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nm1999

Active member
I’ve been thinking about how much food connects us to memories, especially when it comes to comfort dishes. For me, Greek cuisine has some of the most heartwarming and satisfying comfort foods out there. Whether it’s a steaming bowl of avgolemono soup, creamy moussaka, or a perfectly baked piece of pastitsio, there’s something so soul-soothing about Greek food.

I’d love to hear from you—what’s your go-to Greek comfort food? Is it something you grew up eating, a dish that reminds you of family gatherings, or maybe something you discovered during your travels?

Also, if you have any tips or recipes for making your favorite dish at home, please share! I’m always looking to try new recipes and recreate that cozy feeling in my kitchen.
 
I love some of the foods like Avgolemono, which I had every Sunday with my family after church and it makes me happy. I also love giouvetsi—slow-braised beef or lamb with orzo in a rich tomato sauce, topped with a dusting of kefalotyri cheese. It instantly transports me to family gatherings where the house would be filled with the smell of cinnamon, garlic, and roasted meat.

Another favorite is fasolada, the humble yet deeply satisfying white bean soup. It’s simple but so nourishing, especially on a chilly day. It reminds me of the Greek philosophy that food should be both hearty and communal. I still make that all the time. Also, kourabedies - my favorite cookie!
 
For me, avgolemono soup is perhaps the best comfort food or gamopilafo, a special rice-pilaf they make on Crete, in addition to hilopites giouvetsi.
 

How often do Greeks eat gyros?

Whenever I’m in Greece, I end up eating a lot of gyros! They’re easy, inexpensive, and obviously delicious, so they’re one of my favorite things to grab for a quick meal.

It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

I’m also curious about what kinds of gyros are most common in Greece. I usually see pork and chicken, but does this depend on the region? Are there particular gyro fillings or combinations that Greeks tend to order most often?

Getting Your Souvlaki Tender?

I made chicken souvlaki the other day, and for the first time it came out tougher than I expected. The strange part is that, as far as I can tell, I didn't overcook it. I used the same basic recipe I've made before, but the chicken just wasn't as tender or juicy this time.

Now I'm trying to figure out what might have gone wrong. Could it have been the cut of chicken, the quality of the meat, or maybe the marinade? I usually let it marinate for several hours, but I'm wondering if there's something else that makes a bigger difference.

What are your best tips for consistently tender chicken souvlaki? Do you use yogurt, lemon juice, olive oil, or another ingredient that really helps? I'd love to hear your techniques so I can avoid ending up with tough souvlaki the next time I fire up the grill.

Favorite Greek Leftovers?

What are your favorite Greek dishes to eat as leftovers?

Some foods definitely seem best when they’re freshly cooked and served right away, but I’ve noticed that other Greek dishes somehow taste even better the next day. It seems like the extra time gives all the olive oil, herbs, tomatoes, spices, and other flavors a chance to come together.

I especially notice this with dishes like pastitsio, moussaka, gemista, and some of the ladera dishes. I’ll make them for dinner and then actually look forward to having them again for lunch the next day.

Are there any Greek foods that you think improve after sitting overnight? Do you reheat them, eat them at room temperature, or have a favorite way of serving the leftovers?

I’d love to hear which dishes everyone purposely makes extra of because they know they’ll be just as good, or even better, tomorrow!

How much butter on phyllo?

I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!

Using Butter for Cooking in Greece?

I've been wondering how commonly butter is actually used in Greek cooking. I know olive oil is such an important part of Greek cuisine, so I'm curious where butter fits in, if at all.

For example, when making things with phyllo like baklava, spanakopita, or tiropita, is the phyllo traditionally brushed with melted butter, olive oil, or does it depend on the recipe and region? I've seen recipes that use both, which made me wonder what would be considered more traditional in Greece.

I'm also curious about baking in general. Is butter commonly used in Greek cakes, cookies, and other desserts, or is olive oil often used there as well?

I'd love to hear from anyone familiar with traditional Greek home cooking. When would you typically reach for butter, and when would you use olive oil instead?
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