25+ Must-Try Easter Greek Vegetarian Recipes for Every Meal

Easter is a time to gather with family and friends to celebrate renewal, rebirth, and, of course, delicious food.

For those seeking lighter, vegetarian options to serve at their Easter table, Greek cuisine offers a plethora of vibrant and flavorful dishes that are sure to satisfy everyone.

From savory pies and stuffed vegetables to refreshing salads and mouthwatering appetizers, Greek vegetarian recipes are as diverse as they are delicious.

These dishes incorporate fresh, seasonal ingredients, olive oil, herbs, and cheeses, creating meals that are rich in flavor yet light and satisfying.

In this article, we’ll explore 25+ Easter Greek vegetarian recipes that will make your holiday meal both memorable and meaningful.

Whether you’re planning a full feast or just looking for a few standout sides, these recipes will bring the authentic flavors of Greece to your Easter table.

25+ Must-Try Easter Greek Vegetarian Recipes for Every Meal

Greek vegetarian cuisine offers a wonderful variety of dishes that perfectly complement the festive spirit of Easter.

Whether you’re serving a simple appetizer or a more elaborate main dish, these recipes are sure to delight your guests with their fresh ingredients and bold flavors.

From flaky pastries like spanakopita to comforting casseroles and tangy salads, the versatility of Greek vegetarian cooking means there’s something for every palate.

By incorporating these 25+ Easter Greek vegetarian recipes into your holiday spread, you’ll not only impress your guests but also enjoy the rich culinary heritage of Greece.

So, gather your ingredients, invite loved ones over, and let these Greek-inspired dishes transform your Easter celebration into a feast to remember.

Spanakopita (Greek Spinach Pie)

Spanakopita is a traditional Greek pie that layers crispy phyllo dough with a filling of spinach, feta cheese, and aromatic herbs. Perfect for Easter, this dish can be served as an appetizer or main course.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 cup crumbled feta cheese
• 1 medium onion, finely chopped
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried dill
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 pack of phyllo dough, thawed
• 1/2 cup melted butter or olive oil for brushing

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté the onion and garlic until translucent. Add the spinach and cook until wilted.
3. Transfer the spinach mixture to a bowl and let it cool slightly. Stir in feta cheese, green onions, dill, nutmeg, salt, and pepper.
4. Brush a 9×13-inch baking dish with melted butter or olive oil. Layer half the phyllo sheets in the dish, brushing each sheet with butter or oil.
5. Spread the spinach filling evenly over the phyllo layers. Cover with the remaining phyllo sheets, brushing each with butter or oil.
6. Score the top layer into squares or triangles for easy cutting after baking.
7. Bake for 40–45 minutes, or until the top is golden brown and crispy.
8. Let cool slightly before serving.

Spanakopita is a quintessential dish that captures the essence of Greek cuisine. Its savory filling and flaky crust make it a crowd-pleaser at Easter celebrations. Serve it warm or at room temperature, and watch it disappear from the table!

Greek Easter Lentil Soup (Fakes Soupa)

A hearty and flavorful lentil soup infused with olive oil, tomatoes, and aromatic herbs. This comforting dish is a great vegetarian option for Easter, symbolizing simplicity and nourishment.

Ingredients

• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup olive oil
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp red wine vinegar (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté the onions, carrots, and garlic until softened.
2. Add the lentils, diced tomatoes, vegetable broth, bay leaves, oregano, smoked paprika, salt, and pepper.
3. Bring the mixture to a boil, then reduce heat to low. Simmer for 25–30 minutes, or until the lentils are tender.
4. Taste and adjust seasonings as needed. Stir in red wine vinegar for added tanginess if desired.
5. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Greek Easter Lentil Soup is a wholesome and satisfying choice for vegetarians. The rich flavors of the lentils and spices create a heartwarming dish that pairs beautifully with crusty bread or a side of olives.

Kolokithokeftedes (Greek Zucchini Fritters)

Kolokithokeftedes are crispy zucchini fritters seasoned with fresh herbs and cheese. These flavorful bites are perfect for Easter brunch or as a delicious appetizer.

Ingredients

• 3 medium zucchinis, grated
• 1 tsp salt
• 1/2 cup crumbled feta cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh dill or mint
• 1 egg, beaten
• 2 green onions, finely chopped
• 1/4 tsp black pepper
• Olive oil for frying

Instructions

1. Grate the zucchinis and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, combine the grated zucchini, feta, parmesan, breadcrumbs, dill or mint, egg, green onions, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Shape the zucchini mixture into small patties. Fry in batches for 3–4 minutes per side, or until golden brown and crispy.
5. Drain on paper towels and serve warm with tzatziki or yogurt for dipping.

Kolokithokeftedes add a delightful crunch and burst of flavor to any Easter spread. These fritters are a versatile and crowd-pleasing option, loved by kids and adults alike. Pair them with a fresh salad or enjoy them as finger food.

