50+ Easy Greek Dinner Party Recipes That Will Impress Your Guests

Greek cuisine is a feast for the senses, offering a delightful mix of fresh vegetables, succulent meats, fragrant herbs, and rich cheeses.

When it comes to hosting a dinner party, Greek recipes bring people together with their bold flavors, vibrant colors, and undeniable Mediterranean charm.

Whether you’re planning a casual gathering with friends or a more formal celebration, Greek dishes are perfect for impressing guests while keeping the atmosphere relaxed and enjoyable.

In this blog post, we’ll explore over 50 Greek dinner party recipes that will transport you and your guests to the sun-soaked shores of Greece.

From mouthwatering appetizers like Spanakopita and Souvlaki to hearty mains such as Moussaka and Pastitsio, you’ll find a variety of dishes that cater to different tastes and dietary preferences.

So, prepare to roll up your sleeves and embrace the magic of Greek cooking—let’s dive into a collection of recipes that are sure to make your dinner party unforgettable!

50+ Easy Greek Dinner Party Recipes That Will Impress Your Guests

Hosting a Greek dinner party is the perfect way to share a rich cultural experience with your guests. From appetizers to desserts, Greek food offers something for everyone.

With a mix of savory and sweet options, along with dishes that can be prepared in advance, you’ll be able to spend more time enjoying your party and less time in the kitchen.

Whether you’re making a traditional Greek feast or putting your own twist on classic dishes, these 50+ recipes will help you craft a memorable and flavorful evening that will leave your guests talking long after the last bite.

So get ready to embrace the flavors of Greece, and let your dinner party be a celebration of good food, great company, and unforgettable moments!

Greek Moussaka

Moussaka is a classic Greek casserole dish made with layers of tender eggplant, spiced ground meat (typically lamb or beef), and a creamy béchamel sauce. This comforting and hearty dish is perfect for a dinner party, as it can be made ahead of time and baked just before serving. The combination of savory, rich flavors and creamy textures will impress your guests and provide a true taste of Greece.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb (or beef)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper to taste

For the Béchamel Sauce

• 2 cups whole milk
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1/2 tsp ground nutmeg
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. In a large skillet, heat the olive oil over medium heat. Fry the eggplant slices in batches until golden and tender. Set aside.
4. In the same skillet, sauté the onions and garlic until softened. Add the ground meat and cook until browned.
5. Pour in the wine and let it reduce, then add the diced tomatoes, cinnamon, allspice, parsley, salt, and pepper. Simmer for 15 minutes until the sauce thickens.
6. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the nutmeg, egg yolks, and Parmesan cheese. Season with salt and pepper.
7. In a baking dish, layer the eggplant slices, then top with the meat sauce. Repeat the layers and finish with a layer of béchamel sauce.
8. Bake for 45 minutes until the top is golden and bubbly. Let cool for 10 minutes before serving.

Moussaka is a rich and flavorful dish that offers a perfect blend of savory meat sauce, tender eggplant, and creamy béchamel. It is a great dish to prepare ahead of time for a dinner party, allowing the flavors to meld together. Serve it with a Greek salad and crusty bread for a complete meal that will transport your guests to the heart of Greece.

Greek Chicken Souvlaki with Tzatziki Sauce

Greek chicken souvlaki is a popular and flavorful dish consisting of marinated chicken skewers, grilled to perfection. The chicken is served with a refreshing and creamy tzatziki sauce made from yogurt, cucumber, and garlic. This dish is perfect for a casual yet delicious dinner party, as the skewers can be prepared ahead of time and grilled just before serving. It’s also versatile and can be served with pita, rice, or a fresh salad.

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

For the Tzatziki Sauce

• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, combine the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken cubes and toss to coat. Marinate in the refrigerator for at least 1 hour.
2. To make the tzatziki sauce, mix together the Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 5-7 minutes per side, or until the chicken is cooked through and golden brown.
5. Serve the chicken souvlaki with the tzatziki sauce on the side. Optionally, serve with pita bread or a Greek salad.

Greek chicken souvlaki with tzatziki sauce is a crowd-pleasing dish that combines fresh, vibrant flavors with tender, juicy chicken. The marinade infuses the chicken with a zesty tang, while the tzatziki sauce adds a cool, creamy contrast. It’s an ideal dish for a relaxed dinner party where guests can easily grab a skewer and enjoy the flavors of Greece.

