25+ Authentic Greek Lunch Recipes to Brighten Your Midday Meal!

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and delightful combinations of herbs and spices.

From savory wraps to hearty salads, Greek lunch recipes offer a delicious way to enjoy a healthy and satisfying meal.

Whether you’re craving a quick bite or a leisurely lunch, Greek dishes provide a variety of options that are as flavorful as they are nutritious.

In this article, we’ll explore over 25 mouthwatering Greek lunch recipes that are perfect for any occasion.

From classic Greek salads to inventive pita pocket fillings, these recipes will transport you to the sunny Mediterranean with every bite.

25+ Authentic Greek Lunch Recipes to Brighten Your Midday Meal

Greek lunch recipes are a fantastic way to infuse your meal planning with exciting flavors and healthy ingredients.

With their emphasis on fresh produce, lean proteins, and aromatic herbs, these dishes not only taste great but also offer numerous health benefits.

Whether you’re preparing a quick lunch for yourself or feeding a crowd, the diverse range of recipes from classic Greek salads to satisfying pita wraps will keep your lunch routine interesting and enjoyable.

Embrace the vibrant and wholesome tastes of Greece with these 25+ recipes, and elevate your lunchtime experience to a new level of deliciousness.

Greek Chicken Gyro Bowl

The Greek Chicken Gyro Bowl is a hearty and flavorful lunch option that brings the vibrant tastes of Greece to your table. This dish features marinated chicken, fresh vegetables, and a creamy tzatziki sauce, all served over a bed of fluffy rice. It’s a deconstructed version of the classic gyro, offering all the traditional flavors in a convenient and healthy bowl. Perfect for meal prep or a satisfying lunch at home, this recipe combines protein, veggies, and grains to keep you full and energized throughout the day.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup basmati rice, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken thighs, coating them in the marinade. Cover and refrigerate for at least 1 hour.
2. Preheat a grill or grill pan over medium-high heat. Grill the chicken thighs for 6-8 minutes per side, until fully cooked and charred. Let the chicken rest before slicing.
3. To make the tzatziki sauce, mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
4. To assemble the bowls, divide the cooked rice among four bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
5. Drizzle with tzatziki sauce and garnish with fresh parsley.

The Greek Chicken Gyro Bowl is a perfect lunch choice for those who love Mediterranean flavors but want something quick and easy to prepare. The combination of tender, marinated chicken with fresh vegetables and creamy tzatziki creates a balanced and satisfying meal that’s full of flavor. This dish is not only delicious but also versatile, allowing you to customize it with your favorite toppings. Whether you’re meal prepping for the week or enjoying a leisurely lunch, this Greek Chicken Gyro Bowl is sure to become a favorite.

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Spanakopita (Greek Spinach Pie)

Spanakopita, or Greek Spinach Pie, is a classic dish that’s perfect for lunch. Made with layers of flaky phyllo pastry, spinach, feta cheese, and herbs, this savory pie is a beloved staple in Greek cuisine. The rich flavors of spinach and feta are complemented by the crispiness of the phyllo, making it a satisfying and delicious meal. Spanakopita can be enjoyed warm or at room temperature, making it an ideal dish for a packed lunch or a casual meal at home.

Ingredients:

• 1 pound fresh spinach, washed and chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 8 oz feta cheese, crumbled
• 2 eggs, beaten
• 1 package phyllo dough, thawed
• 1/2 cup butter, melted

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 chopped spinach and cook until wilted. Remove from heat and drain any excess liquid.
3. In a large bowl, combine the cooked spinach mixture with dill, parsley, nutmeg, black pepper, salt, crumbled feta, and beaten eggs. Mix well.
4. Brush a 9×13-inch baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with butter. Spread the spinach mixture evenly over the phyllo.
5. Cover the filling with the remaining phyllo sheets, again brushing each sheet with butter. Tuck the edges to seal.
6. Score the top layer of phyllo into squares or diamonds. Bake for 45-50 minutes, until the phyllo is golden and crisp.
7. Allow the Spanakopita to cool slightly before cutting and serving.

