30+ Delicious January Greek Recipes to Savor This Season

As the winter chill settles in, January is the perfect time to indulge in warm, comforting dishes that bring a sense of warmth and joy to your table.

Greek cuisine, known for its vibrant flavors and healthy ingredients, offers a wide array of recipes that are perfect for the season.

From hearty moussaka and grilled souvlaki to light and refreshing salads, Greek dishes are full of variety, packed with fresh vegetables, lean proteins, and aromatic herbs.

In this blog post, we’ve compiled 30+ delicious January Greek recipes that will satisfy your cravings and help you embrace the flavors of Greece during the winter months.

Whether you’re hosting a gathering or simply enjoying a cozy meal at home, these recipes are sure to bring Mediterranean-inspired warmth to your kitchen.

30+ Delicious January Greek Recipes to Savor This Season

Greek cuisine is a perfect match for the January season, offering a blend of rich, comforting dishes and fresh, vibrant salads.

With these 30+ recipes, you can explore the diverse flavors of Greece, from savory casseroles and grilled meats to refreshing appetizers and sides.

Whether you’re cooking for a crowd or preparing a meal for yourself, these dishes will help you experience the warmth and authenticity of Greek cooking right in your own home.

So, embrace the season with these delicious and satisfying recipes, and transport your taste buds to the Mediterranean this January.

Greek Moussaka

Moussaka is a beloved Greek dish that combines layers of eggplant, minced meat (usually lamb or beef), and a rich béchamel sauce. It’s a comforting and hearty casserole that is perfect for the cooler January months. This dish is filled with flavors, making it a fantastic centerpiece for family gatherings or dinner parties.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tbsp grated Parmesan cheese

For the béchamel sauce:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/4 tsp nutmeg
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25 minutes or until soft and golden brown.
2. Cook the meat sauce: Heat olive oil in a large pan over medium heat. Add onions and garlic and sauté until softened. Add ground meat and cook until browned. Stir in crushed tomatoes, red wine, cinnamon, allspice, and season with salt and pepper. Let the sauce simmer for about 20 minutes, allowing the flavors to meld.
3. Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually add milk while whisking to avoid lumps. Cook until the sauce thickens, then remove from heat. Season with nutmeg, salt, and pepper. Stir in the beaten egg.
4. Assemble the moussaka: In a large baking dish, layer half of the roasted eggplant, followed by half of the meat sauce. Repeat the layers and top with the béchamel sauce. Sprinkle breadcrumbs and Parmesan cheese on top.
5. Bake: Bake in the oven for 30-40 minutes, or until the top is golden and bubbly. Let the moussaka rest for 10 minutes before serving.

Moussaka is a classic Greek dish that is both satisfying and indulgent. The combination of savory meat, roasted eggplant, and creamy béchamel creates a perfect balance of textures and flavors. It’s a comforting meal that’s perfect for a chilly January evening, and it can easily be prepared in advance for a stress-free dinner.

Greek Avgolemono Soup (Egg-Lemon Soup)

Avgolemono is a traditional Greek soup made with chicken, rice, and a tangy egg-lemon sauce that’s smooth and velvety. This bright, refreshing dish is the perfect antidote to the winter chill and is comforting without being too heavy. It’s also incredibly easy to prepare and makes for a perfect lunch or dinner in the winter months.

Ingredients:

• 1 lb chicken breast or thighs (with bone for more flavor)
• 1/2 cup rice
• 6 cups chicken broth
• 3 eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken broth: In a large pot, combine the chicken and chicken broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes or until the chicken is fully cooked. Remove the chicken from the pot and set aside.
2. Cook the rice: Add the rice to the pot with the broth and cook according to the package instructions, typically 15 minutes. Once done, set the pot aside, keeping it warm.
3. Make the avgolemono sauce: In a bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle some hot broth from the soup into the egg mixture to temper the eggs (this prevents curdling). Gradually pour the egg mixture back into the soup while stirring constantly.
4. Finish the soup: Shred the cooked chicken and add it back into the pot. Stir everything together and cook for an additional 5-10 minutes over low heat, until the soup thickens slightly. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Avgolemono soup is a quintessential Greek dish that’s both flavorful and comforting. The egg-lemon mixture adds a creamy, silky texture to the soup while the tanginess from the lemon brightens up the rich broth. This dish is light yet filling, making it perfect for a satisfying January meal that will keep you warm and nourished.

