25+ Traditional Greek Easter Recipes to Celebrate the Season

Easter is a time of celebration, renewal, and family gatherings, and in Greek culture, it holds a special place with a rich tapestry of culinary traditions. The warmth of spring brings with it the promise of delicious dishes that have been passed down through generations.

From succulent lamb roasts to sweet pastries and hearty soups, Greek Easter recipes embody the spirit of the season, inviting friends and family to the table to share in the festivities. In this blog article, we will explore over 25 traditional Greek Easter recipes that will not only tantalize your taste buds but also enrich your holiday experience.

Whether you’re looking for savory dishes, sweet treats, or refreshing sides, this collection has something for everyone, ensuring your Easter celebration is memorable and delicious.

25+ Traditional Greek Easter Recipes to Celebrate the Season

As we embrace the joy of Easter, these 25+ Greek Easter recipes will undoubtedly elevate your celebrations, offering a delightful blend of flavors and aromas that reflect the essence of this meaningful holiday.

Whether you’re gathering with family for a festive feast or enjoying a quiet meal at home, these recipes will bring warmth and tradition to your table. By incorporating these cherished dishes into your Easter celebrations, you’re not just serving food; you’re sharing love, history, and the joy of togetherness.

So, roll up your sleeves, gather your loved ones, and let the cooking begin—after all, the heart of Greek Easter lies in the shared experience of creating and enjoying delicious meals together!

Tsoureki (Greek Easter Bread)

Tsoureki is a sweet, braided bread traditionally made for Greek Easter, symbolizing the resurrection. This fragrant bread is flavored with orange zest and spiced with mahlab, a ground cherry pit that gives it a unique flavor. It is often adorned with red-dyed eggs, representing new life and rebirth.

Ingredients:

• 1 cup milk, warmed
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tsp ground mahlab (optional)
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 red-dyed egg (optional, for decoration)
• Sesame seeds (for topping)

Instructions:

1. In a bowl, combine the warm milk, sugar, and yeast. Let it sit for about 10 minutes until foamy.
2. In a large mixing bowl, combine 3 cups of flour, salt, and mahlab (if using). Create a well in the center and add the yeast mixture, melted butter, eggs, vanilla extract, and orange zest. Mix until combined.
3. Gradually add the remaining flour until the dough is slightly sticky but manageable.
4. Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal parts. Roll each part into a long rope (about 12-14 inches) and braid them together. Place the braided loaf on a greased baking sheet.
6. If using, press the red-dyed egg into the center of the braid. Cover the loaf and let it rise for another 30-40 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with an egg wash and sprinkle with sesame seeds.
8. Bake for 25-30 minutes or until golden brown. Let it cool before serving.

Tsoureki is not just a delicious treat but also a significant part of Greek Easter traditions. Its rich flavors and beautiful presentation make it a centerpiece on the festive table. Serve it sliced with butter or enjoy it plain. This bread is perfect for sharing with family and friends during Easter celebrations, allowing everyone to partake in the sweetness of the holiday.

Magiritsa (Easter Lamb Soup)

Magiritsa is a traditional Greek soup made with lamb offal, herbs, and a rich lemony broth. Often served as the first meal after the Holy Saturday midnight service, it symbolizes the end of Lent. This hearty soup is a comforting way to welcome Easter and celebrate with loved ones.

Ingredients:

• 1 lb lamb offal (liver, heart, etc.), cleaned and chopped
• 1 medium onion, finely chopped
• 1/4 cup olive oil
• 1/2 cup rice (preferably short grain)
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1-2 lemons, juiced
• Salt and pepper to taste
• 6 cups water or chicken broth

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped lamb offal to the pot, seasoning with salt and pepper. Cook for about 10 minutes until browned.
3. Pour in the water or chicken broth, bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes.
4. Add the rice and cook until tender, about 15-20 minutes.
5. Stir in the chopped dill and parsley, and adjust seasoning if needed. Remove from heat and mix in the lemon juice.
6. Serve hot with extra lemon wedges on the side.

