25+ Mouthwatering Greek Gluten-Free Recipes You Need to Try

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and healthy components. For those following a gluten-free diet, it may seem challenging to enjoy the traditional dishes that Greece is famous for, but fear not! This article brings together over 25 delicious gluten-free recipes inspired by the Mediterranean.

From savory mains to delightful desserts, these recipes highlight the best of Greek flavors without sacrificing taste or nutrition. Whether you’re looking for hearty meals, refreshing salads, or indulgent treats, there’s something here for everyone to enjoy.

Let’s embark on a culinary journey to Greece and explore the delightful possibilities of gluten-free cooking!

25+ Mouthwatering Greek Gluten-Free Recipes You Need to Try

With these 25+ Greek gluten-free recipes, you can enjoy the rich culinary traditions of Greece without the worry of gluten. Each dish is crafted to showcase the vibrant flavors and fresh ingredients that define Greek cuisine, making it accessible to everyone, regardless of dietary restrictions.

Whether you’re preparing a festive feast, a casual dinner, or a quick lunch, these recipes will inspire you to bring the essence of Greece into your kitchen.

Dive in, experiment with these delicious dishes, and let the Mediterranean charm your taste buds!

Enjoy the journey of flavor and tradition that these gluten-free Greek recipes offer, and share the joy of Greek cuisine with your friends and family.

Greek Quinoa Salad

This Greek Quinoa Salad is a refreshing and nutritious dish that combines the nutty flavor of quinoa with fresh vegetables, olives, and feta cheese. It’s perfect for a light lunch or as a side dish for dinner. Rich in protein and fiber, this salad is not only gluten-free but also a delightful way to enjoy the Mediterranean diet.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced (red or yellow)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine-mesh sieve to remove the bitterness.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
3. In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, olives, feta cheese, and parsley.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
5. Once the quinoa has cooled, add it to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
6. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This Greek Quinoa Salad is a colorful and healthy addition to any meal. The combination of fresh vegetables, briny olives, and creamy feta creates a perfect balance of flavors and textures. Plus, the quinoa adds a hearty dose of protein, making it a satisfying dish that will keep you feeling full and energized. Enjoy it as a standalone meal or pair it with grilled chicken or fish for a complete Mediterranean feast.

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup, known as Avgolemono, is a traditional dish that combines tender chicken, rice, and a luscious lemon-egg sauce. This comforting soup is gluten-free and offers a zesty flavor that brightens any dreary day. The creamy texture from the egg mixture adds richness without using flour, making it a perfect gluten-free option.

Ingredients

• 1 whole chicken (about 3-4 pounds)
• 8 cups chicken broth
• 1 cup uncooked rice (or orzo for a traditional option)
• 2 eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup onion, diced
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. In a large pot, combine the chicken, chicken broth, carrots, celery, and onion. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool. Strain the broth to remove the vegetables and return it to the pot.
3. Add the rice to the broth and cook according to package instructions until tender.
4. While the rice is cooking, shred the chicken into bite-sized pieces, discarding the bones and skin.
5. In a bowl, whisk the eggs and lemon juice together until well combined. Slowly add a ladle of the hot broth to the egg mixture while whisking continuously to temper the eggs (this prevents them from curdling).
6. Gradually stir the egg mixture back into the soup, then add the shredded chicken. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or parsley.

Avgolemono is a beloved Greek comfort food that warms the soul and tantalizes the taste buds. The tangy lemon flavor complements the rich chicken broth beautifully, while the creamy texture from the egg enriches the soup without compromising its gluten-free nature. This dish is ideal for family gatherings, a cozy dinner, or even when you’re feeling under the weather. Each bowl is a comforting hug, reminding you of the warmth of home and the joys of Greek cooking.

Stuffed Bell Peppers with Feta and Herbs

These Stuffed Bell Peppers are a delightful way to enjoy a gluten-free Mediterranean meal. Filled with a savory mixture of quinoa, feta cheese, and aromatic herbs, they are both colorful and satisfying. This dish is perfect for meal prep and can be served warm or at room temperature, making them versatile for any occasion.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
3. In a large mixing bowl, combine the cooked quinoa, feta cheese, olives, parsley, mint, olive oil, oregano, salt, and pepper. If using, stir in the pine nuts for added crunch.
4. Spoon the quinoa mixture into each bell pepper, packing it gently but firmly.
5. Place the stuffed peppers upright in a baking dish and drizzle with a little olive oil.
6. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are golden.
7. Serve warm, garnished with additional herbs if desired.

