Greek Food, Cooking and Recipe Community

Entertaining a crowd? Try making this Greek mezze board!

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acamp7

Active member
I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

 
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acamp7 said:
I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

Click to expand...
acamp7 said:
I absolutely love making these boards! They're so easy to put together and offer a great variety for a number of guests. They're also super healthy and warm pack on the pounds for those trying to watch their diet for the holidays (like me lol). You can really add or take out any ingredients from these dips, I like to add a little bit of chilli peppers or chilli oil to mine because I like a bit of a kick but I know that's not everyone's jam. Enjoy!!

Click to expand...
 
No keftedakia or mini kotopulo souvlaki?
 
This is one of my favorite things to do - making a mezze board, charcuterie, etc... I love the video creator's take on it.
 
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Greek Boiled Greens (Horta Vrasta))

My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.

Greek-Style Hummus Recipe

I love hummus, but I’ve noticed that many recipes use spices like cumin and paprika, which aren’t really common in Greek cuisine. I’m looking for a Greek-inspired hummus recipe—something that keeps the flavors fresh, bright, and true to Mediterranean ingredients.

Would you recommend skipping the tahini and using more olive oil and lemon? Maybe adding Greek yogurt for creaminess? What about incorporating oregano or feta for a more authentic twist?

I’d love to hear your thoughts! If you have a go-to Greek-style hummus recipe (or even just a tip to make it taste more Greek), please share. I would appreciate it!

Brunch trends in Greece?

I’ve been hearing a lot about how brunch culture has taken off in Greece over the past few years, especially in places like Athens and Thessaloniki. I’d love to learn more about the latest trends—what dishes are popular, what ingredients are must-haves, and how brunch in Greece differs from the traditional “Western” style.

Are there unique Greek twists on classics, like spanakopita-inspired eggs or loukoumades for a sweet option? Do people go for traditional Greek flavors, or is it more fusion-style? I’d also love to know if there are any standout drinks—are Freddo Cappuccinos still the go-to, or are new brunch cocktails trending?

I’d love to replicate some of these ideas at home, so any insights on must-try dishes or creative Greek-inspired brunch recipes would be amazing!

Favorite Greek Dishes for Spring

I’m planning some springtime meals and would love to get your advice and opinions on your favorite Greek dishes for spring. I know Greece has such a rich food culture, and spring is a beautiful time for fresh herbs, greens, and lighter flavors.

What dishes do you love making (or eating) this time of year? I’m especially interested in seasonal recipes—like ones with fresh spinach, peas, artichokes, dill, or wild greens. Lent-friendly or vegetarian options are more than welcome, too!

Some I’ve heard of but haven’t tried yet include artichokes à la polita, maroulosalata, and hortopita. Would love to hear if those are worth making—and any tips you have for preparing them.

Also open to seafood dishes, spring desserts, or anything you associate with Greek Easter.

Dolmadakia with rice for lent

I am trying to make a lent-friendly dolmadakia but I don't even feel as if I can use oil - it's for a lenten potluck at my church. Any idea how I can modify this recipe a bit? I only shared the ingredients because I don't need the instructions for this...

Ingredients - Makes about 40​

  • 40 grape leaves (jarred or fresh)
  • 1 cup short-grain rice (like Arborio)
  • 1 small onion, finely chopped
  • 2 tbsp olive oil (plus extra for drizzling)
  • 2 ½ cups vegetable broth
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • Juice of 1 lemon
  • Salt & pepper, to taste
With the vegetable broth in this, do you think I could just omit the oil? I never made this recipe before - I found it online.
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