Gemista (Stuffed Vegetables with Rice and Herbs)

Gemista is a classic Greek dish featuring bell peppers and tomatoes stuffed with a mixture of rice, herbs, and spices. It’s a vegetarian favorite, perfect for Easter celebrations as a hearty main or side dish.

Ingredients

• 4 medium bell peppers
• 4 medium tomatoes
• 1 cup long-grain rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup olive oil
• 1/4 tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup water or vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the peppers and tomatoes, keeping the tops as lids. Scoop out the seeds from the peppers and the pulp from the tomatoes, reserving the tomato pulp.
3. In a skillet, heat half the olive oil over medium heat. Sauté the onion and garlic until softened. Add the rice, reserved tomato pulp, parsley, mint, cinnamon, oregano, salt, and pepper. Cook for 5 minutes, stirring frequently.
4. Stuff the hollowed peppers and tomatoes with the rice mixture, leaving some space for expansion. Replace the tops as lids.
5. Arrange the stuffed vegetables in a baking dish. Drizzle with the remaining olive oil and pour the water or broth around them.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the vegetables are tender.
7. Let cool slightly before serving.

Gemista is a flavorful and festive dish that brings a burst of Mediterranean goodness to your Easter table. The combination of aromatic herbs and tender vegetables makes this dish both comforting and elegant.

Revithokeftedes (Greek Chickpea Fritters)

Revithokeftedes are crispy chickpea fritters similar to falafel but infused with Greek spices and herbs. These golden bites are a delightful Easter appetizer or snack, especially when paired with tzatziki or a tangy dipping sauce.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup breadcrumbs
• 1 tbsp lemon juice
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, cayenne, breadcrumbs, lemon juice, salt, and pepper. Pulse until the mixture is well blended but not completely smooth.
2. Shape the mixture into small patties or balls. Chill in the fridge for 15–20 minutes to firm up.
3. Heat olive oil in a skillet over medium heat. Fry the patties in batches for 3–4 minutes per side, or until golden brown.
4. Drain on paper towels and serve warm with tzatziki or a lemony yogurt dip.

Revithokeftedes are a crispy and savory addition to your Easter spread. These versatile fritters pack a protein punch and can be enjoyed as part of a mezze platter or a light main course.

Melitzanes Imam (Stuffed Eggplants with Tomato and Onion)

Melitzanes Imam is a traditional Greek dish of eggplants stuffed with a rich tomato and onion filling, then baked to perfection. This vegetarian dish is bursting with flavor and ideal for a festive Easter feast.

Ingredients

• 4 medium eggplants
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1/4 cup olive oil
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise and scoop out some of the flesh to create a cavity. Sprinkle with salt and set aside for 20 minutes to remove bitterness. Rinse and pat dry.
3. Heat olive oil in a skillet and sauté the onions and garlic until softened. Add the diced tomatoes, sugar, oregano, cinnamon, salt, and pepper. Simmer for 10–15 minutes until the mixture thickens.
4. Place the eggplants in a baking dish and fill them with the tomato-onion mixture. Drizzle with olive oil.
5. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes until the eggplants are tender and the tops are lightly caramelized.
6. Garnish with fresh parsley and serve warm or at room temperature.

Melitzanes Imam is a dish rich in tradition and flavor, embodying the essence of Greek cuisine. Its tender eggplants and aromatic filling make it a show-stopping vegetarian option for Easter, delighting guests with every bite.

Briam (Greek Roasted Vegetables)

Briam is a Greek-style roasted vegetable dish that features an array of seasonal vegetables like zucchini, potatoes, tomatoes, and eggplant, all roasted in olive oil and herbs. It’s a simple yet flavorful vegetarian dish perfect for Easter celebrations.

Ingredients

• 2 medium zucchinis, sliced
• 2 medium potatoes, peeled and sliced
• 1 medium eggplant, sliced
• 2 tomatoes, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, layer the vegetables in a slightly overlapping pattern. Start with the potatoes, then add the eggplant, zucchini, onion, and tomatoes.
3. Sprinkle the minced garlic, oregano, cinnamon, salt, and pepper over the vegetables. Drizzle with olive oil, ensuring the vegetables are evenly coated.
4. Cover the dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20 minutes until the vegetables are tender and caramelized.
5. Garnish with fresh parsley before serving.

Briam is a vibrant and healthy Greek dish that showcases the best of seasonal vegetables. It’s simple to prepare and offers a rich, aromatic flavor that pairs beautifully with any main course or serves as a stand-alone dish for Easter. The combination of olive oil, herbs, and slow roasting elevates the vegetables into a comforting, savory treat.

