25+ Flavorful Easter Greek Side Dish Recipes for This Season

Easter is a time for celebrating with family, friends, and, of course, delicious food. 

While the main course often takes the spotlight, the side dishes are what truly bring the meal together. 

If you’re looking to add a Mediterranean flair to your Easter feast, Greek cuisine offers a vibrant selection of side dishes that are perfect for the occasion. 

From fresh salads to savory vegetables and warm baked goods, Greek side dishes are not only flavorful but also a beautiful way to enhance your holiday spread. 

These dishes incorporate healthy ingredients like olive oil, feta cheese, fresh herbs, and seasonal vegetables, making them a wonderful addition to any Easter gathering. 

In this article, we’ve rounded up over 25 Greek side dish recipes that will impress your guests and elevate your Easter meal.

25+ Flavorful Easter Greek Side Dish Recipes for This Season

Greek side dishes are the perfect way to infuse your Easter feast with vibrant flavors, healthy ingredients, and Mediterranean-inspired dishes. 

Whether you’re looking for light salads, savory baked goods, or flavorful vegetable dishes, there’s something in Greek cuisine for everyone. 

These 25+ Easter Greek side dish recipes offer a wide range of options, from tangy Greek salad to crispy zucchini fritters, that will complement your main course beautifully. 

Not only do they taste incredible, but they also bring a touch of elegance and tradition to your holiday meal. 

So, why not bring a little piece of Greece to your Easter table this year?

With these delicious recipes, you’re sure to create a memorable and mouthwatering holiday feast.

Greek Roasted Lemon Potatoes

These Greek Roasted Lemon Potatoes are a staple side dish for Easter gatherings, offering the perfect balance of tangy lemon, fragrant garlic, and savory herbs. The potatoes are golden brown on the outside and tender on the inside, making them an irresistible complement to any Easter meal.

• Ingredients:
  1. 4 large potatoes, peeled and cut into wedges
  2. 3 tbsp olive oil
  3. 1 lemon, juiced and zested
  4. 3 garlic cloves, minced
  5. 1 tsp dried oregano
  6. 1 tsp salt
  7. 1/2 tsp black pepper
  8. 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
  9. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
  3. Add the potato wedges to the bowl and toss them until they are evenly coated with the lemon mixture.
  4. Arrange the potatoes in a single layer on a baking sheet. Pour the chicken broth around the potatoes.
  5. Roast for about 45-50 minutes, turning once halfway through, until the potatoes are golden and crispy.
  6. Garnish with freshly chopped parsley before serving.

Greek Roasted Lemon Potatoes are a delightful side dish that brings a refreshing citrusy punch to your Easter spread. The combination of garlic, lemon, and oregano enhances the potatoes’ natural flavor, creating a dish that’s both aromatic and comforting. These potatoes pair beautifully with roasted lamb or other Greek specialties, making them an essential part of your festive Easter meal.

Greek Tzatziki Sauce

Tzatziki is a classic Greek yogurt-based sauce that’s both refreshing and creamy, making it the ideal side dish for Easter. This tangy, cool dip is loaded with cucumber, garlic, and dill, and is the perfect accompaniment for grilled meats, pita bread, or even fresh vegetables.

• Ingredients:
  1. 1 cup Greek yogurt
  2. 1/2 cucumber, grated
  3. 2 tbsp fresh dill, chopped
  4. 2 garlic cloves, minced
  5. 1 tbsp olive oil
  6. 1 tbsp lemon juice
  7. 1/2 tsp salt
  8. 1/4 tsp black pepper
• Instructions:
  1. Grate the cucumber and place it in a fine mesh strainer. Use a spoon to press out excess moisture from the cucumber.
  2. In a medium bowl, combine Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, salt, and pepper.
  3. Stir well until everything is combined, and refrigerate for at least 30 minutes to allow the flavors to meld together.
  4. Serve with pita bread, grilled lamb, or as a dip for fresh vegetables.

Tzatziki is a refreshing and versatile side dish that elevates any Easter meal. Its cool, creamy texture and burst of flavors make it a perfect match for grilled lamb or any roasted meats. The cucumber and garlic provide a fresh, tangy contrast that helps balance the richness of other dishes. Whether served as a dip or a sauce, tzatziki is sure to be a crowd-pleaser at your Easter feast.

