28+ Flavorful Summer Greek Recipes You Need to Try

Summer is the season for fresh ingredients, vibrant flavors, and dishes that are light, refreshing, and full of color.

If you’re looking to shake up your usual summer menu with something healthy and exciting, Greek cuisine offers the perfect solution.

With its emphasis on fresh vegetables, lean proteins, aromatic herbs, and Mediterranean flavors, Greek recipes are ideal for the hot months.

Whether you’re hosting a summer barbecue, preparing a picnic, or simply craving something delicious, these 28+ Greek recipes are sure to impress.

From refreshing salads to savory grilled dishes and indulgent desserts, there’s something for everyone.

Get ready to bring the taste of Greece to your summer table with these mouthwatering recipes!

28+ Flavorful Summer Greek Recipes You Need to Try

As you dive into these 28+ summer Greek recipes, you’ll quickly discover that the Mediterranean way of cooking is all about simplicity, fresh ingredients, and unforgettable flavors.

Whether you’re enjoying a fresh Greek salad by the pool, grilling a platter of juicy meat or seafood, or indulging in a sweet, citrusy dessert, these recipes are sure to elevate your summer meals.

So, gather your ingredients, embrace the Mediterranean lifestyle, and enjoy these flavorful dishes with family and friends.

Grilled Chicken Souvlaki with Tzatziki Sauce

Souvlaki is a classic Greek street food that’s perfect for summer grilling.

Juicy chicken skewers are marinated in a mix of olive oil, lemon juice, garlic, and herbs, then grilled to perfection and served with creamy, refreshing tzatziki sauce. This dish is light yet satisfying and ideal for outdoor gatherings or weeknight dinners on the patio.

Ingredients:

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chopped fresh dill
• Juice of half a lemon
• Salt to taste

Instructions:

1. Combine all marinade ingredients in a bowl or ziplock bag. Add chicken, mix well, and refrigerate for at least 2 hours.
2. Thread marinated chicken onto skewers.
3. Grill skewers over medium-high heat for about 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
4. While chicken is grilling, mix all tzatziki ingredients in a bowl and chill.
5. Serve chicken souvlaki with warm pita, sliced onions, tomatoes, and generous dollops of tzatziki.

Grilled Chicken Souvlaki is a Greek favorite that perfectly captures the spirit of summer—bright, zesty, and full of smoky grilled flavor.

Pair it with a crisp Greek salad or roasted potatoes for a complete meal.

Greek Village Salad (Horiatiki)

Nothing says summer like a vibrant Greek village salad, also known as Horiatiki.

This no-lettuce salad is loaded with ripe tomatoes, cucumbers, red onion, Kalamata olives, and creamy feta cheese, all drizzled with a simple yet bold olive oil dressing. It’s refreshing, colorful, and incredibly easy to throw together.

Ingredients:

• 4 ripe tomatoes, cut into wedges
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives
• 6 oz block of feta cheese
• 1/4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Arrange the tomatoes, cucumber, onion, and bell pepper in a serving bowl or platter.
2. Scatter olives over the vegetables.
3. Place the block of feta cheese on top.
4. Drizzle with olive oil and red wine vinegar.
5. Sprinkle with oregano, salt, and pepper.
6. Let sit for 5-10 minutes to allow flavors to meld before serving.

This salad is a taste of the Mediterranean on a plate—light, hydrating, and robustly flavorful.

It’s the ultimate side for grilled meats or a satisfying vegetarian meal with crusty bread.

Spanakopita Triangles (Spinach and Feta Phyllo Parcels)

Spanakopita is a beloved Greek pastry filled with spinach, feta cheese, and herbs, wrapped in buttery phyllo dough.

These triangle-shaped appetizers are perfect for summer picnics, potlucks, or light lunches. The flaky, golden pastry paired with the savory filling is simply irresistible.

