50+ Hearty Winter Greek Recipes To Try This Season

Winter is the perfect time to indulge in hearty and comforting meals that warm both the body and soul.

Greek cuisine, with its rich flavors and wholesome ingredients, offers a treasure trove of dishes that are ideal for the colder months.

From savory stews and hearty soups to baked casseroles and flavorful roasts, Greek recipes are designed to provide comfort and nourishment during winter.

In this article, we have curated over 50 winter Greek recipes that will bring a taste of Greece to your kitchen and help you stay cozy and satisfied all season long.

50+ Hearty Winter Greek Recipes To Try This Season

Winter is a season that calls for hearty, warming dishes, and Greek cuisine delivers on all fronts.

With over 50 winter Greek recipes, you have an abundance of choices to keep your meals exciting, nourishing, and comforting.

Whether you are craving a robust stew, a creamy soup, or a baked casserole, these recipes are sure to bring warmth and joy to your dining table.

Embrace the flavors of Greece this winter and enjoy the delicious, wholesome meals that will keep you and your loved ones cozy throughout the season.

Hearty Greek Lemon Chicken Soup (Avgolemono)

Avgolemono soup is a traditional Greek winter dish that offers a comforting, tangy, and rich flavor perfect for cold days. This hearty soup combines the zesty brightness of lemons with the savory goodness of chicken, making it an ideal meal to warm you up from the inside out. It’s a beloved classic in Greek cuisine, known for its creamy texture without the use of any cream.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 10 cups water
• 1 large onion, quartered
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1 cup orzo pasta
• 4 large eggs
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, combine the chicken, water, onion, carrots, celery, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1 hour, until the chicken is cooked through and tender.
2. Remove the chicken from the pot and set aside to cool. Strain the broth, discarding the vegetables and bay leaf. Return the broth to the pot.
3. Bring the broth back to a boil and add the orzo. Cook until the orzo is tender, about 8-10 minutes.
4. Meanwhile, shred the chicken into bite-sized pieces, discarding the skin and bones.
5. In a medium bowl, beat the eggs until frothy. Gradually whisk in the lemon juice.
6. Slowly add a ladle of the hot broth to the egg mixture, whisking continuously to temper the eggs. Repeat with another ladle of broth.
7. Gradually pour the egg mixture back into the pot, stirring constantly. Heat gently until the soup thickens slightly, but do not let it boil.
8. Add the shredded chicken back into the pot and season with salt and pepper.
9. Serve hot, garnished with chopped fresh parsley.

Avgolemono soup is a delightful way to enjoy a traditional Greek dish that offers both comfort and flavor. Its creamy, tangy broth combined with tender chicken and orzo makes it a perfect meal for winter days. Whether you’re new to Greek cuisine or a seasoned fan, this soup is sure to become a favorite in your household.

Greek-Style Beef Stew with Red Wine and Vegetables (Stifado)

Stifado is a robust Greek beef stew that is perfect for the colder months. This dish features tender beef simmered with aromatic vegetables, red wine, and a blend of warm spices. The result is a rich and flavorful stew that is deeply satisfying and ideal for a hearty winter meal.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove the beef and set aside.
2. In the same pot, add the onions and garlic, and sauté until softened, about 5 minutes.
3. Add the carrots and celery, and cook for another 5 minutes.
4. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, diced tomatoes, tomato paste, bay leaves, cinnamon stick, oregano, and cloves. Stir to combine.
6. Return the beef to the pot, bring to a boil, then reduce heat to low and simmer, covered, for about 2 hours, or until the beef is tender.
7. Season with salt and pepper to taste.
8. Remove the bay leaves and cinnamon stick before serving.
9. Serve hot, garnished with fresh parsley.

Stifado is a deeply flavorful and aromatic stew that embodies the essence of Greek winter cooking. The combination of tender beef, vegetables, and rich spices creates a dish that is both warming and satisfying. Perfect for family dinners or entertaining guests, this stew is sure to impress with its robust taste and comforting qualities.

Greek Moussaka with Bechamel Sauce

Moussaka is a classic Greek dish that is particularly popular during the winter months. This hearty casserole features layers of eggplant, ground beef, and a creamy béchamel sauce. It’s a rich and indulgent meal that showcases the comforting flavors of Greek cuisine, making it a perfect choice for cold winter evenings.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt for sprinkling
• 4 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches and cook until browned on both sides. Set aside.
4. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic, and sauté until softened, about 5 minutes.
5. Add the ground beef and cook until browned. Stir in the diced tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and pepper. Simmer for about 20 minutes, until the sauce thickens.
6. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, until golden. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the nutmeg and Parmesan cheese. Allow to cool slightly, then whisk in the beaten eggs.
7. In a greased baking dish, layer half of the eggplant slices, followed by the meat sauce, then the remaining eggplant slices. Pour the béchamel sauce over the top.
8. Bake for 45 minutes, until the top is golden and the casserole is bubbling.
9. Let the moussaka rest for 10 minutes before serving.