Magiritsa is a heartwarming dish that connects generations and celebrates Greek culture. This soup is rich in flavor and tradition, marking a significant moment in the Easter festivities. Each spoonful offers a taste of home and family gatherings. It’s a perfect dish for breaking the Lenten fast, bringing everyone together for a hearty meal that celebrates the spirit of Easter.

Koulourakia (Greek Easter Cookies)

Koulourakia are traditional Greek Easter cookies that are lightly sweetened and flavored with vanilla and orange zest. Their crunchy texture and beautiful twisted shapes make them a delightful treat for families to enjoy during the holiday. Often served alongside coffee or tea, these cookies symbolize the joy of the season.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 3 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 egg (for egg wash)
• Sesame seeds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture until combined.
4. Divide the dough into small pieces and roll each piece into a thin rope, about 8 inches long. Twist the ropes into a figure-eight shape or a braid and place them on the prepared baking sheets.
5. Beat the extra egg and brush it over the cookies. Sprinkle sesame seeds on top.
6. Bake for 15-20 minutes or until golden brown. Let cool on wire racks.

Koulourakia are a delightful addition to any Greek Easter celebration. Their inviting aroma and crunchy texture make them a favorite among young and old alike. Sharing these cookies with family and friends enhances the festive spirit, making them perfect for Easter gatherings. These treats are not only delicious but also serve as a reminder of the joy and togetherness that Easter brings to our lives. Enjoy them fresh or store them in an airtight container for later indulgence!

Lamb with Lemon and Potatoes

Lamb with lemon and potatoes, or “Arni me Patates,” is a classic Greek dish that embodies the spirit of Easter. The tender, juicy lamb is marinated with fresh lemon juice, garlic, and herbs, then roasted to perfection alongside potatoes that soak up the savory flavors. This dish is often the centerpiece of the Easter feast, bringing families together around the table.

Ingredients:

• 4 lbs leg of lamb, bone-in
• 6 large potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• Juice of 3 lemons
• 4 garlic cloves, minced
• 2 tsp dried oregano
• Salt and pepper to taste
• 1 cup chicken or beef broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Rub this marinade all over the lamb, ensuring it’s well-coated. Let it marinate for at least 1 hour (or overnight in the fridge for deeper flavor).
3. Place the marinated lamb in a large roasting pan. Arrange the potato wedges around the lamb. Pour the broth into the pan.
4. Cover the pan with aluminum foil and roast for about 2 hours. Remove the foil and roast for an additional 30-45 minutes, or until the lamb is tender and the potatoes are golden brown.
5. Let the lamb rest for 15 minutes before carving. Garnish with fresh parsley before serving.

Lamb with lemon and potatoes is a dish steeped in tradition, often served at Greek Easter feasts to celebrate the resurrection. The combination of tender lamb and flavorful, roasted potatoes creates a memorable meal that brings loved ones together. This dish is perfect for sharing and creates a festive atmosphere, making it a beloved centerpiece of any Easter gathering. The aromatic flavors and comforting textures will leave everyone feeling satisfied and connected to the spirit of the holiday.

Red-Dyed Easter Eggs (Kokkina Avga)

Red-dyed Easter eggs, or “Kokkina Avga,” hold great significance in Greek Easter traditions. These eggs symbolize the blood of Christ and the resurrection. Families often dye eggs on Holy Thursday, and they are used in various games and traditions during Easter celebrations, including the famous egg-cracking game.

Ingredients:

• 12 white eggs
• 1 cup water
• 1/4 cup white vinegar
• 1/4 cup red dye (store-bought or natural dye from beet juice)
• Optional: onion skins for a natural dye

Instructions:

1. In a large pot, place the eggs and cover them with water. Bring to a boil and cook for 10-12 minutes until hard-boiled. Let the eggs cool in an ice bath.
2. In a separate pot, combine water, vinegar, and red dye (or onion skins) and bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Remove the pot from heat and let the dye cool slightly. Carefully dip each hard-boiled egg into the dye, ensuring they are fully coated. Place the dyed eggs on a wire rack to dry.
4. Once dried, you can polish the eggs with a little olive oil for a shiny finish.

