25+ Easy Easter Greek Traditional Recipes to Celebrate

Easter is one of the most significant holidays in Greek culture, filled with vibrant traditions, family gatherings, and, of course, delicious food.

Greek Easter is not only a time for religious observance but also a celebration of renewal and community.

The holiday table is often laden with a rich variety of traditional dishes, each one bursting with flavor and history.

From lamb to sweet breads, these recipes offer a glimpse into the heart of Greek culinary tradition.

If you’re looking to bring a taste of Greece to your Easter celebrations, you’re in the right place. In this article, we’ve curated 25+ Greek Easter recipes that will help you create an unforgettable holiday feast.

Whether you’re planning to serve a lamb roast or bake some homemade tsoureki, these recipes are sure to delight your family and friends.

Let’s dive into the culinary wonders of Greek Easter!

25+ Easy Easter Greek Traditional Recipes to Celebrate

Greek Easter is a time of festivity, family, and, most importantly, fantastic food.

From savory lamb roasts to sweet tsoureki, the recipes we’ve shared in this article are just the tip of the iceberg when it comes to traditional Greek Easter dishes.

Each recipe carries with it a piece of Greek history, culture, and the love that goes into preparing meals for the ones you hold dear.

By incorporating these dishes into your Easter celebration, you can create a feast that not only satisfies the stomach but also nurtures the spirit of togetherness.

Whether you’re cooking for a large gathering or preparing a smaller intimate meal, these 25+ Easter Greek traditional recipes will ensure your holiday is filled with authentic, delicious flavors.

Tsoureki (Greek Easter Sweet Bread)

Tsoureki is a beloved Easter bread in Greek tradition, symbolizing rebirth and renewal. Its rich, slightly sweet flavor and soft, fluffy texture make it a festive favorite. Aromas of mahleb, mastic, and orange zest give this braided bread its unique taste. Often adorned with red-dyed eggs, Tsoureki is as beautiful as it is delicious and is a centerpiece at the Easter table.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 2 tsp mahleb (ground)
• 1 tsp mastic powder
• Zest of 1 orange
• 2 tsp instant yeast
• 150ml warm milk
• 2 eggs
• 80g butter (melted)
• 1 tsp salt
• Red-dyed eggs for decoration (optional)

Instructions:

1. Prepare the Dough: In a bowl, combine flour, sugar, mahleb, mastic, orange zest, yeast, and salt. Gradually add warm milk, eggs, and melted butter. Knead until a soft dough forms.
2. Let It Rise: Cover the dough and let it rise in a warm place for 1-2 hours until it doubles in size.
3. Shape the Bread: Divide the dough into three equal parts and roll into long ropes. Braid them together and place on a baking tray lined with parchment paper.
4. Second Rise: Let the braided dough rise again for about 45 minutes.
5. Bake: Preheat your oven to 180°C (350°F). Brush the Tsoureki with egg wash and bake for 25-30 minutes until golden brown.
6. Decorate: Place red-dyed eggs in the crevices of the braid for an authentic touch (optional).

Tsoureki is more than just bread; it’s a symbol of joy and unity. The mahleb and mastic lend it a signature flavor that delights every bite. Serve it as part of your Easter feast or enjoy it with a cup of coffee for a sweet reminder of Greek tradition.

Magiritsa (Greek Easter Lamb Soup)

Magiritsa is a traditional soup enjoyed after the midnight Resurrection service. It’s a comforting and hearty dish made with lamb offal, fresh herbs, and an avgolemono (egg-lemon) sauce. This soup signifies breaking the Lenten fast and offers a warm, flavorful welcome to the Easter celebration.

Ingredients:

• 500g lamb offal (liver, heart, lungs)
• 1 head of lettuce (chopped)
• 2 spring onions (chopped)
• 1 bunch of dill (chopped)
• 1 bunch of parsley (chopped)
• 2 tbsp olive oil
• 1.5 liters water or broth
• 2 eggs
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Prepare the Offal: Clean and rinse the offal thoroughly. Boil in water for 10 minutes, then chop into small pieces.
2. Sauté Vegetables: In a large pot, heat olive oil. Sauté the spring onions, lettuce, dill, and parsley until softened.
3. Cook the Soup: Add the chopped offal and water or broth. Simmer for 30-40 minutes. Season with salt and pepper.
4. Prepare Avgolemono Sauce: Beat the eggs and slowly whisk in the lemon juice. Gradually add a ladle of hot soup to temper the mixture. Slowly stir the avgolemono back into the soup.
5. Serve: Ladle into bowls and garnish with extra dill if desired.