Moussaka is a quintessential Greek comfort food that is perfect for winter. The layers of eggplant, savory meat sauce, and creamy béchamel come together to create a dish that is both indulgent and satisfying. This classic recipe is sure to become a favorite for cozy dinners and gatherings during the colder months.

Traditional Greek Bean Soup (Fasolada)

Fasolada, often considered the national dish of Greece, is a hearty and nutritious bean soup perfect for winter. This traditional soup is made with simple ingredients such as white beans, vegetables, and olive oil, yet it offers a rich and comforting flavor. Fasolada is a staple in Greek households during the colder months, providing warmth and nourishment in every bowl.

Ingredients:

• 1 pound dried white beans (such as cannellini or navy beans)
• 4 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 large carrots, chopped
• 2 celery stalks, chopped
• 1 (14.5-ounce) can diced tomatoes
• 6 cups water or vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Soak the beans in water overnight. Drain and rinse the beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the carrots and celery, and cook for another 5 minutes.
4. Stir in the diced tomatoes, water or vegetable broth, bay leaves, and oregano.
5. Add the beans to the pot and bring to a boil. Reduce the heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaves before serving.
8. Serve hot, garnished with fresh parsley.

Fasolada is more than just a soup; it is a comforting and wholesome meal that embodies the essence of Greek winter cuisine. The simplicity of its ingredients belies the depth of flavor it offers, making it a beloved dish in Greek households. Enjoy this hearty bean soup to stay warm and satisfied during the colder months.

Greek Spinach and Feta Pie (Spanakopita)

Spanakopita is a savory Greek pie that is especially popular during the winter season. Made with flaky phyllo dough and filled with a mixture of spinach, feta cheese, and herbs, this pie is a delicious and comforting dish. Spanakopita can be served as a main course or a side dish, making it a versatile addition to any winter meal.

Ingredients:

• 2 pounds fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 4 green onions, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 pound feta cheese, crumbled
• 4 eggs, lightly beaten
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup olive oil
• 1 pound phyllo dough, thawed

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat a little olive oil and sauté the onion and green onions until softened.
3. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooked spinach mixture, dill, parsley, feta cheese, eggs, nutmeg, salt, and pepper. Mix well.
5. Brush a 9×13-inch baking dish with olive oil. Layer half of the phyllo dough in the dish, brushing each sheet with olive oil.
6. Spread the spinach mixture evenly over the phyllo dough.
7. Layer the remaining phyllo dough on top, again brushing each sheet with olive oil.
8. Score the top layer of phyllo dough into squares.
9. Bake for 45-50 minutes, until the top is golden and crisp.
10. Let the spanakopita cool slightly before cutting into squares and serving.

Spanakopita is a delightful and flavorful pie that brings the tastes of Greece to your winter table. The combination of spinach, feta, and herbs encased in crispy phyllo dough makes for a satisfying and comforting dish. Whether served as a main course or a side dish, spanakopita is sure to please and warm your heart during the cold months.

Greek Meatballs in Tomato Sauce (Soutzoukakia)

Soutzoukakia are Greek meatballs simmered in a rich and aromatic tomato sauce, perfect for a hearty winter meal. These meatballs are typically made with a combination of ground beef and lamb, seasoned with garlic, cumin, and other spices. Served with rice or pasta, soutzoukakia is a comforting and flavorful dish that is sure to warm you up on chilly days.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground lamb
• 1 small onion, grated
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 (14.5-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 cup red wine
• 1 bay leaf
• 1 teaspoon dried oregano

Instructions:

1. In a large bowl, combine the ground beef, ground lamb, grated onion, 2 cloves of minced garlic, breadcrumbs, parsley, egg, cumin, cinnamon, salt, and pepper. Mix well and form into oval-shaped meatballs.
2. In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.
3. In the same skillet, add the remaining minced garlic and sauté for about 1 minute.
4. Add the tomato sauce, diced tomatoes, red wine, bay leaf, and oregano. Bring to a simmer.
5. Return the meatballs to the skillet and simmer in the sauce for about 30 minutes, until the meatballs are cooked through and the sauce has thickened.
6. Remove the bay leaf before serving.
7. Serve hot, with rice or pasta.