Ingredients:

• 1 lb spinach, fresh or frozen (thawed and drained)
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta or cottage cheese
• 1 small onion, finely chopped
• 2 green onions, chopped
• 2 tbsp olive oil
• 1 tbsp chopped dill
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/2 cup melted butter or olive oil for brushing

Instructions:

1. In a skillet, sauté onion and green onions in olive oil until soft.
2. Add spinach and cook off any moisture if fresh. Remove from heat.
3. Stir in feta, ricotta, dill, salt, and pepper. Let cool slightly.
4. Lay one sheet of phyllo on a flat surface, brush with butter, and fold into thirds lengthwise.
5. Place a spoonful of filling at one end, fold into a triangle, and continue folding until the end of the strip.
6. Repeat with remaining phyllo and filling.
7. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.

Spanakopita triangles are a delightful blend of crisp pastry and creamy filling, making them an ideal make-ahead summer treat.

They’re delicious warm or at room temperature, and they bring a taste of Greece to any occasion.

Greek Lemon Orzo Salad with Feta and Herbs

This bright and zesty lemon orzo salad is a light and flavorful dish that’s perfect for summer picnics or quick weekday lunches.

It’s packed with fresh herbs, crunchy vegetables, tangy feta cheese, and a citrusy lemon-olive oil dressing. Served chilled or at room temperature, it’s a Greek-inspired crowd-pleaser.

Ingredients:

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• Zest and juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, then rinse under cold water and drain.
2. In a large bowl, combine orzo, tomatoes, cucumber, onion, olives, and herbs.
3. Whisk together lemon juice, zest, olive oil, salt, and pepper in a small bowl.
4. Pour dressing over salad and toss gently.
5. Top with crumbled feta and chill before serving.

This salad is refreshing, herbaceous, and full of tang—ideal for hot days when you want something filling yet cool.

It’s also highly customizable with grilled chicken, chickpeas, or additional veggies.

Stuffed Grape Leaves (Dolmades)

Dolmades are a traditional Greek appetizer made by wrapping grape leaves around a savory rice filling. These bite-sized bundles are tangy, herb-filled, and often served cold with lemon wedges.

They’re perfect for warm summer meals, mezze platters, or elegant starters.

Ingredients:

• 1 jar grape leaves in brine, rinsed and drained
• 1 cup long grain rice
• 1/2 onion, finely chopped
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/4 cup chopped parsley
• 1/4 cup olive oil (plus more for drizzling)
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté onion in olive oil until soft. Add rice and cook for 2-3 minutes.
2. Add 1/2 cup water, herbs, salt, and pepper. Simmer until liquid is absorbed. Let cool.
3. Place a grape leaf shiny side down. Add a spoonful of rice mixture near the stem end. Fold sides over and roll tightly.
4. Arrange in a pot, layering tightly. Add lemon juice, a bit of water, and olive oil.
5. Cover with a plate and simmer gently for 40–45 minutes. Cool completely.

Dolmades are a labor of love, but well worth it—each tender roll bursts with the brightness of lemon and herbs.

They’re best enjoyed chilled with tzatziki or a squeeze of lemon.

Watermelon and Feta Salad with Mint

This sweet and savory salad is a quintessential summer dish that blends juicy watermelon with salty feta, fresh mint, and a drizzle of olive oil.

It’s a quick and easy recipe that delivers cooling relief from the heat and a surprising depth of flavor in every bite.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn
• 1 tbsp extra virgin olive oil
• Juice of half a lime or lemon
• Fresh cracked pepper (optional)

Instructions:

1. In a large bowl or platter, combine watermelon cubes and crumbled feta.
2. Sprinkle with mint leaves.
3. Drizzle olive oil and lime or lemon juice over the top.
4. Add cracked black pepper if desired. Serve immediately.

This salad is ultra-refreshing and takes just minutes to prepare.

The contrast of sweet, salty, and tangy elements makes it a standout summer side dish or light starter—especially when paired with grilled meats or seafood.

Greek-Style Grilled Lamb Chops with Garlic and Rosemary

Lamb chops are a classic Greek dish, especially when grilled to perfection and infused with bold Mediterranean flavors.