Spanakopita is a dish that embodies the essence of Greek cuisine with its rich, savory flavors and delicate layers. The combination of spinach, feta, and herbs wrapped in crispy phyllo pastry creates a meal that’s both comforting and satisfying. Perfect for a lunch that feels indulgent yet healthy, Spanakopita is sure to become a go-to recipe in your kitchen. Whether you’re sharing it with friends or enjoying it solo, this Greek Spinach Pie is a timeless classic that never disappoints.

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Greek Orzo Salad with Lemon-Herb Vinaigrette

Greek Orzo Salad with Lemon-Herb Vinaigrette is a refreshing and vibrant lunch option that’s both light and satisfying. This salad features tender orzo pasta tossed with crisp vegetables, Kalamata olives, and tangy feta cheese, all coated in a zesty lemon-herb vinaigrette. It’s a perfect dish for a warm day, offering a burst of Mediterranean flavors in every bite. Easy to make and even easier to enjoy, this salad can be prepared ahead of time and served as a quick lunch at work or a leisurely meal at home.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Lemon-Herb Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
3. To make the vinaigrette, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, dried basil, Dijon mustard, salt, and pepper in a small bowl.
4. Pour the vinaigrette over the salad and toss to coat evenly.
5. Garnish with fresh parsley before serving.

The Greek Orzo Salad with Lemon-Herb Vinaigrette is a delightful and refreshing lunch option that perfectly captures the essence of Mediterranean cuisine. The combination of tender orzo, crisp vegetables, and tangy feta, all brought together by a zesty lemon-herb vinaigrette, makes for a dish that’s both light and satisfying. This salad is not only easy to prepare but also versatile enough to serve as a side dish or a main course. Whether you’re packing it for lunch or enjoying it at home, this Greek Orzo Salad will bring a taste of the Mediterranean to your table and leave you craving more.

Greek Chicken Souvlaki Wrap

The Greek Chicken Souvlaki Wrap is a portable and flavorful lunch option that brings the taste of Greece right to your hands. This wrap features marinated chicken skewers (souvlaki), fresh vegetables, and creamy tzatziki sauce, all wrapped in warm pita bread. It’s a quick and convenient meal that’s perfect for lunch on the go, offering a satisfying combination of textures and flavors. The juicy chicken, crunchy veggies, and tangy sauce create a harmonious balance that’s sure to please your taste buds.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 4 pita breads
• 1 cup lettuce, shredded
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/4 red onion, thinly sliced
• Tzatziki sauce (store-bought or homemade)

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least 30 minutes.
2. Thread the marinated chicken onto skewers. Preheat a grill or grill pan over medium heat and cook the chicken skewers for about 10-12 minutes, turning occasionally until fully cooked.
3. Warm the pita breads on the grill or in a dry skillet.
4. To assemble the wraps, place a few pieces of chicken on each pita. Top with shredded lettuce, cucumber, tomato, and red onion.
5. Drizzle with tzatziki sauce and wrap the pita around the fillings.
6. Serve immediately or wrap in foil for an on-the-go lunch.

The Greek Chicken Souvlaki Wrap is a delicious and convenient lunch option that brings together the best of Greek flavors in a handheld meal. The marinated chicken, fresh vegetables, and creamy tzatziki sauce make every bite a delightful experience. Whether you’re enjoying it at home, packing it for work, or taking it on a picnic, this wrap is sure to satisfy your cravings for something tasty and filling. Easy to make and even easier to eat, the Chicken Souvlaki Wrap is a fantastic addition to your lunch rotation.

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Greek Lentil Soup (Fakes Soupa)

Greek Lentil Soup, or Fakes Soupa, is a hearty and nutritious lunch that’s perfect for a cozy day. This traditional Greek dish features lentils simmered with vegetables, garlic, and herbs in a tomato-based broth, creating a rich and flavorful soup that’s both comforting and satisfying. High in protein and fiber, this soup is not only delicious but also incredibly healthy, making it a great choice for a balanced meal. Whether served with crusty bread or a side salad, Greek Lentil Soup is a nourishing lunch that will keep you full and warm.