Greek Horiatiki Salad (Greek Village Salad)

Horiatiki is a traditional Greek salad made with simple, fresh ingredients like tomatoes, cucumbers, red onion, olives, and feta cheese, all dressed in olive oil and oregano. It’s vibrant, refreshing, and bursting with Mediterranean flavors, making it the perfect addition to a winter meal, especially when paired with warm bread.

Ingredients:

• 3 large ripe tomatoes, cut into wedges
• 1 cucumber, sliced into half-moons
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, cut into blocks
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: In a large bowl, combine the tomatoes, cucumber, red onion, and olives. Toss gently to combine.
2. Add the feta: Place the blocks of feta cheese on top of the vegetables.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Dress the salad: Pour the dressing over the salad and toss gently to combine, ensuring that the feta remains intact.
5. Serve: Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld. Garnish with extra oregano, if desired.

Horiatiki is a classic Greek salad that celebrates the simplicity and flavor of fresh, high-quality ingredients. The sharpness of the red onion, the sweetness of the tomatoes, and the briny olives pair perfectly with the creamy, crumbly feta. This salad is light yet satisfying and is a great way to add a fresh, crisp element to your January meals, balancing out heavier dishes with its zesty, Mediterranean flavors.

Greek Pastitsio (Greek Lasagna)

Pastitsio is a Greek comfort food classic, similar to lasagna but with a unique twist. Layers of pasta, a savory ground beef or lamb sauce, and a creamy béchamel sauce come together to create a rich and satisfying dish. This hearty casserole is perfect for cold January evenings, bringing warmth and flavor to your dinner table.

Ingredients:

• 1 lb penne pasta (or macaroni)
• 2 tbsp olive oil
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

For the béchamel sauce:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/4 tsp nutmeg
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Prepare the pasta: Cook the pasta according to the package instructions. Drain and set aside.
2. Make the meat sauce: Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic and sauté until softened. Add the ground beef or lamb, and cook until browned. Stir in the crushed tomatoes, red wine, cinnamon, nutmeg, and season with salt and pepper. Let the sauce simmer for about 25 minutes until it thickens.
3. Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, then remove from heat and stir in the beaten egg, nutmeg, salt, and pepper.
4. Assemble the pastitsio: Preheat the oven to 375°F (190°C). In a greased baking dish, layer half of the cooked pasta, followed by the meat sauce, and top with the remaining pasta. Pour the béchamel sauce over the top and sprinkle with Parmesan cheese.
5. Bake: Bake for 30-40 minutes until the top is golden and bubbly. Let it rest for 10 minutes before serving.

Pastitsio is a rich, indulgent dish that combines the flavors of savory meat, pasta, and a silky béchamel sauce. The layers of flavors create a satisfying and comforting meal, making it the perfect dish for a cold January night. Its Mediterranean flavors and hearty texture will warm you up and satisfy your hunger in the best way possible.

Greek Spanakopita (Spinach Pie)

Spanakopita is a classic Greek savory pastry filled with spinach, feta cheese, and aromatic herbs, all wrapped in crispy, buttery phyllo dough. This delicious pie can be served as a snack, appetizer, or main course. With its flaky crust and flavorful filling, it’s perfect for any occasion, and a great way to enjoy fresh spinach during the winter months.

