25+ Delicious Greek Easter Fasting Recipes to Enjoy During Lent

Greek Easter is a time of deep cultural and religious significance, and for many, it involves observing a period of fasting. This tradition, which spans several weeks leading up to Easter Sunday, calls for meals that are both nourishing and compliant with dietary restrictions.

Greek cuisine, renowned for its rich flavors and fresh ingredients, offers a treasure trove of delicious fasting recipes that can make this period both satisfying and enjoyable.

In this blog post, we’ve curated a collection of over 25 Greek Easter fasting recipes that highlight the best of Greek cuisine while adhering to fasting guidelines.

From hearty vegetable stews to light salads and flavorful grains, these recipes offer a diverse range of options to keep your meals exciting and delicious throughout the fasting period.

Whether you’re looking for traditional dishes or creative new ideas, these recipes will provide plenty of inspiration to make your Greek Easter fasting experience both delightful and fulfilling.

25+ Delicious Greek Easter Fasting Recipes to Enjoy During Lent

Observing Greek Easter fasting doesn’t have to mean sacrificing flavor or variety in your meals. With these 25+ Greek Easter fasting recipes, you can enjoy a wide array of dishes that are both delicious and in line with fasting practices.

Each recipe showcases the vibrant and wholesome nature of Greek cuisine, offering a delightful way to embrace this important tradition.

By incorporating these recipes into your meal planning, you can ensure that your fasting period is not only spiritually meaningful but also a time of culinary enjoyment.

So gather your ingredients, embrace the flavors of Greece, and make your Easter fasting experience a celebration of both taste and tradition.

Greek Lentil Soup (Fakes Soupa)

Greek Lentil Soup, known as Fakes Soupa, is a hearty and flavorful dish that is a staple during Lent and fasting periods in Greek cuisine. This vegan soup is rich in protein and fiber, making it a satisfying and nutritious option for those observing fasting. With its aromatic spices and wholesome ingredients, Fakes Soupa not only provides comfort but also embodies the essence of Greek culinary traditions.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 6 cups vegetable broth
• 2 tablespoons red wine vinegar (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, carrot, and celery, and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, bay leaf, oregano, cumin, paprika, salt, and pepper.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer uncovered for about 30-40 minutes, or until the lentils are tender.
5. Adjust seasoning as needed. If desired, stir in red wine vinegar for a tangy flavor.
6. Remove the bay leaf before serving.

This Greek Lentil Soup is a delicious and filling dish that perfectly aligns with fasting practices. The combination of lentils and vegetables creates a robust flavor profile, while the addition of spices provides depth and warmth. Whether enjoyed as a main course or a hearty side, Fakes Soupa is sure to be a beloved addition to any Lenten menu, offering both nourishment and tradition.

Stuffed Grape Leaves (Dolmades)

Dolmades, or stuffed grape leaves, are a classic Greek dish that is often enjoyed during fasting periods. These small parcels are filled with a mixture of rice, herbs, and spices, and are simmered in a light lemony sauce. Dolmades are not only flavorful but also offer a delightful texture and are perfect as an appetizer or a main course during Lent.

Ingredients:

• 1 jar grape leaves in brine, rinsed and drained
• 1 cup short-grain rice, rinsed
• 1 large onion, finely chopped
• 1/4 cup olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup pine nuts (optional)
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 cups vegetable broth
• Juice of 2 lemons
• 2 cloves garlic, minced

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Stir in the rice, dill, parsley, pine nuts (if using), cinnamon, salt, and pepper. Cook for another 5 minutes.
3. Place a small spoonful of the rice mixture onto the center of each grape leaf. Fold the sides over the filling, then roll up tightly from the base to the tip.
4. Arrange the stuffed grape leaves snugly in a large pot. Add the vegetable broth and lemon juice.
5. Place a heatproof plate on top of the dolmades to keep them submerged and bring to a gentle simmer. Cook for 45-50 minutes, or until the rice is tender and the grape leaves are cooked through.
6. Allow the dolmades to cool slightly before serving.