Spanakopita (Spinach and Feta Pie)

Spanakopita is a traditional Greek savory pie filled with a delicious mixture of spinach, feta cheese, and herbs, all wrapped in crispy, flaky phyllo dough. This dish is not only a great vegetarian option but also a fantastic centerpiece for any dinner party. The buttery layers of phyllo dough combined with the rich filling make it an irresistible dish that will be a hit with your guests.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until softened. Add the spinach and cook until wilted. Remove from heat and allow to cool.
3. In a mixing bowl, combine the spinach mixture with the feta, ricotta, Parmesan, eggs, dill, salt, and pepper. Mix well.
4. Brush a 9×13-inch baking dish with melted butter. Lay a sheet of phyllo dough in the dish and brush with butter. Repeat with 5 more sheets, layering them and brushing each sheet with butter.
5. Spread the spinach and cheese mixture evenly over the phyllo dough. Top with the remaining phyllo sheets, layering and buttering each sheet as you go.
6. Use a sharp knife to score the top layers of phyllo into squares, making it easier to cut after baking.
7. Bake for 30-35 minutes, or until the phyllo is golden brown and crisp. Let cool for 10 minutes before cutting and serving.

Spanakopita is a beloved Greek dish that delivers a perfect balance of flavors and textures. The creamy spinach and feta filling wrapped in crispy phyllo dough is a delightful combination that never fails to impress. This dish is a perfect addition to any dinner party, and its vegetarian nature makes it suitable for a variety of dietary preferences. Serve warm as a starter or main dish, and enjoy the flavors of Greece in every bite.

Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes is a simple yet flavorful dish that combines tender, juicy chicken with crispy roasted potatoes, all flavored with a tangy lemon, garlic, and herb marinade. It’s a perfect one-pan meal for a dinner party as it’s easy to prepare, and the zesty lemon and garlic infuse the chicken and potatoes with fresh Mediterranean flavors. This dish is both comforting and elegant, making it an excellent choice for serving guests.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 medium potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika.
3. Add the chicken thighs to the marinade and coat them evenly. Let marinate for at least 30 minutes (or up to 4 hours).
4. In a separate bowl, toss the potato wedges with olive oil, salt, and pepper.
5. Arrange the chicken thighs on a large baking sheet or in a roasting pan. Scatter the potato wedges around the chicken.
6. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are golden and tender.
7. Garnish with fresh parsley before serving.

Greek Lemon Chicken and Potatoes is a wholesome, flavorful meal that’s perfect for a dinner party. The lemony marinade adds a fresh and vibrant zing to the chicken, while the potatoes become crispy and infused with the same delicious flavors. It’s an easy-to-make dish that feels indulgent yet light, and it pairs wonderfully with a side of Greek salad and some warm pita bread. This dish will surely delight your guests with its comforting and aromatic flavors.

Greek Salad with Grilled Halloumi

Greek Salad with Grilled Halloumi brings together the fresh and vibrant flavors of a classic Greek salad, complemented by the addition of grilled Halloumi cheese. The salty, slightly squeaky texture of Halloumi adds a delightful contrast to the crisp vegetables and tangy dressing. This refreshing salad can be served as a light appetizer or a side dish to any Mediterranean-inspired meal, offering a perfect balance of flavors and textures.

Ingredients

• 1 cucumber, diced
• 2 large tomatoes, diced
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 tbsp dried oregano
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• 1 block (8 oz) Halloumi cheese, sliced into 1/2-inch thick pieces

Instructions

1. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine.
3. Heat a grill or grill pan over medium-high heat. Grill the Halloumi slices for 2-3 minutes on each side, until golden and crispy on the outside but still soft inside.
4. Arrange the grilled Halloumi on top of the salad.
5. Serve immediately, garnished with additional oregano or fresh herbs if desired.

Greek Salad with Grilled Halloumi is a light and flavorful dish that’s perfect for a summer dinner party or as a refreshing side to a larger Greek meal. The combination of fresh vegetables and tangy dressing creates a beautiful contrast with the rich, slightly salty Halloumi. Grilling the cheese brings out a smoky flavor that adds depth to the salad, making it a perfect balance of textures and flavors. This dish is not only visually appealing but also a healthy and satisfying choice for your guests.

