38 of Our Favorite Greek-Inspired Dishes

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.

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.

Besides looking crisp and cool, cukes offer up lots of vitamin C. 

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.

Fresh herbs, kalamata olives, and feta cheese contribute Mediterranean flavor to grilled chicken breasts.

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.

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.

Time: 25 minutes

Veg Out: Substitute sliced cremini mushrooms for the steak and add an extra cup of spinach to the filling for a vegetarian main.

Serve with Cucumber, Onion, 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.

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

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.

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.

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.

Briny feta and rich Gorgonzola flavor these herby, creamy tarts.

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.

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.

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.

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

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

If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this delicious risotto dish.

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

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).

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.

This Greek-style main dish salad features parsley salad topped with homemade chicken salad and pita chips.

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.

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.

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.

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.

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.

Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.

These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.

Edamame, a protein-packed legume, is tossed with crumbled feta and sliced kalamata olives in this flavor-packed side.

These individual shakshukas are easy to make and assemble ahead of time. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.