Greek Spanakopita (Spinach Pie)

Spanakopita, or Greek Spinach Pie, is a beloved dish that’s perfect for Easter celebrations. This savory pastry features layers of flaky phyllo dough stuffed with a creamy spinach and feta filling, seasoned with fresh herbs. It’s delicious, satisfying, and always a hit at holiday gatherings.

• Ingredients:
  1. 1 lb fresh spinach, chopped
  2. 1/2 lb feta cheese, crumbled
  3. 1/2 cup ricotta cheese
  4. 1 small onion, chopped
  5. 2 tbsp olive oil
  6. 2 eggs, beaten
  7. 1 tsp dried dill
  8. 1/2 tsp nutmeg
  9. Salt and pepper to taste
  10. 10 sheets phyllo dough, thawed
  11. 1/4 cup butter, melted
• Instructions:
  1. Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool.
  3. In a large bowl, combine the cooled spinach mixture with feta, ricotta, eggs, dill, nutmeg, salt, and pepper.
  4. Brush a baking dish with melted butter and layer five sheets of phyllo dough, brushing each sheet with butter as you layer them.
  5. Spread the spinach and cheese filling evenly over the phyllo dough.
  6. Top with the remaining phyllo sheets, brushing each with butter.
  7. Bake at 375°F (190°C) for 30-35 minutes, until the phyllo is golden brown and crisp.
  8. Allow to cool for a few minutes before slicing and serving.

Spanakopita is a quintessential Greek dish that brings richness and depth of flavor to your Easter meal. The combination of spinach, feta, and herbs in the delicate, crispy phyllo dough creates a delightful contrast in textures. Whether served as an appetizer or a side dish, Spanakopita is sure to impress your guests with its fresh, savory flavors. It’s the perfect way to celebrate the Easter season with a traditional Greek touch.

Greek Horiatiki Salad (Greek Village Salad)

The Greek Horiatiki Salad, also known as the Greek Village Salad, is a fresh and vibrant side dish that embodies the flavors of Greece. This salad features ripe tomatoes, crisp cucumbers, Kalamata olives, red onions, and creamy feta cheese, all dressed in a simple yet bold olive oil dressing. It’s the perfect refreshing side to complement heavier Easter dishes, providing a balance of flavors and textures.

• Ingredients:
  1. 4 medium tomatoes, chopped
  2. 1 cucumber, sliced
  3. 1/2 red onion, thinly sliced
  4. 1/2 cup Kalamata olives
  5. 1/2 cup feta cheese, in large blocks
  6. 1 tsp dried oregano
  7. 3 tbsp olive oil
  8. 1 tbsp red wine vinegar
  9. Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the chopped tomatoes, cucumber slices, red onion, and Kalamata olives.
  2. Place the block of feta cheese on top of the vegetables.
  3. Drizzle the olive oil and red wine vinegar over the salad. Sprinkle with oregano, salt, and pepper.
  4. Gently toss the ingredients together, making sure the feta cheese remains mostly intact, or serve with the feta block on top.
  5. Serve immediately or refrigerate for a few hours for enhanced flavor.

The Greek Horiatiki Salad is a refreshing and colorful side dish that perfectly complements any Easter meal. Its simple ingredients and tangy olive oil dressing bring out the natural flavors of the vegetables, making it an ideal addition to your holiday spread. The feta adds a creamy, salty richness that balances the acidity of the tomatoes and vinegar. This salad not only tastes great but also adds a beautiful touch of color to your Easter table.

Greek Pilaf with Lemon and Herbs

This Greek Pilaf with Lemon and Herbs is a fragrant and zesty rice dish that is perfect for Easter. Infused with fresh lemon juice, garlic, and a blend of herbs, this dish is both aromatic and flavorful. The rice is fluffy and tender, making it an ideal side to serve alongside roasted meats, lamb, or fish.

• Ingredients:
  1. 2 cups long-grain rice
  2. 4 cups chicken broth
  3. 2 tbsp olive oil
  4. 1 onion, finely chopped
  5. 2 garlic cloves, minced
  6. 1 lemon, juiced and zested
  7. 1 tsp dried oregano
  8. 1/2 tsp salt
  9. 1/4 tsp black pepper
  10. 1/4 cup fresh parsley, chopped
• Instructions:
  1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute, until fragrant.
  3. Stir in the rice, allowing it to toast lightly in the pan for about 2 minutes.
  4. Pour in the chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid has been absorbed.
  6. Remove from heat and fluff the rice with a fork. Stir in the chopped parsley before serving.