These Greek-style lamb chops, marinated with garlic, lemon, and rosemary, make for a savory and aromatic summer main dish that pairs beautifully with a simple Greek salad or roasted vegetables.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, oregano, salt, and pepper.
2. Pour the marinade over the lamb chops and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat the grill to medium-high heat.
4. Grill lamb chops for about 4-5 minutes per side for medium-rare, or adjust based on your desired doneness.
5. Let the chops rest for a few minutes before serving.

The grilled lamb chops are full of smoky, herbal flavor that’s perfect for summer barbecues or a more refined dinner.

Serve with a refreshing cucumber-yogurt sauce or a side of grilled vegetables to complete the meal.

Greek Yogurt Parfait with Honey and Nuts

This simple yet indulgent Greek yogurt parfait is a perfect light dessert for summer.

Layers of creamy Greek yogurt, drizzled with honey, and topped with crunchy nuts and fresh fruit make for a wholesome treat that’s both sweet and satisfying. It’s a great way to enjoy Greek yogurt in a fun and delicious way.

Ingredients:

• 2 cups Greek yogurt (plain or vanilla)
• 2 tbsp honey (plus extra for drizzling)
• 1/4 cup walnuts or almonds, chopped
• 1/4 cup granola
• Fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. In a bowl, mix Greek yogurt with 2 tablespoons of honey.
2. Spoon a layer of yogurt into serving glasses or bowls.
3. Add a layer of chopped nuts and granola on top of the yogurt.
4. Repeat the layers and finish with fresh berries.
5. Drizzle with a little extra honey and serve chilled.

This dessert is a celebration of creamy, sweet, and crunchy textures that hit all the right notes.

It’s light yet indulgent and can easily be adapted with different fruits or nuts depending on what’s in season.

Greek-style Roasted Potatoes with Lemon and Oregano

These Greek-style roasted potatoes are crispy on the outside and tender on the inside, flavored with fresh lemon, oregano, and olive oil.

A simple but irresistible side dish that pairs well with grilled meats or fish, making them a must-have for your summer dinner table.

Ingredients:

• 2 lbs potatoes (Yukon Gold or red potatoes work best), cut into wedges
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss potato wedges with olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Spread the potatoes evenly on a baking sheet.
4. Roast for 40-45 minutes, turning halfway through, until golden brown and crispy on the edges.
5. Garnish with fresh parsley before serving.

These roasted potatoes are bursting with citrusy, herbal flavor, and their crispy texture makes them incredibly addictive.

They’re perfect as a side to grilled meats, or even as a light meal with a dollop of tzatziki.

Grilled Octopus with Lemon and Olive Oil

Grilled octopus is a classic Greek dish, known for its tender texture and smoky, savory flavor.

Marinated with lemon, olive oil, and herbs, this dish is ideal for summer nights, offering a fresh, Mediterranean taste that will impress your guests.

Ingredients:

• 2 lbs octopus, cleaned and cut into tentacles
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Place the octopus tentacles in the marinade and refrigerate for at least 2 hours, or overnight for more flavor.
3. Preheat the grill to medium-high heat.
4. Grill the octopus for about 3-4 minutes per side, until charred and tender.
5. Garnish with fresh parsley and serve with extra lemon wedges.

This grilled octopus has a slightly smoky and citrusy flavor that’s perfect for a warm evening.

It pairs beautifully with a simple salad or roasted vegetables for a complete meal.

Baked Greek Eggplant with Feta and Tomatoes (Melitzanes Imam Bayildi)

This traditional Greek dish, known as Melitzanes Imam Bayildi, features baked eggplant stuffed with tomatoes, onions, garlic, and feta.