These Stuffed Bell Peppers not only look stunning on the plate but are also a nutritious option that satisfies your cravings for Greek flavors. The combination of fresh herbs, creamy feta, and hearty quinoa makes each bite a burst of taste and texture. These peppers are perfect for a family dinner, a potluck, or even as a meal prep option for the week. With their vibrant colors and delicious filling, they’ll become a staple in your gluten-free repertoire, proving that healthy eating can be both delightful and fulfilling. Enjoy the journey of flavors from Greece right in your kitchen!

Greek Eggplant Moussaka

Greek Eggplant Moussaka is a delightful and hearty casserole that layers tender eggplant with a savory meat sauce and a creamy béchamel. Traditionally made with pasta, this gluten-free version uses eggplant as the base, making it not only gluten-free but also lower in carbohydrates. It’s a comforting dish that’s perfect for family dinners or special occasions, combining robust flavors and satisfying textures in every bite.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 pound ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for frying
• 2 tablespoons fresh parsley, chopped
• Béchamel Sauce:
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 2 cups milk
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • Nutmeg (a pinch)
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Sprinkle salt on the sliced eggplant and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.
4. In the same skillet, add more olive oil if necessary and sauté the onions and garlic until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned.
5. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Let the sauce simmer for 10 minutes, then add chopped parsley.
6. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in cornstarch and cook for 1 minute. Gradually add the milk while whisking until thickened. Remove from heat, whisk in egg yolks, Parmesan cheese, nutmeg, salt, and pepper.
7. In a baking dish, layer half of the eggplant slices, followed by the meat sauce, and then the remaining eggplant. Pour the béchamel sauce over the top, smoothing it out.
8. Bake for 30-40 minutes, or until the top is golden brown. Allow to cool slightly before serving.

his gluten-free Eggplant Moussaka is a deliciously comforting dish that will impress both your family and guests. The layers of eggplant, rich meat sauce, and creamy béchamel create a flavorful symphony that exemplifies Greek cuisine. It’s a dish that is perfect for making ahead of time, as the flavors deepen and improve after a day in the refrigerator. Serve it with a simple Greek salad for a complete meal, and savor the authentic taste of Greece right at your dining table.

Greek Tzatziki Sauce

Tzatziki is a classic Greek sauce made from yogurt, cucumbers, garlic, and herbs, and it’s the perfect accompaniment to many dishes. This gluten-free sauce is refreshing and versatile, making it ideal as a dip, a dressing, or a condiment. It adds a zesty flavor and creamy texture that elevates grilled meats, vegetables, or even salads.

Ingredients

• 1 cup Greek yogurt (ensure it’s gluten-free)
• 1 medium cucumber, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh dill, chopped (or mint for a variation)
• Salt and pepper to taste

Instructions

1. Grate the cucumber and place it in a clean kitchen towel or paper towel to squeeze out excess moisture.
2. In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, olive oil, vinegar, dill, salt, and pepper.
3. Mix well until all ingredients are fully combined.
4. Taste and adjust seasoning as necessary, adding more salt or vinegar if desired.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

This Greek Tzatziki Sauce is not only quick and easy to prepare, but it also packs a punch of flavor that can enhance any meal. Whether served alongside grilled chicken, lamb, or fresh vegetables, this gluten-free dip is a refreshing complement that adds a creamy and tangy element to your plate. It’s perfect for summer gatherings, picnics, or as a simple addition to a weekday dinner. Store leftovers in the refrigerator, where the flavors will only get better, making it a great option for meal prep or last-minute snacking.

Greek Spinach and Feta Pie (Spanakopita)

Spanakopita is a beloved Greek pastry filled with spinach and feta cheese, wrapped in flaky layers of phyllo dough. In this gluten-free adaptation, we’ll use a gluten-free pie crust instead of phyllo to create a delicious and easy version of this classic dish. This savory pie is packed with nutrients from the spinach and flavor from the feta, making it a fantastic option for lunch or a light dinner.

