40+ Delicious February Greek Recipes to Savor This Winter

February is the perfect time to indulge in rich, comforting dishes that bring warmth and flavor to the table.

And when it comes to Mediterranean cuisine, Greek recipes are a perfect choice for cozying up during the colder months.

Known for their fresh ingredients, vibrant flavors, and healthy preparations, Greek dishes offer a delightful variety of meals that suit every taste.

Whether you’re craving a savory meat dish, a sweet dessert, or something light and refreshing, Greek cuisine has something to offer.

In this article, we’ve compiled 40+ February Greek recipes that highlight the best of Greek cooking, from hearty stews and casseroles to zesty dips and mouthwatering desserts.

With recipes like the iconic moussaka, tzatziki sauce, and baklava, you’ll find the perfect dishes to warm your heart and impress your guests this February.

40+ Delicious February Greek Recipes to Savor This Winter

Greek cuisine offers an incredible range of dishes, combining rich flavors and wholesome ingredients that are perfect for the winter months.

From the savory warmth of moussaka to the refreshing bite of tzatziki, and the sweet indulgence of baklava, there’s something for everyone to enjoy.

Whether you’re hosting a winter dinner party, cooking for your family, or simply exploring new flavors, these 40+ February Greek recipes will surely bring a taste of the Mediterranean to your table.

So why wait? Dive into the delicious world of Greek cooking and enjoy these hearty, flavorful dishes that will leave you craving more!

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a classic Greek lemon chicken soup, is a comforting dish perfect for the chilly February days. Its velvety texture comes from a blend of eggs and lemon juice whisked into a warm chicken broth, providing a delightful tang. This traditional soup is both nourishing and bursting with flavors that transport you to the Mediterranean.

Ingredients:

• 1 whole chicken (or 4 cups cooked shredded chicken)
• 6 cups chicken broth
• 1 cup orzo pasta (or rice)
• 3 large eggs
• 2 lemons (juiced)
• Salt and pepper to taste
• Fresh dill (optional, for garnish)

Instructions:

1. Cook the Chicken: If using a whole chicken, boil it in a large pot with the chicken broth until fully cooked. Remove the chicken, shred the meat, and set aside. Reserve the broth.
2. Cook Orzo: Add the orzo pasta (or rice) to the broth and cook until tender, about 8-10 minutes.
3. Prepare Avgolemono Base: In a bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking continuously. Slowly ladle in a cup of hot broth into the egg mixture to temper it, ensuring the eggs don’t scramble.
4. Combine and Serve: Stir the tempered mixture back into the pot with the broth and orzo, mixing gently. Add shredded chicken, season with salt and pepper, and heat on low for a few minutes. Avoid boiling.
5. Garnish: Serve warm, garnished with fresh dill if desired.

Avgolemono is more than just a soup; it’s a heartwarming experience that brings together rich textures and zesty flavors. Whether served as a starter or a light meal, it embodies the essence of Greek comfort food, making it an ideal February recipe.

Spinach and Feta Stuffed Greek Chicken Breasts

This dish combines the vibrant flavors of spinach, feta, and garlic with juicy chicken breasts. Perfect for February gatherings or a hearty mid-week dinner, these stuffed chicken breasts offer a taste of the Mediterranean in every bite. They are simple to prepare yet impressive to serve, making them a favorite among Greek-inspired recipes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully slice a pocket into each chicken breast.
2. Make the Filling: In a bowl, mix the spinach, feta, garlic, and oregano. Season with salt and pepper.
3. Stuff the Chicken: Divide the filling among the chicken breasts, stuffing it into the pockets. Secure with toothpicks if necessary.
4. Cook: Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
5. Serve: Remove toothpicks (if used) and serve the stuffed chicken warm with a side of Greek salad or roasted vegetables.

These spinach and feta stuffed chicken breasts offer a delicious balance of creamy, tangy, and savory flavors. Ideal for a cozy February dinner, they are a versatile dish that pairs wonderfully with a variety of sides, showcasing the best of Greek cuisine.

