38 of Our Favorite Greek-Inspired Dishes
Greek Chopped Salad with Grilled Pita
We take the extra step of grilling the bell peppers along with the pita to add a bit of char and smoky depth. You could also broil the peppers in the oven until blackened, then peel them and toast the pita until browned.
Greek Spaghetti Squash Toss
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.
Shaved Cucumber Greek Salad
Besides looking crisp and cool, cukes offer up lots of vitamin C.
Greek Chicken Nachos
Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.
Greek-Style Chicken Breasts
Fresh herbs, kalamata olives, and feta cheese contribute Mediterranean flavor to grilled chicken breasts.
Loaded Greek Feta Fries
The fries are easy to make in an air fryer—and they pick up tons of flavor from the spice mix. If your fresh oregano is strong, start with less than what’s called for and add more to taste. To speed things up, prep all the ingredients in advance so you can assemble quickly while the fries are still hot.
Mediterranean Chicken and Bulgur Skillet
You'll be delighted by the incredible results from this one-pot wonder: tender, fluffy bulgur; creamy feta; and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like.
Steak, Feta, and Olive Quesadillas
Falafel, Feta, and Tomato Salad
Think of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and instantly turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like.
15-Minute Chicken Shawarma Bowls
This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginnings of the week for easy make-ahead lunches.
Shortcut Ingredients: rotisserie chicken, canned chickpeas, precooked farro
Baked Chicken Moussaka
This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.
Greek versions of this baked casserole layer a tomato-based meat sauce with sautéed or roasted eggplant and a topping of creamy béchamel (white) sauce. In this meatless rendition, bulgur wheat stands in for the traditional ground lamb. To get a touch of smoke in the mix, grill the eggplant instead of roasting it.
Summery Chickpea Salad
This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.
Lemon Chicken With Artichokes and Kale
This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. Avoid thin cutlets here; the thickness of the breasts will keep them juicy as they roast.
Fresh and fast, this meatless main redefines the art of convenience cooking. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.
Yogurt-Cheese Tarts with Mint
Briny feta and rich Gorgonzola flavor these herby, creamy tarts.
Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta
Chervil is a much-loved herb in Greece, where it's called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1/2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.
Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia
Santorini Split Pea Spread with Caper Relish
For convenience, Kremezi calls for widely available yellow split peas, which are also commonly used in this Santorini-style dish. Both the pea puree and the relish can be made up to 3 days ahead and chilled in the refrigerator. You can substitute small brined capers, rinsed and drained, for salt-packed; if you do, you may want to omit or reduce the amount of red wine vinegar you use in the dish. This serves 8 as a main course or 16 as a small-plates meze dish.
Spinach, Herb, and Cheese Phyllo Rolls
This kind of dish is traditional street food in Greece. The key is to think of it like a sandwich, an Eastern Mediterranean sandwich: There is an ideal balance between the crust and the filling. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.
Baked Cod with Feta and Tomatoes
Time: 35 minutes
Technique Tip: Keep the cod fillets almost submerged in the flavorful liquid so they don't dry out.
Serve with Lemon-Orange Orzo: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add ¾ cup uncooked whole-wheat orzo; toss to coat. Add 1½ cups unsalted chicken stock (such as Swanson) to pan; bring to a simmer. Cover, reduce heat, and simmer 17 minutes or until liquid is absorbed. Stir in 2 tablespoons chopped fresh flat-leaf parsley, ½ teaspoon grated lemon rind, ½ teaspoon grated orange rind, and ¼ teaspoon kosher salt. SERVES 4 (serving size: about ½ cup) CALORIES 147; FAT 3.5g (sat 1.8g); SODIUM 195mg
Greek Shrimp with White Beans, Tomato Sauce, and Feta
Time: 25 minutes
Waste Not: Chop the fresh fennel fronds and stir a little into the shrimp mixture, top a fresh salad, or make a pesto.
Serve with Lemon-Dill Orzo Pilaf
Greek Shrimp and Asparagus Risotto
If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this delicious risotto dish.
Open-Faced Crab Cake Sandwiches with Tzatziki
Time: 40 minutes
Flavor Hit: If you have saffron, add ½ teaspoon with the wine for extra flavor.
Serve with Sweet Pepper and Almond Salad: Combine 1 tablespoon extra-virgin olive oil, 1 tablespoon sherry vinegar, and 1/8 teaspoon kosher salt in a medium bowl, stirring with a whisk. Add 4 cups mixed baby greens and 1 cup thinly sliced baby red bell peppers; toss to coat. Sprinkle with 2 tablespoons chopped unsalted, dry-roasted almonds. CALORIES 78; FAT 5.7g (sat 0.6g); SODIUM 82mg
Third Meal: Greek Stuffed Pitas
The Sheet Pan Swedish Meatballs from the first night help you put dinner on the table in just 20 minutes. Pack them into whole-wheat pitas along with our yogurt and cabbage mixtures. Spread the cucumber-yogurt sauce inside the pita first so you get a cool contrast with every bite of the spiced meatballs. Even if you're tempted to use nonfat Greek yogurt, don't. The 2% yogurt is what gives the sauce its satisfying flavor and texture. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not nearly as pretty).
Greek Farro and Chickpea Salad
Farro is a quick-cooking, rich, and nutty grain, often found in Italian and Mediterranean dishes as an alternative to rice, barley, couscous, and quinoa. Packed with fiber, protein, and nutrients like Vitamin B3, farro’s satisfying chewy texture will have you falling head-over-heels in no time. Chickpeas are a delicious low-fat, plant-based protein option that's filled with fiber. Be sure to opt for the unsalted canned chickpeas to lower sodium. For Sunday prep, omit the arugula and make enough farro mixture for the week. Stir in the greens just before you head out the door. Try our Whole-Grain Salads for more make-ahead, quick-to-serve lunches and dinners.
Greek-Style Chicken Salad
This Greek-style main dish salad features parsley salad topped with homemade chicken salad and pita chips.
Greek Slaw and Chicken Pitas
Salads are a favorite lunch option for the Andersons, and Katie is particularly fond of Greek salads. This quick-to-assemble sandwich is basically a salad in a pita, one that's full of crunchy lemon-feta Greek slaw and filling, convenient rotisserie chicken.
Greek Cod Cakes
Try cod cakes instead of crab cakes for dinner. This delicious Mediterranean-riff tastes great and takes only 45 minutes to prepare.
Filled with fresh tomato, diced cucumber, and crumbled feta, this dish makes a filling side. Try subbing farro or quinoa for couscous for a whole-grain twist.
Greek Tomato and Cucumber Salad with Farro
Whole-grain farro bulks up this hearty Mediterranean salad. If you like the crunch of fresh red onion but not the full pungency, give the slices a 30-second dip in ice water to tame the flavor; drain and toss in the salad.
Greek Lamb and Feta Lasagna
You don't think of lamb when you think of lasagna, but that's one of the reasons you'll love this dish. The meat plays exceptionally well with rosemary and feta.
Greek Steak Pitas
Serve a Mediterranean-inspired meal in minutes. These steak-filled pita sandwiches are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.
Instead of drowning the shrimp in butter, this recipe sautés them in healthful olive oil, and then adds tomatoes to make a simple, speedy sauce that cooks in the time it takes to boil pasta. A sprinkling of crumbly feta on top adds tangy and creamy elements. Add your favorite salad or lightly cooked spinach on the side.
Mini Greek-Style Meat Loaves with Arugula Salad
Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.