Ingredients:

• 1 cup dried brown or green lentils
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1/4 cup olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 6 cups vegetable broth or water
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons red wine vinegar
• Fresh parsley, chopped, for garnish

Instructions:

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
3. Stir in the diced tomatoes, tomato paste, bay leaves, oregano, salt, and pepper. Cook for a few minutes until the mixture is well combined.
4. Add the lentils and vegetable broth (or water) to the pot. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the lentils are tender.
5. Stir in the red wine vinegar and adjust seasoning to taste.
6. Remove the bay leaves and serve the soup hot, garnished with fresh parsley.

Greek Lentil Soup, or Fakes Soupa, is a comforting and nourishing meal that’s perfect for lunch, especially on cooler days. The combination of tender lentils, hearty vegetables, and aromatic herbs creates a soup that’s rich in flavor and satisfying to the soul. This traditional Greek dish is not only delicious but also packed with nutrients, making it a great choice for a balanced, healthy lunch. Serve it with a slice of crusty bread, and you have a meal that’s both wholesome and filling. Greek Lentil Soup is a recipe you’ll want to return to time and time again.

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Greek Quinoa Salad with Feta and Olives

Greek Quinoa Salad with Feta and Olives is a light, refreshing, and protein-packed lunch that’s perfect for those seeking a nutritious and flavorful meal. This salad combines fluffy quinoa with classic Greek ingredients like feta cheese, Kalamata olives, cherry tomatoes, and cucumbers, all tossed in a tangy lemon-oregano dressing. It’s a versatile dish that can be enjoyed on its own or as a side, offering a satisfying blend of textures and tastes. This salad is ideal for meal prepping, making it an easy and healthy lunch option for busy days.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Lemon-Oregano Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Let it cool.
2. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
3. To make the dressing, whisk together olive oil, lemon juice, dried oregano, Dijon mustard, salt, and pepper in a small bowl.
4. Pour the dressing over the quinoa salad and toss to combine.
5. Garnish with fresh parsley before serving.

Greek Quinoa Salad with Feta and Olives is a refreshing and nutritious lunch that’s perfect for anyone looking to enjoy a light yet satisfying meal. The combination of fluffy quinoa, crisp vegetables, and tangy feta creates a salad that’s bursting with flavor and texture. The lemon-oregano dressing ties everything together with a zesty finish, making this dish a delightful and healthy choice for lunch. Whether you’re packing it for work or enjoying it at home, this Greek Quinoa Salad is a versatile and delicious option that you’ll love making again and again.

Greek Stuffed Peppers with Ground Turkey

Greek Stuffed Peppers with Ground Turkey is a nutritious and flavorful lunch option that’s perfect for those looking to enjoy a hearty yet healthy meal. These vibrant bell peppers are filled with a savory mixture of ground turkey, quinoa, tomatoes, and Greek herbs, then baked until tender and delicious. Topped with crumbled feta cheese, these stuffed peppers offer a delightful blend of textures and flavors, making them a satisfying and well-balanced meal. This dish is great for meal prepping and can easily be reheated for a quick and tasty lunch.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1/2 cup cooked quinoa
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the chopped onion and garlic, and sauté until softened.
3. Stir in the diced tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
4. Stuff each bell pepper with the turkey and quinoa mixture, pressing it down gently.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and sprinkle the tops with crumbled feta cheese. Bake uncovered for an additional 5 minutes, or until the cheese is melted and golden.
7. Garnish with fresh parsley before serving.

Greek Stuffed Peppers with Ground Turkey is a wholesome and satisfying lunch that’s bursting with Mediterranean flavors. The combination of tender bell peppers, savory turkey, and quinoa filling, and tangy feta cheese creates a dish that’s both comforting and nutritious. This recipe is perfect for meal prepping or serving as a hearty lunch that will keep you full throughout the day. Whether enjoyed fresh out of the oven or reheated later, these stuffed peppers are sure to become a favorite in your Greek-inspired lunch repertoire.

