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Best Greek Foods to Cook with Kids

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mastichas09

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I’m looking for ideas on Greek foods that are fun and easy to cook with kids! I want to introduce them to Greek cuisine while keeping things simple and engaging in the kitchen. What are some kid-friendly Greek recipes or dishes that are interactive and not too complicated?

We’ve already tried making pita bread pizzas, which they loved, so I’m looking for more hands-on ideas like that. Are there any traditional Greek dishes that kids can help prepare, like rolling dough or assembling ingredients?

I’m particularly interested in things like Greek-style meatballs (keftedes), spanakopita with easy folding techniques, or simple dips like tzatziki that kids can mix themselves.
 
It’s great that you want to introduce your kids to Greek cuisine! Here are some fun, hands-on Greek recipes that are perfect for cooking with kids:
  1. Keftedes (Greek Meatballs): Kids can help shape the meat mixture into small balls. You can even turn this into a mini assembly line where they roll the meatballs and place them on a baking tray.
  2. Spanakopita Triangles: Instead of a big pie, make mini spanakopita triangles using phyllo dough. Kids can brush the sheets with butter and help fold the triangles. It’s like making savory “snack-sized” treats!
  3. Tzatziki Dip: Kids will love grating the cucumber and mixing it with yogurt, garlic, and herbs. They can even add their own twist with a bit of lemon juice or mint.
  4. Greek Salad Skewers: Use toothpicks or small skewers for kids to assemble their own “mini salads” with cubes of cucumber, tomato, feta, and olives.
These dishes are not only delicious but also a great way to teach kids about Greek flavors and cooking techniques!
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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