25+ Refreshing Easter Greek Soup Recipes to Celebrate

Easter is a time for family gatherings, delicious feasts, and the celebration of spring’s fresh flavors. If you’re looking to serve something that combines tradition, comfort, and vibrant flavors this Easter, look no further than Greek soups.

Greek cuisine is known for its emphasis on fresh vegetables, herbs, and wholesome ingredients, making it an ideal choice for holiday meals.

From rich and hearty bean soups to light, brothy options, Greek Easter soups offer a perfect balance of taste and nourishment.

Whether you’re serving a crowd or looking for a comforting bowl for yourself, these 25+ Easter Greek soup recipes will help you create memorable dishes that celebrate the season.

The best part? Many of these soups are not only delicious but are also easy to prepare, allowing you to focus on spending time with loved ones.

Let’s dive into some of the most beloved and tasty Greek soups that are sure to warm your heart and fill your home with festive aromas this Easter.

25+ Refreshing Easter Greek Soup Recipes to Celebrate

Greek soups are the perfect way to add comfort, flavor, and a touch of tradition to your Easter table.

With a wide variety of recipes to choose from, whether you’re craving a rich, hearty lentil soup or a light, brothy egg-lemon chicken soup, there’s something for every palate.

These soups not only embody the flavors of Greece but also the spirit of Easter—joy, renewal, and togetherness.

So, gather your ingredients, get your soup pots ready, and enjoy the nourishing and comforting goodness of these Greek Easter soups.

Avgolemono Soup (Greek Lemon Chicken Soup)

Avgolemono is a classic Greek soup that’s both comforting and zesty, with a rich, creamy texture from the egg-lemon sauce (avgolemono). Perfect for Easter, it combines tender chicken, rice, and a fragrant broth, offering a delightful balance of flavors that will make your holiday meal extra special.

• Ingredients:
  1. 1 whole chicken (about 3-4 pounds), cut into parts
  2. 8 cups of water
  3. 1 onion, quartered
  4. 2-3 garlic cloves, smashed
  5. 1-2 bay leaves
  6. 1 cup of rice (preferably long-grain)
  7. 3 large eggs
  8. 1/4 cup fresh lemon juice (about 2 lemons)
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. In a large pot, add the chicken, water, onion, garlic, and bay leaves. Bring to a boil over medium heat, then reduce to a simmer and cook for about 45 minutes, or until the chicken is fully cooked and tender.
  2. Remove the chicken from the pot and let it cool. Strain the broth into a clean pot, discarding the vegetables and bones.
  3. Add the rice to the strained broth and cook according to the package instructions (about 15-20 minutes) until tender.
  4. While the rice is cooking, remove the chicken meat from the bones and shred it into small pieces.
  5. In a bowl, whisk the eggs with the lemon juice until smooth.
  6. Slowly add a few ladles of hot broth to the egg-lemon mixture to temper the eggs, then gradually whisk the mixture back into the pot of soup.
  7. Stir the soup constantly over low heat for a few minutes until it thickens, but do not let it boil.
  8. Add the shredded chicken back into the soup and season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Avgolemono Soup is a staple in Greek cuisine, especially for festive occasions like Easter. The creamy egg-lemon base provides a perfect contrast to the savory chicken and rice, making it a dish that’s both hearty and refreshing. Whether served as a starter or a main course, this soup will warm your guests’ hearts and fill their bellies with joy. The balance of tart lemon and rich chicken broth is the hallmark of this dish, making it a timeless favorite for any Easter feast.

Fasolada (Greek Bean Soup)

Fasolada is often considered Greece’s national soup, a hearty and wholesome dish that’s ideal for Easter. Packed with vegetables, olive oil, and tender beans, this nutritious and flavorful soup is a great addition to your holiday spread, especially if you’re looking for something lighter yet satisfying.