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Greek Chickpea and Spinach Stew

Greek Chickpea and Spinach Stew is a hearty, protein-packed lunch that’s both comforting and nutritious. This traditional Greek dish, known as “Revithia,” features tender chickpeas simmered in a flavorful tomato broth with garlic, onions, and fresh spinach. The stew is seasoned with aromatic herbs and a splash of lemon juice, creating a dish that’s rich in flavor and perfect for a cozy lunch. It’s a vegan-friendly meal that’s easy to prepare and packed with nutrients, making it a great choice for a satisfying midday meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups vegetable broth or water
• 1 tablespoon fresh lemon juice
• Fresh dill or parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
2. Stir in the diced tomatoes, oregano, cumin, salt, and pepper. Cook for a few minutes until the mixture is well combined.
3. Add the chickpeas and vegetable broth (or water) to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.
4. Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
5. Remove from heat and stir in the fresh lemon juice.
6. Serve the stew hot, garnished with chopped dill or parsley.

Greek Chickpea and Spinach Stew is a nourishing and flavorful lunch option that’s perfect for a chilly day. The combination of tender chickpeas, fresh spinach, and aromatic spices creates a stew that’s both satisfying and packed with nutrients. This vegan-friendly dish is easy to make and offers a delicious way to enjoy a hearty, plant-based meal. Whether you’re enjoying it as a light lunch or paired with crusty bread for a more substantial meal, this Greek Chickpea and Spinach Stew is sure to warm you up and keep you full throughout the day.

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Greek Zucchini Fritters (Kolokithokeftedes)

Greek Zucchini Fritters, also known as Kolokithokeftedes, are a delicious and crispy lunch option that’s perfect for those who love savory, veggie-packed dishes. These fritters are made with grated zucchini, fresh herbs, and feta cheese, then pan-fried to golden perfection. The result is a delightful combination of crispy exterior and tender, flavorful interior. Served with a dollop of tzatziki or a simple yogurt dip, these fritters make for a satisfying and healthy lunch that’s full of traditional Greek flavors.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint or dill
• 2 green onions, finely chopped
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 teaspoon black pepper
• Olive oil, for frying
• Tzatziki or plain Greek yogurt, for serving

Instructions:

1. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes, then squeeze out the excess moisture.
2. In a large bowl, combine the grated zucchini, crumbled feta, chopped herbs, green onions, beaten egg, flour, and black pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of a spoon.
4. Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve the zucchini fritters hot with a side of tzatziki or plain Greek yogurt.

Greek Zucchini Fritters, or Kolokithokeftedes, are a tasty and versatile lunch option that’s sure to please. The crispy, golden exterior and soft, flavorful interior make these fritters a delightful way to enjoy zucchini. The addition of fresh herbs and tangy feta cheese adds a burst of flavor that pairs perfectly with a creamy yogurt dip. Whether served as a main dish or as part of a mezze platter, these fritters are a delicious way to bring the taste of Greece to your lunch table. Easy to prepare and full of vibrant flavors, Greek Zucchini Fritters are a must-try for anyone looking to explore Greek cuisine.

Greek Chicken Souvlaki Wraps

Greek Chicken Souvlaki Wraps are a delicious and versatile lunch option that brings the flavors of Greek street food right to your kitchen. Marinated chicken skewers are grilled to perfection and wrapped in warm pita bread with fresh vegetables and a tangy tzatziki sauce. This recipe is perfect for a quick and satisfying lunch, offering a delightful mix of tender chicken, crisp veggies, and creamy sauce. The wraps are easy to assemble and can be customized with your favorite toppings, making them a great choice for busy days or casual gatherings.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 pita breads
• 1 cup chopped tomatoes
• 1 cup sliced cucumbers
• 1/2 red onion, thinly sliced
• 1/2 cup tzatziki sauce (store-bought or homemade)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken pieces and marinate for at least 30 minutes.
2. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
3. Grill the chicken skewers for 4-5 minutes on each side, or until fully cooked and slightly charred.
4. Warm the pita breads on the grill or in a dry skillet.
5. To assemble the wraps, spread a tablespoon of tzatziki sauce on each pita bread. Top with grilled chicken, chopped tomatoes, sliced cucumbers, and red onion.
6. Garnish with fresh parsley and wrap the pita around the filling.