Dolmades are a quintessential Greek dish that embodies the flavors of the Mediterranean. The combination of fresh herbs, rice, and grape leaves creates a harmonious blend of tastes and textures. These stuffed grape leaves are ideal for a light yet satisfying meal during fasting periods, and they also make a wonderful addition to any meze platter. Their versatility and traditional appeal make them a cherished part of Greek cuisine.

Greek Spinach and Rice Pie (Spanakopita)

Spanakopita, or Greek Spinach and Rice Pie, is a savory pastry filled with a flavorful mixture of spinach, rice, and feta cheese. This dish is a popular choice during fasting periods due to its wholesome and satisfying nature. The flaky phyllo dough encasing the spinach filling adds a delightful crunch, making Spanakopita a favorite for both its taste and texture.

Ingredients:

• 1 package phyllo dough, thawed
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup cooked rice
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup nutritional yeast (for a cheesy flavor, optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pan over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute, then stir in the spinach. Cook until wilted and any excess moisture has evaporated.
4. Remove from heat and mix in the cooked rice, dill, parsley, nutritional yeast (if using), salt, and pepper.
5. Brush a baking dish with olive oil and layer 5 sheets of phyllo dough, brushing each sheet with olive oil before adding the next. Spread the spinach mixture evenly over the top.
6. Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil. Tuck in the edges and score the top layer into squares or diamonds.
7. Bake for 30-35 minutes, or until the phyllo is golden and crispy.

Spanakopita is a delicious and versatile dish that captures the essence of Greek flavors. The combination of spinach, rice, and herbs encased in crispy phyllo dough makes it a delightful treat for fasting periods. Whether enjoyed warm or at room temperature, this pie is sure to impress with its rich taste and satisfying texture. Spanakopita is not only a feast for the palate but also a perfect representation of Greek culinary traditions.

Greek Chickpea Stew (Revithada)

Revithada is a traditional Greek chickpea stew that shines during fasting periods due to its simplicity and rich flavors. This hearty dish combines chickpeas with aromatic vegetables and herbs, cooked slowly to develop a depth of flavor. Revithada is not only nourishing and satisfying but also a great example of how Greek cuisine embraces wholesome, plant-based ingredients during Lent.

Ingredients:

• 2 cups dried chickpeas, soaked overnight and drained
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 6 cups vegetable broth
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Add the garlic, carrot, and celery, and cook for another 5 minutes.
3. Stir in the diced tomatoes, oregano, cumin, paprika, salt, and pepper.
4. Add the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for about 1.5 to 2 hours, or until the chickpeas are tender.
5. Stir in the lemon juice and adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

Revithada is a comforting and nutritious dish that highlights the versatility of chickpeas. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and hearty stew that’s perfect for fasting days. This Greek chickpea stew not only satisfies hunger but also connects you to the rich culinary traditions of Greece. It’s a fantastic choice for a filling meal that doesn’t compromise on taste or nourishment.

Greek Vegetable Pilaf (Lentil Pilaf with Vegetables)

Greek Vegetable Pilaf is a flavorful and nutritious dish that combines lentils with a variety of vegetables, seasoned with traditional Greek herbs and spices. This dish is a great option for those observing fasting periods, offering a balance of proteins, vitamins, and minerals. The lentils provide a hearty base, while the vegetables add color and texture, making this pilaf both delicious and visually appealing.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup basmati rice
• 1 large onion, chopped
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, bell pepper, and zucchini, and cook for another 5 minutes.
3. Stir in the cherry tomatoes, oregano, coriander, salt, and pepper.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
5. Stir in the rice and continue to cook, covered, for an additional 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. Garnish with fresh basil or parsley before serving.

This Greek Vegetable Pilaf is a vibrant and nutritious option that showcases the best of Greek vegetarian cooking. The combination of lentils and rice creates a satisfying base, while the assortment of vegetables adds layers of flavor and texture. This dish is perfect for a hearty fasting meal, offering both comfort and a taste of Greek culinary traditions. It’s a wonderful example of how simple ingredients can come together to create something truly delightful.