Red-dyed Easter eggs are a cherished tradition in Greek households, signifying renewal and hope. The vibrant colors and festive nature of these eggs add a joyful touch to Easter celebrations. Families often gather to play the egg-cracking game, symbolizing victory over death. This simple yet meaningful practice fosters connections among family members and friends, making it an integral part of the Easter holiday. Enjoy these beautifully dyed eggs as a symbol of love and rebirth during this special time of year.

Feta and Spinach Pie (Spanakopita)

Spanakopita, a savory Greek pie made with spinach and feta cheese, is a delicious dish often served during Easter celebrations. This flaky pastry encases a rich filling of sautéed spinach, herbs, and creamy feta, making it a favorite among vegetarians and meat-lovers alike. It’s perfect as a side dish or a standalone meal, showcasing the vibrant flavors of Greek cuisine.

Ingredients:

• 1 lb fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 3 green onions, sliced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 cup feta cheese, crumbled
• 4 large eggs
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 package phyllo dough (about 16 sheets)
• 1/4 cup melted butter (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the onion and green onions until soft, about 5 minutes. Add the spinach, dill, and parsley, cooking until the spinach is wilted. Remove from heat and let cool slightly.
3. In a large bowl, combine the sautéed mixture, feta cheese, eggs, salt, and pepper. Mix until well combined.
4. Lay one sheet of phyllo dough on a greased baking dish, brushing it lightly with melted butter. Repeat this process, layering 6-7 sheets, brushing each with butter.
5. Spread the spinach and feta filling evenly over the phyllo layers. Cover the filling with another 6-7 sheets of phyllo, again brushing each sheet with butter.
6. Use a sharp knife to score the top layers of phyllo into squares or diamonds. Bake for 30-40 minutes, or until golden brown.
7. Let it cool slightly before serving.

Spanakopita is a delightful addition to any Easter table, offering a delicious balance of flavors and textures. The flaky pastry enveloping the savory spinach and feta filling creates a comforting dish that can be enjoyed warm or at room temperature. This pie is not only a staple of Greek cuisine but also a versatile dish that can be served at any gathering. Its appeal transcends age and preferences, making it a beloved favorite that brings family and friends together to celebrate the joyous occasion of Easter.

Briam (Greek Roasted Vegetables)

Briam is a traditional Greek dish featuring an array of roasted vegetables, typically including potatoes, zucchini, eggplant, and tomatoes, drizzled with olive oil and seasoned with herbs. This dish is a perfect vegetarian option for Easter and highlights the fresh produce of spring. The colorful medley of vegetables creates a beautiful presentation, making it a vibrant addition to any Easter feast.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced potatoes, zucchinis, eggplant, tomatoes, onion, and garlic. Drizzle with olive oil, and season with oregano, salt, and pepper. Toss until the vegetables are evenly coated.
3. Transfer the vegetable mixture to a large baking dish, spreading it out evenly.
4. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the vegetables are tender and golden brown.
5. Garnish with fresh parsley before serving.

Briam is a celebration of the vibrant flavors and colors of spring, making it a fitting dish for Easter. Its simplicity and healthiness appeal to everyone, offering a delicious way to enjoy seasonal vegetables. This dish is not only versatile but also makes for a stunning centerpiece on your holiday table. Serve it warm or at room temperature, allowing everyone to appreciate the robust flavors and the spirit of Greek culinary tradition during the Easter celebrations.

Galaktoboureko (Greek Custard Pie)

Galaktoboureko is a beloved Greek dessert made with layers of crispy phyllo pastry filled with a rich custard and soaked in sweet syrup. This sweet treat is often enjoyed during festive occasions, including Easter, due to its decadent nature. The combination of flaky pastry, creamy filling, and a hint of lemon in the syrup makes it a delightful ending to any holiday meal.

