25+ Authentic Greek Nistisima Recipes for Delicious Fasting Meals

Greek Nistisima recipes hold a special place in the hearts of those who practice fasting or follow plant-based diets.

Rooted deeply in tradition, “Nistisima” refers to dishes that are free of meat, dairy, and other animal products, adhering to the dietary restrictions observed during fasting periods in the Greek Orthodox faith.

However, these recipes go beyond religious significance—they offer a treasure trove of delicious, nutritious, and vibrant dishes that can be enjoyed by anyone, regardless of dietary preferences.

With their reliance on vegetables, grains, legumes, herbs, and olive oil, Greek Nistisima recipes are a testament to the rich culinary heritage of the Mediterranean diet. From hearty soups to savory stews, zesty salads, and even indulgent desserts, these plant-based dishes are as diverse as they are flavorful.

Whether you’re observing Lent, looking to incorporate more plant-based meals into your diet, or simply exploring Greek cuisine, you’ll find that Nistisima recipes offer something for everyone.

In this article, we’ve curated over 25 traditional Greek Nistisima recipes that will transport you to the shores of the Aegean Sea.

These dishes not only embrace the simplicity of fasting but also celebrate the vibrant flavors and wholesome ingredients that make Greek cuisine so beloved around the world.

25+ Authentic Greek Nistisima Recipes for Delicious Fasting Meals

Greek Nistisima recipes are a celebration of simplicity, flavor, and tradition.

They bring together the wholesome ingredients of the Mediterranean diet—such as olive oil, legumes, grains, and fresh vegetables—into dishes that are not only nutritious but also deeply satisfying.

Whether you’re fasting, following a plant-based lifestyle, or simply exploring new culinary horizons, these 25+ recipes offer something for every palate.

From comforting soups like Revithosoupa (chickpea stew) to vibrant salads like Melitzanosalata (eggplant salad) and hearty mains like Gemista (stuffed peppers), there’s no shortage of delicious options to try.

The beauty of Nistisima cooking lies in its ability to transform humble ingredients into meals that are rich in flavor, texture, and nutrition.

We hope this collection inspires you to delve into the world of Greek Nistisima cuisine and experiment with new dishes.

Whether you’re preparing meals for a fasting period or simply seeking out fresh, healthy recipes for your weekly rotation, these dishes will nourish your body and soul with the vibrant flavors of Greece.

So, gather your ingredients, embrace the spirit of Mediterranean cooking, and enjoy these delightful Nistisima recipes with friends and family.

Lentil Soup (Fakes)

Fakes, or Greek lentil soup, is a hearty and nutritious dish that’s simple to prepare. This classic soup is full of earthy flavors, making it a staple during fasting periods. Lentils are a great source of protein, fiber, and essential vitamins, making this soup not only satisfying but also healthy. This dish can be enjoyed as a main course or paired with crusty bread for a delightful meal.

Ingredients:

• 1 cup brown or green lentils, rinsed and drained
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Stir in the carrots and celery, cooking for another 5 minutes until softened.
3. Add the lentils, diced tomatoes (with juice), vegetable broth, bay leaf, oregano, and cumin. Bring to a boil.
4. Reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if necessary.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Serve hot, garnished with fresh parsley and lemon wedges on the side for an added zing.

This lentil soup is a nourishing and comforting meal that embodies the essence of Greek Nistisima cuisine. The combination of lentils and vegetables creates a balanced dish rich in flavors and textures. It’s perfect for a family dinner or meal prep, as it stores well in the refrigerator for a few days and can even taste better the next day. Pair it with a slice of crusty bread and a squeeze of lemon for an authentic experience.