Ingredients

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup cold water
• For the filling:
  • 1 pound fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
  • 1 cup feta cheese, crumbled
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/4 cup fresh dill or parsley, chopped
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. To make the crust, combine gluten-free flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Press the dough into a greased pie pan and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the spinach mixture, feta cheese, eggs, dill, salt, and pepper. Mix well until combined.
5. Pour the spinach filling into the prepared pie crust and spread evenly.
6. Bake in the preheated oven for 30-35 minutes or until the crust is golden and the filling is set.
7. Allow to cool for a few minutes before slicing and serving.

This gluten-free Spinach and Feta Pie is a delightful take on a classic Greek dish that delivers both taste and nutrition. The rich, creamy filling paired with the flaky crust makes for an irresistible combination that’s perfect for any meal. It can be served warm or at room temperature, making it ideal for gatherings, picnics, or meal prep. This dish is not only comforting but also packed with vitamins and minerals from the spinach, showcasing the healthful side of Greek cuisine. Enjoy each slice as a wonderful way to savor the flavors of Greece, any time of year!

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a traditional Greek lemon chicken soup, is a comforting dish that’s both creamy and refreshing. This gluten-free version is made with chicken, rice, and a zesty lemon-egg sauce that gives it a unique flavor. It’s a perfect dish for chilly days or when you need a warm, satisfying meal. The combination of bright lemon and tender chicken makes this soup a beloved staple in Greek households.

Ingredients

• 1 pound chicken breast, boneless and skinless
• 6 cups chicken broth (gluten-free)
• 1 cup rice (white or brown)
• 3 eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, bring the chicken broth to a boil. Add the chicken breast and cook until fully cooked, about 20 minutes. Remove the chicken and set aside to cool.
2. Add the rice to the broth and cook according to package instructions until tender.
3. While the rice cooks, shred the cooked chicken into bite-sized pieces.
4. In a bowl, whisk the eggs and gradually add the lemon juice, whisking until combined.
5. Slowly ladle some of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
6. Once combined, return the mixture to the pot, stirring gently to avoid curdling. Add the shredded chicken back into the soup.
7. Season with salt and pepper to taste and heat through, but do not bring to a boil.
8. Serve hot, garnished with fresh parsley.

This Avgolemono soup is a delightful combination of flavors and textures that embodies the essence of Greek comfort food. The creamy lemon-egg sauce adds a luxurious touch to the tender chicken and rice, making it a perfect dish for any occasion. This gluten-free soup not only warms the body but also lifts the spirit with its bright and fresh flavors. Serve it as a starter or as a light main course, and let the vibrant taste of Greece soothe your senses on any day.

Greek Stuffed Peppers

Greek Stuffed Peppers are a delicious and colorful dish filled with a savory mixture of rice, herbs, and ground meat. This gluten-free recipe makes use of bell peppers as the vessel for the filling, making it a wholesome and satisfying meal. Packed with Mediterranean flavors, these stuffed peppers are not only visually appealing but also nutrient-dense, offering a wonderful way to incorporate vegetables into your diet.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef or lamb
• 1 cup cooked rice (white or brown)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley or dill for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
4. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, oregano, cinnamon, salt, and pepper. Cook for an additional 5 minutes until heated through.
5. Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
7. Garnish with fresh parsley or dill before serving.

These Greek Stuffed Peppers are a hearty and flavorful dish that brings the tastes of the Mediterranean to your table. The combination of ground meat, rice, and aromatic spices creates a delicious filling that pairs perfectly with the sweet, tender bell peppers. This gluten-free recipe is not only simple to make but also versatile, allowing for various fillings to suit your preferences. Enjoy these stuffed peppers as a main dish or as part of a larger meal, and relish in the delightful flavors of Greece with every bite.

Greek Chickpea Salad

Greek Chickpea Salad is a vibrant and nutritious dish that combines fresh vegetables with protein-rich chickpeas. This gluten-free salad is not only quick and easy to prepare but also bursting with flavor, thanks to the fresh herbs, feta cheese, and zesty lemon dressing. It’s a perfect side dish for grilled meats or can stand alone as a light lunch, making it a versatile addition to any meal.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

This Greek Chickpea Salad is a refreshing and nutritious option that embodies the essence of Greek cuisine with its colorful ingredients and bold flavors. The combination of crisp vegetables, creamy feta, and hearty chickpeas creates a satisfying dish that is both filling and light. Perfect for meal prep or as a quick side dish, this gluten-free salad can be enjoyed any time of year. With its vibrant colors and delicious taste, it’s a dish that is sure to please everyone at your table. Enjoy the health benefits and delightful flavors of this salad as a tribute to the rich culinary traditions of Greece!