Greek Pilaf with Lemon and Herbs is a wonderfully fragrant and savory side dish that brings a bright, citrusy flair to your Easter meal. The herbs and lemon elevate the rice, making it a perfect accompaniment to lamb, chicken, or even grilled vegetables. This pilaf is both easy to make and full of flavor, making it a great option for a satisfying side that can feed a crowd.

Greek Stuffed Grape Leaves (Dolmas)

Dolmas, or Greek Stuffed Grape Leaves, are a traditional and flavorful side dish often served as part of a festive Easter meal. These bite-sized parcels are filled with a delicious mixture of rice, herbs, and spices, then wrapped in tender grape leaves and cooked to perfection. They’re often served with a tangy lemon sauce, making them the perfect appetizer or side dish.

• Ingredients:
  1. 1 jar grape leaves, drained and rinsed
  2. 1 cup long-grain rice, rinsed
  3. 1 small onion, finely chopped
  4. 2 tbsp olive oil
  5. 2 tbsp fresh dill, chopped
  6. 1 tbsp fresh mint, chopped
  7. 1/2 tsp cinnamon
  8. 1/2 tsp salt
  9. 1/4 tsp black pepper
  10. 2 tbsp lemon juice
  11. 1/2 cup chicken broth
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the rice to the pan and cook for 2-3 minutes, stirring frequently.
  3. Stir in the dill, mint, cinnamon, salt, and pepper. Remove from heat and let the rice mixture cool.
  4. Lay out the grape leaves and place a small spoonful of the rice mixture at the base of each leaf.
  5. Roll the grape leaves tightly around the filling, folding in the sides as you go to create a sealed parcel.
  6. Arrange the stuffed grape leaves in a large pot, layering them carefully. Pour the chicken broth and lemon juice over the top.
  7. Cover and cook on low heat for 40-45 minutes, until the grape leaves are tender and the rice is cooked through.
  8. Serve warm with additional lemon wedges on the side.

Greek Stuffed Grape Leaves (Dolmas) are a savory and aromatic side dish that brings an elegant touch to your Easter table. The combination of fresh herbs, rice, and spices wrapped in tender grape leaves creates a delicious, unique flavor profile that will captivate your guests. Whether served as an appetizer or a side dish, dolmas are a classic Greek treat that never goes out of style, and their tangy lemon finish adds a perfect contrast to rich main courses like lamb or roasted meats.

Greek Fava Bean Salad

Greek Fava Bean Salad is a light, nutritious, and hearty side dish that features earthy fava beans, fresh vegetables, and a tangy dressing. This dish is ideal for Easter, offering a refreshing and healthy alternative to heavier sides. The creamy beans combined with olive oil, red onions, and herbs create a perfect balance of textures and flavors.

• Ingredients:
  1. 2 cups dried fava beans, soaked overnight and peeled
  2. 1/2 red onion, finely chopped
  3. 1/2 cucumber, diced
  4. 2 medium tomatoes, diced
  5. 1/4 cup olive oil
  6. 2 tbsp red wine vinegar
  7. 1 tbsp fresh parsley, chopped
  8. 1 tsp dried oregano
  9. Salt and pepper to taste
  10. Lemon wedges for serving
• Instructions:
  1. In a large pot, cook the soaked fava beans in water for 40-45 minutes until they are tender. Drain and set aside to cool.
  2. In a large bowl, combine the cooked fava beans, chopped red onion, cucumber, and tomatoes.
  3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Garnish with chopped parsley and serve with lemon wedges.

Greek Fava Bean Salad is a refreshing and satisfying side dish that brings a burst of flavors to your Easter table. The creamy texture of the fava beans pairs wonderfully with the crispness of the vegetables and the tangy dressing. It’s not only a great complement to lamb and other meats but also a healthy option that’s rich in protein and fiber. This dish will be a hit at any Easter gathering, offering both flavor and nourishment.

Greek Baked Eggplant with Feta

This Greek Baked Eggplant with Feta is a flavorful, hearty side dish that combines the smoky, tender texture of roasted eggplant with the salty richness of feta cheese. The addition of tomatoes, garlic, and oregano creates a mouthwatering Mediterranean-inspired dish that pairs wonderfully with grilled meats or as a standalone vegetarian option for your Easter spread.