Greek Stuffed Grape Leaves (Dolmas)

Greek Stuffed Grape Leaves, or Dolmas, are a delicious and versatile appetizer made by stuffing grape leaves with a mixture of rice, herbs, and sometimes ground meat. This classic Mediterranean dish is perfect for a dinner party as it can be made in advance and served cold or at room temperature. The combination of tangy grape leaves and savory filling creates a delightful bite-sized treat that’s sure to be a hit at any gathering.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup rice, rinsed
• 1/2 lb ground lamb or beef (optional)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the ground meat (if using) and cook until browned.
2. Stir in the rice, pine nuts, parsley, dill, cinnamon, allspice, and salt and pepper. Add 1 1/2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for about 10 minutes, until the rice is partially cooked but not fully done. Remove from heat and let it cool.
3. Lay a grape leaf flat on a clean surface. Place about 1-2 tablespoons of the filling in the center of the leaf. Fold in the sides and roll tightly, starting from the base. Repeat with the remaining grape leaves and filling.
4. Arrange the stuffed grape leaves tightly in a large pot. Pour lemon juice over the dolmas and add enough water to cover them.
5. Place a plate on top of the stuffed grape leaves to keep them submerged and simmer over low heat for about 45 minutes, or until the rice is fully cooked and the flavors have melded.
6. Let the dolmas cool to room temperature before serving.

Greek Stuffed Grape Leaves, or Dolmas, are a flavorful and delicate appetizer that brings the flavors of Greece right to your table. The herb-infused rice filling wrapped in the tangy grape leaves creates a delightful combination of textures and tastes. These bite-sized treats can be prepared ahead of time, making them a convenient and impressive dish for any dinner party. Serve them with a side of tzatziki sauce for a refreshing dip, and watch them disappear from the platter!

Greek Moussaka

Greek Moussaka is a rich and comforting casserole that layers tender eggplant, savory ground meat, and a creamy béchamel sauce, all baked to perfection. This classic Greek dish is a perfect centerpiece for a dinner party, offering a satisfying combination of textures and bold Mediterranean flavors. It’s a hearty, indulgent dish that can be made ahead of time and is always a crowd-pleaser.

Ingredients

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1 lb ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tsp cinnamon
• 1/2 tsp allspice
• 2 tbsp olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 tsp nutmeg
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and place them on a paper towel for 30 minutes to draw out excess moisture. Afterward, rinse and pat dry.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened. Add the ground meat and cook until browned.
4. Stir in the crushed tomatoes, red wine (if using), cinnamon, allspice, salt, and pepper. Simmer for 15-20 minutes, until the sauce thickens.
5. In another skillet, heat olive oil and fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
6. For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes. Gradually whisk in the milk and cook until the sauce thickens. Stir in nutmeg, Parmesan, and beaten egg, then remove from heat.
7. In a baking dish, layer the eggplant slices, followed by the meat sauce. Repeat the layers, finishing with a layer of eggplant. Pour the béchamel sauce over the top, smoothing it into an even layer.
8. Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbly.
9. Let the moussaka cool for 10 minutes before slicing and serving.

Greek Moussaka is the ultimate comfort food, combining savory and creamy elements that make each bite incredibly satisfying. The layers of eggplant, ground meat, and smooth béchamel sauce create a rich and indulgent dish that’s perfect for a dinner party. While it takes a bit of time to prepare, the result is well worth the effort, and it can be made ahead, making it a convenient option for entertaining guests. This classic dish will transport your guests straight to the heart of Greece with every bite.

Souvlaki with Tzatziki Sauce

Souvlaki with Tzatziki Sauce is a delicious and versatile Greek dish that features marinated meat (often pork, chicken, or lamb) grilled to perfection and served with a refreshing cucumber-yogurt sauce. It’s perfect for a casual dinner party, as the skewers can be made in advance and grilled just before serving. Paired with the cool and tangy tzatziki, this dish brings a burst of Mediterranean flavor that everyone will love.

Ingredients

• 1 lb boneless chicken breast or pork tenderloin, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 wooden skewers (soaked in water for 30 minutes)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the cubed chicken or pork, toss to coat, and marinate for at least 30 minutes (or up to 4 hours).
2. While the meat is marinating, make the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (squeezed to remove excess moisture), garlic, dill, olive oil, lemon juice, salt, and pepper. Stir to combine and refrigerate until ready to serve.
3. Preheat your grill or grill pan to medium-high heat. Thread the marinated meat onto the soaked skewers.
4. Grill the souvlaki for 4-5 minutes per side, or until the meat is cooked through and has grill marks.
5. Serve the souvlaki with a side of tzatziki sauce for dipping. You can also serve it with warm pita bread and a side salad.