Magiritsa is more than just a soup; it’s a rich tradition steeped in meaning. Its bright, tangy flavor from the avgolemono contrasts beautifully with the tender lamb and fresh herbs. This dish perfectly captures the essence of Greek Easter—a celebration of life and renewal.

Koulourakia (Greek Easter Cookies)

Koulourakia are iconic Greek Easter cookies known for their buttery, slightly sweet flavor and unique twisted shapes. Traditionally made during Holy Week, these cookies are often shared with friends and family. Their delicate crunch and hint of vanilla make them irresistible treats for Easter festivities.

Ingredients:

• 250g unsalted butter (softened)
• 200g sugar
• 2 eggs
• 1 tsp vanilla extract
• 500g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg yolk (for brushing)

Instructions:

1. Cream the Butter and Sugar: Beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
2. Mix the Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture to form a dough.
3. Shape the Cookies: Take small pieces of dough and roll into long ropes. Twist them into traditional shapes (like braids or spirals).
4. Bake: Place cookies on a baking tray lined with parchment paper. Brush with egg yolk and bake at 180°C (350°F) for 15-20 minutes until golden.

Koulourakia are a delightful way to bring Greek Easter traditions to your home. Perfect with coffee or tea, these cookies offer a taste of Greek hospitality and the joy of sharing sweet moments with loved ones during the holiday season.

Lamb Kokoretsi (Greek Easter Offal Roast)

Kokoretsi is a quintessential Greek Easter dish, traditionally prepared to honor the entire lamb after the Resurrection. This dish is made by wrapping seasoned lamb offal in lamb intestines and slow-roasting it to perfection. Bursting with aromatic herbs and spices, Kokoretsi is both a rustic and celebratory dish, representing the heart of Greek culinary tradition.

Ingredients:

• 500g lamb liver, lungs, and heart (cleaned and chopped)
• 2 meters lamb intestines (thoroughly cleaned)
• 1 tbsp dried oregano
• 1 tbsp thyme
• 1 tsp paprika
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Prepare the Offal: Rinse the lamb offal thoroughly, then chop into small pieces. Season with oregano, thyme, paprika, salt, and pepper. Drizzle with lemon juice and let marinate for 1-2 hours.
2. Clean the Intestines: Turn the intestines inside out and wash with water and lemon juice until clean.
3. Assemble: Thread the seasoned offal onto a spit, wrapping the intestines tightly around the meat to secure it.
4. Roast: Roast over a charcoal grill or in an oven at 180°C (350°F) for 2-3 hours, turning frequently for even cooking.
5. Serve: Slice into portions and serve with a squeeze of lemon and a side of fresh salad or roasted potatoes.

Kokoretsi is a bold and flavorful Greek Easter tradition that showcases the resourcefulness and creativity of Greek cuisine. Its smoky aroma and tender texture make it a standout centerpiece, perfect for sharing with loved ones during the Easter feast.

Greek Red-Dyed Eggs (Kokkina Avga)

Greek red-dyed eggs, or Kokkina Avga, are a symbolic and vibrant part of Easter traditions. The red color represents the blood of Christ, while the hard shell signifies His resurrection. These eggs are used in games like tsougrisma (egg tapping) and are a joyful addition to the Easter table, carrying deep religious and cultural significance.

Ingredients:

• 12 eggs
• 1 packet red egg dye
• 2 tbsp white vinegar
• Water (as needed)

Instructions:

1. Boil the Eggs: Place eggs in a pot, cover with water, and boil for 10 minutes. Remove and let cool.
2. Prepare the Dye: In a pot, mix the red dye, vinegar, and water according to the dye packet instructions. Bring the mixture to a simmer.
3. Dye the Eggs: Gently place the boiled eggs into the dye. Let them sit for 5-10 minutes or until the desired color is achieved.
4. Polish: Once dry, polish the eggs with a soft cloth and a few drops of olive oil for a shiny finish.

Greek red-dyed eggs are a vibrant and meaningful tradition, adding a pop of color and a sense of fun to the Easter celebration. Whether used in a game or as table decor, they remind us of the rich heritage and faith that define Greek Easter festivities.