• Ingredients:
  1. 2 medium eggplants, sliced into rounds
  2. 2 tbsp olive oil
  3. 2 garlic cloves, minced
  4. 1 cup crushed tomatoes
  5. 1 tsp dried oregano
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 1 cup feta cheese, crumbled
  9. Fresh basil, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Arrange the eggplant slices on a baking sheet and brush each slice with olive oil.
  3. Roast the eggplant in the oven for about 20 minutes, flipping halfway through, until golden and tender.
  4. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
  6. Once the eggplant is done, top each slice with a spoonful of tomato sauce and crumbled feta.
  7. Bake for another 10-15 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh basil and serve.

Greek Baked Eggplant with Feta is a comforting, savory dish that highlights the Mediterranean flavors of Greece. The soft, roasted eggplant combined with rich tomato sauce and the tang of feta creates a deliciously satisfying side dish for your Easter meal. Whether served alongside lamb, chicken, or as part of a vegetarian feast, this dish is sure to impress with its bold flavors and tender textures.

Greek Braised Artichokes with Lemon and Dill

Braised artichokes are a Greek delicacy, and this dish with lemon and dill is a vibrant, tangy side that adds a burst of flavor to any Easter meal. The artichokes are slow-cooked in a fragrant broth of lemon, garlic, and olive oil, creating a tender and aromatic dish that perfectly complements grilled meats, fish, or even as a standalone vegetarian option.

• Ingredients:
  1. 6 large artichokes, trimmed and halved
  2. 2 tbsp olive oil
  3. 3 garlic cloves, minced
  4. 1 lemon, juiced and zest
  5. 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
  6. 1 tsp dried dill (or 2 tbsp fresh dill, chopped)
  7. Salt and pepper to taste
  8. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Trim and prepare the artichokes by cutting off the stems and outer leaves. Slice them in half and remove the fuzzy choke from the center.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Place the artichokes in the skillet, cut side down, and sauté for about 5 minutes until they start to brown.
  4. Add the lemon juice, zest, chicken broth, dill, salt, and pepper. Bring to a simmer.
  5. Cover and cook for 30-40 minutes, until the artichokes are tender and the liquid has reduced.
  6. Garnish with fresh parsley and serve.

Greek Braised Artichokes with Lemon and Dill is a fragrant and flavorful side dish that perfectly captures the essence of Greek cuisine. The tender artichokes absorb the tangy lemon and herb-infused broth, creating a delicate yet bold flavor profile. This dish is an excellent choice for your Easter table, offering a light, fresh contrast to heavier main courses and a vibrant addition to your Mediterranean-inspired feast.

Greek Roasted Potatoes with Lemon and Oregano

Greek Roasted Potatoes with Lemon and Oregano is a flavorful, crispy side dish that is a staple at many Greek family gatherings. The potatoes are roasted to perfection with olive oil, lemon juice, garlic, and oregano, creating a golden, aromatic dish with the perfect balance of tangy and savory flavors. This dish is simple yet packed with flavor and makes for a great accompaniment to lamb, grilled meats, or even as a standalone vegetarian option for Easter.

• Ingredients:
  1. 6 medium potatoes, peeled and cut into wedges
  2. 3 tbsp olive oil
  3. 1 lemon, juiced and zested
  4. 4 garlic cloves, minced
  5. 2 tsp dried oregano
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Place the potato wedges in a large bowl. Add olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Toss to coat evenly.
  3. Spread the potatoes in a single layer on a baking sheet.
  4. Roast for 35-40 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
  5. Remove from the oven and garnish with fresh parsley before serving.

Greek Roasted Potatoes with Lemon and Oregano are a satisfying and aromatic side dish that will enhance any Easter meal. The crispy edges and tender interior of the potatoes are complemented by the fresh, tangy flavors of lemon and the earthy aroma of oregano. Whether served with roasted meats, grilled chicken, or as part of a larger spread, these potatoes are sure to be a crowd-pleaser at your Easter gathering.

Greek Green Beans with Tomatoes and Olive Oil

This simple Greek Green Beans with Tomatoes and Olive Oil dish is a flavorful and wholesome side that’s both healthy and satisfying. The green beans are slow-cooked in olive oil with fresh tomatoes, garlic, and herbs, resulting in a tender, savory dish that is perfect for Easter. The freshness of the beans combined with the richness of the olive oil and the acidity of the tomatoes makes it an ideal complement to any main course.