Ingredients:

• 1 package phyllo dough (about 16 sheets)
• 1 cup unsalted butter, melted (for brushing)
• 1 cup semolina
• 1 cup sugar
• 4 cups milk
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Syrup:

• 1 1/2 cups sugar
• 1 cup water
• Juice of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, heat the milk over medium heat. In another bowl, whisk together the semolina, sugar, and eggs. Slowly add the heated milk to the egg mixture, whisking constantly until combined. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract and lemon zest. Allow the filling to cool slightly.
3. In a large baking dish, layer 5 sheets of phyllo, brushing each with melted butter. Pour the custard filling over the phyllo layers.
4. Layer another 5 sheets of phyllo on top of the custard, brushing each with butter. Score the top layers into squares to help with cutting after baking.
5. Bake for about 45 minutes or until golden brown.
6. While the pie is baking, prepare the syrup by boiling sugar, water, lemon juice, and vanilla extract in a saucepan for about 10 minutes. Remove from heat and let cool.
7. Once the pie is baked, pour the cooled syrup over the hot pie. Allow it to soak for a few hours or overnight before serving.

Galaktoboureko is a showstopper dessert that embodies the sweet spirit of Greek Easter celebrations. Its layers of flaky pastry and creamy custard create a harmonious balance that leaves a lasting impression. This dessert is perfect for sharing with family and friends, symbolizing the warmth and togetherness of the holiday. Serve it chilled or at room temperature, allowing each bite to transport you to the heart of Greek culinary tradition. This sweet treat is sure to become a cherished part of your Easter celebrations for years to come.

Kavourmas (Greek Easter Lamb Stew)

Kavourmas is a hearty Greek lamb stew cooked slowly with aromatic herbs, spices, and vegetables. This comforting dish is often prepared for Easter gatherings, representing abundance and celebration. The tender lamb and rich sauce create a satisfying meal that warms the soul and brings families together during this festive time.

Ingredients:

• 4 lbs lamb shoulder, cut into chunks
• 1/4 cup olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 cups tomatoes, diced (or 1 can of diced tomatoes)
• 2 cups chicken or beef broth
• 2 medium carrots, sliced
• 1 bell pepper, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the lamb chunks and brown them on all sides.
2. Add the chopped onions and garlic to the pot, sautéing until the onions are translucent.
3. Stir in the diced tomatoes, broth, carrots, bell pepper, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined.
5. Adjust seasoning if necessary and garnish with fresh parsley before serving.

Kavourmas is a robust dish that embodies the essence of Greek Easter celebrations, offering a flavorful and satisfying experience for family and friends. The tender lamb, combined with the richness of the stew, makes it a perfect centerpiece for the holiday table. This dish not only fills the stomach but also the heart, fostering connections and memories during the Easter festivities. Pair it with crusty bread or a side of rice to soak up the delicious sauce, making your Easter feast memorable and joyous.

Tsoureki (Greek Easter Bread)

Tsoureki is a traditional Greek sweet bread often served during Easter celebrations. This rich, braided bread is flavored with aromatic spices like mastic and mahleb, giving it a unique taste and texture. Its striking appearance, typically adorned with red-dyed eggs, makes it a beautiful centerpiece for any Easter table, symbolizing the joy and renewal of the season.

Ingredients:

• 4 cups all-purpose flour
• 1 cup milk, warmed
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 tsp ground mahleb (optional)
• 1 tsp ground mastic (optional)
• 2 red-dyed eggs (for decoration)
• Sesame seeds (for sprinkling)

Instructions:

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, sugar, salt, mahleb, and mastic. Make a well in the center and add the melted butter, eggs, and the yeast mixture.
3. Mix until a soft dough forms. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into long strands and braid them together. Form the braided dough into a circular loaf.
6. Place the loaf on a baking sheet lined with parchment paper. Insert the red-dyed eggs into the braid and cover the loaf. Let it rise again for about 30 minutes.
7. Preheat the oven to 350°F (175°C). Brush the loaf with an egg wash (1 beaten egg) and sprinkle sesame seeds on top.
8. Bake for 30-35 minutes, or until golden brown. Let cool before slicing.