The result is a rich, flavorful dish that’s perfect for summer evenings when eggplant is in season.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 ripe tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from the eggplant halves, leaving a small border.
3. In a skillet, heat olive oil and sauté onion and garlic until soft. Add chopped tomatoes and cook for 5 minutes.
4. Stir in the eggplant flesh, feta cheese, oregano, salt, and pepper. Cook for 5-7 minutes, then stuff the mixture back into the eggplant shells.
5. Place the stuffed eggplants in a baking dish, drizzle with olive oil, and bake for 30-35 minutes until the eggplant is tender.
6. Garnish with fresh basil before serving.

This dish is bursting with Mediterranean flavors and makes for a great vegetarian main course or side dish.

The tender eggplant and savory tomato-feta filling create a comforting and flavorful meal.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a comforting Greek soup made with chicken, rice, and a rich egg-lemon sauce.

It’s creamy, tangy, and filling—perfect for a light but satisfying summer meal.

Ingredients:

• 6 cups chicken broth
• 1 cup cooked chicken, shredded (preferably from a rotisserie chicken)
• 1/2 cup rice (or orzo pasta)
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, bring chicken broth to a boil. Add rice (or orzo) and cook until tender, about 10-12 minutes.
2. Add the shredded chicken and simmer for another 5 minutes.
3. In a bowl, whisk together the eggs and lemon juice until smooth.
4. Gradually ladle a bit of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the pot, stirring gently.
5. Heat the soup over low heat, being careful not to boil, until thickened (about 5-7 minutes).
6. Season with salt and pepper, and garnish with fresh parsley before serving.

This lemony, creamy soup is incredibly soothing and refreshing—perfect for a light summer dinner or as a starter for a more elaborate Greek meal.

Greek Panzanella Salad

Panzanella is an Italian bread salad, but the Greek version takes it up a notch with the addition of feta, olives, and fresh herbs.

It’s the perfect way to use up stale bread while making a colorful, tangy salad that’s bursting with flavors of summer.

Ingredients:

• 4 cups day-old crusty bread, cut into cubes
• 2 large tomatoes, chopped
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves, torn (for garnish)

Instructions:

1. In a large bowl, combine the bread cubes, tomatoes, cucumber, onion, olives, and feta.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss everything to combine.
4. Let the salad sit for about 15-20 minutes so the bread soaks up the dressing and flavors.
5. Garnish with fresh basil before serving.

This Greek-inspired Panzanella salad is a vibrant and satisfying dish that combines the tanginess of feta with the juicy, fresh flavors of summer vegetables.

It’s perfect for a light lunch or as a side to grilled meats or seafood.

Baked Greek Chicken with Tomatoes and Olives

This one-pan Greek chicken dish is bursting with Mediterranean flavors.

With tender chicken baked in a savory sauce made from tomatoes, olives, garlic, and herbs, it’s a flavorful and easy summer meal that requires minimal prep.

Ingredients:

• 4 bone-in chicken thighs (or breasts, if preferred)
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, arrange the chicken thighs and surround them with cherry tomatoes, olives, onion, and garlic.
3. Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle oregano, salt, and pepper on top.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the tomatoes are softened and burst.
5. Garnish with fresh parsley before serving.

This simple yet flavorful dish is an easy way to enjoy the taste of Greece without much effort.

The chicken becomes incredibly tender while absorbing the delicious flavors of the tomatoes, olives, and herbs. Serve it with rice, couscous, or a Greek salad for a complete meal.

Greek Lemon and Olive Oil Cake

For a sweet treat that feels like summer, this Greek lemon and olive oil cake is the perfect balance of tangy lemon flavor and the rich, fruity taste of olive oil.

Moist and delicious, this cake is light enough for a summer dessert and pairs wonderfully with a cup of Greek coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup extra virgin olive oil
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• Juice and zest of 2 lemons
• 1 tsp vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the olive oil, sugar, eggs, Greek yogurt, lemon juice, zest, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Dust with powdered sugar before serving, if desired.

This lemon olive oil cake is beautifully moist, with the tanginess of lemon and the depth of olive oil making it incredibly flavorful.

It’s a light dessert that perfectly captures the essence of summer and pairs well with fresh berries or a dollop of whipped cream.