Stuffed Peppers (Yemista)

Yemista, or stuffed peppers, are a beloved Greek dish often enjoyed during fasting periods. The peppers are filled with a savory mixture of rice, vegetables, and herbs, making them both delicious and fulfilling. This dish showcases the vibrant flavors of Mediterranean cuisine and is a great way to incorporate healthy ingredients into your meals. It can be served as a main dish or as a side, appealing to both vegetarians and non-vegetarians alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup rice (short-grain or long-grain)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 medium zucchini, diced
• 1 medium carrot, grated
• 1 teaspoon dried oregano
• 1 teaspoon fresh basil, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups vegetable broth (for baking)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the peppers and remove the seeds. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant.
4. Add the rice, diced tomatoes, zucchini, carrot, oregano, basil, salt, and pepper. Stir to combine and cook for about 5-7 minutes, allowing the rice to absorb the flavors.
5. Stuff each pepper with the rice mixture, pressing down gently to fill them well. Place the stuffed peppers upright in a baking dish.
6. Pour the vegetable broth into the bottom of the baking dish, covering the peppers halfway. Cover the dish with foil.
7. Bake for 40-45 minutes, or until the peppers are tender and the rice is cooked through. Remove the foil for the last 10 minutes of baking.
8. Serve hot, drizzled with a bit of olive oil and lemon juice.

Yemista is a delightful way to enjoy the abundance of vegetables during fasting seasons. The vibrant colors of the stuffed peppers make this dish visually appealing, while the flavorful filling ensures that it satisfies your hunger. This dish can also be easily adapted with various vegetables or grains, making it a versatile option for your Nistisima meals. Enjoy these stuffed peppers with a side of fresh salad for a wholesome, fulfilling dining experience.

Baked Eggplant with Tomato Sauce (Melitzanes Papoutsakia)

Melitzanes Papoutsakia, or baked eggplant with tomato sauce, is a traditional Greek dish that transforms simple ingredients into a flavorful and comforting meal. This dish features tender eggplants filled with a savory mixture of vegetables and topped with rich tomato sauce, making it a hearty option for those observing a vegan diet during fasting periods. The combination of flavors and textures makes this dish a must-try in any Greek kitchen.

Ingredients:

• 2 large eggplants
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium tomatoes, diced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh, leaving a thin border. Lightly salt the insides and let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry.
3. In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until soft.
4. Add the chopped bell pepper and diced tomatoes, cooking for an additional 5-7 minutes. Stir in the oregano, salt, and pepper.
5. Mix in the scooped-out eggplant flesh, cooking until tender. Remove from heat.
6. Stuff the eggplant halves with the vegetable mixture and place them in a baking dish.
7. Drizzle with olive oil and bake for 30-35 minutes, or until the eggplants are tender and slightly browned.
8. Garnish with fresh parsley before serving.

Melitzanes Papoutsakia is a delectable dish that showcases the versatility of eggplants in Greek cuisine. The combination of sautéed vegetables and the rich flavor of baked eggplants creates a dish that is both comforting and satisfying. This recipe is perfect for sharing with family and friends, as it can easily be doubled or halved to suit your needs. Enjoy this dish as a hearty main course or serve it as part of a larger spread during festive occasions.

Chickpea Stew (Revithosoupa)

Revithosoupa, or chickpea stew, is a warm and hearty dish that is perfect for fasting periods. Rich in protein and fiber, chickpeas serve as the star ingredient, creating a filling meal that is both nutritious and comforting. This stew is flavored with aromatic herbs and spices, making it a delightful option for any time of the year. It’s especially appealing during colder months, as it warms both the body and soul.

Ingredients:

• 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 medium carrots, diced
• 2-3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. If using dried chickpeas, soak them in water overnight. Drain and rinse before cooking. In a large pot, cover the chickpeas with fresh water and bring to a boil. Cook for about 1-1.5 hours, or until tender. If using canned chickpeas, simply drain and rinse them.
2. In another pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent.
3. Add the diced carrots and cook for another 5 minutes. Stir in the cooked chickpeas (or canned) and mix well.
4. Pour in the vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes, allowing the flavors to meld.
5. Adjust seasoning if needed. Serve hot, garnished with fresh parsley and lemon wedges.