Soutzoukakia offers a delicious and hearty option for winter meals. The flavorful meatballs combined with the rich tomato sauce create a dish that is both comforting and satisfying. Enjoy this traditional Greek recipe with your family to bring warmth and delight to your winter evenings.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a traditional Greek lemon chicken soup, is a comforting and tangy dish perfect for the winter months. This creamy soup combines chicken, rice, and a luscious egg-lemon mixture to create a velvety texture that is both soothing and satisfying. Avgolemono is a beloved winter recipe in Greece, offering a burst of flavor and warmth in every spoonful.

Ingredients:

• 1 whole chicken, about 3-4 pounds
• 10 cups water
• 1 large onion, quartered
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• Salt and pepper to taste
• 1 cup uncooked rice
• 3 large eggs
• 3 lemons, juiced
• Fresh dill or parsley, chopped for garnish

Instructions:

1. In a large pot, combine the chicken, water, onion, carrots, celery, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and set aside to cool. Strain the broth and return it to the pot.
3. Add the rice to the broth and cook until tender, about 20 minutes.
4. Meanwhile, remove the skin and bones from the chicken, and shred the meat into bite-sized pieces.
5. In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while continuing to whisk.
6. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
7. Gradually pour the egg-lemon mixture back into the pot, stirring continuously until the soup thickens slightly.
8. Add the shredded chicken back to the pot and heat through.
9. Serve hot, garnished with fresh dill or parsley.

Avgolemono is a delightful and heartwarming soup that brings the flavors of Greece to your winter table. The combination of chicken, rice, and the unique egg-lemon mixture creates a creamy and tangy soup that is both comforting and invigorating. This traditional Greek recipe is perfect for cozying up on cold winter days.

Greek Stuffed Cabbage Rolls (Lahanodolmades)

Lahanodolmades, or Greek stuffed cabbage rolls, are a classic winter dish that combines tender cabbage leaves with a flavorful mixture of ground meat and rice. These rolls are simmered in a light lemon sauce, resulting in a dish that is both hearty and refreshing. Lahanodolmades are a beloved part of Greek cuisine, especially during the colder months, providing a satisfying and delicious meal.

Ingredients:

• 1 large head of cabbage
• 1 pound ground beef or lamb
• 1/2 cup uncooked rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 4 cups chicken or vegetable broth
• 3 large eggs
• 2 lemons, juiced
• 2 tablespoons olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Carefully add the cabbage and cook for about 5 minutes, or until the outer leaves are tender. Remove the cabbage and separate the leaves. Set aside.
2. In a large bowl, combine the ground meat, rice, onion, garlic, dill, parsley, salt, and pepper. Mix well.
3. Place a spoonful of the meat mixture onto each cabbage leaf and roll tightly, tucking in the sides to enclose the filling.
4. Arrange the cabbage rolls seam-side down in a large pot.
5. Pour the broth over the cabbage rolls and bring to a simmer. Cover and cook for about 1 hour, or until the cabbage and rice are tender.
6. In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while continuing to whisk.
7. Slowly ladle some of the hot cooking liquid into the egg-lemon mixture, whisking constantly to temper the eggs.
8. Gradually pour the egg-lemon mixture back into the pot, stirring gently until the sauce thickens slightly.
9. Serve the cabbage rolls hot, drizzled with the lemon sauce.

Lahanodolmades are a classic and comforting winter dish that showcases the rich flavors of Greek cuisine. The tender cabbage leaves and savory meat filling, combined with the tangy lemon sauce, create a dish that is both hearty and refreshing. Enjoy these delicious stuffed cabbage rolls as a satisfying winter meal that brings the warmth and taste of Greece to your table.

Greek Moussaka

Moussaka is a traditional Greek casserole that layers eggplant, ground meat, and a creamy béchamel sauce. This hearty dish is perfect for winter, offering a rich and satisfying meal that is both comforting and flavorful. Moussaka is a beloved classic in Greek cuisine, making it an ideal dish for warming up during the colder months.

Ingredients:

• 2 large eggplants, sliced
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1/2 cup red wine
• 1/4 cup fresh parsley, chopped
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and brush with olive oil. Roast in the oven for about 20 minutes, or until tender and lightly browned. Set aside.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the ground meat and cook until browned. Stir in the diced tomatoes, cinnamon, allspice, salt, pepper, and red wine. Simmer for about 20 minutes, until the sauce thickens. Stir in the parsley and set aside.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, until lightly browned. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the nutmeg and Parmesan cheese. Let cool slightly, then whisk in the beaten eggs.
5. In a large baking dish, layer half of the roasted eggplant slices. Spread the meat sauce over the eggplant, then top with the remaining eggplant slices.
6. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
7. Bake in the preheated oven for about 45 minutes, or until the top is golden and bubbly.
8. Let the moussaka cool for about 10 minutes before serving.

