lamb. Whether you’re preparing it in the oven or on the grill, the tender, juicy lamb will be a memorable centerpiece of your Greek Easter feast. Pair it with a glass of Greek wine, and you have an authentic, festive meal.

Greek Roasted Vegetables (Briam)

Briam is a Greek vegetable medley, typically roasted with olive oil, garlic, and fresh herbs. It is a popular dish served alongside lamb or as a standalone vegetarian option during Greek Easter meals. The vegetables—such as potatoes, zucchini, tomatoes, and eggplant—are roasted to perfection, absorbing the delicious flavors of the olive oil and herbs. This healthy and flavorful dish is simple to make and adds a lovely balance to richer Easter dishes like lamb and moussaka.

Ingredients:

• 2 medium potatoes, peeled and sliced
• 2 zucchinis, sliced
• 2 eggplants, sliced
• 3 tomatoes, quartered
• 1 red onion, sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the potatoes, zucchinis, eggplants, tomatoes, onion, and garlic.
3. Drizzle the olive oil over the vegetables and toss to coat evenly. Sprinkle with dried oregano, salt, and pepper.
4. Arrange the vegetables in a single layer on a baking sheet.
5. Roast for 45 minutes to 1 hour, stirring occasionally, until the vegetables are tender and lightly browned.
6. Once done, remove from the oven and sprinkle with fresh parsley and a squeeze of lemon juice, if desired.
7. Serve the briam hot as a side dish with lamb or as a standalone vegetarian option.

Briam is a fantastic, vibrant dish that brings together the best of Greek vegetables. The roasting process caramelizes the natural sugars in the vegetables, creating a rich, savory flavor that complements any Easter meal. It’s a wholesome, Mediterranean-style side that balances the richness of meats like lamb and complements dishes like moussaka. Whether served on its own or as part of a larger feast, this Greek roasted vegetable medley is sure to be a crowd-pleaser.

Greek Yogurt with Honey and Walnuts (Yiaourti Me Meli)

Greek yogurt with honey and walnuts, or Yiaourti Me Meli, is a simple yet indulgent dessert that’s perfect for finishing off an Easter lunch. This traditional Greek dish uses thick, creamy yogurt as its base, drizzled with sweet honey and topped with crunchy walnuts. It’s a dessert that highlights the balance between sweetness and tang, offering a satisfying end to a meal. The combination of Greek yogurt’s rich texture, honey’s natural sweetness, and walnuts’ crunch makes this dessert both healthy and delicious.

Ingredients:

• 2 cups Greek yogurt (full-fat or low-fat)
• 3 tablespoons honey (preferably Greek)
• 1/4 cup walnuts, chopped
• A pinch of cinnamon (optional)

Instructions:

1. Spoon the Greek yogurt into small serving bowls.
2. Drizzle the honey over the yogurt, using as much or as little as desired.
3. Sprinkle the chopped walnuts on top and add a pinch of cinnamon if you like.
4. Serve immediately or refrigerate for a chilled dessert.

Yiaourti Me Meli is the ultimate Greek dessert, offering a perfect balance of flavors and textures. The creamy, tangy yogurt provides a base that is rich and satisfying, while the honey adds sweetness and the walnuts introduce a delightful crunch. This simple yet elegant dish is an excellent way to end an Easter meal, offering a light and refreshing dessert that’s both satisfying and nourishing. Its versatility makes it a great option for other occasions, too, from casual gatherings to festive celebrations.

Greek Spanakopita (Spinach Pie)

Spanakopita, a traditional Greek spinach pie, is a must-have dish for any Greek Easter lunch. This savory pastry is made with a delicious filling of spinach, feta cheese, and fresh herbs, all wrapped in crispy layers of phyllo dough. It’s a popular dish that’s both satisfying and healthy, with the spinach providing a rich flavor that complements the creamy, tangy feta cheese. Spanakopita is a versatile dish that can be served as an appetizer, a side dish, or even a light main course, making it perfect for your Easter feast.

Ingredients:

• 2 pounds fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 1/2 cups feta cheese, crumbled
• 2 large eggs, beaten
• Salt and pepper to taste
• 1 package phyllo dough (about 20 sheets)
• 1/4 cup melted butter or olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the spinach (if using fresh, cook it down first until wilted) and cook until most of the moisture has evaporated. Remove from heat and let it cool slightly.
4. Stir in the dill, parsley, feta cheese, and beaten eggs. Season with salt and pepper to taste.
5. Lay one sheet of phyllo dough on a baking sheet and brush with melted butter or olive oil. Continue layering and brushing with butter for 6-8 sheets.
6. Spread the spinach and feta mixture evenly over the phyllo dough.
7. Top the filling with more phyllo sheets, layering and brushing with butter between each one, until all the dough is used up.
8. Fold in the edges and brush the top with melted butter or olive oil.
9. Bake in the preheated oven for 45-50 minutes, or until golden brown and crisp.
10. Let the spanakopita cool for a few minutes before slicing and serving.