Greek Shrimp Saganaki (Shrimp with Feta and Tomatoes)

Shrimp Saganaki is a traditional Greek dish featuring shrimp cooked in a tomato sauce with a generous amount of feta cheese.

The combination of juicy shrimp, tangy tomatoes, and salty feta makes this dish incredibly flavorful and perfect for summer.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup canned diced tomatoes
• 1/4 cup dry white wine
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until soft, about 3-4 minutes.
2. Add diced tomatoes, white wine, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, letting the sauce thicken.
3. Add the shrimp to the pan and cook for 4-5 minutes, or until the shrimp turns pink and is fully cooked through.
4. Sprinkle crumbled feta cheese over the shrimp and let it melt into the sauce.
5. Garnish with fresh parsley before serving.

This dish is perfect when served with crusty bread to soak up the savory tomato and feta sauce.

It’s a quick and satisfying meal that’s rich in flavor and incredibly easy to make.

Greek Tzatziki Sauce

Tzatziki is a cooling, refreshing Greek yogurt-based sauce that’s perfect for summer.

This creamy and tangy sauce, flavored with cucumbers, garlic, and fresh herbs, is ideal for dipping or serving alongside grilled meats, vegetables, or pita bread.

Ingredients:

• 1 cup Greek yogurt (preferably full-fat)
• 1/2 cucumber, finely grated
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and olive oil.
2. Stir everything together until well combined.
3. Season with salt and pepper to taste.
4. Chill for at least 30 minutes before serving to allow the flavors to meld together.

This tzatziki is the ultimate refreshing summer sauce, perfect as a dip with veggies or pita, or as a topping for grilled meats, gyros, or falafel.

The creamy yogurt and cooling cucumber make it the ideal accompaniment for a hot day.

Greek Spanikopita (Spinach Pie)

Spanikopita is a savory Greek pastry made from flaky phyllo dough, filled with a rich mixture of spinach, feta, and herbs.

This dish is great for picnics, light lunches, or served as an appetizer at a summer gathering.

Ingredients:

• 1 lb fresh spinach, chopped
• 1/2 lb feta cheese, crumbled
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 large eggs, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 package phyllo dough (about 20 sheets), thawed

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil and sauté onion and garlic until soft. Add spinach and cook until wilted, about 5-7 minutes.
3. Remove from heat and allow the spinach mixture to cool. Once cooled, stir in crumbled feta, eggs, dill, parsley, oregano, salt, and pepper.
4. Lightly grease a 9×13-inch baking dish.
5. Lay one sheet of phyllo dough in the baking dish, brushing it lightly with olive oil. Repeat with 8-10 more sheets, layering and brushing with oil in between.
6. Spread the spinach mixture evenly over the phyllo dough.
7. Top with the remaining phyllo sheets, again brushing each sheet with olive oil.
8. Bake for 30-40 minutes, or until the phyllo is golden and crispy.
9. Let the spanikopita cool slightly before cutting into squares.

Spanikopita is a perfect party food or light meal, filled with a delicious mix of spinach and creamy feta wrapped in flaky, golden phyllo.

It’s a great way to celebrate the flavors of summer in Greece.

Greek Chickpea Salad

This Greek chickpea salad is a refreshing, nutritious, and hearty dish that can be enjoyed as a light lunch or a side dish.

Packed with protein from chickpeas and loaded with vibrant Mediterranean vegetables, this salad is simple to make and full of fresh flavors.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss everything together until well mixed.
4. Garnish with fresh parsley and serve immediately, or chill in the fridge for 30 minutes for the flavors to meld.

This salad is refreshing, crunchy, and full of tangy, salty flavors from the feta and olives.

It’s a perfect dish to serve at summer barbecues or as a satisfying, healthy meal on its own.

Greek-Style Grilled Salmon

Grilled salmon with a Greek-inspired marinade is a fantastic way to enjoy the rich flavors of the Mediterranean.