Moussaka is a quintessential Greek dish that brings warmth and comfort to your winter table. The layers of tender eggplant, flavorful meat sauce, and creamy béchamel create a rich and satisfying meal. This traditional casserole is perfect for family gatherings or cozy dinners, offering a taste of Greece that will warm you up on the coldest days.

Greek Meatball Soup (Youvarlakia)

Youvarlakia, or Greek meatball soup, is a hearty and comforting dish perfect for winter. This traditional Greek soup features tender meatballs made with ground meat and rice, simmered in a flavorful broth and finished with a tangy egg-lemon sauce. Youvarlakia is a beloved winter recipe in Greece, providing warmth and nourishment during the colder months.

Ingredients:

• 1 pound ground beef or lamb
• 1/2 cup uncooked rice
• 1 large onion, grated
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1 egg
• 8 cups chicken or vegetable broth
• 3 large eggs
• 3 lemons, juiced

Instructions:

1. In a large bowl, combine the ground meat, rice, grated onion, garlic, parsley, dill, salt, pepper, and 1 egg. Mix well.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring the broth to a boil. Gently add the meatballs to the broth.
4. Reduce the heat to a simmer and cook for about 30 minutes, or until the meatballs and rice are cooked through.
5. In a medium bowl, whisk the 3 eggs until frothy. Gradually add the lemon juice while continuing to whisk.
6. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
7. Gradually pour the egg-lemon mixture back into the pot, stirring gently until the soup thickens slightly.
8. Serve hot, garnished with additional fresh dill if desired.

Youvarlakia is a comforting and hearty Greek meatball soup that is perfect for winter. The tender meatballs and tangy egg-lemon sauce create a delicious and warming dish that is sure to satisfy. Enjoy this traditional Greek soup to bring a taste of Greece to your winter table.

Greek Spinach and Feta Pie (Spanakopita)

Spanakopita, or Greek spinach and feta pie, is a savory pastry that is perfect for winter. This traditional Greek dish features layers of flaky phyllo dough filled with a flavorful mixture of spinach, feta cheese, and fresh herbs. Spanakopita is a beloved winter recipe in Greece, offering a delicious and comforting meal that is both rich and satisfying.

Ingredients:

• 1 pound fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 cup crumbled feta cheese
• 2 large eggs, beaten
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 package phyllo dough, thawed
• 1/2 cup melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooked spinach mixture, dill, parsley, mint, feta cheese, beaten eggs, salt, and pepper. Mix well.
5. Brush a 9×13-inch baking dish with melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter.
6. Spread the spinach mixture evenly over the phyllo dough.
7. Layer the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter.
8. Using a sharp knife, cut the spanakopita into squares or diamonds.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden and crispy.
10. Let the spanakopita cool for about 10 minutes before serving.

Spanakopita is a delightful and savory Greek pie that brings the flavors of Greece to your winter table. The combination of flaky phyllo dough, spinach, and feta cheese creates a rich and satisfying dish that is perfect for the colder months. Enjoy this traditional Greek recipe for a comforting and delicious winter meal.

Greek Chickpea Stew (Revithia)

Revithia, or Greek chickpea stew, is a hearty and nutritious dish perfect for winter. This traditional Greek stew features tender chickpeas simmered with onions, garlic, and fresh herbs in a flavorful broth. Revithia is a comforting and filling winter recipe in Greece, providing warmth and nourishment during the colder months.

Ingredients:

• 2 cups dried chickpeas, soaked overnight and drained
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Juice of 1 lemon
• 8 cups water or vegetable broth

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the soaked chickpeas, bay leaf, parsley, dill, salt, pepper, and water or vegetable broth to the pot. Bring to a boil.
3. Reduce the heat to a simmer and cook for about 2 hours, or until the chickpeas are tender.
4. Remove the bay leaf and stir in the lemon juice.
5. Serve the stew hot, garnished with additional fresh herbs if desired.

Revithia is a nourishing and hearty Greek chickpea stew that is perfect for winter. The tender chickpeas and flavorful broth create a comforting and filling dish that is both healthy and delicious. Enjoy this traditional Greek stew to bring warmth and sustenance to your winter meals.