Greek Chicken Souvlaki Wraps are a flavorful and satisfying lunch option that brings a taste of Greece to your table. The tender, marinated chicken combined with fresh vegetables and creamy tzatziki sauce creates a delicious and balanced meal that’s perfect for any day of the week. These wraps are not only easy to prepare but also customizable, allowing you to add your favorite ingredients and toppings. Whether you’re looking for a quick lunch or a casual meal for a gathering, Greek Chicken Souvlaki Wraps are sure to be a hit.

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Greek Lemon Chicken Orzo Soup

Greek Lemon Chicken Orzo Soup is a comforting and flavorful lunch option that combines tender chicken, zesty lemon, and hearty orzo pasta in a light and aromatic broth. This Greek-inspired soup is perfect for a soothing lunch, offering a delightful mix of savory and tangy flavors. With its fresh ingredients and easy preparation, this soup is a great way to enjoy a nourishing meal that’s both satisfying and refreshing. It’s ideal for making in advance and can be easily reheated for a quick and tasty lunch.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups baby spinach
• Fresh dill, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and garlic, and sauté until the vegetables are softened.
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
3. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
4. Stir in the orzo pasta, lemon juice, oregano, salt, and pepper. Cook for an additional 10 minutes, or until the orzo is tender.
5. Add the baby spinach and cook for a few more minutes, until wilted.
6. Garnish with fresh dill before serving.

Greek Lemon Chicken Orzo Soup is a delicious and comforting lunch that combines the best of Greek flavors with a hearty soup base. The bright, zesty lemon pairs perfectly with tender chicken and orzo pasta, creating a meal that’s both refreshing and satisfying. This soup is easy to make and ideal for meal prep, allowing you to enjoy a warm and nourishing lunch throughout the week. Whether you’re craving a light and flavorful soup or need a hearty meal to get you through the day, Greek Lemon Chicken Orzo Soup is a perfect choice.

Greek Eggplant and Tomato Bake (Melitzanes me Saltsa)

Greek Eggplant and Tomato Bake, also known as Melitzanes me Saltsa, is a delicious and hearty lunch option that features layers of tender eggplant, savory tomato sauce, and melted cheese. This comforting bake is seasoned with traditional Greek herbs and spices, offering a flavorful and satisfying meal that’s perfect for any day of the week. The combination of eggplant and tomato sauce creates a rich and flavorful dish that’s ideal for serving with crusty bread or over a bed of rice. This recipe is perfect for a cozy lunch or as a side dish for a larger meal.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt, for seasoning
• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened.
4. Stir in the crushed tomatoes, oregano, cinnamon, red pepper flakes, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
5. Arrange a layer of eggplant slices in a baking dish. Spread a portion of the tomato sauce over the eggplant and sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used.
6. Top with grated Parmesan cheese and bake for 30-35 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Greek Eggplant and Tomato Bake (Melitzanes me Saltsa) is a flavorful and satisfying lunch that combines tender eggplant with rich tomato sauce and melted cheese. This comforting bake is perfect for a cozy meal and pairs well with crusty bread or a simple side salad. The layers of savory tomato sauce and cheese create a delicious and hearty dish that’s sure to please. Whether you’re enjoying it as a main course or as a side, this Greek Eggplant and Tomato Bake is a delightful way to bring a taste of Greece to your lunch table.