Revithosoupa is a simple yet flavorful stew that highlights the nutritional benefits of chickpeas. This dish is not only comforting but also incredibly versatile, as you can easily add your favorite vegetables or spices. It makes for an excellent meal prep option, as it can be stored in the fridge for several days and reheats beautifully. Serve it with crusty bread for a satisfying and hearty meal that honors the spirit of Nistisima cuisine.

Greek Pasta with Olives and Capers (Makaronia Me Elies Kai Kapari)

Makaronia Me Elies Kai Kapari is a delightful Greek pasta dish that combines the briny flavors of olives and capers with simple ingredients to create a satisfying meal. This dish is perfect for those observing a plant-based diet, as it is both flavorful and filling. The combination of garlic, tomatoes, and herbs adds depth to the dish, making it an easy yet elegant choice for lunch or dinner.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 1/2 cup olives (Kalamata or green), pitted and sliced
• 2 tablespoons capers, rinsed
• 2-3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Stir in the diced tomatoes, olives, capers, oregano, red pepper flakes (if using), salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
4. Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add a bit of reserved pasta water until the desired consistency is reached.
5. Serve hot, garnished with fresh parsley.

Makaronia Me Elies Kai Kapari is a vibrant and flavorful pasta dish that embodies the essence of Mediterranean cooking. The briny olives and capers bring a unique depth of flavor, while the garlic and tomatoes provide a delightful aroma. This dish is not only quick and easy to prepare, but it’s also perfect for meal prepping, as it tastes even better the next day. Whether enjoyed as a main dish or as a side, it’s a wonderful addition to any Nistisima menu.

Vegetable Fritters (Ladenia)

Ladenia are delicious Greek vegetable fritters that showcase the freshness of seasonal vegetables. These fritters are light, crispy, and full of flavor, making them an excellent choice for a Nistisima meal. The combination of vegetables, herbs, and chickpea flour creates a satisfying dish that can be served as an appetizer, side dish, or light main course. They are perfect for pairing with a side salad or tzatziki for a refreshing meal.

Ingredients:

• 2 cups mixed vegetables (zucchini, carrots, bell peppers), grated or finely chopped
• 1/2 cup chickpea flour (besan)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• Olive oil for frying

Instructions:

1. In a large mixing bowl, combine the grated or chopped vegetables with chickpea flour, all-purpose flour, baking powder, oregano, salt, and pepper. Mix well to combine.
2. Stir in the chopped parsley and green onions until evenly distributed.
3. Heat olive oil in a frying pan over medium heat. Once hot, drop spoonfuls of the vegetable mixture into the pan, flattening them slightly to form fritters.
4. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
5. Serve hot, with a side of lemon wedges or a dipping sauce of your choice.

Ladenia are not just a tasty dish; they also offer a creative way to use up leftover vegetables. Their crispy exterior and tender interior make them a delightful treat that is both healthy and satisfying. These fritters are perfect for gatherings or a cozy family meal, and they can be enjoyed warm or at room temperature. Serve them with a refreshing salad or a tangy dip for a complete Nistisima experience that highlights the essence of Greek cooking.

Spinach and Rice Pilaf (Spanakorizo)

Spanakorizo is a delicious Greek spinach and rice pilaf that celebrates the flavors of fresh greens and aromatic herbs. This dish is not only easy to prepare but also incredibly nutritious, thanks to the abundance of spinach. Traditionally served during fasting periods, Spanakorizo is a perfect example of how simple ingredients can create a satisfying and flavorful meal. It can be enjoyed as a main course or as a side dish.

Ingredients:

• 1 cup rice (short-grain or long-grain)
• 1 large onion, finely chopped
• 3-4 cups fresh spinach, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2-3 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the rice and cook for about 2 minutes, allowing it to become slightly toasted.
3. Add the chopped spinach and dill, cooking until the spinach is wilted.
4. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce heat and cover. Let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat, fluff with a fork, and stir in the lemon juice before serving.