Easter Roast Lamb with Lemon and Oregano

Roast lamb is the ultimate Greek Easter dish, symbolizing sacrifice and faith. This dish, seasoned simply with lemon, oregano, and garlic, is slow-roasted to tender perfection. It’s often served as the main course of the Easter feast, bringing families together to celebrate renewal and tradition.

Ingredients:

• 2kg leg of lamb
• 4 garlic cloves (sliced)
• Juice of 2 lemons
• 3 tbsp olive oil
• 1 tbsp dried oregano
• Salt and pepper to taste
• 1 cup water or white wine

Instructions:

1. Prepare the Lamb: Preheat the oven to 180°C (350°F). Make small incisions in the lamb and insert slices of garlic into the slits. Rub the lamb with olive oil, lemon juice, oregano, salt, and pepper.
2. Roast the Lamb: Place the lamb in a roasting pan with water or white wine. Cover with foil and roast for 2 hours.
3. Brown the Lamb: Remove the foil and increase the temperature to 200°C (400°F). Roast for another 30 minutes to brown the lamb.
4. Rest and Serve: Let the lamb rest for 10-15 minutes before carving. Serve with roasted potatoes or a fresh salad.

Greek Easter roast lamb is the heart of the Easter meal, a dish that embodies the spirit of the celebration. The tender, juicy meat and zesty seasoning create a flavorful and memorable dish, perfect for gathering family and friends around the table.

Fasolada (Greek Easter Bean Soup)

Fasolada is a classic Greek dish often served on Easter, especially during the Lenten period leading up to the holiday. This hearty bean soup, rich in tomatoes, olive oil, and vegetables, is not only flavorful but also nutritious. It symbolizes the simplicity and wholesomeness of Greek cuisine and is a comforting dish that brings families together at the Easter table.

Ingredients:

• 500g dried white beans (such as kidney or navy beans)
• 2 medium onions (chopped)
• 2 carrots (peeled and sliced)
• 2 celery stalks (chopped)
• 4 ripe tomatoes (chopped) or 1 can of diced tomatoes
• 4 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 bay leaf
• 1.5 liters water

Instructions:

1. Prepare the Beans: Soak the beans overnight in water. Drain and rinse them the next day.
2. Cook the Vegetables: In a large pot, heat olive oil and sauté onions, carrots, celery, and garlic until softened. Add tomato paste and cook for another 2 minutes.
3. Simmer the Soup: Add the chopped tomatoes, oregano, bay leaf, and soaked beans to the pot. Pour in water, season with salt and pepper, and bring to a boil. Reduce heat and simmer for about 1.5-2 hours until the beans are tender.
4. Serve: Remove the bay leaf and adjust seasoning if necessary. Serve with a drizzle of olive oil and some crusty bread.

Fasolada is a heartwarming and satisfying dish that perfectly complements the Easter feast. Its rich tomato flavor, tender beans, and fresh vegetables make it a wholesome and comforting choice, often served as a starter to cleanse the palate before indulging in the main feast. It highlights the importance of fresh, simple ingredients in Greek cuisine and makes for a nutritious addition to any meal.

Pasteli (Greek Sesame Seed and Honey Bars)

Pasteli is a traditional Greek sweet that has been enjoyed for centuries, particularly during Easter. Made with sesame seeds and honey, this simple yet delicious treat is packed with nutrients. It is crunchy, slightly sweet, and full of energy—perfect for sharing with family and friends during the holiday. Pasteli’s connection to Greek Easter stems from its symbolic use of honey (the sweetness of life) and sesame (representing fertility and vitality).

Ingredients:

• 200g sesame seeds
• 150g honey
• 2 tbsp sugar
• 1 tbsp lemon juice
• A pinch of cinnamon (optional)

Instructions:

1. Toast the Sesame Seeds: In a dry skillet, lightly toast the sesame seeds over medium heat, stirring constantly, until they are golden brown and fragrant. Remove from heat and set aside.
2. Prepare the Syrup: In a saucepan, combine honey, sugar, and lemon juice. Heat over low heat, stirring until the sugar dissolves, and then bring to a gentle simmer for 5 minutes.
3. Combine: Add the toasted sesame seeds to the syrup and stir to combine. Allow the mixture to cook for another 2-3 minutes. If you like, you can add a pinch of cinnamon at this point for extra flavor.
4. Shape the Pasteli: Pour the mixture into a parchment-lined baking dish or onto a piece of wax paper. Press it down to flatten into an even layer. Let it cool completely before cutting into bars or squares.