The combination of lemon, garlic, olive oil, and fresh herbs creates a flavorful crust on the salmon, while the fish remains tender and juicy on the inside.

Ingredients:

• 4 salmon fillets
• 1/4 cup extra virgin olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate in the fridge for 30 minutes to 1 hour.
3. Preheat the grill to medium-high heat and lightly oil the grill grates.
4. Grill the salmon fillets for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh dill before serving.

This grilled salmon is light, fresh, and packed with Mediterranean flavors, making it an excellent choice for a healthy summer meal.

Serve with a side of roasted vegetables or a Greek salad for a complete meal.

Greek-Style Roasted Vegetables

This Greek-style roasted vegetable medley is a perfect side dish for summer meals, featuring seasonal vegetables like zucchini, eggplant, and bell peppers, all roasted to perfection with olive oil, garlic, and oregano.

The result is a flavorful and colorful dish that pairs beautifully with grilled meats, fish, or as a standalone vegetarian option.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced eggplant, zucchini, bell peppers, onion, and garlic with olive oil, oregano, smoked paprika (if using), salt, and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

These roasted vegetables are savory and slightly smoky, with a satisfying texture from the roasted eggplant and zucchini.

They make the perfect accompaniment to grilled meats or can be enjoyed as a vegetarian main dish.

Greek Meatballs (Keftedes)

Greek meatballs, or keftedes, are seasoned with herbs and spices like oregano, garlic, and mint, and then fried until golden and crispy.

These juicy meatballs are perfect for a summer appetizer, a main course, or served alongside a Greek salad and tzatziki.

Ingredients:

• 1 lb ground beef (or lamb)
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 egg
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup olive oil (for frying)
• Fresh lemon wedges (for serving)

Instructions:

1. In a large bowl, combine the ground meat, breadcrumbs, parsley, mint, garlic, onion, egg, oregano, salt, and pepper.
2. Mix everything well and form into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium-high heat.
4. Fry the meatballs in batches for 5-6 minutes per side, until golden brown and cooked through.
5. Remove the meatballs from the pan and drain on paper towels.
6. Serve with fresh lemon wedges for squeezing.

These Greek meatballs are packed with aromatic herbs and are perfectly crispy on the outside while remaining juicy on the inside.

They are a crowd-pleaser and ideal for summer gatherings.

Greek Orzo Salad with Kalamata Olives and Feta

This Greek orzo salad is a light yet filling dish that’s perfect for a summer picnic or as a side for grilled meats.

The orzo pasta is mixed with cucumbers, tomatoes, Kalamata olives, and feta, all tossed in a tangy lemon-oregano dressing.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 red onion, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the orzo pasta according to package instructions, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, feta, and onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss everything together to combine.
5. Garnish with fresh parsley before serving.

This orzo salad is vibrant and full of Mediterranean flavors, making it the perfect dish for summer potlucks, barbecues, or as a light main course.

Greek Stuffed Peppers (Yemista)

Stuffed peppers are a classic Greek dish known as yemista.

These peppers are filled with a mixture of rice, tomatoes, herbs, and sometimes ground meat, then baked until tender. It’s a wholesome, flavorful dish that’s perfect for a summer meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1/2 lb ground beef or lamb (optional)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp cinnamon
• 1/4 cup olive oil
• Salt and pepper to taste
• Feta cheese, crumbled (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the ground beef or lamb (if using) and cook until browned, breaking it apart with a spoon.
4. Stir in the diced tomatoes, cooked rice, parsley, oregano, cinnamon, salt, and pepper. Simmer for 5-7 minutes.
5. Stuff the bell peppers with the rice mixture and place them in a baking dish.
6. Drizzle the remaining olive oil over the stuffed peppers and cover the dish with aluminum foil.
7. Bake for 30-40 minutes, or until the peppers are tender.
8. If desired, top with crumbled feta cheese before serving.

These Greek stuffed peppers are hearty and flavorful, filled with a fragrant rice and tomato mixture, making them a great option for a satisfying meal on a warm day.