Greek Eggplant Moussaka

Greek Eggplant Moussaka is a traditional dish that layers tender eggplant, savory ground meat, and a creamy béchamel sauce, all baked to perfection. This gluten-free version substitutes traditional flour with cornstarch or almond flour for the béchamel, making it a delicious option for those with gluten sensitivities. Moussaka is a comforting, hearty dish that embodies the rich flavors of Greek cuisine and makes for a perfect family meal or special occasion dish.

Ingredients

• 2 large eggplants, sliced into rounds
• 1 pound ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for frying
• For the béchamel sauce:
  • 4 tablespoons butter
  • 1/4 cup cornstarch or almond flour
  • 2 cups milk (dairy or non-dairy)
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and nutmeg to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, then place them on paper towels to absorb excess oil.
3. In the same skillet, add more olive oil if needed and sauté the onion and garlic until soft. Add the ground meat and cook until browned. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper, then simmer for 10 minutes.
4. To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the cornstarch or almond flour until combined. Gradually add the milk while whisking continuously until the sauce thickens. Remove from heat and let cool slightly, then whisk in the eggs and Parmesan cheese, seasoning with salt and nutmeg.
5. In a baking dish, layer half the eggplant, followed by the meat mixture, then the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly.
6. Bake for 30-35 minutes, or until the top is golden and bubbly. Allow to cool slightly before serving.

Greek Eggplant Moussaka is a rich and comforting dish that brings together a harmonious blend of flavors and textures. The layers of tender eggplant, spiced meat, and creamy béchamel create a satisfying and indulgent meal that is both gluten-free and delightful. This dish is perfect for gatherings, as it can be prepared ahead of time and simply baked before serving. With its deep flavors and satisfying heartiness, Moussaka is sure to impress and become a favorite in your culinary repertoire.

Greek Tzatziki Sauce

Tzatziki is a classic Greek sauce made from yogurt, cucumber, garlic, and herbs. This refreshing condiment is naturally gluten-free and serves as a perfect accompaniment to a variety of dishes, including grilled meats, vegetables, and pita bread (gluten-free options available). Tzatziki is not only easy to prepare but also packed with flavor, making it a staple in Greek cuisine that adds a zesty touch to any meal.

Ingredients

• 1 cup plain Greek yogurt (preferably full-fat)
• 1 small cucumber, grated and excess moisture squeezed out
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill or mint, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, dill or mint, lemon juice, salt, and pepper.
2. Mix thoroughly until all ingredients are well incorporated.
3. Refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled as a dip, dressing, or condiment.

Greek Tzatziki Sauce is a simple yet flavorful addition to your culinary toolkit. Its refreshing taste and creamy texture make it an ideal complement to many dishes, from grilled meats to fresh salads. This gluten-free sauce is not only delicious but also healthy, providing a cooling contrast to spiced or rich foods. Enjoy Tzatziki at your next gathering or as a flavorful addition to your everyday meals, and experience the delightful flavors of Greece in every bite.

Greek Spinach Pie (Spanakopita)

Spanakopita is a beloved Greek pastry filled with a mixture of spinach, feta cheese, and herbs, all wrapped in flaky phyllo dough. This gluten-free version uses gluten-free phyllo or a crust made from almond flour or cornmeal, making it accessible for those with gluten sensitivities. Spanakopita is not only delicious but also a nutritious option packed with vitamins from the spinach and protein from the feta, making it a fantastic appetizer or light meal.

Ingredients

• 1 package gluten-free phyllo dough (or homemade crust)
• 1 pound fresh spinach (or frozen, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• 1/4 cup fresh dill or parsley, chopped
• Salt and pepper to taste
• 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. Sauté the onion and garlic until soft. Add the spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
3. In a mixing bowl, combine the spinach mixture with feta, ricotta, eggs, dill or parsley, salt, and pepper.
4. If using phyllo dough, layer sheets in a greased baking dish, brushing each sheet with olive oil. Alternatively, press the gluten-free crust into the dish.
5. Spread the spinach mixture evenly over the phyllo or crust.
6. If using phyllo, layer additional sheets on top, brushing with olive oil. Cut into squares for easy serving.
7. Bake for 30-40 minutes, or until golden brown and crisp.