Spanakopita is a classic Greek dish that’s sure to impress your guests during Easter celebrations. The crisp phyllo dough envelops a creamy, flavorful filling of spinach and feta cheese, creating a delightful contrast in textures. This dish is versatile enough to be served as a snack, appetizer, or side dish alongside lamb or other main courses. Its vibrant flavors and flaky, golden crust will surely be a hit at your Greek Easter lunch.

Greek Moussaka

Moussaka is a traditional Greek casserole that layers eggplant, minced meat, and a creamy béchamel sauce. This dish is rich, comforting, and full of deep Mediterranean flavors, making it an ideal choice for a hearty Easter lunch. The eggplant is perfectly cooked and layered with a spiced meat filling, while the béchamel sauce adds a smooth, creamy richness. This dish is a crowd-pleaser and a perfect way to showcase classic Greek ingredients like lamb, eggplant, and béchamel.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1/4 cup olive oil
• 1 pound ground lamb (or beef)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the béchamel sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the preheated oven for 25 minutes, flipping halfway through, until tender and lightly browned.
3. While the eggplants are roasting, heat a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up into small pieces.
4. Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
5. Pour in the red wine and let it reduce slightly. Add the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until the sauce thickens.
6. To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the nutmeg, beaten egg, and Parmesan cheese.
7. In a greased baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Pour the béchamel sauce over the top and spread it evenly.
8. Bake for 45-50 minutes, or until the top is golden and bubbly.
9. Let the moussaka cool for 15 minutes before slicing and serving.

Moussaka is a luxurious and flavorful Greek dish that makes a perfect centerpiece for an Easter lunch. The layers of tender eggplant, savory meat sauce, and creamy béchamel sauce combine to create a satisfying and comforting meal. This hearty casserole is ideal for serving a crowd, and the deep, rich flavors will have your guests coming back for seconds. Whether you’re celebrating Easter or any special occasion, moussaka is a dish that never fails to impress.

Greek Easter Bread (Lambropsomo)

Greek Easter bread, or Lambropsomo, is a sweet, braided bread traditionally made for the celebration of Pascha (Greek Easter). Infused with aromatic spices like cinnamon and mahleb, this soft, fluffy bread is typically adorned with colored sprinkles or a hard-boiled egg in the center, symbolizing the resurrection. Lambropsomo is enjoyed with family and friends during Easter celebrations, often served with butter or alongside other dishes. It’s a beautiful and flavorful addition to any Greek Easter table.

Ingredients:

• 1/2 cup warm milk
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 2 teaspoons ground mahleb (optional, for flavor)
• 1 teaspoon ground cinnamon
• 1/2 cup orange juice
• 4-5 cups all-purpose flour
• 4 large eggs, beaten
• 1 egg for glazing
• Colored sprinkles (optional)
• 1 or 2 hard-boiled eggs (optional, for decoration)

Instructions:

1. In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until the yeast becomes foamy.
2. In a large bowl, combine the melted butter, salt, mahleb (if using), cinnamon, and orange juice. Add the yeast mixture and 4 beaten eggs. Gradually add flour, one cup at a time, until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
4. Punch the dough down and divide it into 3 equal portions. Roll each portion into a long rope and braid them together, securing the ends.
5. Place the braided loaf on a greased baking sheet. If desired, tuck a hard-boiled egg in the center of the braid. Let the dough rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Brush the loaf with a beaten egg to give it a golden finish. Sprinkle with colored sprinkles if desired.
7. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Let the bread cool before slicing and serving.

Lambropsomo is a cherished Greek Easter bread that adds sweetness and tradition to your holiday celebrations. Its rich, fragrant flavor and festive appearance make it a wonderful centerpiece for your Easter table. Whether served with a dollop of butter or enjoyed on its own, this soft, slightly sweet bread is sure to bring joy to everyone gathered around the table. The addition of the hard-boiled egg makes it a symbol of new life and renewal, making it a meaningful part of your Easter festivities.

Greek Stuffed Lamb (Arni Gemisto)

Greek Stuffed Lamb, or “Arni Gemisto,” is a show-stopping dish that features a whole leg of lamb filled with a savory stuffing of herbs, garlic, onions, and sometimes rice or breadcrumbs. This Easter favorite is often served during large family gatherings and symbolizes abundance and festivity. The lamb is roasted to tender perfection, with the stuffing infusing the meat with rich flavors. The dish is a centerpiece of the Easter table, offering a succulent and flavorful main course that is perfect for the holiday’s celebrations.

