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ssherie_

Active member
I’ve recently fallen in love with Greek food, but I’m struggling to find easy recipes that fit into my busy weeknight schedule. A lot of the traditional dishes, like moussaka and pastitsio, seem pretty time-consuming, and I just don’t have hours to spend in the kitchen after work.

I’m looking for simple, quick Greek dinner ideas that still capture those delicious Mediterranean flavors. Maybe some easy souvlaki, veggie-packed salads, or one-pot dishes that I can throw together without too much prep? Ideally, something I can make in under 30-40 minutes.

What are your go-to quick Greek meals that don’t require a lot of ingredients or prep time? I’d love to hear any tips, shortcuts, or recipes that make Greek cooking more weeknight-friendly!
 
If you’re looking for quick Greek recipes that fit into a busy schedule, I’ve got a few go-tos that I love! Try making chicken souvlaki—just marinate diced chicken with olive oil, lemon, garlic, and oregano, then grill or pan-sear it. Pair it with a simple Greek salad (cucumbers, tomatoes, red onions, feta, olives) and warm pita for an easy, flavorful meal.

Another favorite is Greek-style baked salmon. Brush salmon with olive oil, lemon juice, and herbs, then bake it with sliced veggies like zucchini and bell peppers—everything cooks on one sheet in about 25 minutes!

If you want something cozy, try a one-pot orzo dish. Cook orzo in broth, add cherry tomatoes, spinach, feta, and a squeeze of lemon—simple and done in under 30 minutes.
 

What is your favorite Greek cheese?

What’s your favorite Greek cheese and how do you use it?

I’m partial to feta—it’s always in my fridge and I toss it into just about everything. From horiatiki salads to spanakopita to a simple omelet, it just works. But lately, I’ve been trying to branch out and explore some of the other amazing Greek cheeses out there.

I’ve tried graviera and really liked how nutty it was when grilled. A friend recently suggested trying manouri in desserts, which totally surprised me—had no idea it was that versatile! I also picked up some kefalotyri and used it for saganaki, which was incredible.

So I’m curious—what’s your favorite Greek cheese and how do you usually enjoy it? Are there any regional cheeses I should try? I’d especially love ideas for how to use them in both traditional and unexpected ways.

Would love to hear what everyone else is cooking with!

Best dips to serve with souvlaki?

Hey everyone! I’m planning to make a big batch of souvlaki soon for some company coming over, and I’m looking to level up my sides game a bit. I always make tzatziki—it’s a classic and never disappoints—but I’d really like to mix things up this time and offer a few other traditional (or even creative) Greek dips or spreads to go with it.

What do you usually serve with your souvlaki? I’m thinking something that’s great for scooping with pita or drizzling over the meat. I’ve heard of things like tirokafteri and skordalia, but I’ve never made them myself. Would love tips, go-to recipes, or even store-bought recs if you’ve got them.

Also curious if anyone serves something less traditional, like a Greek-style hummus or roasted eggplant dip. Anything that complements grilled meat is fair game!

Appreciate the ideas—thanks in advance!

How do you prepare your Kalamari?

Kalamari lovers, I’d love to hear from you—how do you usually prepare it? Do you go for the classic crispy fried rings, toss it on the grill with olive oil and lemon, or do you get more creative with a stuffed version?

I’ve had it so many ways and each preparation brings something totally different to the table. Lately, I’ve been experimenting with grilling it and adding a garlic-lime marinade, but I’m curious about what everyone else does. Do you use fresh or frozen squid? Any special tricks for keeping it tender and not rubbery? If you stuff it, what kind of filling do you use—rice and herbs, feta and spinach, something else?

I’m especially looking for tips on how to get the flavor just right without overpowering the kalamari itself. Share your favorite methods, family recipes, or secret ingredients—I’d love to try something new next time I make it!

Simple Moussaka Recipe

My family recipe for moussaka is complicated and makes a huge portion. I am trying to simplify it. Here is one of my attempts - it came out pretty good! Any advice you guys might have to tweak things?

Ingredients

For the base:

  • 2 large eggplants, sliced into ½-inch rounds
  • Olive oil
  • Salt
For the meat sauce:
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500g (1 lb) ground beef or lamb
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ tsp cinnamon
  • Salt & pepper to taste
  • Optional: ¼ cup red wine
For the béchamel sauce:
  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups warm milk
  • Salt, pepper, pinch of nutmeg
  • ½ cup grated Parmesan or kefalotyri
  • 1 egg, beaten

Instructions

  1. Prepare eggplant:
    • Sprinkle sliced eggplants with salt and let sit for 20–30 minutes to remove bitterness. Pat dry.
    • Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes until golden, flipping halfway.
  2. Make meat sauce:
    • Sauté onion and garlic in olive oil. Add ground meat and cook until browned.
    • Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and optional wine. Simmer for 20–25 minutes until thickened.
  3. Make béchamel:
    • In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
    • Gradually add milk while whisking until thickened.
    • Season with salt, pepper, and nutmeg. Remove from heat, stir in cheese and beaten egg.
  4. Assemble:
    • In a baking dish, layer half the eggplants, then all the meat sauce, then the remaining eggplants.
    • Pour béchamel over the top and smooth it out.
  5. Bake:
    • Bake at 375°F (190°C) for 40–45 minutes until golden and bubbly.
    • Let rest 20–30 minutes before serving.

Rice Vs Orzo in Avgolemono Soup

I’m curious—do you prefer rice or orzo in your avgolemono soup?

My family is totally divided on this one. Some of us love the silky texture that rice brings, especially when it softens and thickens the soup just enough. Others argue that orzo gives it a smoother, more elegant feel, almost like a Greek version of chicken noodle soup. I’ve even heard a few people swear by using both!

We always make avgolemono for holidays, Sunday dinners, or when someone’s feeling under the weather, so this debate comes up a lot. I’d love to hear how other families do it. Is it strictly rice? Only orzo? Or do you switch it up depending on the occasion?

And does the choice of pasta change how you whisk in the egg-lemon mixture? It does for me, so I would like to pick one and stick with it.
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