Souvlaki with Tzatziki Sauce is a crowd-pleasing dish that brings vibrant Greek flavors to your dinner party. The marinated meat, grilled to perfection, is full of savory, smoky flavor, while the refreshing tzatziki sauce adds a creamy, tangy contrast. This dish is perfect for casual gatherings, as it’s easy to prepare and can be served on skewers for guests to enjoy. Pair it with a fresh salad or warm pita bread for a complete Greek-inspired meal that will leave everyone satisfied.

Spanakopita (Greek Spinach Pie)

Spanakopita, a traditional Greek spinach pie, is a delicious and savory pastry filled with a mixture of spinach, feta cheese, and herbs, all wrapped in crisp, flaky phyllo dough. It’s a popular dish for dinner parties, as it can be served as a starter, main course, or snack. The layers of buttery phyllo and the rich filling create a delightful texture and flavor that guests will rave about.

Ingredients

• 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 2 large eggs, beaten
• 1/4 tsp nutmeg
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion until softened. Add the spinach and cook until wilted (if using fresh spinach) or until heated through (if using frozen spinach). Remove from heat and let cool slightly.
3. Stir in the ricotta, feta, eggs, nutmeg, dill, parsley, salt, and pepper until well combined.
4. Brush a 9×13-inch baking dish with melted butter. Lay one sheet of phyllo dough in the dish, brushing with butter. Repeat with 6-8 more sheets of phyllo, brushing each layer with butter.
5. Spread the spinach mixture evenly over the phyllo dough. Top with 6-8 more layers of phyllo, brushing each sheet with butter.
6. Fold in the edges of the phyllo dough and brush the top with more melted butter.
7. Bake for 30-40 minutes, or until the phyllo is golden brown and crisp.
8. Let the spanakopita cool for 10 minutes before slicing and serving.

Spanakopita is the perfect balance of crispy, flaky phyllo dough and a rich, flavorful spinach and cheese filling. It’s a dish that is sure to impress your guests with its texture and depth of flavor. Serve it warm or at room temperature, and it will be a hit at any dinner party. This versatile dish can be enjoyed as an appetizer, side, or even a light main course. The combination of fresh spinach, creamy feta, and aromatic herbs offers a delicious taste of Greece in every bite.

Greek Grilled Octopus

Greek Grilled Octopus is a popular dish in Mediterranean cuisine, known for its smoky flavor and tender texture. The octopus is first tenderized through a slow-cooking process, then marinated in olive oil, garlic, lemon, and herbs before being grilled to perfection. This dish makes for an impressive and elegant appetizer or main course at a Greek-themed dinner party. Paired with a simple lemon-oregano dressing, the smoky char from the grill elevates the natural flavors of the octopus.

Ingredients

• 2 lbs octopus, cleaned and tentacles separated
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. To tenderize the octopus, bring a large pot of water to a boil. Add the octopus and simmer gently for about 45 minutes, or until the octopus is tender when pierced with a fork.
2. Once tender, remove the octopus and allow it to cool.
3. While the octopus is cooling, mix olive oil, garlic, lemon juice, vinegar, oregano, salt, and pepper in a bowl.
4. Cut the cooled octopus into bite-sized pieces and marinate it in the olive oil mixture for 30 minutes to 1 hour.
5. Preheat your grill to medium-high heat.
6. Grill the marinated octopus for 3-4 minutes per side, or until charred and crisp on the edges.
7. Serve the grilled octopus with fresh lemon wedges and drizzle with extra olive oil and oregano, if desired.

Grilled octopus is a dish that brings a touch of sophistication and bold flavors to any dinner party. The grilling process enhances the octopus’s natural sweetness and imparts a smoky char that pairs perfectly with the bright and zesty marinade. The combination of garlic, lemon, and oregano offers a distinctly Greek flavor profile that transports your guests straight to the Mediterranean. Whether served as a starter or main, this dish is sure to be a conversation starter and a highlight of your dinner party menu.

Greek Dolmades (Stuffed Grape Leaves)

Dolmades are a classic Greek dish consisting of grape leaves stuffed with a savory mixture of rice, herbs, and sometimes ground meat. These little parcels of flavor are often served as appetizers or side dishes, making them an ideal choice for a dinner party. The tangy grape leaves, combined with the fragrant rice filling, create a delicious and refreshing bite, especially when paired with a tangy lemon-dip sauce.