• Ingredients:
  1. 1 lb fresh green beans, trimmed
  2. 2 tbsp olive oil
  3. 2 tomatoes, chopped
  4. 3 garlic cloves, minced
  5. 1/2 tsp dried oregano
  6. 1/4 tsp salt
  7. 1/4 tsp black pepper
  8. 1/2 cup water
  9. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large skillet or pot over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
  2. Add the chopped tomatoes, oregano, salt, and pepper to the skillet. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
  3. Add the green beans to the skillet and toss them with the tomato mixture.
  4. Pour in the water, cover the skillet, and simmer for 20-25 minutes, until the green beans are tender and have absorbed the flavors.
  5. Remove from heat and garnish with fresh parsley before serving.

Greek Green Beans with Tomatoes and Olive Oil is a light yet flavorful side dish that brings together the best of Greek cuisine. The green beans are tender and flavorful, absorbing the essence of the tomato sauce and olive oil. This dish is the perfect way to add a burst of color and freshness to your Easter meal, complementing heavier dishes and adding balance to the plate. It’s a simple, healthy, and delicious option that your guests will enjoy.

Greek Spinach and Feta Pies (Spanakopita)

Spanakopita, or Greek spinach and feta pies, are a deliciously savory pastry filled with spinach, feta cheese, and aromatic herbs, all encased in layers of crispy filo dough. These individual pies make an excellent side dish or appetizer for your Easter celebration, offering a perfect balance of creamy, tangy, and earthy flavors in every bite. The flaky crust and the rich filling are sure to delight your guests.

• Ingredients:
  1. 1 lb fresh spinach, washed and chopped
  2. 1/2 onion, finely chopped
  3. 2 tbsp olive oil
  4. 1/2 cup feta cheese, crumbled
  5. 1/4 cup ricotta cheese
  6. 1/4 cup fresh dill, chopped
  7. 1/2 tsp salt
  8. 1/4 tsp black pepper
  9. 1 package filo dough, thawed
  10. 4 tbsp melted butter (for brushing)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  3. Add the spinach to the skillet and cook until wilted and all moisture has evaporated, about 5-7 minutes.
  4. Remove from heat and stir in the feta cheese, ricotta, dill, salt, and pepper. Let the filling cool slightly.
  5. Brush a baking sheet with melted butter. Lay one sheet of filo dough on the sheet and brush with more melted butter. Layer another sheet on top and brush with butter again. Repeat until you have 4-5 layers of filo.
  6. Spoon some of the spinach and feta mixture along one edge of the filo dough, then fold the sides over and roll into a tight log or parcel.
  7. Repeat with the remaining filo dough and filling.
  8. Brush the tops of the pies with butter and bake for 20-25 minutes, until golden brown and crispy.
  9. Serve warm.

Greek Spinach and Feta Pies (Spanakopita) are a classic Mediterranean treat that will elevate your Easter meal. The combination of crispy filo dough and the rich, creamy spinach and feta filling offers an irresistible bite with every piece. These individual pies are perfect as an appetizer or side dish, offering a savory, cheesy contrast to other dishes on your holiday spread. They are also versatile and can be enjoyed hot or at room temperature, making them a convenient and delicious addition to your Easter feast.

Greek Orzo Salad with Cucumbers, Feta, and Olives

Greek Orzo Salad with Cucumbers, Feta, and Olives is a refreshing, light, and flavorful side dish that combines the nuttiness of orzo pasta with crisp cucumbers, salty feta cheese, and briny olives. Tossed in a zesty lemon-oregano dressing, this dish captures the essence of Mediterranean flavors and makes a perfect addition to any Easter meal. It’s easy to prepare and can be served chilled or at room temperature, making it an excellent choice for a spring gathering.

• Ingredients:
  1. 1 cup orzo pasta
  2. 1 cucumber, diced
  3. 1/2 cup Kalamata olives, pitted and sliced
  4. 1/2 cup crumbled feta cheese
  5. 2 tbsp olive oil
  6. 2 tbsp red wine vinegar
  7. 1 tbsp lemon juice
  8. 1 tsp dried oregano
  9. Salt and pepper to taste
  10. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Cook the orzo pasta according to the package instructions. Drain and set aside to cool.
  2. In a large mixing bowl, combine the cooled orzo, diced cucumber, olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
  4. Pour the dressing over the orzo mixture and toss gently to combine.
  5. Garnish with chopped parsley and serve chilled or at room temperature.