Ingredients:

• 1 whole leg of lamb (about 4-5 pounds)
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup breadcrumbs or cooked rice (optional)
• 1/4 cup pine nuts (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup white wine
• 1 cup chicken or vegetable broth
• 1 tablespoon lemon juice
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. Stir in the breadcrumbs or rice, pine nuts (if using), parsley, mint, cinnamon, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the herbs to blend into the mixture.
4. Remove the skillet from heat and let the stuffing cool. Once cooled, stuff the mixture inside the leg of lamb, ensuring the cavity is filled. Tie the lamb with kitchen twine to secure it.
5. In a roasting pan, drizzle the lamb with olive oil and sprinkle with salt, pepper, and fresh rosemary.
6. Pour the white wine and broth into the pan around the lamb.
7. Roast the lamb for about 2 to 2.5 hours, basting occasionally with the pan juices, until the meat is tender and cooked through (an internal temperature of 145°F for medium-rare).
8. Once roasted, remove the lamb from the oven and let it rest for 10 minutes before slicing.

Greek Stuffed Lamb (Arni Gemisto) is a magnificent dish that brings both flavor and tradition to your Greek Easter celebration. The tender, roasted lamb, paired with the herb-infused stuffing, creates a flavorful and memorable centerpiece for your meal. The stuffing’s aromatic herbs and spices, combined with the juicy meat, make each bite an explosion of flavor. This dish is perfect for serving a large group and is bound to leave your guests impressed with its depth of taste and festive appeal.

Greek Fasolada (Bean Soup)

Fasolada is a classic Greek bean soup, often referred to as the “national dish of Greece.” It is a simple yet hearty soup made with white beans, tomatoes, onions, olive oil, and aromatic herbs. Fasolada is both nutritious and flavorful, with the rich taste of tomatoes blending beautifully with the creamy beans. This dish is typically enjoyed during Easter as a lighter start to the meal or as a side dish to balance the richness of other dishes. It’s comforting, healthy, and showcases the vibrant, fresh flavors of Greek cuisine.

Ingredients:

• 2 cups dried white beans (such as cannellini or Great Northern)
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 4 cups water or vegetable broth

Instructions:

1. Rinse the dried beans and place them in a large pot. Cover with water and let them soak overnight. Alternatively, use the quick-soak method by bringing the beans to a boil in a pot, then turning off the heat and letting them sit for an hour before draining.
2. In a large soup pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
3. Add the soaked beans, crushed tomatoes, oregano, cumin, bay leaf, and water or broth. Stir to combine, then bring to a boil.
4. Reduce the heat to low and simmer for about 1.5-2 hours, or until the beans are tender and the soup has thickened. Stir occasionally, and add salt and pepper to taste.
5. Remove the bay leaf before serving and garnish with fresh parsley.

Fasolada is the perfect dish to bring a touch of warmth and comfort to your Easter table. It’s simple, wholesome, and full of fresh, vibrant flavors that will delight everyone. The combination of beans, tomatoes, and herbs makes it a hearty, nutritious option that complements the more indulgent dishes of Easter. Whether served as a starter or a side, Fasolada is a wonderful way to celebrate Greek culinary traditions while providing a delicious balance to a festive holiday meal.

Greek Tzatziki Sauce

Tzatziki is a refreshing and tangy Greek yogurt-based sauce made with cucumber, garlic, olive oil, and herbs. It’s a perfect accompaniment to grilled meats, especially lamb, and is often served alongside a variety of appetizers and mezze dishes. This cooling sauce is a great addition to your Greek Easter meal, offering a creamy contrast to the rich flavors of lamb, roast vegetables, and other savory dishes. Tzatziki is quick and easy to prepare, making it an essential side that elevates any meal with its fresh flavors.

Ingredients:

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

Instructions:

1. Start by grating the cucumber and placing it in a clean kitchen towel or paper towels. Squeeze out any excess moisture.
2. In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, dill, and lemon juice. Stir well to combine.
3. Season with salt and pepper to taste. If you prefer a thicker consistency, use more yogurt, or for a smoother texture, you can blend the mixture slightly in a food processor.
4. Chill the tzatziki sauce in the fridge for at least 30 minutes to allow the flavors to meld.

Tzatziki sauce is a quintessential Greek condiment that enhances the flavors of many traditional dishes. Its refreshing, creamy texture and tangy flavor make it an ideal accompaniment to your Easter lamb or any grilled meats. Tzatziki not only adds a cooling element to balance out the richness of roasted meats but also works wonderfully as a dip for pita bread or vegetables. With its vibrant, fresh ingredients, tzatziki will be a favorite at your Greek Easter lunch, offering a burst of flavor and a delightful contrast to the other rich dishes.

Note: More recipes are coming soon!