Ingredients:

• 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 lb feta cheese, crumbled
• 1/4 cup ricotta cheese
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1 package phyllo dough (about 12-14 sheets), thawed
• 1/4 cup butter, melted

Instructions:

1. Prepare the filling: Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened. Stir in the spinach and cook until wilted. Remove from heat and let cool.
2. Mix the filling: In a large bowl, combine the cooled spinach mixture, feta, ricotta, eggs, and fresh dill. Season with salt and pepper, and mix until well combined.
3. Assemble the spanakopita: Preheat the oven to 375°F (190°C). Brush a baking dish with melted butter. Lay a sheet of phyllo dough in the dish, brushing each layer with more butter as you go. Add about 5-6 sheets, layering them on top of each other. Spread the spinach filling evenly over the phyllo.
4. Top with more phyllo dough: Lay the remaining phyllo sheets on top of the filling, again brushing each sheet with butter. Once all the phyllo sheets are layered, trim the excess dough around the edges and tuck it into the dish.
5. Bake: Bake for 35-40 minutes until the top is golden brown and crispy. Let cool slightly before slicing and serving.

Spanakopita is a delightful Greek dish that showcases the best of Mediterranean flavors with its creamy spinach and feta filling wrapped in crisp, buttery phyllo dough. The combination of textures is irresistible, and it can be served hot or at room temperature. This dish is not only a great way to use winter spinach but also perfect for sharing with friends and family during chilly January days.

Greek Lemon Potatoes (Patates Lemonates)

Greek lemon potatoes are a simple, yet incredibly flavorful side dish. The potatoes are roasted with lemon, garlic, and olive oil, creating a tangy and savory flavor profile that pairs perfectly with grilled meats or any Mediterranean dish. Their crispy exterior and soft, fluffy interior make them irresistible. This easy recipe is ideal for a cozy dinner in January.

Ingredients:

• 4 large potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the potatoes: Preheat the oven to 400°F (200°C). Place the potato wedges in a large mixing bowl.
2. Make the marinade: In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour this mixture over the potatoes and toss them to coat evenly.
3. Roast the potatoes: Transfer the seasoned potatoes to a baking dish, arranging them in a single layer. Add the water to the dish, cover with foil, and bake for 40 minutes.
4. Crisp the potatoes: After 40 minutes, remove the foil and bake for an additional 20-25 minutes, until the potatoes are golden brown and crispy on the edges.
5. Serve: Garnish the potatoes with chopped fresh parsley and serve hot.

Greek lemon potatoes are a flavorful and easy side dish that enhances any meal with its zesty, herby flavors. The combination of lemon, garlic, and oregano creates a bright, Mediterranean-inspired taste that pairs wonderfully with roasted meats or grilled vegetables. These crispy, tender potatoes are a perfect way to brighten up your winter meals in January and offer a taste of Greece’s sunny flavors.

Greek Moussaka

Moussaka is a traditional Greek casserole that combines layers of eggplant, minced meat (usually lamb or beef), and a rich béchamel sauce. This hearty and flavorful dish is perfect for cold winter days, as it’s both filling and packed with savory Mediterranean flavors. It’s a Greek classic that will warm you from the inside out during January’s chill.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1 lb ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese

For the béchamel sauce:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/4 tsp ground nutmeg
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 25-30 minutes until soft and lightly browned. Set aside.
2. Make the meat sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Add the ground meat, and cook until browned. Stir in the crushed tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Simmer the sauce for 20-25 minutes, allowing it to thicken.
3. Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the beaten egg, nutmeg, salt, and pepper.
4. Assemble the moussaka: In a greased baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, and top with the remaining eggplant. Pour the béchamel sauce over the top, smoothing it out evenly.
5. Bake: Sprinkle the Parmesan cheese over the top and bake for 40-45 minutes, until the top is golden brown. Let rest for 10 minutes before serving.