Traditional Greek Moussaka

Moussaka is a beloved Greek casserole layered with eggplant, spiced meat sauce, and a creamy béchamel topping. This hearty and flavorful dish is perfect for February’s colder days, providing warmth and satisfaction. With its rich layers and aromatic spices, Moussaka is a true celebration of Greek culinary heritage.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 lb ground lamb or beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplants: Sprinkle the eggplant slices with salt and let them sit for 20 minutes to remove excess moisture. Rinse and pat dry. Brush with olive oil and bake at 400°F (200°C) for 15 minutes or until tender.
2. Cook the Meat Sauce: In a skillet, heat 1 tbsp olive oil. Sauté the onion and garlic until fragrant. Add the ground meat and cook until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
3. Make the Béchamel Sauce: In a saucepan, melt 2 tbsp olive oil and whisk in flour until smooth. Gradually add milk, whisking constantly, until thickened. Stir in Parmesan cheese and season with salt.
4. Assemble the Moussaka: In a greased baking dish, layer half of the eggplant slices, followed by the meat sauce, and then the remaining eggplant. Top with béchamel sauce.
5. Bake: Bake at 375°F (190°C) for 30-35 minutes, or until golden and bubbly on top.
6. Serve: Let the Moussaka cool for 10 minutes before serving.

Moussaka is a show-stopping dish that embodies the heart of Greek comfort food. Its rich and layered flavors make it a favorite for February dinners, offering a filling and satisfying experience that showcases the best of Mediterranean ingredients.

Greek Salad with Grilled Chicken

A classic Greek salad is always a refreshing and colorful dish, but when paired with juicy grilled chicken, it transforms into a satisfying meal perfect for February. This dish combines crisp vegetables, briny olives, and creamy feta, topped with tender chicken for a wholesome, well-rounded meal. It’s a great choice for those craving something healthy and flavorful during the colder months.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cucumber, sliced
• 1 bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the Chicken: Preheat the grill or a grill pan over medium heat. Brush the chicken breasts with olive oil and sprinkle with oregano, salt, and pepper. Grill for 5-7 minutes per side until fully cooked. Let the chicken rest before slicing it into thin strips.
2. Prepare the Salad: In a large bowl, combine the cucumber, bell pepper, red onion, cherry tomatoes, Kalamata olives, and feta cheese.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Assemble the Salad: Add the grilled chicken to the salad mixture, drizzle with the dressing, and toss to combine.
5. Serve: Serve the salad immediately, garnished with extra feta if desired.

This Greek salad with grilled chicken offers a wonderful balance of fresh vegetables, tangy feta, and savory chicken. It’s a refreshing yet filling meal that provides a boost of vitamins and protein, making it a perfect choice for a healthy, hearty February dinner.

Greek Lamb Souvlaki

Lamb souvlaki is a quintessential Greek dish that combines tender marinated lamb with savory seasonings and a slight smokiness from grilling. The lamb is juicy and flavorful, and when paired with pita, a simple tzatziki sauce, and fresh vegetables, it makes for a perfect meal to warm you up on a cold February evening. This recipe will bring the essence of Greek street food right to your home.

Ingredients:

• 1 lb lamb shoulder or loin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4 pita breads
• 1 cup tzatziki sauce
• Fresh parsley, chopped (for garnish)
• Sliced onion, tomato, and cucumber (for garnish)

Instructions:

1. Marinate the Lamb: In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the lamb cubes and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
2. Grill the Lamb: Preheat your grill or grill pan to medium-high heat. Thread the marinated lamb onto skewers and grill for 6-8 minutes, turning occasionally, until the lamb is cooked to your preferred level of doneness.
3. Prepare the Pita: While the lamb is grilling, warm the pita breads on the grill or in a dry skillet for 1-2 minutes on each side.
4. Assemble the Souvlaki: Once the lamb is grilled, remove it from the skewers and place it onto the warm pita. Add a generous spoonful of tzatziki sauce, followed by slices of onion, tomato, cucumber, and a sprinkle of fresh parsley.
5. Serve: Serve the lamb souvlaki immediately, with extra tzatziki sauce on the side.