Pasteli is a sweet, energizing treat that perfectly embodies the essence of Greek Easter with its natural sweetness from honey and the richness of sesame. It’s an excellent snack or gift to share, and its satisfying crunch offers a wonderful contrast to other softer holiday foods. This ancient Greek recipe is simple yet full of tradition, making it a perfect addition to your Easter spread.

Bougatsa (Greek Cream-Filled Pastry)

Bougatsa is a delicious Greek pastry that’s especially popular in Northern Greece and is often served at Easter as a celebratory sweet. This flaky pastry, filled with a creamy custard made from semolina, eggs, and milk, is dusted with powdered sugar and cinnamon. Bougatsa is a comfort food that delivers rich flavors with every bite, making it a favorite for festive occasions like Easter.

Ingredients:

• 10 sheets of phyllo dough
• 2 cups milk
• 1 cup semolina
• 1/2 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp butter (melted)
• Powdered sugar and cinnamon (for dusting)

Instructions:

1. Prepare the Custard Filling: In a saucepan, heat the milk over medium heat. Gradually whisk in the semolina and sugar. Stir constantly until the mixture thickens into a smooth custard. Remove from heat and let cool slightly.
2. Add the Eggs: Beat the eggs and vanilla together in a separate bowl. Slowly add the beaten eggs to the custard mixture, whisking continuously to prevent curdling. Return the mixture to the heat and cook for 2-3 more minutes until thickened. Remove from heat and set aside to cool completely.
3. Assemble the Bougatsa: Preheat the oven to 180°C (350°F). Brush a baking dish with melted butter and layer 5 sheets of phyllo dough, brushing each sheet with more butter. Spread the cooled custard filling over the phyllo dough. Layer the remaining phyllo sheets on top, again brushing each with butter.
4. Bake the Bougatsa: Bake for 30-40 minutes, or until the phyllo is golden brown and crisp.
5. Serve: Once baked, dust with powdered sugar and cinnamon before slicing and serving.

Bougatsa is a delectable Greek pastry that captures the essence of Greek Easter desserts. Its rich, velvety custard encased in flaky phyllo dough is a true indulgence. Bougatsa is perfect for Easter brunch or as a sweet treat to share with loved ones. It’s a pastry that’s both comforting and festive, making it a memorable addition to your holiday celebrations.

Magiritsa (Greek Easter Lamb Offal Soup)

Magiritsa is a traditional Greek Easter soup that is served after the midnight Resurrection service. Made with lamb offal, fresh herbs, and egg-lemon sauce (avgolemono), it is a comforting dish that signifies the end of Lent and the celebration of the Resurrection. This dish is rich in flavors and textures, offering a unique taste of Greek Easter that brings warmth and tradition to the holiday feast.

Ingredients:

• 1kg lamb offal (liver, kidneys, heart, and spleen), cleaned and chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 spring onions, chopped
• 3 garlic cloves, minced
• 2 liters water or homemade stock
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1/2 cup rice (optional)
• Salt and pepper to taste
• Juice of 1 lemon
• 2 eggs (for the avgolemono)
• 1 tsp dried oregano

Instructions:

1. Prepare the Offal: Rinse the lamb offal thoroughly and chop into bite-sized pieces. Set aside.
2. Cook the Soup: Heat the olive oil in a large pot. Add the chopped onion and garlic, sautéing until softened. Add the lamb offal and cook for about 10 minutes, stirring occasionally.
3. Add Stock and Herbs: Pour in the water or stock and bring to a boil. Reduce the heat and simmer for about 1.5 hours until the offal is tender.
4. Make the Avgolemono: In a separate bowl, whisk together the eggs and lemon juice. Gradually add a ladle of hot soup liquid to temper the eggs, then slowly whisk the egg mixture back into the pot. Add the rice (optional), dill, parsley, oregano, salt, and pepper. Cook for another 10 minutes.
5. Serve: Serve the soup hot, garnished with extra fresh herbs if desired.

Magiritsa is a symbolic and nourishing Greek Easter dish that reflects the joy of renewal and rebirth. The tender lamb offal, combined with the fresh herbs and creamy avgolemono sauce, creates a rich and flavorful experience. It’s a comforting start to the Easter celebration and is perfect for bringing family and friends together after the midnight service.