Greek Spinach Pie, or Spanakopita, is a delightful dish that captures the essence of Greek flavors in a comforting pastry. The combination of savory spinach and creamy feta wrapped in flaky dough creates an irresistible treat that can be enjoyed warm or at room temperature. This gluten-free version ensures that everyone can savor the deliciousness of Spanakopita without compromise. Serve it as an appetizer, snack, or light meal, and delight in the wonderful flavors of Greece that this dish brings to your table.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a traditional Greek lemon chicken soup that combines the flavors of chicken, rice, and a rich, tangy lemon-egg sauce. This comforting soup is naturally gluten-free, making it a fantastic option for those who need to avoid gluten while still enjoying a hearty meal. The bright flavor of lemon balances the richness of the chicken, creating a soothing dish perfect for any occasion, especially during cooler months or when you’re feeling under the weather.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1/2 cup rice (or quinoa for a different twist)
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, combine the chicken broth and chicken. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through (about 15-20 minutes).
2. Remove the chicken from the pot, let it cool slightly, and then shred it into bite-sized pieces. Return the shredded chicken to the pot.
3. Add the rice to the broth and simmer until tender (about 15 minutes).
4. In a separate bowl, whisk the eggs and lemon juice together until well combined. Gradually temper the egg mixture by slowly adding a ladle of hot broth while whisking continuously. This prevents the eggs from curdling.
5. Slowly pour the tempered egg mixture back into the soup while stirring continuously. Heat through but do not boil. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Greek Lemon Chicken Soup (Avgolemono) is a delightful and warming dish that is both nourishing and satisfying. The bright, citrusy flavor of the lemon combined with the creamy texture from the egg creates a unique and comforting experience that is reminiscent of traditional Greek cuisine. Whether enjoyed on a chilly evening or as a soothing remedy for illness, this soup brings a taste of Greece into your home. It’s an easy dish to prepare and makes for excellent leftovers, perfect for meal prep or quick lunches.

Greek Stuffed Peppers (Gemista)

Greek Stuffed Peppers, or Gemista, are a delightful and colorful dish featuring bell peppers filled with a savory mixture of rice, tomatoes, herbs, and spices. This gluten-free version eliminates any gluten-containing grains and can include ingredients like quinoa or cauliflower rice instead. Gemista is not only visually appealing but also packed with flavor, making it a healthy option that can be served as a main dish or a side.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice (or quinoa/cauliflower rice)
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them upright in a baking dish.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent. Add the cooked rice, diced tomatoes (with juice), parsley, oregano, cinnamon, salt, and pepper. Mix until well combined and heated through.
4. Stuff each pepper with the rice mixture, pressing down gently to pack it in.
5. Drizzle a little olive oil over the stuffed peppers and cover the baking dish with foil.
6. Bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly caramelized.
7. Serve warm.

Greek Stuffed Peppers (Gemista) are a vibrant and wholesome dish that embodies the flavors of Greece. The combination of fresh ingredients and aromatic spices creates a satisfying meal that is both healthy and gluten-free. Each bite is filled with a delightful mix of textures and tastes, making this dish not only appealing to the eyes but also to the palate. Gemista can be enjoyed as a main dish or served alongside grilled meats for a complete meal. This recipe is also versatile, allowing for various fillings based on your preferences or dietary needs.

Greek Chickpea Salad

Greek Chickpea Salad is a refreshing and nutritious dish that showcases the bright flavors of Mediterranean ingredients. This gluten-free salad features protein-packed chickpeas, crisp vegetables, and tangy feta cheese, all dressed in a light lemon-olive oil vinaigrette. It’s an easy-to-make dish that’s perfect for meal prep, picnics, or as a quick lunch option. The vibrant colors and textures of this salad make it a feast for the eyes as well as the palate.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Greek Chickpea Salad is a versatile and vibrant dish that brings together the fresh flavors of the Mediterranean in a wholesome and gluten-free format. The combination of protein-rich chickpeas, crisp vegetables, and tangy feta creates a satisfying and nourishing meal that can be enjoyed on its own or as a side dish. This salad is perfect for summer gatherings, potlucks, or as a quick weekday lunch. With its delightful flavors and health benefits, Greek Chickpea Salad is sure to become a staple in your healthy eating repertoire.

Note: More recipes are coming soon!