• Ingredients:
  1. 2 cups dried white beans (such as cannellini or navy beans), soaked overnight and drained
  2. 1/4 cup olive oil
  3. 1 large onion, chopped
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, chopped
  6. 1 green bell pepper, chopped
  7. 2 tomatoes, peeled and diced (or 1 can diced tomatoes)
  8. 3 garlic cloves, minced
  9. 1 tsp dried oregano
  10. 1/2 tsp dried thyme
  11. 1 bay leaf
  12. Salt and pepper to taste
  13. Fresh parsley for garnish
  14. 1/4 cup red wine vinegar (optional)
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and bell pepper. Sauté for 5-7 minutes until the vegetables soften.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the tomatoes, oregano, thyme, and bay leaf. Cook for 5 minutes, allowing the flavors to meld together.
  4. Add the soaked beans and enough water to cover the beans by about 2 inches (about 8 cups). Bring to a boil, then reduce the heat to a simmer.
  5. Cover and cook for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened. Add more water if the soup gets too thick.
  6. Season with salt and pepper to taste. For a tangy twist, add red wine vinegar just before serving.
  7. Garnish with fresh parsley and serve hot.

Fasolada is a nourishing and flavorful soup that embodies the essence of Greek home cooking. It’s incredibly versatile, easy to make, and can be served as a main or a side dish. The rich olive oil and aromatic vegetables create a warm, savory base, while the beans provide a hearty, satisfying texture. Fasolada is perfect for Easter, especially as a light yet fulfilling dish that pairs wonderfully with a slice of crusty bread and a glass of wine. Its simplicity and wholesome ingredients make it a beloved choice for those seeking a healthy, comforting option for the holiday table.

Magiritsa (Greek Easter Soup)

Magiritsa is a traditional Greek soup served after midnight on Easter Sunday to celebrate the resurrection. Made with lamb offal, herbs, and a refreshing egg-lemon sauce, this rich and savory soup is a culinary tribute to the Easter feast. Though it might be an acquired taste for some, its unique flavors are deeply tied to Greek Easter traditions.

• Ingredients:
  1. 1 pound lamb offal (such as liver, heart, and intestines), cleaned and chopped into small pieces
  2. 1/4 cup olive oil
  3. 1 onion, chopped
  4. 2-3 garlic cloves, minced
  5. 1 bunch fresh dill, chopped
  6. 1 bunch fresh parsley, chopped
  7. 1/2 cup rice
  8. 6 cups lamb or chicken broth
  9. 2 large eggs
  10. 1/4 cup fresh lemon juice (about 2 lemons)
  11. Salt and pepper to taste
  12. 1/4 teaspoon ground cinnamon (optional)
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
  2. Add the lamb offal to the pot and cook for 10-15 minutes until browned and cooked through.
  3. Stir in the rice, then add the broth, dill, parsley, and cinnamon (if using). Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the rice is cooked and the flavors have melded together.
  4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
  5. Slowly add a few ladles of hot soup broth to the egg-lemon mixture to temper the eggs. Then, slowly whisk the mixture back into the soup.
  6. Stir constantly over low heat until the soup thickens, but do not let it boil.
  7. Season with salt and pepper to taste and serve hot.

Magiritsa is more than just a soup—it’s a cherished tradition that brings families together after the solemnity of Lent and the celebration of Easter. The richness of the lamb offal combined with the tangy lemon-egg sauce offers a comforting and festive dish that’s perfect for the holiday. Its unique flavor profile, with herbal and cinnamon notes, reflects the deep roots of Greek culinary history. While it might be a new experience for some, Magiritsa is a quintessential part of Greek Easter, celebrating the season with its hearty and flavorful broth. For anyone seeking to experience Greek Easter traditions in a bowl, this soup is a must-try.

Kotosoupa (Greek Chicken Soup with Rice)

Kotosoupa is a beloved Greek chicken soup that’s both light and comforting. With tender chicken, vegetables, and rice in a flavorful broth, it’s the perfect balance of simplicity and heartiness. This soup is often served during Easter as part of the festive meal, offering a soothing dish to enjoy with family and friends.

• Ingredients:
  1. 1 whole chicken (about 3-4 pounds), cut into parts
  2. 8 cups water or chicken broth
  3. 2 medium carrots, peeled and sliced
  4. 1 celery stalk, chopped
  5. 1 onion, quartered
  6. 1 cup rice (medium or long-grain)
  7. 2-3 bay leaves
  8. 1/4 cup fresh lemon juice (about 2 lemons)
  9. 2 large eggs
  10. Salt and pepper to taste
  11. Fresh dill or parsley for garnish
• Instructions:
  1. In a large pot, add the chicken, water (or broth), carrots, celery, onion, and bay leaves. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, until the chicken is cooked through and tender.
  2. Remove the chicken from the pot and set it aside to cool. Discard the onion and bay leaves.
  3. Add the rice to the pot and cook according to package instructions, about 15-20 minutes, until the rice is fully cooked.
  4. While the rice is cooking, shred the chicken into bite-sized pieces and return it to the pot.
  5. In a separate bowl, whisk the eggs and lemon juice together until smooth.
  6. Slowly ladle some hot broth into the egg-lemon mixture to temper the eggs, then whisk the mixture back into the soup.
  7. Stir constantly over low heat until the soup thickens slightly, but do not allow it to boil.
  8. Season with salt and pepper to taste and garnish with fresh dill or parsley before serving.