Greek lamb souvlaki is a flavorful and satisfying dish, perfect for a winter dinner that offers a taste of the Mediterranean. The tender, marinated lamb combined with fresh toppings and creamy tzatziki creates a deliciously balanced meal, ideal for February’s colder weather.

Greek Stuffed Grape Leaves (Dolmades)

Dolmades are a delightful Greek appetizer or light meal, made by wrapping a seasoned rice and herb mixture in tender grape leaves. These little parcels of flavor are typically served with a side of tzatziki sauce and are perfect for special occasions or casual family gatherings. In February, they make for a comforting bite that pairs well with warm Greek bread and a glass of wine.

Ingredients:

• 1 jar grape leaves in brine (about 1 cup), rinsed and drained
• 1 cup long-grain rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• Juice of 1 lemon
• Salt and pepper to taste
• 2 cups water or vegetable broth

Instructions:

1. Prepare the Rice Filling: In a saucepan, heat olive oil over medium heat and sauté the chopped onion until soft and translucent. Add the rice, dill, mint, salt, and pepper, and stir for a minute. Pour in 2 cups of water or vegetable broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the rice is partially cooked (it should be firm). Remove from heat and let it cool.
2. Stuff the Grape Leaves: Lay a grape leaf flat on a surface with the vein side up. Place a spoonful of the rice mixture near the stem of the leaf. Fold in the sides and roll tightly to form a small bundle. Repeat with the remaining leaves and rice mixture.
3. Cook the Dolmades: Arrange the stuffed grape leaves in a large pot, stacking them tightly. Pour lemon juice over the top and cover with water or vegetable broth. Place a plate on top to weigh the dolmades down, ensuring they stay submerged. Bring to a simmer and cook for 45-60 minutes, or until the leaves are tender and the rice is fully cooked.
4. Serve: Let the dolmades cool slightly before serving with tzatziki sauce for dipping.

Dolmades are a timeless Greek dish that blends tender grape leaves with a flavorful rice mixture, creating a bite-sized delight that’s both savory and fresh. These stuffed grape leaves are ideal for an appetizer or light main course, offering a wonderful balance of textures and flavors perfect for a cozy February gathering.

Greek Chicken Souvlaki with Tzatziki Sauce

Greek chicken souvlaki is a simple yet flavorful dish, perfect for a February dinner that needs a bit of Mediterranean flair. Marinated chicken, grilled to perfection, is paired with a cool and creamy tzatziki sauce, making this dish a delightful combination of savory, tangy, and refreshing flavors. Served with pita or as a salad, it’s an ideal meal that is light yet satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1 cup tzatziki sauce (store-bought or homemade)
• Pita bread or fresh vegetables (for serving)

Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Place the chicken breasts in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
3. Serve: Slice the grilled chicken into strips and serve with a generous dollop of tzatziki sauce. You can serve it on pita bread, with a side of Greek salad, or simply with fresh vegetables.

Greek chicken souvlaki is a wonderfully aromatic and tasty dish that captures the essence of Mediterranean flavors. The marinated chicken, char-grilled to perfection, combined with the cool creaminess of tzatziki, creates a delightful contrast in every bite. Whether served with pita or as part of a salad, this dish is a crowd-pleaser perfect for a cozy February dinner.

Greek Lemon and Herb Roasted Potatoes

These Greek lemon and herb roasted potatoes are a perfect side dish to accompany any Greek meal. Crispy on the outside and tender on the inside, they are infused with a zesty blend of lemon, garlic, and oregano. These potatoes are simple to prepare but packed with bold, Mediterranean flavors that will elevate any meal.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes: In a large bowl, toss the halved potatoes with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Ensure the potatoes are evenly coated with the seasoning.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside, and soft on the inside.
4. Garnish and Serve: Once roasted, remove the potatoes from the oven and garnish with freshly chopped parsley. Serve warm alongside grilled meats or as a standalone side dish.