Greek Orzo Salad with Cucumbers, Feta, and Olives is the perfect side dish for an Easter celebration. It offers a beautiful combination of textures and fresh, bright flavors. The crunchy cucumbers and tangy feta cheese pair wonderfully with the slightly nutty orzo, while the olives add a salty depth to the dish. This salad is not only easy to make but also versatile enough to complement a variety of main dishes, from grilled meats to roasted vegetables, making it an essential addition to your Easter spread.

Greek Zucchini Fritters (Kolokithokeftedes)

Greek Zucchini Fritters, or Kolokithokeftedes, are crispy, golden brown patties made from shredded zucchini, herbs, and feta cheese. These fritters are flavorful, light, and savory, making them a fantastic side dish for Easter. They’re easy to prepare, quick to fry, and can be enjoyed on their own or as part of a larger Mediterranean feast. The zucchini adds moisture while the feta brings a delightful tang, creating the perfect balance in every bite.

• Ingredients:
  1. 2 medium zucchinis, grated
  2. 1/2 cup feta cheese, crumbled
  3. 1/4 cup fresh parsley, chopped
  4. 1/4 cup fresh dill, chopped
  5. 1/2 small onion, finely chopped
  6. 1 egg, beaten
  7. 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
  8. 1/2 tsp salt
  9. 1/4 tsp black pepper
  10. Olive oil for frying
  11. Lemon wedges (for serving)
• Instructions:
  1. Grate the zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for 10 minutes to draw out excess water.
  2. Squeeze the zucchini to remove as much moisture as possible, then transfer to a large bowl.
  3. Add the feta cheese, parsley, dill, onion, egg, flour, salt, and pepper to the zucchini. Mix well until the mixture holds together.
  4. Heat a generous amount of olive oil in a frying pan over medium heat.
  5. Scoop spoonfuls of the zucchini mixture and shape them into patties. Fry the fritters in batches for about 3-4 minutes on each side until golden brown and crispy.
  6. Remove the fritters and place them on a paper towel-lined plate to drain excess oil.
  7. Serve warm with lemon wedges.

Greek Zucchini Fritters (Kolokithokeftedes) are a delightful and savory addition to your Easter menu. These crispy fritters are packed with flavor, thanks to the combination of fresh herbs, creamy feta, and tender zucchini. They are perfect as an appetizer, side dish, or even a snack on their own. The light, crispy exterior and soft interior will impress your guests, making this dish a must-try for any holiday celebration.

Greek Roasted Red Peppers with Feta and Olives

Greek Roasted Red Peppers with Feta and Olives is a simple yet elegant side dish that brings together the smoky sweetness of roasted peppers with the briny flavors of olives and the creamy, tangy feta cheese. This dish is packed with vibrant Mediterranean flavors and can be served warm or at room temperature, making it a versatile addition to your Easter feast. It’s a colorful and delicious way to showcase fresh, seasonal ingredients and enhance the overall meal.

• Ingredients:
  1. 4 red bell peppers
  2. 1/2 cup Kalamata olives, pitted and sliced
  3. 1/2 cup crumbled feta cheese
  4. 2 tbsp olive oil
  5. 2 tbsp balsamic vinegar
  6. 1 tsp dried oregano
  7. Salt and pepper to taste
  8. Fresh basil leaves for garnish
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Place the red bell peppers on a baking sheet and roast them in the oven for 25-30 minutes, turning halfway through, until the skins are blackened and blistered.
  3. Remove the peppers from the oven, place them in a bowl, and cover with a kitchen towel for 10 minutes to steam.
  4. Peel off the skin, remove the seeds, and cut the peppers into strips.
  5. Arrange the roasted peppers on a serving dish. Drizzle with olive oil and balsamic vinegar, then top with olives, feta, oregano, salt, and pepper.
  6. Garnish with fresh basil leaves before serving.

Greek Roasted Red Peppers with Feta and Olives is a colorful, Mediterranean-inspired side that adds brightness and richness to your Easter meal. The smoky roasted peppers, paired with the salty feta and olives, offer a delightful contrast in flavors and textures. This dish is perfect for serving alongside grilled meats or as part of a mezze platter. Its simplicity and elegance make it an ideal addition to any holiday spread, guaranteed to be a crowd-pleaser.

Note: More recipes are coming soon!