Kotosoupa is a soul-warming soup that’s perfect for any occasion, and especially for Easter. The tender chicken, creamy egg-lemon mixture, and rice create a comforting and flavorful dish that feels like a hug in a bowl. This soup is light yet satisfying, making it an ideal way to kick off the Easter feast. Its simple ingredients and fresh flavors celebrate the essence of Greek cooking, offering a dish that can be shared with loved ones and enjoyed by all.

Briam (Greek Vegetable Soup)

Briam is a Mediterranean-style vegetable soup that features an array of colorful vegetables simmered in olive oil and herbs. It’s a healthy, vegan-friendly option for Easter that’s both vibrant and satisfying. While typically served as a side dish, it can easily be enjoyed as a main course for those looking for a lighter, plant-based option.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 2 medium potatoes, peeled and diced
  5. 2 medium zucchini, sliced
  6. 2 carrots, peeled and sliced
  7. 1 bell pepper, chopped
  8. 2 tomatoes, peeled and chopped (or 1 can diced tomatoes)
  9. 1/2 cup green beans, cut into 1-inch pieces
  10. 1/4 cup fresh parsley, chopped
  11. 1 teaspoon dried oregano
  12. 1/2 teaspoon ground cumin
  13. 5 cups vegetable broth
  14. Salt and pepper to taste
  15. Fresh lemon juice for garnish (optional)
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
  2. Add the potatoes, zucchini, carrots, bell pepper, and green beans to the pot. Stir to combine and cook for an additional 5 minutes.
  3. Add the tomatoes, parsley, oregano, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer.
  4. Cover the pot and cook for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
  5. Season with salt and pepper to taste and stir in a squeeze of fresh lemon juice, if desired.
  6. Serve hot, garnished with extra parsley if desired.

Briam is a nourishing and colorful vegetable soup that celebrates the bounty of spring. The medley of fresh vegetables, complemented by the aromatic herbs and spices, makes it a perfect choice for Easter. It’s light, yet filling, and offers a refreshing, plant-based option for those looking to add variety to their holiday meals. Briam brings together the Mediterranean flavors of olive oil, herbs, and fresh produce, making it a healthy and satisfying addition to your Easter feast.

Magiritsa with Rice (Greek Easter Lamb Soup with Rice)

Magiritsa with Rice is a variation of the traditional Greek Easter soup, Magiritsa, but with the addition of rice to make it even more hearty. This rich and flavorful soup features tender lamb offal, fresh herbs, and a tangy egg-lemon sauce, making it a quintessential part of the Greek Easter celebration.

• Ingredients:
  1. 1 pound lamb offal (liver, heart, etc.), cleaned and chopped
  2. 1/4 cup olive oil
  3. 1 onion, finely chopped
  4. 3 garlic cloves, minced
  5. 1/2 cup rice
  6. 6 cups lamb or chicken broth
  7. 1 bunch fresh dill, chopped
  8. 1/2 teaspoon ground cinnamon (optional)
  9. 2 large eggs
  10. 1/4 cup fresh lemon juice (about 2 lemons)
  11. Salt and pepper to taste
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the lamb offal and cook for 5-7 minutes, browning the pieces on all sides.
  2. Add the chopped onion and garlic and cook for an additional 5 minutes until softened and fragrant.
  3. Stir in the rice, cinnamon (if using), and lamb broth. Bring the mixture to a boil, then reduce to a simmer and cook for about 30-40 minutes, or until the rice is tender.
  4. Stir in the fresh dill and season with salt and pepper.
  5. In a separate bowl, whisk the eggs and lemon juice together until smooth.
  6. Slowly add a ladle of hot broth to the egg-lemon mixture to temper the eggs, then gradually whisk it into the soup.
  7. Stir constantly over low heat until the soup thickens slightly, but do not let it boil.
  8. Taste and adjust the seasoning with additional salt, pepper, or lemon juice, if desired.