Ingredients

• 1 jar (about 16 oz) grape leaves, drained and rinsed
• 1 cup rice (preferably short-grain)
• 1 onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• 1/2 cup currants or raisins (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lemon
• 2 cups vegetable broth

Instructions

1. In a pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook until softened. Add the rice and cook for 2-3 minutes, stirring to coat the rice in the oil.
2. Stir in the parsley, dill, pine nuts (if using), currants, cinnamon, allspice, salt, and pepper. Pour in 1 cup of vegetable broth and bring to a simmer. Cook for 10 minutes until the rice is partially cooked and the liquid is absorbed. Let the mixture cool slightly.
3. To assemble the dolmades, lay a grape leaf flat on a clean surface with the stem side facing you. Place a spoonful of the rice mixture near the stem, fold in the sides, and roll tightly.
4. Repeat with the remaining grape leaves and rice mixture.
5. In a large pot, arrange the dolmades tightly in layers. Pour over the remaining vegetable broth and the lemon juice. Place a heavy plate on top of the dolmades to keep them submerged while they cook.
6. Cover and simmer on low heat for about 45 minutes to 1 hour, or until the grape leaves are tender and the rice is fully cooked.
7. Serve the dolmades warm or at room temperature with a side of lemon wedges for extra tang.

Dolmades are a wonderfully flavorful and aromatic dish that is perfect for sharing at a dinner party. The combination of vinegary grape leaves, herbed rice, and the subtle sweetness from the currants or raisins creates a deliciously balanced bite. Whether served as an appetizer or a side dish, they offer a light yet satisfying start to any meal. These stuffed grape leaves are a true Greek classic, offering guests a taste of Mediterranean tradition that will leave them wanting more.

Greek Fava (Yellow Split Pea Puree)

Greek Fava is a creamy yellow split pea puree that is simple yet packed with flavor. This dish is a traditional Greek comfort food, typically served as an appetizer or side dish. Made with yellow split peas, onions, garlic, and olive oil, it has a velvety texture and earthy flavor that’s enhanced with a drizzle of olive oil and a squeeze of lemon. It’s a vegan-friendly, healthy option that will add a unique and wholesome dish to your dinner party menu.

Ingredients

• 1 cup yellow split peas
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil, plus extra for drizzling
• 1/2 tsp ground turmeric (optional, for color)
• 2 cups water
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. Rinse the yellow split peas under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp olive oil over medium heat and sauté the onion and garlic until soft and translucent, about 5 minutes.
3. Add the yellow split peas, turmeric (if using), and water to the pot. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the peas are very soft and the water has mostly been absorbed. Add more water if necessary to keep the peas from drying out.
4. Once the peas are tender, use an immersion blender or regular blender to puree the mixture until smooth.
5. Stir in the remaining olive oil and lemon juice, and season with salt and pepper to taste.
6. Transfer the fava to a serving dish, drizzle with additional olive oil, and garnish with fresh parsley. Serve with warm pita bread for dipping.

Greek Fava is a simple yet flavorful dish that highlights the natural creaminess of yellow split peas. The smooth texture and rich flavor make it an excellent dip or side dish for your dinner party. The addition of lemon and fresh parsley adds a refreshing touch to balance the earthiness of the peas, while the olive oil drizzle provides richness and depth. This vegan-friendly dish is not only healthy but also a unique and delicious way to introduce your guests to traditional Greek cuisine. It’s sure to be a memorable part of your meal.

Greek Moussaka

Moussaka is one of Greece’s most iconic comfort foods, a rich and hearty dish made of layers of eggplant, ground meat, and béchamel sauce. The combination of savory flavors from the meat, the tender eggplant, and the creamy béchamel creates a dish that is indulgent yet satisfying. This baked casserole is perfect for a dinner party, as it can be made in advance and is sure to impress guests with its depth of flavor and elegance. It’s the ultimate Greek comfort food and a fantastic centerpiece for a dinner party.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

For the béchamel sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups milk, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil, season with salt, and place them in a single layer on a baking sheet. Roast the eggplant slices in the oven for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. While the eggplant is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the ground meat to the skillet and cook until browned. Add the red wine and allow it to cook off, about 2 minutes. Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken and the flavors to meld together.
5. To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the warmed milk, whisking continuously to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan, nutmeg, salt, and pepper. Allow the sauce to cool slightly, then whisk in the beaten egg.
6. In a greased 9×13-inch baking dish, layer the roasted eggplant slices, followed by the meat sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
7. Bake the moussaka in the oven for 30-40 minutes, or until the top is golden and bubbling. Allow it to rest for 10-15 minutes before serving.