Greek Cauliflower Rice (Kounoupidi)

Greek Cauliflower Rice, or Kounoupidi, is a low-carb alternative to traditional rice dishes. This simple yet flavorful dish features cauliflower rice cooked with herbs and spices, making it a great side dish for fasting periods. The use of fresh herbs and lemon juice enhances the flavor, providing a light and refreshing complement to other fasting foods.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Using a food processor, pulse the cauliflower florets until they resemble rice grains.
2. Heat the olive oil in a large pan over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the cauliflower rice and cook, stirring occasionally, for about 5-7 minutes, or until tender.
5. Remove from heat and stir in the dill, parsley, lemon juice, salt, and pepper.
6. Serve warm as a side dish.

Greek Cauliflower Rice is a versatile and healthy dish that offers a fresh take on traditional rice. The cauliflower provides a light and fluffy texture, while the herbs and lemon juice infuse it with vibrant flavors. This dish is an excellent choice for anyone looking to enjoy a nutritious and satisfying meal during fasting periods, or as a low-carb alternative to rice in various dishes. It’s a great example of how simple ingredients can be transformed into a delicious and healthy meal.

Greek Sweet Potato and Chickpea Salad

This Greek Sweet Potato and Chickpea Salad is a vibrant and nutritious dish perfect for fasting periods. Combining roasted sweet potatoes with protein-rich chickpeas, fresh herbs, and a tangy dressing, this salad is both hearty and refreshing. The balance of flavors and textures makes it a satisfying meal on its own or a flavorful side dish.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon
• 2 tablespoons tahini

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper.
2. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, chickpeas, red onion, parsley, and cilantro.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, and tahini. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss to coat everything evenly.
6. Serve at room temperature or chilled.

This Greek Sweet Potato and Chickpea Salad is a colorful and satisfying option for fasting days. The roasted sweet potatoes add a touch of natural sweetness, while the chickpeas provide a hearty texture and protein boost. The fresh herbs and tangy tahini dressing elevate the dish, making it a delightful and nutritious addition to any meal. It’s a wonderful example of how Greek flavors can be combined in innovative ways to create a delicious and balanced salad.

Greek Tomato and Cucumber Salad (Horiatiki)

Horiatiki, or Greek Tomato and Cucumber Salad, is a classic Greek dish known for its simplicity and fresh flavors. Featuring ripe tomatoes, crisp cucumbers, and briny olives, this salad is dressed with olive oil and oregano, making it a perfect side dish for fasting periods. It’s a quick and easy option that captures the essence of Greek cuisine.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled (optional for non-fasting)
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the tomatoes, cucumber, red onion, and olives.
2. If using feta cheese, sprinkle it over the salad.
3. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
4. Toss gently to combine all ingredients.
5. Serve immediately or let it sit for 15 minutes to allow the flavors to meld.

Horiatiki is a quintessential Greek salad that showcases the freshness of simple ingredients. The combination of tomatoes, cucumbers, and olives is both refreshing and satisfying, while the olive oil and oregano dressing enhances the natural flavors. This salad is ideal for a quick and healthy fasting meal, and it also pairs wonderfully with a variety of Greek dishes. Its simplicity and vibrant flavors make it a staple in Greek cuisine.

Greek Baked Eggplant with Tomato and Herbs (Melitzanes Papoutsakia)

Melitzanes Papoutsakia, or Greek Baked Eggplant with Tomato and Herbs, is a delightful dish that’s both flavorful and satisfying. The eggplants are baked until tender and then topped with a rich tomato sauce and a blend of herbs, making it a perfect choice for fasting periods. This dish offers a comforting taste of Greek cuisine while being light and nutritious.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the eggplants with olive oil and place them on a baking sheet, cut side up.
2. Roast the eggplants for 25-30 minutes, or until tender.
3. While the eggplants are roasting, heat the remaining olive oil in a pan over medium heat. Add the onions and cook until softened, about 5 minutes.
4. Add the garlic and cook for another minute, then stir in the diced tomatoes, basil, parsley, oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
5. Remove the roasted eggplants from the oven and spoon the tomato mixture over the top of each half. Sprinkle with pine nuts, if using.
6. Return to the oven and bake for an additional 10-15 minutes, or until everything is heated through and slightly caramelized.