Greek lemon and herb roasted potatoes are a simple yet flavorful side dish that pairs wonderfully with a variety of main courses. The tangy lemon and fragrant oregano bring an irresistible Mediterranean flavor that complements everything from grilled meats to fresh salads. These crispy and tender potatoes are sure to become a favorite in your kitchen, especially in the cooler months of February.

Greek Moussaka with Eggplant and Bechamel Sauce

Moussaka is a beloved Greek dish that combines layers of eggplant, a rich ground meat sauce, and a smooth, creamy béchamel sauce. It’s a perfect winter meal, offering warmth and depth of flavor with every bite. Whether enjoyed as a family dinner or served at a gathering, Moussaka is a comforting and satisfying dish that brings the flavors of Greece right to your table.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/4 cup red wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• Salt and pepper to taste

For the Béchamel Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, brush them with olive oil, and roast in the oven for 20 minutes, flipping halfway through until tender and golden.
2. Make the Meat Sauce: In a large skillet, heat olive oil and sauté the chopped onion and garlic until soft. Add the ground meat and cook until browned. Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes, allowing the sauce to thicken and the flavors to develop.
3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk, whisking constantly to prevent lumps. Once thickened, stir in the Parmesan cheese, nutmeg, salt, and pepper.
4. Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant, followed by the meat sauce, and then the remaining eggplant. Pour the béchamel sauce over the top, smoothing it out to cover the entire dish.
5. Bake: Bake the moussaka for 30-35 minutes, or until the top is golden and bubbly.
6. Serve: Let the moussaka cool for 10 minutes before serving.

Greek Moussaka is a hearty, comforting dish that combines rich flavors and textures, perfect for a winter meal. The creamy béchamel sauce over the tender eggplant and savory meat sauce creates a deliciously layered dish that is sure to please the whole family. It’s an ideal recipe for February gatherings, bringing warmth and Mediterranean flavors to your table.

Greek Fasolada (Greek Bean Soup)

Fasolada is a traditional Greek bean soup, often considered the national dish of Greece. Made with simple, wholesome ingredients such as tomatoes, olive oil, and white beans, this hearty soup is rich in flavor and nutrients. Perfect for the cold days of February, fasolada is not only filling but also provides a comforting, rustic meal that highlights the Mediterranean diet’s focus on fresh produce and healthy fats.

Ingredients:

• 1 ½ cups dried white beans (such as cannellini or great northern beans)
• 4 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Beans: Soak the dried beans overnight in a large bowl of water. Drain and rinse them before using. Alternatively, you can use canned beans for a quicker version, but soaking the dried beans results in a more flavorful soup.
2. Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Simmer the Soup: Add the soaked beans, diced tomatoes, broth, oregano, basil, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender and the soup has thickened.
4. Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.

Greek fasolada is a simple yet nourishing dish that combines hearty beans with vegetables and Mediterranean herbs. It’s the perfect meal to serve on chilly February evenings when you’re craving something warming and nutritious. Whether served with crusty bread or enjoyed on its own, this soup is a staple of Greek cuisine that brings comfort and flavor with every spoonful.

Greek Spanikopita (Spinach Pie)

Spanikopita is a beloved Greek savory pastry filled with a delicious mixture of spinach, feta cheese, and herbs wrapped in crispy layers of phyllo dough. Perfect for February gatherings, this dish brings a delightful crunch and a burst of fresh Mediterranean flavors. It’s versatile enough to serve as an appetizer, a side dish, or a light main course for lunch or dinner.