Moussaka is a rich and hearty dish that showcases the depth of Greek flavors. With its layers of tender eggplant, savory meat sauce, and creamy béchamel, it’s a perfect meal for a cold winter evening. The combination of cinnamon, nutmeg, and red wine adds a unique twist, making this dish a comforting and elegant choice for January.

Greek Chicken Souvlaki

Chicken Souvlaki is a popular Greek dish made from marinated, grilled chicken served with pita bread, vegetables, and a creamy tzatziki sauce. It’s a lighter and refreshing option for January, offering bright flavors that will make you feel like you’re dining under the Mediterranean sun. This dish is easy to prepare and perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 pita breads
• 1 cucumber, thinly sliced
• 1 tomato, sliced
• Fresh parsley, chopped

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably overnight.
2. Make the tzatziki sauce: In a small bowl, combine Greek yogurt, grated cucumber, dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
3. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers and grill for 4-6 minutes per side, or until cooked through and lightly charred.
4. Assemble the souvlaki: Warm the pita breads on the grill for a minute or two. To serve, place a few pieces of grilled chicken on each pita, and top with cucumber, tomato, fresh parsley, and a generous spoonful of tzatziki sauce.
5. Serve: Roll up the pita and serve with a side of Greek salad or roasted potatoes.

Chicken Souvlaki is a flavorful and satisfying Greek dish that is both healthy and delicious. The tender, grilled chicken, paired with fresh vegetables and the creamy, tangy tzatziki sauce, makes for a refreshing meal that will brighten up your January. Whether served as a casual dinner or as part of a larger Mediterranean spread, this dish is sure to be a hit.

Greek Gigantes Plaki (Baked Giant Beans)

Gigantes Plaki is a traditional Greek dish made with large, tender beans baked in a rich tomato sauce with herbs and olive oil. This dish is simple yet full of flavor, offering a wholesome and hearty meal, especially ideal for the colder months. It’s a vegetarian-friendly option that can serve as a side dish or a main course, perfect for January’s winter meals.

Ingredients:

• 2 cups dried gigante beans (or large lima beans), soaked overnight
• 1/4 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Cook the beans: Drain and rinse the soaked beans. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until the beans are tender. Drain and set aside.
2. Prepare the tomato sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Stir in the crushed tomatoes, vegetable broth, oregano, paprika, salt, and pepper. Let the sauce simmer for 20 minutes, allowing the flavors to meld together.
3. Combine the beans and sauce: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked beans with the tomato sauce, stirring to coat evenly. Cover with foil and bake for 30-35 minutes.
4. Serve: Garnish with fresh parsley and serve hot.

Gigantes Plaki is a comforting and nutritious Greek dish that showcases the simplicity of Mediterranean cuisine. The large beans absorb the savory tomato sauce, creating a dish that is rich in flavor and texture. It’s a perfect vegetarian meal for January, offering warmth and satisfaction on cold winter nights. Serve it as a main or alongside grilled meats for a complete Greek feast.

Greek Spanakopita (Spinach Pie)

Spanakopita is a classic Greek pastry made with layers of flaky phyllo dough and a savory filling of spinach, feta cheese, and herbs. This delicious pie is a great choice for January, offering a warm and hearty meal that can be served as an appetizer, side dish, or even a main course. Its crispy texture paired with the creamy filling makes it a comforting treat for the winter months.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1/2 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/4 cup melted butter or olive oil for brushing

Instructions:

1. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Add the spinach and cook until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and let cool slightly. Stir in the feta, ricotta, nutmeg, salt, and pepper.
2. Assemble the spanakopita: Preheat the oven to 375°F (190°C). Brush a baking dish (about 9×13 inches) with melted butter or olive oil. Lay one sheet of phyllo dough in the dish, brushing with more butter. Repeat this process with 6-8 more sheets, layering them on top of each other. Spread the spinach mixture evenly over the phyllo layers. Then, continue layering phyllo sheets on top, brushing each with butter, until all dough and filling are used (approximately 8-10 layers on top).
3. Bake: Using a sharp knife, score the top layers of phyllo dough into squares to make slicing easier. Bake for 30-40 minutes, until the phyllo is golden brown and crispy. Let cool for 5-10 minutes before cutting and serving.