Spanakorizo is a comforting and vibrant dish that showcases the flavors of Greece. The combination of spinach and rice, infused with fresh herbs and lemon, creates a delightful and wholesome meal. This dish is not only suitable for fasting periods but also makes a fantastic side dish for any occasion. Serve it with a dollop of yogurt or a sprinkle of feta cheese (if not strictly adhering to Nistisima) for added flavor and creaminess.

Baked Zucchini with Tomato and Feta (Kolokithakia)

Kolokithakia, or baked zucchini with tomato and feta, is a delightful Greek dish that highlights the fresh flavors of summer produce. This dish is simple to prepare and brings together the sweetness of baked zucchini, the acidity of tomatoes, and the creaminess of feta cheese. It’s a versatile recipe that can be enjoyed as a main course or as a side dish, perfect for Nistisima meals or any gathering.

Ingredients:

• 4 medium zucchini, sliced into rounds
• 2 large tomatoes, diced
• 1 onion, sliced
• 1/2 cup feta cheese, crumbled (optional for Nistisima)
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, layer the sliced zucchini, onion, and diced tomatoes. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
3. Toss everything together gently to coat the vegetables evenly.
4. Bake for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
5. If using feta cheese, sprinkle it on top during the last 10 minutes of baking. Remove from the oven and garnish with fresh parsley before serving.

Kolokithakia is a flavorful and colorful dish that celebrates the beauty of fresh vegetables. The combination of baked zucchini and tomatoes creates a comforting dish that is both healthy and satisfying. This recipe is incredibly adaptable; feel free to add other vegetables or herbs according to your taste. Enjoy it warm or at room temperature as part of a larger spread, and relish the delicious Mediterranean flavors.

Vegetable Moussaka (Vegetarian Moussaka)

Vegetable Moussaka is a hearty and flavorful dish that replaces the traditional meat layers with a medley of delicious vegetables. This Greek classic is typically baked in layers, with eggplant, potatoes, and a rich tomato sauce. This vegetarian version makes it a perfect choice for those following a Nistisima diet. Moussaka is ideal for gatherings and family meals, as it can be prepared ahead of time and is sure to please everyone at the table.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 medium potatoes, sliced into rounds
• 1 zucchini, sliced
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• Vegan béchamel sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the sliced eggplants on a baking sheet, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for about 10 minutes.
3. In a separate pot, cook the potato and zucchini slices until tender (about 5 minutes), then drain.
4. In a large baking dish, layer the potato slices on the bottom, followed by a layer of eggplant, then the vegetable mixture, and finally the zucchini. Repeat the layers as necessary.
5. Top with a vegan béchamel sauce if using, and bake for 45-50 minutes, or until golden and bubbly.
6. Allow to cool slightly before serving. Garnish with fresh parsley.

Vegetable Moussaka is a delicious and satisfying dish that showcases the heartiness of Greek cuisine while adhering to Nistisima principles. The layering of vegetables creates a beautiful presentation, making it an impressive dish for any occasion. This moussaka can be enjoyed hot or at room temperature, making it perfect for meal prep or potlucks. It’s a fantastic way to explore the flavors of Greek cooking while embracing a plant-based lifestyle.

Lentil Soup (Fakes Soupa)

Fakes Soupa, or lentil soup, is a hearty and nutritious dish that is a staple in Greek cuisine, particularly during fasting periods. Packed with protein, fiber, and essential nutrients, lentils are a fantastic base for this flavorful soup. With the addition of aromatic vegetables and herbs, Fakes Soupa offers a comforting meal that is both satisfying and easy to prepare. It’s perfect for chilly days or as a light lunch, and it pairs beautifully with crusty bread.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1-2 carrots, diced
• 1-2 stalks celery, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, sautéing until the vegetables are soft.
2. Stir in the lentils, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper. Bring to a boil.
3. Reduce heat and let it simmer for about 30-40 minutes, or until the lentils are tender. If the soup becomes too thick, add more vegetable broth or water as needed.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and lemon wedges.