Fasolada (Greek Bean Soup)

Fasolada is a hearty and flavorful Greek bean soup made with tomatoes, olive oil, and aromatic herbs. Known as Greece’s national dish, this simple yet nourishing soup is a great vegetarian option for Easter, offering a satisfying and wholesome meal.

Ingredients

• 2 cups dried white beans (such as cannellini or navy beans), soaked overnight and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.
2. Add the soaked beans, diced tomatoes, oregano, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 1–1.5 hours, or until the beans are tender.
4. If desired, use an immersion blender to blend some of the soup for a creamier texture, or leave it as is for a chunkier version.
5. Taste and adjust seasonings. Garnish with fresh parsley and serve hot with crusty bread.

Fasolada is a comforting and flavorful soup that embodies the essence of Greek home cooking. The combination of beans, tomatoes, and herbs makes for a nourishing meal that will leave you satisfied. It’s a fantastic choice for Easter, offering both heartiness and lightness while accommodating vegetarian diets.

Horta Vrasta (Greek Boiled Greens with Lemon and Olive Oil)

Horta Vrasta is a traditional Greek dish of boiled wild greens, typically dandelion greens or other edible plants, served with olive oil and lemon. It’s a refreshing and healthy side dish perfect for Easter, embodying the light, fresh flavors of Greek cuisine.

Ingredients

• 1 lb wild greens (dandelion, chicory, or spinach)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the wild greens and cook for 5-10 minutes, or until tender but still vibrant.
2. Drain the greens and transfer them to a serving platter.
3. Drizzle with olive oil and lemon juice, then season with salt to taste.
4. Toss gently and serve immediately, either warm or at room temperature.

Horta Vrasta is a simple, wholesome dish that’s full of fresh flavors. The bitter greens, combined with the tangy lemon and rich olive oil, create a perfect balance that pairs beautifully with any Easter meal. This dish not only highlights the Mediterranean’s emphasis on fresh, seasonal ingredients but also serves as a light and nourishing addition to your festive table.

Spanakopita (Greek Spinach Pie)

Spanakopita is a classic Greek pie made with layers of crispy phyllo dough and a savory filling of spinach, feta cheese, and herbs. This dish is not only delicious but also a great way to incorporate greens into your Easter celebration.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1/2 lb feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup olive oil
• 1 tsp dried dill
• 1 tsp dried oregano
• Salt and pepper to taste
• 10 sheets of phyllo dough, thawed
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until softened. Add the spinach and cook until wilted and any moisture evaporates. Remove from heat and let cool.
3. In a large bowl, combine the spinach mixture with the feta, ricotta, eggs, dill, oregano, salt, and pepper. Stir to combine.
4. Brush a 9-inch pie dish with some of the melted butter. Layer five sheets of phyllo dough in the dish, brushing each sheet with butter before adding the next.
5. Spread the spinach mixture evenly over the phyllo dough. Top with the remaining five sheets of phyllo, brushing each sheet with butter.
6. Fold any excess dough over the top and brush the top with remaining butter.
7. Bake for 35-40 minutes or until the phyllo is golden brown and crispy.
8. Let cool for a few minutes before slicing and serving.

Spanakopita is a beloved Greek dish that brings together the earthiness of spinach and the richness of feta cheese, all wrapped in delicate, flaky phyllo dough. It’s a wonderful dish to serve for Easter, either as a main course or a side. The balance of flavors and textures is sure to impress your guests and make for a memorable meal.

Lahanosalata (Greek Cabbage Salad)

Lahanosalata is a refreshing Greek cabbage salad, made with shredded cabbage, carrots, and a zesty lemon-olive oil dressing. It’s a light, healthy side dish that complements many Mediterranean meals and is ideal for Easter gatherings.

Ingredients

• 1 small head of green cabbage, shredded
• 1 large carrot, grated
• 1 small red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion.
2. In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the vegetables and toss well to coat.
4. Garnish with chopped fresh parsley, if desired, and serve immediately, or refrigerate for 30 minutes before serving to allow the flavors to meld.

Lahanosalata is a simple yet refreshing salad that’s perfect for balancing out richer dishes. The crispness of the cabbage and carrots, combined with the tangy lemon dressing, makes for a light and satisfying side dish. It’s a great addition to an Easter feast, offering a burst of freshness to contrast with heavier flavors.

Dolmadakia (Stuffed Grape Leaves)

Dolmadakia, or stuffed grape leaves, are a beloved Greek appetizer made with a flavorful filling of rice, herbs, and sometimes pine nuts or raisins, all wrapped in tender grape leaves. These little bites are perfect for an Easter spread and are full of Mediterranean flavors.