Spanakopita is a beloved Greek comfort food, and for good reason. The combination of spinach, feta, and flaky phyllo dough creates a rich, savory flavor profile that is both satisfying and light. Whether served as a party appetizer or a cozy dinner, this dish is perfect for January, providing a delicious and nutritious option for those looking for a comforting meal.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a traditional Greek soup made with chicken, rice, and a creamy lemon-egg sauce. This comforting dish is perfect for the colder months, offering a light yet hearty meal that is both refreshing and soothing. The tangy lemon flavor paired with the richness of the egg creates a smooth, velvety texture that is sure to warm you up on chilly January days.

Ingredients:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 10 cups chicken broth
• 1 cup rice (preferably short-grain)
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh dill (optional, for garnish)

Instructions:

1. Prepare the chicken broth: In a large pot, bring the chicken pieces and chicken broth to a boil. Reduce the heat and simmer for 1 hour, until the chicken is fully cooked and tender. Remove the chicken pieces and set aside to cool. Strain the broth and return it to the pot.
2. Cook the rice: Bring the strained broth back to a simmer and add the rice. Cook for about 15-20 minutes, or until the rice is tender.
3. Make the egg-lemon sauce: In a separate bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. Slowly add a ladle of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. Gradually pour this mixture back into the soup while stirring, making sure the soup doesn’t boil after the eggs are added.
4. Assemble the soup: Shred the cooled chicken and add it back into the soup. Season with salt and pepper to taste. Cook for another 5 minutes, ensuring everything is heated through.
5. Serve: Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot.

Avgolemono is the perfect dish for those chilly winter months when you crave something comforting yet light. The tangy lemon and creamy egg sauce create a delicate balance of flavors that elevate the simple ingredients of chicken and rice. It’s a healing and nourishing meal that will warm both body and soul during January.

Greek Baklava

Baklava is a sweet, rich pastry made from layers of flaky phyllo dough, chopped nuts, and syrup. This decadent dessert is often served during special occasions, but its indulgent flavors make it an excellent treat for January as well. The combination of honey, cinnamon, and nuts offers a satisfying contrast to the cold winter weather, making it a perfect end to a meal or a cozy afternoon snack.

Ingredients:

• 1 package phyllo dough, thawed
• 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
• 1 tsp ground cinnamon
• 1 cup unsalted butter, melted
• 1 cup honey
• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp vanilla extract
• 1/2 tsp lemon juice

Instructions:

1. Prepare the filling: In a bowl, mix the chopped nuts and ground cinnamon. Set aside.
2. Assemble the baklava: Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish, and brush with more butter. Repeat this process with about 8 sheets of phyllo dough. Sprinkle a thin layer of the nut mixture on top. Continue layering phyllo dough (8 sheets at a time) and nuts until all the nuts are used. Finish with a final layer of phyllo dough, using about 8-10 sheets.
3. Cut and bake: Using a sharp knife, cut the baklava into diamond or square shapes. Bake for 45-50 minutes, or until the phyllo dough is golden brown and crispy.
4. Make the syrup: While the baklava is baking, combine honey, sugar, water, vanilla, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, until the syrup thickens slightly.
5. Finish the baklava: When the baklava comes out of the oven, pour the hot syrup evenly over the pastry. Allow the baklava to cool completely and absorb the syrup before serving.

Baklava is a rich, indulgent dessert that combines the delicate crunch of phyllo dough with the sweetness of honey and nuts. The process of layering the dough and pouring syrup over the hot pastry creates a luscious and satisfying treat, perfect for the winter season. This dessert will not only brighten up your January but will also bring a touch of festive luxury to your table.