Ingredients:

• 1 lb fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1 package phyllo dough (about 12-15 sheets)
• 4 tablespoons melted butter or olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the chopped spinach and cook for 3-4 minutes, until wilted and any moisture has evaporated. Stir in the dried dill, feta cheese, ricotta, and eggs. Season with salt and pepper and remove from heat to cool slightly.
2. Assemble the Spanakopita: Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface, brushing it lightly with melted butter or olive oil. Place another sheet on top, continuing this process until you have about 6 sheets layered. Spoon a portion of the spinach mixture along the edge of the phyllo dough, then fold in the sides and roll the dough up tightly to form a log.
3. Bake: Place the rolled spanikopita onto a baking sheet and brush the top with more melted butter. Repeat with the remaining phyllo sheets and filling. Bake the spanikopita for 25-30 minutes or until golden brown and crisp.
4. Serve: Let the spanikopita cool slightly before cutting into slices.

Greek spanikopita is a delicious and satisfying dish that combines the savory flavors of spinach and feta in a flaky, golden crust. Whether served as an appetizer or a main course, its crunchy texture and rich filling make it a standout dish at any gathering, especially in the colder February months when you need a comforting meal with Mediterranean flair. This is a dish that is both hearty and light, providing a perfect balance of flavors.

Greek Avgolemono Soup (Egg Lemon Soup)

Avgolemono, a traditional Greek soup, is both refreshing and hearty, with a rich lemony broth and velvety texture. The combination of egg and lemon creates a creamy, tangy base that perfectly complements the tender chicken and rice or orzo. This soup is a great way to warm up in February while indulging in the bright, zesty flavors of Greece.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 10 cups chicken broth
• 1 cup rice or orzo pasta
• 3 eggs
• ½ cup fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Chicken: In a large pot, add the whole chicken and chicken broth. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the chicken is fully cooked. Remove the chicken from the pot and set aside to cool.
2. Prepare the Soup Base: Bring the broth back to a simmer, and add the rice or orzo. Cook according to package instructions, usually about 15 minutes for rice or 8-10 minutes for orzo.
3. Make the Avgolemono: While the rice or orzo is cooking, whisk the eggs in a separate bowl. Gradually add the lemon juice to the eggs while whisking constantly. Once the rice or orzo is cooked, ladle some of the hot broth into the egg mixture slowly to temper the eggs. Then, slowly whisk the egg mixture back into the pot with the soup, stirring constantly to avoid curdling the eggs.
4. Finish the Soup: Shred the cooled chicken and add it back to the pot. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

Greek Avgolemono Soup is a heartwarming dish that combines the richness of chicken and rice with the bright, tangy flavor of lemon. The silky texture from the egg and lemon creates a unique and comforting broth that makes this soup perfect for a chilly February day. This traditional Greek dish not only nourishes but also delights with its fresh and comforting flavors, making it an ideal addition to your winter meals.

Greek Moussaka

Moussaka is a classic Greek comfort food, a rich and hearty layered casserole made with eggplant, ground meat, and béchamel sauce. This dish is a perfect choice for February gatherings, offering a warm and flavorful experience. The blend of spiced ground lamb or beef, tender eggplant, and creamy béchamel is a luxurious combination that will satisfy any craving for Mediterranean comfort food.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 lb ground lamb (or beef)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated Parmesan cheese
• 1 egg, beaten

Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, brush with olive oil, and season with salt. Roast in the oven for 25-30 minutes, turning halfway through, until softened and lightly browned.
2. Cook the Meat Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened. Add the ground lamb (or beef), breaking it up with a spoon as it cooks. Once browned, stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Let it simmer for 15-20 minutes until thickened.
3. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, and cook, stirring constantly, until the sauce thickens (about 5-7 minutes). Remove from heat, and whisk in the grated Parmesan and beaten egg.
4. Assemble the Moussaka: In a large baking dish, layer half of the roasted eggplant slices, followed by the meat sauce. Add another layer of eggplant, and then pour the béchamel sauce over the top, spreading it evenly.
5. Bake: Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden and bubbly. Let it rest for 10-15 minutes before serving.
6. Serve: Slice into portions and serve warm, garnished with additional Parmesan cheese if desired.