Moussaka is a true Greek classic, a dish that is both comforting and elegant. The rich combination of meat sauce, tender eggplant, and creamy béchamel creates a harmonious balance of flavors that is perfect for a dinner party. The layers of savory ingredients make each bite satisfying and indulgent, and the dish can be made in advance, allowing you to focus on your guests. Whether you’re hosting a casual dinner or a special occasion, this Greek moussaka is sure to impress and leave everyone asking for the recipe.

Greek Souvlaki with Tzatziki Sauce

Souvlaki, small skewers of marinated grilled meat, is a popular Greek street food that is perfect for a dinner party. Whether served on its own, in pita wraps, or with a side of roasted vegetables, souvlaki is a crowd-pleaser. Paired with a cool and creamy tzatziki sauce, this dish offers a perfect balance of smoky grilled meat and refreshing flavors. The marinade of olive oil, lemon, garlic, and oregano infuses the meat with bold flavors, making it an ideal centerpiece for your Greek-themed dinner party.

Ingredients

• 1.5 lbs chicken breast, pork, or lamb, cut into cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 2 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed meat and toss to coat. Marinate the meat for at least 30 minutes, or overnight for best results.
2. While the meat marinates, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt, and pepper in a bowl. Stir to combine and refrigerate until ready to serve.
3. Preheat your grill to medium-high heat. Thread the marinated meat onto the skewers, making sure the pieces are evenly spaced.
4. Grill the skewers for 4-5 minutes per side, or until the meat is cooked through and has nice grill marks.
5. Serve the souvlaki with a generous drizzle of tzatziki sauce on top or on the side for dipping. Optionally, serve with pita bread and a simple Greek salad.

Greek souvlaki is a flavorful and versatile dish that is perfect for sharing at a dinner party. The marinated meat, grilled to perfection, is paired wonderfully with the creamy and tangy tzatziki sauce. Whether served on skewers or as a part of a larger meal, souvlaki is sure to satisfy your guests. The marinade gives the meat incredible flavor, while the tzatziki sauce adds a refreshing contrast. This dish is easy to prepare, can be served as a finger food, and is always a crowd favorite.

Greek Spanakopita (Spinach Pie)

Spanakopita is a delicious Greek pastry made with flaky phyllo dough and filled with a savory mixture of spinach, feta cheese, and herbs. This dish is perfect for a dinner party as it can be served as an appetizer or a side dish. The crisp, golden layers of phyllo provide a satisfying crunch, while the creamy spinach and feta filling offers a fresh and tangy contrast. This vegetarian dish will delight your guests and bring authentic Greek flavors to your table.

Ingredients

• 1 package phyllo dough, thawed
• 1 lb fresh spinach, chopped (or use frozen spinach, thawed and drained)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp ground nutmeg
• 1/2 lb feta cheese, crumbled
• 1/4 cup ricotta cheese
• 2 eggs, beaten
• Salt and pepper to taste
• 1/4 cup melted butter or olive oil for brushing

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the spinach and cook until wilted and any excess moisture has evaporated. Season with nutmeg, salt, and pepper, then remove from heat. Let the mixture cool.
3. Once cooled, stir in the feta cheese, ricotta, and beaten eggs until well combined.
4. Brush a 9×13-inch baking dish with melted butter or olive oil. Place one sheet of phyllo dough in the dish and brush with more butter or oil. Layer 5-6 more sheets, brushing each with butter, until the bottom is fully covered.
5. Spread the spinach mixture evenly over the phyllo dough. Top with additional layers of phyllo, brushing each sheet with butter or oil.
6. Tuck the edges of the phyllo dough into the sides of the dish and cut the top layers of dough into a crisscross pattern to allow steam to escape.
7. Bake in the oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
8. Allow the spanakopita to cool for 10 minutes before slicing and serving.

Spanakopita is a quintessential Greek dish that combines the richness of feta cheese with the freshness of spinach, all encased in crisp, buttery phyllo dough. This savory pie is a perfect choice for a dinner party, as it can be served warm or at room temperature, making it easy to prepare ahead of time. The combination of textures and flavors is both satisfying and refreshing, making this dish a standout on any Greek-themed menu. Serve it as an appetizer or a side dish, and your guests will be asking for the recipe.

Note: More recipes are coming soon!