Magiritsa with Rice is a heartier twist on the classic Greek Easter soup, offering all the traditional flavors of lamb, egg-lemon sauce, and fresh herbs, with the added satisfaction of rice. This dish is perfect for Easter gatherings, providing a rich and comforting option that carries the essence of Greek culinary tradition. Whether you enjoy it as a starter or a main dish, this soup brings the flavors of Greece to your table, creating a memorable and festive experience for your Easter celebration.

Fasolada (Greek Bean Soup)

Fasolada is a classic Greek bean soup that’s simple, healthy, and full of flavor. This hearty soup is made with tomatoes, vegetables, and beans, often served with a drizzle of olive oil and a sprinkle of herbs. It’s a wonderful choice for Easter, providing a light yet filling dish that can be enjoyed by all, whether as a starter or a main course.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 carrots, peeled and sliced
  4. 2 celery stalks, chopped
  5. 4 large tomatoes, peeled and chopped (or 1 can of diced tomatoes)
  6. 2 cups dried white beans (such as cannellini or Great Northern beans), soaked overnight and drained
  7. 6 cups vegetable broth or water
  8. 1 teaspoon dried oregano
  9. 1 bay leaf
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
  12. Extra virgin olive oil for drizzling
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
  2. Add the tomatoes and cook for another 5 minutes, allowing them to break down and release their juices.
  3. Add the beans, vegetable broth (or water), oregano, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 1 to 1.5 hours, until the beans are tender.
  4. Season with salt and pepper to taste. Remove the bay leaf.
  5. Serve hot, garnished with fresh parsley and a drizzle of extra virgin olive oil.

Fasolada is a comforting and nourishing Greek bean soup that’s perfect for any occasion, especially Easter. Its rich tomato base and hearty beans create a filling and satisfying dish that’s vegan-friendly and full of flavor. The simplicity of the ingredients, along with the robust flavor of olive oil and herbs, makes this soup a crowd-pleaser. It’s a great option for those seeking a lighter yet hearty soup to complement the rich flavors of the Easter meal.

Avgolemono Soup with Chicken (Greek Egg-Lemon Soup with Chicken)

Avgolemono soup is a signature Greek dish known for its creamy, tangy egg-lemon base. This version with chicken adds protein and heartiness, making it an excellent choice for an Easter meal. The silky texture and refreshing lemon flavor make Avgolemono a comforting and revitalizing dish, perfect for celebrating the season.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 4 cups chicken broth
  5. 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
  6. 1/2 cup rice or orzo pasta
  7. 2 large eggs
  8. 1/4 cup fresh lemon juice (about 2 lemons)
  9. Salt and pepper to taste
  10. Fresh dill or parsley for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened and fragrant.
  2. Add the chicken broth to the pot and bring to a boil. Stir in the rice or orzo pasta and cook according to the package instructions, about 10-12 minutes, until the rice is tender.
  3. While the rice is cooking, whisk the eggs and lemon juice together in a separate bowl until smooth and creamy.
  4. Once the rice is done, ladle some of the hot broth into the egg-lemon mixture to temper the eggs, whisking constantly.
  5. Slowly pour the egg-lemon mixture back into the pot, stirring continuously to avoid curdling.
  6. Stir until the soup thickens slightly, then add the shredded chicken to the pot and cook for an additional 5 minutes. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh dill or parsley.

Avgolemono soup with chicken is a flavorful and satisfying soup that captures the essence of Greek comfort food. The creamy egg-lemon sauce combined with tender chicken and rice offers a light yet hearty dish that will nourish and delight your guests. Its tangy lemon flavor brings a refreshing brightness to the rich broth, making it the perfect Easter dish to enjoy with family. Whether served as a starter or a main course, this soup is sure to impress with its delicate texture and bold flavor.

Soutzouk Loukoum (Greek Meatball Soup)

Soutzouk Loukoum is a savory Greek soup featuring flavorful meatballs cooked in a rich, spiced broth. These meatballs, made from ground beef or lamb, are infused with spices like cumin and cinnamon, creating a delightful and aromatic dish that’s often served on special occasions like Easter. This soup brings a unique twist to the Easter table and is guaranteed to please any crowd.