Koulourakia (Greek Easter Cookies)

Koulourakia are traditional Greek Easter cookies, known for their beautifully braided shape and lightly sweet flavor. These cookies are often flavored with orange zest, vanilla, and a hint of brandy, making them fragrant and flavorful. They are commonly enjoyed during Easter celebrations, served alongside a cup of coffee or tea, and shared with family and friends. Koulourakia are perfect for adding a festive touch to your holiday table.

Ingredients:

• 500g all-purpose flour
• 200g unsalted butter, softened
• 200g sugar
• 2 large eggs
• Zest of 1 orange
• 1 tsp vanilla extract
• 2 tbsp brandy (optional)
• 1 tsp baking powder
• 1 egg (for brushing)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Prepare the Dough: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the orange zest, vanilla extract, and brandy.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Shape the Cookies: Preheat the oven to 180°C (350°F). Take small portions of dough and roll them into strips. Twist the strips into braids or loop them into traditional shapes.
4. Bake: Place the cookies on a parchment-lined baking sheet and brush with a beaten egg for a golden finish. Sprinkle with sesame seeds, if desired. Bake for 15-20 minutes, or until the cookies are lightly golden.
5. Cool and Serve: Allow the koulourakia to cool on a wire rack before serving.

Koulourakia are the perfect sweet treat to complement the Easter feast. Their delightful texture and fragrant citrus notes make them a beloved holiday snack. Whether braided or shaped in traditional loops, these cookies bring a sense of nostalgia and warmth to the table, making them an essential part of Greek Easter traditions.

Spanakopita (Greek Spinach Pie)

Spanakopita, a savory spinach pie, is a beloved Greek dish that often makes an appearance during Easter feasts. It combines a delicious filling of spinach, feta cheese, and fresh herbs, all wrapped in crisp layers of phyllo dough. This dish is a celebration of the fresh ingredients that spring brings, and it can be enjoyed as a starter, side dish, or even as a light main course. Spanakopita is a staple of Greek cuisine, especially around Easter when it complements the richness of other dishes.

Ingredients:

• 1kg fresh spinach, washed and chopped
• 200g feta cheese, crumbled
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 spring onions, chopped
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 pack phyllo dough (about 12 sheets)
• 2 tbsp butter or olive oil, melted (for brushing)

Instructions:

1. Prepare the Filling: Heat olive oil in a large pan over medium heat. Sauté the onion and spring onions until softened. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
2. Mix the Filling: Once the spinach mixture has cooled, stir in the crumbled feta, eggs, dill, parsley, salt, and pepper. Mix until well combined.
3. Assemble the Spanakopita: Preheat the oven to 180°C (350°F). Brush a baking dish with melted butter or olive oil. Lay the first sheet of phyllo dough in the dish, brushing with more butter. Repeat with about 6 sheets, layering and brushing each with butter.
4. Add the Filling: Spread the spinach mixture evenly over the phyllo dough. Continue layering the remaining phyllo sheets on top, brushing each with butter, until all sheets are used. Fold the edges of the phyllo dough over the filling to seal.
5. Bake: Bake for 30-40 minutes, or until the phyllo is golden brown and crispy. Let the spanakopita cool slightly before slicing and serving.

Spanakopita is a comforting and flavorful dish that brings the essence of Greek cuisine to your Easter table. The combination of spinach, feta, and herbs encased in flaky phyllo dough is both satisfying and delicious. Whether served as a side dish or a main course, Spanakopita is a true crowd-pleaser that celebrates the bounty of spring and the joy of family gatherings.

Lamb with Potatoes (Greek Easter Lamb Roasted with Potatoes)

Lamb is the centerpiece of many Greek Easter feasts, and this traditional dish of lamb roasted with potatoes is a beloved recipe that celebrates both the season and the holiday. The lamb is tender and juicy, flavored with garlic, lemon, and herbs, while the potatoes soak up all the savory juices from the roast. Perfect for Easter Sunday, this dish combines the richness of lamb with the comfort of roasted potatoes, making it a meal that’s both satisfying and festive.