Fakes Soupa is a comforting and nourishing dish that highlights the versatility of lentils in Greek cooking. This soup is not only easy to make but also incredibly filling and satisfying, making it a perfect choice for Nistisima meals. It’s an excellent source of protein and can be stored in the fridge for several days, allowing the flavors to deepen over time. Enjoy it with a slice of bread for a complete and wholesome meal that celebrates the spirit of Greek cuisine.

Stuffed Bell Peppers (Gemista)

Gemista, or stuffed bell peppers, is a beloved Greek dish that features bell peppers filled with a savory mixture of rice, herbs, and vegetables. This Nistisima version is light yet flavorful, making it perfect for those observing a plant-based diet. The dish is often accompanied by a tomato sauce that enhances the flavors of the stuffed peppers, creating a delightful meal that is both nutritious and satisfying. Gemista is an excellent choice for gatherings or family dinners.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup rice (short-grain or long-grain)
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 large tomato, grated or diced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cups vegetable broth
• Extra tomatoes or tomato sauce for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft. Add the rice, grated tomato, parsley, oregano, salt, and pepper, stirring well to combine.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and cover. Simmer for about 15-20 minutes, or until the rice is cooked and absorbs the liquid.
4. Stuff each bell pepper with the rice mixture, packing it tightly. Place the stuffed peppers in a baking dish and drizzle with olive oil. If desired, pour extra tomatoes or tomato sauce around the peppers.
5. Cover with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil during the last 10 minutes to allow for some browning.

Gemista is a delightful and colorful dish that embodies the flavors of summer and the freshness of Greek cuisine. The combination of sweet bell peppers and a flavorful rice filling creates a satisfying meal that can be enjoyed hot or at room temperature. This dish is perfect for meal prep and can be made ahead of time, allowing the flavors to meld beautifully. Serve with a side salad or yogurt for a complete Nistisima experience that will impress family and friends alike.

Roasted Beet Salad with Walnuts (Salata Me Pantzaria)

Salata Me Pantzaria, or roasted beet salad with walnuts, is a vibrant and nutritious dish that showcases the earthy sweetness of beets. This salad is not only visually stunning but also packed with flavor and texture. The combination of roasted beets, crunchy walnuts, and a light vinaigrette creates a refreshing and satisfying salad that is perfect for any meal. This dish can be served as an appetizer or as a side, making it a versatile addition to any Nistisima spread.

Ingredients:

• 4 medium beets, scrubbed and trimmed
• 1/2 cup walnuts, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh arugula or mixed greens, for serving
• Crumbled feta cheese (optional for Nistisima)

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool before peeling and slicing.
2. In a skillet over medium heat, toast the chopped walnuts for about 5-7 minutes, stirring frequently until fragrant. Remove from heat and set aside.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted beet slices and toasted walnuts. Drizzle with the dressing and toss gently to combine.
5. Serve over a bed of fresh arugula or mixed greens, garnishing with crumbled feta cheese if desired.

Salata Me Pantzaria is a colorful and flavorful salad that celebrates the natural sweetness of beets while offering a delightful crunch from walnuts. This dish is not only healthy but also visually appealing, making it a fantastic choice for gatherings or special occasions. The light vinaigrette enhances the flavors without overpowering them, creating a perfect balance. This salad can be made ahead of time and served chilled or at room temperature, making it a versatile addition to any Nistisima meal. Enjoy this refreshing salad as a side or a light main course for a delightful taste of Greece!