• Ingredients:
  1. 1 pound ground beef or lamb
  2. 1/4 cup breadcrumbs
  3. 1/4 cup grated onion
  4. 2 garlic cloves, minced
  5. 1/2 teaspoon cumin
  6. 1/2 teaspoon cinnamon
  7. Salt and pepper to taste
  8. 1 egg
  9. 6 cups beef broth or water
  10. 2 tablespoons tomato paste
  11. 1 bay leaf
  12. Fresh parsley for garnish
  13. Olive oil for frying
• Instructions:
  1. In a bowl, combine the ground beef or lamb, breadcrumbs, grated onion, garlic, cumin, cinnamon, egg, salt, and pepper. Mix until well combined, then form the mixture into small meatballs, about 1 inch in diameter.
  2. In a large pot, heat a little olive oil over medium heat. Fry the meatballs in batches until browned on all sides. Remove the meatballs from the pot and set them aside.
  3. In the same pot, add the beef broth or water and bring to a boil. Stir in the tomato paste and bay leaf, and then return the meatballs to the pot.
  4. Reduce the heat and simmer for about 30 minutes, allowing the flavors to meld together and the meatballs to cook through.
  5. Taste and adjust the seasoning with salt and pepper if necessary.
  6. Serve hot, garnished with fresh parsley.

Soutzouk Loukoum is a rich and flavorful Greek meatball soup that combines savory meatballs with a delicately spiced broth. Its unique blend of cinnamon and cumin adds depth and warmth to the dish, making it a perfect choice for an Easter celebration. The hearty meatballs and fragrant broth create a comforting and satisfying meal that is sure to be a hit at your Easter table. This dish is a wonderful addition to any festive spread, offering a traditional Greek taste that will leave your guests wanting more.

Mageiritsa (Greek Easter Lamb Soup)

Mageiritsa is a traditional Greek soup that is often served on Easter Sunday to celebrate the holiday. Made with lamb offal, fresh herbs, and a velvety avgolemono (egg-lemon) sauce, this soup is full of flavor and history. It’s a dish that has been passed down through generations and is a staple in many Greek households for Easter feasts. While the ingredients may sound unusual to some, the rich broth and tender meat offer a delicious and authentic taste of Greek Easter.

• Ingredients:
  1. 1 pound lamb offal (liver, heart, and lungs), cleaned and chopped
  2. 1/2 pound lamb meat (such as shoulder or leg), cut into cubes
  3. 1 large onion, chopped
  4. 3 garlic cloves, minced
  5. 1/4 cup rice
  6. 8 cups water or lamb stock
  7. 1/2 teaspoon dried oregano
  8. 1/2 teaspoon dill
  9. Salt and pepper to taste
  10. 2 eggs
  11. 1/4 cup fresh lemon juice (about 2 lemons)
  12. Olive oil for sautéing
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  2. Add the lamb meat and lamb offal, cooking until the lamb pieces are browned on all sides, about 10 minutes.
  3. Add the rice, oregano, dill, and water (or lamb stock) to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, until the lamb is tender and the flavors are well combined.
  4. In a separate bowl, whisk the eggs and lemon juice together to make the avgolemono sauce.
  5. Temper the egg mixture by gradually adding a ladle of hot broth from the soup, whisking constantly to avoid curdling.
  6. Slowly pour the tempered egg mixture back into the pot, stirring constantly to create a creamy texture. Cook for an additional 5-10 minutes.
  7. Taste the soup and adjust seasoning with salt and pepper if needed.
  8. Serve hot with a sprinkle of fresh parsley, if desired.

Mageiritsa is the quintessential Greek Easter soup, offering a unique combination of lamb flavors and a tangy, creamy texture from the egg-lemon sauce. It is rich and comforting, yet refreshing thanks to the lemon. While this soup may be a bit unconventional for some, its deep, aromatic flavors are cherished in Greek tradition. Whether you’re familiar with the dish or trying it for the first time, Mageiritsa will undoubtedly make your Easter meal more memorable.

Bougatsa Soup (Greek Pastry Soup)

Bougatsa soup is a twist on the famous Greek pastry, Bougatsa. This soup incorporates the traditional Bougatsa filling of custard or cheese, blending it with a delicate broth. Often served as a special treat during holidays like Easter, this soup offers a rich, creamy, and slightly sweet flavor profile that’s unlike any other Greek dish. It’s a perfect dish for those looking for something different yet indulgent for their Easter feast.