Ingredients

• 1 jar of grape leaves in brine, drained and rinsed
• 1 cup short-grain rice
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• 1/4 cup raisins (optional)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• 1 1/2 cups water or vegetable broth

Instructions

1. In a pan, heat olive oil over medium heat and sauté the onion until softened. Add the rice, pine nuts, raisins, dill, parsley, salt, and pepper. Stir for a few minutes, then add 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
2. Place a grape leaf shiny-side down on a flat surface. Spoon about a tablespoon of the rice mixture onto the base of the leaf. Fold in the sides and roll up tightly, like a burrito.
3. Arrange the stuffed grape leaves in a single layer in a large pot. Once the pot is full, pour lemon juice over the top and add enough water or vegetable broth to cover the leaves.
4. Cover the pot with a lid and simmer over low heat for 40–45 minutes, or until the rice is tender.
5. Let cool slightly before serving.

Dolmadakia are a delightful and traditional Greek dish that showcases the combination of fresh herbs, rice, and tender grape leaves. These stuffed bundles make for a perfect Easter appetizer, offering a delicious burst of flavor in each bite. They’re also great for meal prepping, as their taste improves over time.

Gemista (Greek Stuffed Vegetables)

Gemista is a traditional Greek dish featuring bell peppers, tomatoes, and other vegetables stuffed with a savory mixture of rice, herbs, and sometimes ground meat or cheese. In its vegetarian form, this dish is packed with flavor and makes for a perfect Easter centerpiece.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 4 large tomatoes, tops cut off and insides scooped out
• 1 cup rice (short-grain or long-grain)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/4 cup pine nuts (optional)
• 1/4 cup raisins (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
3. Add the rice to the pan and stir for a couple of minutes until lightly toasted. Add the parsley, dill, oregano, cinnamon, salt, and pepper, and mix well.
4. Pour in 1 1/2 cups of vegetable broth and cook for 5-7 minutes, or until the rice is partially cooked. Remove from heat and let cool.
5. Stuff the peppers and tomatoes with the rice mixture, pressing down gently to pack them. Place the stuffed vegetables in a large baking dish.
6. Pour the remaining 1/2 cup of vegetable broth into the bottom of the dish and cover with foil.
7. Bake for 45-50 minutes, or until the vegetables are tender. Optionally, sprinkle with pine nuts or raisins before serving for an added touch of sweetness.
8. Let cool slightly before serving.

Gemista is a beautifully balanced dish that combines the earthy flavors of stuffed peppers and tomatoes with the aromatic rice filling. The addition of herbs and optional pine nuts or raisins adds complexity and depth to this dish. Perfect for Easter, Gemista offers a hearty yet refreshing vegetarian option that showcases the fresh flavors of Mediterranean cuisine.

Baked Feta with Honey and Oregano

This baked feta with honey and oregano is a simple, yet stunning, appetizer perfect for Easter. The creamy feta is baked until golden and bubbly, then drizzled with sweet honey and sprinkled with fresh oregano, creating a harmonious combination of salty, sweet, and herby flavors.

Ingredients

• 1 block (about 8 oz) of feta cheese
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp dried oregano
• Fresh cracked black pepper to taste
• Fresh oregano leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the feta cheese in a small oven-safe baking dish. Drizzle with olive oil and honey, and sprinkle with dried oregano and black pepper.
3. Bake for 15-20 minutes, or until the feta is golden and slightly softened.
4. Remove from the oven and garnish with fresh oregano leaves.
5. Serve warm with crusty bread or pita for dipping.

Baked feta with honey and oregano is a delightful appetizer that blends salty, sweet, and herbal flavors in a way that’s utterly irresistible. The warm, creamy feta pairs beautifully with the honey’s sweetness and the freshness of oregano, making this dish a crowd-pleaser for your Easter gathering. It’s simple to prepare but delivers on taste, making it a must-try for any Mediterranean-inspired feast.

Kolokithokeftedes (Greek Zucchini Fritters)

Kolokithokeftedes are crispy, golden zucchini fritters made with fresh herbs and feta cheese. These savory treats are perfect as appetizers or side dishes and offer a great vegetarian option for your Easter spread.

Ingredients

• 2 medium zucchinis, grated
• 1/2 small onion, grated
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup flour (or gluten-free flour)
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Place the grated zucchini and onion in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the zucchini, onion, feta, parsley, mint, flour, egg, salt, and pepper. Mix well to form a thick batter.
3. Heat olive oil in a frying pan over medium heat.
4. Using your hands or a spoon, shape the mixture into small patties. Carefully place them in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
5. Remove from the pan and drain on paper towels to remove excess oil.
6. Serve warm with a side of tzatziki or a simple yogurt dip.

Kolokithokeftedes are a delicious and satisfying way to enjoy zucchini in a savory, crispy form. The fresh herbs and feta cheese add richness and depth, making these fritters a flavorful addition to your Easter meal. Serve them as an appetizer or side dish, and they’re sure to be a hit with guests of all ages. These fritters are light but full of flavor, capturing the essence of Greek cuisine in every bite.

Note: More recipes are coming soon!