Chickpea Stew (Revithosoupa)

Revithosoupa is a comforting Greek chickpea stew that is both hearty and nutritious. This dish is rich in protein and fiber, making it an excellent option for those observing Nistisima. The stew features tender chickpeas simmered with aromatic vegetables and herbs, creating a flavorful and satisfying meal. It is particularly popular during fasting periods but can be enjoyed year-round as a wholesome and filling dish.

Ingredients:

• 1 cup dried chickpeas (or 2 cans, drained and rinsed)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 large carrots, diced
• 1 large tomato, diced (or 1 can diced tomatoes)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. If using dried chickpeas, soak them overnight in water. Drain and rinse before cooking.
2. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened.
3. Add the carrots and diced tomato, cooking for another 5 minutes.
4. Stir in the chickpeas, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce the heat and let it simmer for about 30-40 minutes, or until the chickpeas are tender. If using canned chickpeas, simmer for about 15-20 minutes.
6. Adjust the seasoning as needed. Serve hot, garnished with fresh parsley and lemon wedges.

Revithosoupa is a delightful and wholesome dish that highlights the versatility of chickpeas in Greek cuisine. This stew is perfect for meal prep, as it can be stored in the fridge for several days, allowing the flavors to deepen. The addition of lemon juice brightens the dish, making it refreshing and satisfying. Whether enjoyed on a chilly day or served at a gathering, this chickpea stew is a comforting reminder of the warmth and richness of Mediterranean cooking.

Eggplant Salad (Melitzanosalata)

Melitzanosalata is a smoky and flavorful eggplant salad that is a classic in Greek cuisine. This dish is made from roasted eggplant blended with olive oil, garlic, and herbs, creating a creamy and delicious spread. It is a wonderful addition to any Nistisima meal, served as an appetizer or a side dish. Melitzanosalata pairs beautifully with pita bread, fresh vegetables, or as part of a meze platter, making it a versatile and appetizing choice.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil
• 2-3 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Optional: smoked paprika or cayenne pepper for added flavor

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet. Roast for about 40-50 minutes, or until the skin is charred and the flesh is tender. Allow to cool.
2. Once cool, peel the skin off the eggplants and place the flesh in a bowl. Mash it with a fork or blend it in a food processor until smooth.
3. Stir in the olive oil, minced garlic, lemon juice, salt, and pepper. If desired, add smoked paprika or cayenne pepper for a spicy kick.
4. Mix in the fresh parsley and adjust the seasoning to taste.
5. Transfer to a serving dish and chill before serving.

Melitzanosalata is a delicious and vibrant dish that captures the essence of Greek flavors. The smoky flavor of the roasted eggplant, combined with the brightness of lemon and garlic, creates a delightful appetizer or side dish. This salad is not only easy to prepare but also makes for a perfect addition to any Nistisima table. Enjoy it with pita bread, fresh veggies, or as part of a larger spread, and savor the delicious tastes of Greece.

Potato and Olive Salad (Patates Me Elies)

Patates Me Elies is a refreshing and flavorful Greek potato and olive salad that highlights the simple yet delicious ingredients of Mediterranean cuisine. This salad features tender potatoes tossed with olives, fresh herbs, and a light dressing, making it a perfect side dish for any Nistisima meal. It’s versatile and can be served warm or cold, making it ideal for picnics, barbecues, or family gatherings.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup olives (Kalamata or green), pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender but not mushy, about 10-15 minutes. Drain and let cool slightly.
2. In a large bowl, combine the cooked potatoes, olives, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the potato mixture and toss gently to combine.
4. Adjust seasoning if necessary. Serve warm or refrigerate and serve cold.

Patates Me Elies is a delightful and satisfying dish that embodies the fresh and vibrant flavors of Greek cuisine. The combination of tender potatoes and briny olives creates a perfect balance of taste and texture. This salad is incredibly versatile, making it an excellent addition to any meal or gathering. Whether enjoyed warm or chilled, this potato and olive salad is sure to be a crowd-pleaser, celebrating the essence of Mediterranean cooking in every bite.

Note: More recipes are coming soon!