Greek Moussaka

Moussaka is a quintessential Greek dish known for its comforting layers of eggplant, minced meat, and a creamy béchamel sauce. This casserole-style dish is perfect for colder months, as it provides a hearty and filling meal. The rich flavors of the spiced meat combined with the creamy sauce and tender eggplant create a truly satisfying experience, making it an ideal choice for January gatherings or cozy dinners.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb or beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Instructions:

1. Prepare the eggplants: Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
2. Cook the meat sauce: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened. Add the ground meat, breaking it up with a spoon, and cook until browned. Stir in the crushed tomatoes, red wine (if using), cinnamon, nutmeg, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing it to thicken.
3. Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the Parmesan cheese and beaten eggs. Season with salt and pepper.
4. Assemble the moussaka: In a large baking dish, layer the roasted eggplant slices at the bottom. Top with a layer of meat sauce, followed by another layer of eggplant. Pour the béchamel sauce over the top and smooth it out. Bake at 375°F (190°C) for 45 minutes, until the top is golden and bubbly.
5. Serve: Allow the moussaka to rest for 10 minutes before slicing and serving.

Moussaka is a warm, comforting dish that is perfect for feeding a crowd during the cold winter months. The layers of eggplant, spiced meat, and creamy béchamel create a rich and indulgent meal that’s full of flavor and texture. While it does take some time to prepare, the end result is well worth the effort, making it a great choice for any January feast.

Greek Grilled Souvlaki

Souvlaki is a popular Greek street food made from skewered and grilled meat, typically served with pita bread, vegetables, and a tangy tzatziki sauce. It’s a simple yet flavorful dish that can be enjoyed year-round, especially during January when you’re craving something grilled and savory. Whether made with chicken, pork, or lamb, souvlaki is a versatile dish that’s perfect for a quick dinner or weekend gathering.

Ingredients:

• 1 lb chicken breast, pork, or lamb, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 pita breads
• Tzatziki sauce, for serving
• Fresh parsley, for garnish

Instructions:

1. Marinate the meat: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the cubed meat and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
2. Grill the souvlaki: Preheat your grill or grill pan over medium-high heat. Thread the marinated meat onto skewers. Grill the meat for about 4-5 minutes per side, until fully cooked and nicely charred.
3. Serve: Warm the pita breads on the grill for 1-2 minutes. To serve, place the grilled souvlaki on the pita, drizzle with tzatziki sauce, and garnish with fresh parsley. Serve with a side of salad or grilled vegetables if desired.

Souvlaki is a fun and flavorful dish that brings the taste of Greece to your table. It’s simple to prepare and can be enjoyed in various ways, whether wrapped in pita or served with sides. The marinade infuses the meat with bright and savory flavors, while the tzatziki sauce adds a refreshing tang. Souvlaki is the perfect dish for a cozy January dinner or a casual gathering with friends and family.

Greek Feta and Olive Salad

This vibrant Greek salad is a fresh, tangy, and satisfying side dish that pairs well with any meal. Made with ripe tomatoes, cucumbers, red onion, Kalamata olives, and creamy feta cheese, this salad is dressed in olive oil and a splash of red wine vinegar. It’s a quick and easy way to enjoy the flavors of Greece, especially in January when you need something light and refreshing but still full of flavor.

Ingredients:

• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: In a large salad bowl, combine the chopped tomatoes, cucumber slices, red onion, and Kalamata olives.
2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Assemble the salad: Drizzle the dressing over the vegetables and toss gently to coat. Top with crumbled feta cheese and serve immediately.

This Greek feta and olive salad is a bright and refreshing dish that complements a variety of main courses. The combination of fresh vegetables, briny olives, and creamy feta offers a balance of textures and flavors that is both satisfying and light. It’s a great addition to any January meal, providing a burst of freshness and tangy flavor that pairs well with heartier winter dishes.

Note: More recipes are coming soon!