Greek Stuffed Pita Pockets

Greek Stuffed Pita Pockets are a fun and convenient lunch option that combines fresh Greek ingredients into a portable and satisfying meal. These pita pockets are filled with a mix of savory grilled chicken, crunchy vegetables, and a creamy feta cheese spread. This recipe is not only easy to prepare but also versatile, allowing you to customize the fillings to suit your taste. With their fresh and vibrant flavors, Greek Stuffed Pita Pockets make for a perfect on-the-go lunch or a quick and delicious meal at home.

Ingredients:

• 2 cups cooked chicken breast, shredded or chopped
• 1/2 cup diced cucumbers
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 pita pockets

Instructions:

1. In a bowl, combine the shredded chicken, cucumbers, cherry tomatoes, red onion, and feta cheese.
2. In a separate bowl, mix together the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to create a creamy dressing.
3. Toss the chicken and vegetable mixture with the yogurt dressing until well coated.
4. Cut the pita pockets in half and gently open them to form pockets.
5. Stuff each pita pocket with the Greek chicken mixture.
6. Serve immediately or wrap and refrigerate for a quick and convenient lunch.

Greek Stuffed Pita Pockets offer a delightful and easy-to-make lunch that’s packed with fresh Greek flavors. The combination of grilled chicken, crisp vegetables, and creamy feta cheese creates a satisfying meal that’s perfect for busy days or casual gatherings. These pita pockets are versatile and can be customized with your favorite ingredients, making them a great choice for any lunch occasion. Enjoy the convenience and taste of Greece with these delicious and nutritious stuffed pita pockets.

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Greek Spinach and Feta Quiche

Greek Spinach and Feta Quiche is a savory and satisfying lunch option that combines the flavors of Greece with the classic comfort of quiche. This dish features a flaky crust filled with a creamy mixture of spinach, feta cheese, and fresh herbs. It’s perfect for a light lunch or brunch and can be served warm or at room temperature. The blend of spinach and feta creates a flavorful and nutritious quiche that’s both delicious and easy to prepare, making it a great addition to any lunch menu.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup milk
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Fit the pie crust into a 9-inch pie dish and trim the edges. Prick the bottom of the crust with a fork to prevent bubbling.
3. In a skillet, heat olive oil over medium heat. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
4. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper. Stir in the crumbled feta and grated Parmesan cheese.
5. Add the cooked spinach to the egg mixture and mix well.
6. Pour the spinach and feta mixture into the prepared pie crust.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Let the quiche cool slightly before slicing. Garnish with fresh parsley, if desired.

Greek Spinach and Feta Quiche is a delicious and versatile lunch option that brings together the flavors of Greece in a comforting quiche. The combination of spinach, feta cheese, and fresh herbs creates a rich and flavorful dish that’s perfect for any occasion. Whether you’re enjoying it for lunch, brunch, or as part of a larger meal, this quiche is sure to impress with its savory taste and satisfying texture. Easy to prepare and delightful to eat, Greek Spinach and Feta Quiche is a wonderful addition to your lunch menu.

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Greek Chickpea Salad

Greek Chickpea Salad is a hearty and flavorful lunch option that combines protein-packed chickpeas with fresh vegetables and Greek-inspired ingredients. This vibrant salad is easy to prepare and features a mix of cucumbers, tomatoes, red onion, and olives, all tossed in a tangy lemon and olive oil dressing. With its Mediterranean flavors and nutritious ingredients, Greek Chickpea Salad makes for a refreshing and satisfying meal that’s perfect for lunch or as a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup sliced red onion
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat all the ingredients evenly.
4. Garnish with fresh parsley before serving.

Greek Chickpea Salad is a flavorful and nutritious lunch option that combines the best of Mediterranean cuisine in a simple and satisfying dish. The blend of chickpeas, fresh vegetables, and feta cheese creates a hearty salad that’s perfect for any day of the week. With its zesty lemon dressing and vibrant flavors, this salad is not only delicious but also packed with healthy ingredients. Enjoy Greek Chickpea Salad as a refreshing lunch or as a complement to other dishes for a well-rounded meal.

Note: More recipes are coming soon!