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Creating a List of Easy Greek Pasta-Based Dishes

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knicks_fan87

Active member
I’m trying to put together a list of easy Greek pasta-based dishes to cook at home and would love your input. I’m looking for recipes that are rooted in Greek tradition but simple enough for a weeknight dinner.

So far, I’ve got classics like pastitsio, makaronia me kima (Greek meat sauce with spaghetti), and kritharaki me kotopoulo (orzo with chicken). I'm also curious about more regional or lesser-known dishes, like anything from Crete or the islands that features pasta.

Do you know of any vegetarian options or seafood-based pasta dishes that are typically Greek? Bonus points if they use ingredients like feta, olives, or fresh herbs!

Would love to hear of any dish names, recipes, etc that you want to share. Thanks!
 
Love this idea — Greek pasta dishes are comfort food at its finest! You’ve already nailed a few essentials. For something different, try hilopites me manitaria — traditional egg pasta (hilopites) with sautéed mushrooms, garlic, and a splash of cream or grated kefalotyri. It’s super cozy and vegetarian.

From the islands, especially the Cyclades, you’ll find makaronia me thalassina — pasta with mixed seafood in a tomato-garlic-wine sauce. Add a crumble of feta and parsley on top!

Another favorite: spaghetti with anthotyro, lemon zest, and mint. It’s light, fresh, and deeply Greek. You can also do orzo with shrimp, feta, and ouzo — sauté the shrimp with garlic, deglaze with ouzo, then mix with cooked orzo, cherry tomatoes, and crumbled feta.

Cretan-style pasta often includes staka (goat butter), but you can make a simple version with olive oil, mizithra cheese, and fresh herbs. So easy, yet packed with flavor!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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.

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?
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