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Easy Greek Foods to Make After a Long Day

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blopez34

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After a long day at work or the gym, the last thing I want to do is spend hours in the kitchen. Lately, I've been diving into some easy Greek dishes that are quick to make, filling, and pack a ton of flavor. One of my go-tos is a simple Greek salad—chop some tomatoes, cucumbers, onions, throw in some feta, olives, and drizzle with olive oil. Takes 10 minutes, max.

Also, souvlaki is a lifesaver. If you’ve got some marinated chicken or pork ready, just toss it on the grill or pan for a few minutes, grab some pita, and you're set. Tzatziki on the side makes everything better.

Anyone else have some easy Greek meal ideas for when you’re too tired to cook but don’t want to settle for takeout? Looking for more fast and satisfying options that hit the spot after a long day.
 
Totally agree—Greek food is perfect for quick, flavorful meals! If you’re looking for more easy ideas, try dakos, a Cretan dish that’s basically a twist on bruschetta. Just grab some barley rusks, top with chopped tomatoes, crumbled feta, and drizzle with olive oil. It’s fresh, light, and takes only a few minutes to make.

Another great option is spanakopita triangles. You can make a batch of filling (spinach, feta, and herbs) ahead of time, and then wrap them in store-bought phyllo dough. Bake or even pan-fry them in small batches whenever you need a quick snack or meal.

If you like lentils, a simple fakes (Greek lentil soup) is filling and nutritious. You can cook a big pot on the weekend and reheat it when you’re short on time. Add a squeeze of lemon and some olive oil before serving for that extra kick!
 
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Did you like Greek food as a kid?

I’m curious, did you enjoy Greek food growing up?

I mostly did, but I’ll admit there were some dishes I just couldn’t get into as a kid. Moussaka and pastitsio always felt too heavy or rich to me back then. I’d skip them at family gatherings, even though everyone else raved about them!

On the other hand, I absolutely loved souvlaki, dolmades, keftedes, and of course, anything with feta or lemon potatoes. Those felt easier to eat and were packed with flavor without being overwhelming.

Now as an adult, I’ve come to appreciate almost all of it — even the things I avoided as a child.

What about you? Were there any traditional Greek dishes you didn’t like as a kid but love now?

Bake or Fry Keftedes (meatballs)?

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

Summer Meze for a Guy's Night?

I’m hosting a casual guy’s night next weekend and want to keep the food simple but solid. Thinking of going all-in on a summer Greek meze spread instead of doing a big main course. Cold beers, good music, and a table full of small plates sounds perfect for the heat.

I’ve got a few ideas already: spicy tirokafteri, grilled loukaniko, some fried zucchini with skordalia, maybe dolmades and olives. I’ll probably throw some grilled pita on the side and maybe a Greek salad too.

But I’d love to hear your go-to suggestions. What would you put out on the table for a group of guys hanging out on a warm summer evening? Anything easy to prep ahead or serve at room temp would be great. Bonus points for meat-heavy meze or something you can grill.

Making Crispy Greek Fries Tips?

I’m trying to master homemade Greek fries, you know, the kind that are golden, crispy on the outside, fluffy on the inside, and loaded with oregano and sea salt. I’ve had them in tavernas in Greece and nothing I’ve made at home comes close.

I’ve tried both russets and Yukon Golds, but I’m not sure about the best type of potato for this. Do you parboil first or go straight to frying? I’ve also read some people do a double-fry method — is that key to the crunch?

Also curious about oils, olive oil vs. sunflower vs. something else entirely. And how do you get them to stay crispy if you’re making a big batch for a crowd?

Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!
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