• Ingredients:
  1. 1 sheet of phyllo dough, cut into small strips
  2. 2 cups milk
  3. 1/2 cup heavy cream
  4. 1 tablespoon butter
  5. 2 tablespoons sugar (for a sweet version) or 1 tablespoon salt (for a savory version)
  6. 2 large eggs
  7. 1 teaspoon vanilla extract (if making the sweet version)
  8. Ground cinnamon (optional, for garnish)
  9. Fresh mint (optional, for garnish)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Place the phyllo dough strips on a baking sheet and bake for 10-12 minutes, until golden and crispy.
  2. In a medium pot, combine the milk, heavy cream, butter, and sugar (or salt if making the savory version). Heat the mixture over medium heat until it just begins to simmer.
  3. In a separate bowl, whisk the eggs and vanilla extract (for the sweet version) until smooth.
  4. Gradually pour a little bit of the hot milk mixture into the eggs, whisking constantly to temper them.
  5. Slowly add the egg mixture into the hot milk mixture, stirring continuously. Cook over low heat, stirring constantly, until the soup thickens, about 5-7 minutes.
  6. Add the baked phyllo strips to the soup and cook for an additional 2-3 minutes to let the flavors meld together.
  7. Serve the soup hot, garnished with cinnamon and fresh mint for a sweet version, or with a sprinkle of salt for a savory version.

Bougatsa soup is an inventive and delightful dish that takes the familiar Greek pastry and turns it into a rich, creamy soup. It’s ideal for those looking for a unique way to enjoy traditional Greek flavors during Easter. Whether you opt for a sweet or savory version, the combination of crispy phyllo and silky custard or savory broth creates a memorable and indulgent experience. This dish is sure to stand out on any Easter table and impress guests with its creativity and deliciousness.

Lahanosoupa (Greek Cabbage Soup)

Lahanosoupa is a comforting Greek cabbage soup that is often enjoyed during the spring and Easter period. The cabbage is paired with tender vegetables and a light broth, creating a nutritious and flavorful soup. This dish is light enough for a starter but hearty enough to serve as a main course, making it an ideal choice for those seeking a healthy yet satisfying soup to accompany their Easter celebration.

• Ingredients:
  1. 1 medium cabbage, shredded
  2. 2 carrots, peeled and chopped
  3. 2 potatoes, peeled and chopped
  4. 1 onion, chopped
  5. 4 garlic cloves, minced
  6. 6 cups vegetable broth or water
  7. 2 tablespoons olive oil
  8. 1/2 teaspoon dried oregano
  9. 1 bay leaf
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
  2. Add the carrots, potatoes, and shredded cabbage to the pot, and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth or water, and add the oregano and bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, until the vegetables are tender.
  4. Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper if needed.
  5. Serve hot, garnished with fresh parsley.

Lahanosoupa is a light yet flavorful Greek cabbage soup that is perfect for Easter. The combination of tender vegetables and aromatic herbs makes for a nourishing and wholesome dish. It’s a great option for those looking for a lighter soup to balance the richness of the other holiday dishes. Its simplicity and freshness highlight the flavors of spring, making it a perfect addition to your Easter spread.

Fakes Soupa (Greek Lentil Soup)

Fakes Soupa is a hearty and nutritious Greek lentil soup that is perfect for Easter when you want something filling yet light. While not always considered a traditional Easter dish, it’s a healthy and flavorful option that pairs wonderfully with other holiday foods. Packed with lentils, vegetables, and aromatic herbs, this soup is simple to make but full of rich, comforting flavors. It can easily be made vegetarian or vegan, making it an inclusive dish for any Easter gathering.

• Ingredients:
  1. 1 1/2 cups brown lentils, rinsed
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 2 carrots, peeled and chopped
  5. 2 celery stalks, chopped
  6. 1 large potato, peeled and diced
  7. 1 can (14 oz) diced tomatoes
  8. 6 cups vegetable broth or water
  9. 1/4 cup olive oil
  10. 1 teaspoon dried oregano
  11. 1 bay leaf
  12. Salt and pepper to taste
  13. 2 tablespoons red wine vinegar
  14. Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  2. Add the carrots, celery, and potato, cooking for another 5 minutes while stirring occasionally.
  3. Stir in the lentils, diced tomatoes, vegetable broth (or water), oregano, and bay leaf. Bring to a boil.
  4. Reduce the heat to low and simmer the soup for about 40-45 minutes, or until the lentils and vegetables are tender.
  5. Remove the bay leaf and season with salt, pepper, and red wine vinegar. Stir to combine.
  6. Serve hot, garnished with fresh parsley.