Melitzanes Papoutsakia is a wonderful Greek dish that highlights the flavors of roasted eggplant and aromatic herbs. The combination of tender eggplant and savory tomato sauce creates a comforting and nutritious meal perfect for fasting. This dish is not only visually appealing but also offers a taste of Greek tradition with every bite. It’s an excellent choice for a light and flavorful meal that satisfies both the palate and dietary needs.

Greek Stuffed Tomatoes (Gemista)

Greek Stuffed Tomatoes, or Gemista, are a popular dish in Greek cuisine, especially during fasting periods. This recipe features ripe tomatoes filled with a savory mixture of rice, herbs, and vegetables. The result is a flavorful and satisfying dish that highlights the best of Mediterranean flavors and is perfect for a light yet hearty meal.

Ingredients:

• 6 large ripe tomatoes
• 1 cup long-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup pine nuts (optional)
• 1/2 cup raisins (optional)
• 1/4 cup olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes and scoop out the insides, setting both the pulp and tops aside.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the rice and cook for 2 minutes, then add the reserved tomato pulp, parsley, basil, pine nuts, raisins, oregano, salt, and pepper.
4. Cook the mixture for 5 minutes, or until the rice is slightly toasted.
5. Stuff each tomato with the rice mixture and place them in a baking dish. Pour the canned diced tomatoes over the top of the stuffed tomatoes.
6. Cover the baking dish with foil and bake for 45-50 minutes, or until the tomatoes are tender and the rice is cooked through.

Greek Stuffed Tomatoes, or Gemista, offer a delightful blend of flavors and textures. The combination of tender tomatoes with a flavorful rice stuffing provides a satisfying meal that aligns perfectly with fasting practices. This dish not only showcases the simplicity and elegance of Greek cuisine but also serves as a great way to enjoy fresh summer produce. Whether served warm or at room temperature, Gemista is a classic favorite that brings a taste of Greece to your table.

Greek Lentil Salad (Fakes Salata)

Greek Lentil Salad, or Fakes Salata, is a nutritious and vibrant dish that is perfect for fasting periods. This salad features cooked lentils combined with fresh vegetables, herbs, and a tangy vinaigrette. It’s a hearty and filling option that provides a good balance of protein and fiber while showcasing the fresh flavors of Greek cuisine.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the lentils in a pot of boiling water for 20-25 minutes, or until tender but not mushy. Drain and let cool.
2. In a large bowl, combine the cooked lentils, cucumber, bell pepper, red onion, olives, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Greek Lentil Salad is a refreshing and wholesome option that captures the essence of Greek flavors. The combination of tender lentils with crisp vegetables and a zesty dressing makes for a satisfying and nutritious meal. This salad is ideal for fasting periods, offering both a hearty texture and vibrant taste. It’s a perfect example of how simple ingredients can come together to create a dish that is both healthy and delicious.

Greek Baked Zucchini with Tomato Sauce (Kokkinisto Kolokithaki)

Greek Baked Zucchini with Tomato Sauce, or Kokkinisto Kolokithaki, is a flavorful and satisfying dish that’s perfect for fasting periods. The zucchini is baked with a rich tomato sauce and seasoned with Greek herbs, creating a comforting and nutritious meal. This dish is both easy to prepare and delicious, making it a great addition to any fasting menu.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the zucchini slices in a single layer on a baking sheet.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the diced tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
4. Pour the tomato sauce over the zucchini slices on the baking sheet.
5. Bake for 25-30 minutes, or until the zucchini is tender and the sauce is slightly thickened.