Greek Lamb Stew with Orzo (Giouvetsi)

Giouvetsi, a classic Greek lamb stew with orzo, is an ideal winter dish that combines tender pieces of lamb with orzo pasta in a rich tomato-based sauce. This hearty and satisfying stew is traditionally cooked slowly to allow the flavors to meld together, creating a warm and comforting meal perfect for cold winter days.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine
• 4 cups beef or lamb broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 1/2 cups orzo pasta
• 1/2 cup grated kefalotyri or Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large, oven-safe pot, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides.
3. Add the chopped onion and minced garlic to the pot, sautéing until the onion is soft and translucent.
4. Stir in the diced tomatoes, tomato paste, red wine, broth, oregano, cinnamon, salt, and pepper. Bring to a simmer.
5. Cover the pot and transfer it to the preheated oven. Cook for 1 1/2 to 2 hours, or until the lamb is tender.
6. Remove the pot from the oven and stir in the orzo pasta. Return the pot to the oven and cook for an additional 15-20 minutes, or until the orzo is cooked through.
7. Sprinkle the grated cheese over the top and let the stew rest for a few minutes before serving.
8. Garnish with fresh parsley and serve hot.

Giouvetsi is a traditional Greek lamb stew with orzo that provides a hearty and flavorful meal perfect for winter. The tender lamb and orzo pasta simmered in a rich tomato sauce create a dish that is both comforting and satisfying. This classic Greek recipe is sure to warm you up on the coldest of winter days.

Greek Eggplant and Tomato Stew (Melitzanes Imam)

Melitzanes Imam, or Greek eggplant and tomato stew, is a delicious and warming vegetarian dish ideal for winter. This traditional Greek recipe features tender eggplants cooked in a rich tomato sauce with onions, garlic, and aromatic herbs. Melitzanes Imam is a hearty and flavorful stew that brings comfort and warmth to your winter table.

Ingredients:

• 4 medium eggplants, sliced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup tomato paste
• 1 teaspoon sugar
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• 1/2 cup water
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat half of the olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until soft and translucent.
4. Stir in the diced tomatoes, tomato paste, sugar, salt, pepper, parsley, and mint. Cook for a few minutes until the sauce thickens slightly.
5. In a large baking dish, layer the eggplant slices and pour the tomato sauce over them. Add the water and cover the dish with aluminum foil.
6. Bake in the preheated oven for 40-45 minutes, or until the eggplants are tender and the sauce is well blended.
7. Remove the foil and sprinkle the crumbled feta cheese over the top. Bake for an additional 10 minutes, or until the cheese is slightly melted.
8. Serve hot, garnished with additional fresh herbs if desired.

Melitzanes Imam is a rich and flavorful Greek eggplant and tomato stew that is perfect for winter. The tender eggplants cooked in a savory tomato sauce, topped with crumbled feta cheese, create a hearty and comforting dish. Enjoy this traditional Greek recipe to bring warmth and deliciousness to your winter meals.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, or Greek lemon chicken soup, is a classic and comforting dish that is perfect for winter. This traditional Greek soup features tender chicken and rice in a silky, tangy broth made with eggs and lemon juice. Avgolemono is a warming and nourishing soup that is sure to soothe and satisfy during the cold winter months.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 10 cups water
• 1 large onion, halved
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 bay leaf
• Salt and pepper to taste
• 1 cup uncooked rice
• 3 large eggs
• 3 lemons, juiced

Instructions:

1. In a large pot, combine the chicken, water, onion, celery, carrots, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chicken is cooked through and tender.
2. Remove the chicken from the pot and set aside to cool. Strain the broth, discarding the vegetables and bay leaf, and return the broth to the pot.
3. Bring the broth back to a boil and add the rice. Reduce the heat and simmer until the rice is cooked, about 15-20 minutes.
4. While the rice is cooking, remove the meat from the chicken bones and shred it into bite-sized pieces.
5. In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while continuing to whisk.
6. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
7. Gradually pour the egg-lemon mixture back into the pot, stirring gently until the soup thickens slightly.
8. Add the shredded chicken back to the pot and heat through.
9. Serve hot, garnished with fresh parsley if desired.

Avgolemono is a classic Greek lemon chicken soup that provides warmth and comfort during the winter months. The combination of tender chicken, rice, and a tangy egg-lemon broth creates a soothing and nourishing dish. Enjoy this traditional Greek recipe to bring a taste of Greece to your winter table and warm up on chilly days.

Note: More recipes are coming soon!