Tsoureki is a delightful symbol of Greek Easter, encapsulating the spirit of renewal and celebration. Its soft, sweet texture and aromatic spices create a warm and inviting atmosphere, perfect for sharing with family and friends. The braided shape and colorful eggs add a festive touch, making it not just a delicious treat but also a beautiful centerpiece. This traditional bread is a reminder of the joy of gathering together during the holiday season, and its rich flavors will linger in your memory long after the last slice has been enjoyed.

Avgolemono Soup (Egg-Lemon Soup)

Avgolemono soup is a comforting Greek dish made with chicken broth, rice or orzo, and a creamy egg-lemon sauce. This traditional soup is often served during Easter celebrations, offering a refreshing and hearty option that warms the soul. The bright flavors of lemon and the smooth texture of the egg create a delightful balance that is both nourishing and satisfying.

Ingredients:

• 6 cups chicken broth
• 1 cup rice or orzo
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the rice or orzo and cook according to package instructions until tender. Remove from heat and let it cool slightly.
2. In a separate bowl, whisk together the eggs and lemon juice until well combined.
3. Slowly ladle a cup of the warm chicken broth into the egg-lemon mixture, whisking constantly to temper the eggs. This will prevent the eggs from curdling.
4. Gradually pour the tempered egg mixture back into the pot with the remaining broth, stirring continuously over low heat. Do not let the soup boil after adding the egg mixture, as it can curdle.
5. Season with salt and pepper to taste. Garnish with fresh dill or parsley before serving.

Avgolemono soup is a beloved classic that captures the essence of Greek comfort food. Its creamy texture and zesty lemon flavor provide a refreshing contrast to heavier Easter dishes. This soup not only nourishes the body but also warms the heart, making it an excellent choice for family gatherings. As you share this delightful dish, you’ll create cherished memories around the table, celebrating the spirit of Easter with every flavorful spoonful.

Dolmadakia (Stuffed Grape Leaves)

Dolmadakia, or stuffed grape leaves, are a popular Greek dish often served as an appetizer or part of a meze platter during Easter and other festive occasions. These tender grape leaves are filled with a savory mixture of rice, herbs, and spices, creating a flavorful and satisfying bite. The tradition of making dolmadakia is often a family affair, bringing everyone together in the kitchen to prepare and share this beloved dish.

Ingredients:

• 1 jar (16 oz) grape leaves, rinsed and drained
• 1 cup rice, rinsed
• 1 medium onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup olive oil
• Juice of 2 lemons
• Salt and pepper to taste
• 2 cups vegetable or chicken broth (for cooking)

Instructions:

1. In a skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until soft.
2. Stir in the rice, cooking for another 2-3 minutes. Add dill, parsley, salt, and pepper, and remove from heat. Allow the mixture to cool.
3. Lay a grape leaf on a flat surface, vein side up. Place about 1 tablespoon of the rice mixture at the base of the leaf, fold in the sides, and roll it up tightly to form a small cylinder. Repeat with the remaining leaves and filling.
4. Arrange the stuffed grape leaves in a large pot, seam side down. Drizzle with remaining olive oil and lemon juice, then add the broth until it just covers the dolmadakia.
5. Place a plate on top to keep the leaves submerged. Cover the pot and simmer on low heat for about 45 minutes, or until the rice is cooked through and the leaves are tender.
6. Allow to cool slightly before serving. These can be served warm or at room temperature.

Dolmadakia are more than just a dish; they are a celebration of Greek culture and family traditions. The process of making these stuffed grape leaves often brings loved ones together, fostering connections and shared experiences. Each bite bursts with flavor, showcasing the fresh herbs and spices that are hallmarks of Greek cuisine. Whether served as an appetizer or part of a larger spread, dolmadakia will surely enhance your Easter feast and create lasting memories around the table. Enjoy them with a side of yogurt or tzatziki for an extra layer of flavor!