Ingredients:

• 1.5 – 2 kg leg of lamb (bone-in)
• 6-8 medium potatoes, peeled and quartered
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Juice of 2 lemons
• 1 cup white wine
• 1 cup water or chicken stock
• Salt and pepper to taste
• 2 tablespoons butter (optional, for extra flavor)

Instructions:

1. Prepare the Lamb: Preheat the oven to 180°C (350°F). In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper. Rub this mixture all over the lamb, making sure to coat it evenly.
2. Prepare the Potatoes: In a large roasting pan, arrange the potatoes around the lamb. Drizzle with olive oil, sprinkle with salt and pepper, and toss them so they are well coated.
3. Roast: Pour the wine and water (or stock) into the roasting pan. Cover the pan with aluminum foil and roast for 1.5 hours.
4. Finish the Roast: After 1.5 hours, remove the foil and baste the lamb and potatoes with the juices. Roast uncovered for another 30-40 minutes, or until the lamb is golden brown and the potatoes are tender and crispy on the edges. Optionally, place a couple of tablespoons of butter over the potatoes for extra flavor before finishing the roast.
5. Serve: Let the lamb rest for 10 minutes before carving. Serve with the roasted potatoes and some of the pan juices drizzled over the top.

Lamb with potatoes is a quintessential Greek Easter dish that celebrates the season’s fresh flavors. The tenderness of the lamb combined with the crispy, flavor-packed potatoes makes it a memorable dish for the holiday table. This recipe is a symbol of Greek hospitality and is perfect for sharing with family and friends, embodying the spirit of celebration and togetherness.

Greek Easter Tsoureki (Sweet Braided Bread)

Tsoureki is a traditional Greek sweet bread that is often baked for Easter. Known for its braided shape and rich flavor, it is flavored with mahleb (a spice from cherry pits), mastic, and orange zest. Tsoureki is a symbol of the Easter holiday in Greece and is often enjoyed with coffee or as part of the festive meal. The dough is soft, slightly sweet, and fragrant, making it a perfect treat to share with loved ones during Easter celebrations.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 250ml warm milk
• 7g active dry yeast
• 100g unsalted butter, softened
• 3 eggs
• Zest of 1 orange
• 1 teaspoon mahleb powder (optional)
• 1 teaspoon mastic powder (optional)
• 1/2 teaspoon salt
• 1 egg (for brushing)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
2. Make the Dough: In a large mixing bowl, combine the flour, sugar, mahleb, mastic, and salt. Create a well in the center and add the yeast mixture, eggs, orange zest, and butter. Mix the ingredients to form a soft dough.
3. Knead the Dough: Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
4. Shape the Tsoureki: Punch down the dough and divide it into three equal portions. Roll each portion into long strips and braid them together, securing the ends. Place the braided dough on a greased baking sheet.
5. Bake: Preheat the oven to 180°C (350°F). Brush the tsoureki with the beaten egg and sprinkle sesame seeds on top if desired. Bake for 30-40 minutes, or until golden brown and cooked through.
6. Serve: Allow the tsoureki to cool slightly before slicing and serving.

Tsoureki is a beloved Greek Easter tradition that fills the home with the sweet aromas of baking. Its light, fluffy texture and fragrant flavors of orange, mahleb, and mastic make it a unique treat that is deeply tied to the holiday. Perfect for sharing with family and friends, tsoureki adds a sweet and symbolic touch to the Easter feast, representing the joy and renewal of the season.

Greek Easter Salad (Greek Village Salad)

Greek Easter Salad, also known as Horiatiki, is a refreshing and vibrant dish that accompanies the heavy lamb and rich pastries often served during Easter. Packed with fresh vegetables like tomatoes, cucumbers, and bell peppers, along with olives, feta cheese, and a drizzle of olive oil, this salad is a perfect balance of flavors. The simplicity of this dish makes it a popular choice for the Easter table, providing a fresh and healthy contrast to the other traditional dishes.

Ingredients:

• 4 medium tomatoes, chopped
• 1 cucumber, sliced
• 1 bell pepper, sliced
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 200g feta cheese, cut into cubes or served in large blocks
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber slices, bell pepper, and red onion.
2. Add Olives and Feta: Add the Kalamata olives and cubes or block of feta cheese on top of the vegetables.
3. Season the Salad: Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, salt, and pepper. Toss gently to combine, ensuring all ingredients are well coated.
4. Serve: Serve immediately or refrigerate for up to an hour before serving.

Greek Easter Salad is the ideal dish to complement the richness of Easter lamb and baked goods. Its vibrant colors and fresh, tangy flavors provide a refreshing balance to the more indulgent dishes on the holiday table. Simple yet full of flavor, this salad embodies the essence of Greek cuisine—using the freshest ingredients to create a wholesome, satisfying meal.

Note: More recipes are coming soon!