Fakes Soupa is a warming and satisfying Greek lentil soup that adds a wonderful balance to the heavier dishes often found at Easter meals. The earthy flavor of the lentils, combined with the aromatic herbs and rich tomato base, makes this soup both filling and comforting. The addition of red wine vinegar gives the soup a nice tang, cutting through the richness of other Easter foods. This dish is easy to make and is perfect for serving a crowd or enjoying as a light meal on Easter Sunday.

Briam Soupa (Greek Roasted Vegetable Soup)

Briam Soupa is a traditional Greek soup made with roasted vegetables, offering a healthy and vibrant dish for your Easter table. Typically served as a main course during Lent or on special occasions like Easter, this soup is packed with seasonal vegetables like zucchini, eggplant, and potatoes. Roasting the vegetables first brings out their natural sweetness and depth of flavor, creating a rich and satisfying soup.

• Ingredients:
  1. 2 zucchinis, sliced
  2. 2 eggplants, diced
  3. 2 potatoes, peeled and diced
  4. 1 onion, chopped
  5. 1 red bell pepper, chopped
  6. 4 tomatoes, peeled and chopped
  7. 1/4 cup olive oil
  8. 1 teaspoon dried oregano
  9. 6 cups vegetable broth or water
  10. Salt and pepper to taste
  11. 1 tablespoon fresh lemon juice
  12. Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Spread the zucchini, eggplant, potatoes, onion, and bell pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano.
  2. Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until they are golden and tender.
  3. In a large pot, add the roasted vegetables and chopped tomatoes. Pour in the vegetable broth (or water), bring to a boil, then reduce the heat to low and simmer for 20-30 minutes.
  4. Blend the soup using an immersion blender or a countertop blender, depending on your preference for texture. Blend until smooth or leave it slightly chunky.
  5. Stir in the lemon juice and adjust the seasoning with salt and pepper if needed.
  6. Serve hot, garnished with fresh parsley.

Briam Soupa is a vibrant and nourishing soup that celebrates the flavors of the season. Roasting the vegetables before adding them to the soup infuses each bite with a deep, rich flavor that will impress anyone at your Easter table. The soup’s natural sweetness from the roasted vegetables pairs beautifully with the tangy lemon, creating a refreshing yet hearty dish. Briam Soupa is not only full of flavor, but it’s also a healthy choice for those looking for a lighter, vegetable-focused dish during the holiday.

Fasolada (Greek Bean Soup)

Fasolada is often referred to as Greece’s national dish and is a staple in Greek households, especially during Lent and Easter. This hearty bean soup is made with a mix of tomatoes, beans, and vegetables, offering a simple yet satisfying meal that can easily be prepared in advance. With its rich tomato base and tender beans, Fasolada provides a healthy and delicious option for those seeking a traditional and comforting soup during Easter.

• Ingredients:
  1. 2 cups dried cannellini beans (or any white beans), soaked overnight
  2. 1 onion, chopped
  3. 2 carrots, peeled and chopped
  4. 2 celery stalks, chopped
  5. 1 can (14 oz) diced tomatoes
  6. 1/4 cup olive oil
  7. 6 cups vegetable broth or water
  8. 1 teaspoon dried oregano
  9. 1 bay leaf
  10. Salt and pepper to taste
  11. 1 tablespoon red wine vinegar
  12. Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
  2. Stir in the soaked beans, diced tomatoes, vegetable broth (or water), oregano, and bay leaf. Bring to a boil.
  3. Reduce the heat to low and simmer for about 1 to 1 1/2 hours, or until the beans are tender and the soup has thickened.
  4. Remove the bay leaf and season with salt, pepper, and red wine vinegar.
  5. Serve hot, garnished with fresh parsley.

Fasolada is the perfect dish for a comforting Easter meal. The combination of tender beans and aromatic vegetables, along with the rich tomato base, creates a satisfying and hearty soup that pairs wonderfully with crusty bread. Its simplicity and bold flavors are what make Fasolada such a beloved dish in Greek cuisine. Whether served on its own or as a side to other Easter dishes, Fasolada is a delicious and filling option for any holiday gathering.

Note: More recipes are coming soon!