Karpatzouna (Greek Easter Cookies)

Karpatzouna are traditional Greek Easter cookies that are rich in flavor and perfect for sharing with family and friends. These sweet, aromatic treats are often flavored with spices such as cinnamon and cloves, creating a delightful combination that pairs beautifully with coffee or tea. Shaped into various forms, including twists and braids, these cookies not only taste wonderful but also add a festive touch to your Easter table.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the milk and vanilla extract. In a separate bowl, combine the flour, baking powder, cinnamon, and cloves.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Take small portions of dough and roll them into long ropes, then shape them into twists, braids, or knots as desired. Place them on the prepared baking sheets.
6. Bake for 15-20 minutes or until lightly golden. Remove from the oven and allow them to cool completely.
7. Dust the cooled cookies with powdered sugar before serving.

Karpatzouna cookies embody the spirit of Greek Easter with their delightful flavors and inviting aromas. The warm spices and buttery richness create a comforting treat that can be enjoyed by all. These cookies are perfect for sharing during family gatherings, offering a sweet reminder of the holiday’s joyous spirit. Whether served with coffee or as part of a dessert spread, Karpatzouna will leave a lasting impression on your guests and become a cherished tradition in your own Easter celebrations.

Magiritsa (Greek Easter Soup)

Magiritsa is a traditional Greek Easter soup that serves as a comforting dish to break the Lenten fast. Made with lamb or goat offal, rice, and a rich egg-lemon sauce, this soup is both nourishing and flavorful. It is often enjoyed after the midnight Resurrection service, symbolizing the beginning of the Easter feast. The unique combination of ingredients creates a dish that is steeped in history and tradition.

Ingredients:

• 1 lb lamb or goat offal (liver, heart, lungs), cleaned and chopped
• 1 large onion, chopped
• 1/2 cup rice
• 6 cups water or chicken broth
• 2-3 cups chopped fresh greens (e.g., dill, parsley)
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Olive oil (for sautéing)

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft.
2. Add the chopped offal to the pot and cook for about 10-15 minutes, stirring occasionally until browned.
3. Pour in the water or chicken broth and bring to a boil. Reduce heat and simmer for about 30 minutes.
4. Add the rice and chopped greens, and cook for an additional 15-20 minutes until the rice is tender.
5. In a separate bowl, whisk together the eggs and lemon juice. Temper the egg mixture by gradually adding a ladleful of hot soup while whisking constantly.
6. Slowly pour the tempered egg mixture back into the pot, stirring to combine. Season with salt and pepper to taste, and heat through without boiling.
7. Serve hot, garnished with additional fresh herbs if desired.

Magiritsa is not only a delicious dish but also a beloved tradition that embodies the essence of Greek Easter. Its rich flavors and comforting warmth make it a perfect way to welcome the holiday after a period of fasting. This soup symbolizes renewal and celebration, bringing families together in joyful remembrance of their heritage. Enjoying a bowl of Magiritsa is a heartfelt way to connect with the past while creating new memories during your Easter festivities.

Koulourakia (Greek Easter Biscuits)

Koulourakia are delightful Greek biscuits traditionally baked for Easter, characterized by their buttery flavor and crispy texture. These cookies are often shaped into intricate forms, making them visually appealing as well as delicious. With a hint of orange or vanilla, Koulourakia are a festive treat that complements the Easter holiday, enjoyed by both young and old alike.

Ingredients:

• 4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• Zest of 1 orange (or lemon)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 egg (for egg wash)
• Sesame seeds (for sprinkling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the orange zest and vanilla extract. In a separate bowl, combine the flour and baking powder.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Take small portions of dough and roll them into ropes or shapes of your choice (twists, braids, or loops). Place them on the prepared baking sheets.
6. Beat the extra egg and brush it over the tops of the biscuits. Sprinkle with sesame seeds if desired.
7. Bake for 15-20 minutes, or until golden brown. Allow to cool before serving.

Koulourakia are a delightful addition to any Greek Easter celebration, bringing both taste and tradition to the table. Their buttery richness and aromatic flavors create a festive atmosphere, perfect for sharing with loved ones. These biscuits are more than just a treat; they are a reflection of Greek culture and the joy of gathering together. Enjoying Koulourakia alongside coffee or tea makes for a perfect ending to your Easter feast, reminding us of the simple pleasures and cherished moments that come with the holiday.

Note: More recipes are coming soon!