Greek Baked Zucchini with Tomato Sauce is a delightful dish that combines the freshness of zucchini with the rich flavors of tomato sauce. The Greek herbs add a lovely depth of flavor, making this dish a comforting and nutritious choice for fasting periods. It’s a simple yet satisfying meal that beautifully captures the essence of Greek cuisine. Perfect as a main course or a side dish, Kokkinisto Kolokithaki is sure to become a favorite in your fasting meal rotation.

Greek Spinach and Rice Casserole (Spanakorizo)

Spanakorizo is a traditional Greek dish that features a comforting blend of spinach and rice, cooked together with herbs and a hint of lemon. This dish is particularly suitable for fasting periods, offering a nutrient-rich and satisfying option. The combination of fresh spinach and aromatic herbs makes Spanakorizo both delicious and wholesome.

Ingredients:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup long-grain rice
• 1 pound fresh spinach, washed and chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 3 cups vegetable broth
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute.
3. Stir in the rice and cook for 2 minutes, then add the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
4. Add the spinach, dill, parsley, lemon juice, salt, and pepper. Stir to combine.
5. Cover and cook for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.

Spanakorizo is a classic Greek dish that combines the flavors of fresh spinach and rice with the vibrant notes of dill and lemon. It’s a comforting and nourishing option for fasting days, providing both taste and nutrition. This casserole is easy to prepare and perfect for a satisfying meal that highlights the freshness of Greek ingredients. Spanakorizo is a wonderful example of how simple components can come together to create a flavorful and fulfilling dish.

Greek Baked Artichokes with Lemon and Herbs

Greek Baked Artichokes with Lemon and Herbs is a flavorful and elegant dish that’s perfect for fasting periods. The artichokes are seasoned with lemon, garlic, and fresh herbs, then baked until tender. This dish is both light and satisfying, showcasing the artichoke’s natural flavors while adding a delicious Greek twist.

Ingredients:

• 4 large artichokes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Trim the artichokes, removing the tough outer leaves and cutting off the tops. Remove the choke from the center if necessary.
2. In a small bowl, mix the olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Rub the artichokes with the olive oil mixture, ensuring that the seasoning gets into the leaves and center.
4. Place the artichokes in a baking dish and cover with foil. Bake for 45-60 minutes, or until the artichokes are tender.
5. Garnish with fresh parsley before serving.

Greek Baked Artichokes with Lemon and Herbs offer a delightful combination of flavors that elevate the natural taste of the artichokes. The lemon and herbs infuse the artichokes with a zesty and aromatic quality, making this dish a great choice for a light yet flavorful fasting meal. It’s a perfect example of how Greek cuisine uses simple ingredients to create a sophisticated and satisfying dish. Ideal as an appetizer or a side dish, these baked artichokes are sure to impress.

Greek Stuffed Bell Peppers (Yemista)

Greek Stuffed Bell Peppers, or Yemista, are a classic Greek dish featuring bell peppers filled with a savory mixture of rice, vegetables, and herbs. This dish is particularly popular during fasting periods due to its wholesome and satisfying nature. The combination of tender peppers and flavorful stuffing makes Yemista a delicious and comforting meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup long-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, zucchini, and diced tomatoes, and cook for another 5 minutes.
4. Stir in the rice, parsley, mint, oregano, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
5. Stuff each bell pepper with the rice mixture and place them in a baking dish.
6. Drizzle with a little more olive oil and cover with foil. Bake for 45-50 minutes, or until the peppers are tender.

Greek Stuffed Bell Peppers, or Yemista, provide a delicious and satisfying way to enjoy vegetables during fasting periods. The combination of rice, herbs, and vegetables inside tender bell peppers creates a comforting and flavorful dish that embodies the essence of Greek cuisine. Yemista is not only visually appealing but also packed with wholesome ingredients, making it a perfect choice for a nutritious and tasty meal.

Note: More recipes are coming soon!