Greek Moussaka is a comforting and flavorful dish that brings together layers of tender eggplant, savory ground meat, and a creamy béchamel sauce. This rich casserole is the epitome of Mediterranean comfort food, making it perfect for a hearty winter meal. Whether for a family dinner or special occasion, Moussaka is sure to impress with its bold flavors and satisfying texture, providing a warm escape from the cold February weather.

Greek Tzatziki Sauce

Tzatziki is a refreshing Greek sauce made with Greek yogurt, cucumber, garlic, and dill. It’s a perfect accompaniment to grilled meats, flatbreads, and vegetables. With its creamy texture and tangy flavor, tzatziki is not only easy to prepare but also a versatile condiment that can elevate many dishes. It’s particularly ideal for light lunches or as an appetizer for any February gathering.

Ingredients:

• 1 cup Greek yogurt
• 1 small cucumber, finely grated
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Cucumber: Grate the cucumber using a box grater, then place the grated cucumber in a clean kitchen towel or paper towels and squeeze out excess moisture.
2. Mix the Ingredients: In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, olive oil, and lemon juice. Stir until well combined.
3. Season: Add salt and pepper to taste, adjusting the flavor as needed.
4. Chill: Refrigerate the tzatziki for at least 30 minutes before serving to allow the flavors to meld.
5. Serve: Serve the tzatziki as a dip with pita bread, grilled meats, or fresh vegetables, or use it as a sauce for gyros or souvlaki.

Tzatziki is a bright, cooling dip that perfectly complements the rich and savory flavors of Greek cuisine. Its creamy yogurt base, combined with refreshing cucumber and the zing of garlic and lemon, makes it an ideal side dish or condiment for a wide variety of meals. Whether paired with grilled meats or used as a spread for sandwiches, tzatziki adds a fresh, tangy twist that is especially perfect for the milder days of February, offering a delicious contrast to hearty, wintertime dishes.

Greek Baklava

Baklava is a sweet, flaky pastry made from layers of phyllo dough, filled with a spiced nut mixture and soaked in a sweet syrup. This Greek dessert is a popular treat for any occasion and is especially loved during festive seasons. The combination of crunchy phyllo and the rich syrup makes it a perfect indulgence for a cozy February dessert.

Ingredients:

• 1 package phyllo dough (about 16-20 sheets)
• 2 cups mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
• 1 teaspoon ground cinnamon
• 1 ½ cups butter, melted
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions:

1. Prepare the Nut Mixture: In a bowl, combine the finely chopped nuts and cinnamon. Set aside.
2. Assemble the Baklava: Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Lay a sheet of phyllo dough in the dish and brush with more melted butter. Repeat this process, layering and buttering each sheet of phyllo until you have about 8 sheets layered. Sprinkle 1/4 of the nut mixture evenly over the dough. Continue layering 5 more sheets of phyllo, brushing with butter in between, and then add another layer of nuts. Repeat until all the nuts and phyllo dough are used, finishing with a final layer of phyllo dough.
3. Cut the Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes.
4. Bake: Bake for 45-50 minutes, or until the baklava is golden brown and crispy.
5. Make the Syrup: While the baklava is baking, combine the sugar, water, vanilla extract, lemon juice, and honey in a saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until slightly thickened.
6. Soak the Baklava: When the baklava is done baking, remove it from the oven and immediately pour the warm syrup over it, ensuring the syrup soaks into the layers.
7. Serve: Allow the baklava to cool completely before serving, as this allows the syrup to fully soak in and the flavors to meld.

Baklava is a decadent and indulgent Greek dessert that combines the crispiness of phyllo dough with the sweetness of honey syrup and the richness of spiced nuts. This treat is perfect for February when you’re looking for something to satisfy your sweet tooth with Mediterranean flair. Its crunchy texture and sweet, syrupy finish make it a favorite for any celebration or special gathering. Each bite offers a little piece of Greek tradition, making it the perfect dessert to enjoy with family and friends.

Note: More recipes are coming soon!