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Favorite Greek Food You Grew Up With?

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kcixcy

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I’ve been thinking lately about the Greek foods that were just part of everyday life growing up — the things that showed up on the table without much discussion, but somehow became the strongest memories. For me, it wasn’t always the big holiday dishes. It was the simple stuff: baked casseroles, roasted meats, lemon potatoes, lentil soup, bread with olive oil, things like that.

Now that I’m older, I realize how much those foods were tied to family routines and culture, not just taste. Some of them I still make. Some I haven’t had in years.

I’m curious what others grew up eating regularly. What dishes were normal in your house? Anything specific to your family’s region or traditions?
 
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Looking for Go-To Greek Lenten Recipes

I’ve been trying to expand what I cook during Lent, and I realized I tend to rotate through the same few meals every year. Things like fasolada, lentils, simple vegetable dishes, and occasionally some seafood, but I know there’s a much bigger tradition out there.

What I’m especially curious about are the recipes people actually grew up eating at home, not just the well-known ones you see online. The kinds of dishes that feel satisfying and comforting even without meat or dairy. I’ve heard there are some wonderful regional specialties too, especially with legumes and greens.

What are your go-to Lenten meals? Anything that feels essential in your family or region that you’d recommend trying?

List of My Favorite Greek Foods

I thought it would be fun to share my favorite Greek foods! I would love to hear about yours, as well.


Fasolakia - Particularly made with Green beans

Avgolemono - my favorite comfort food soup!

Traditional gyros - Made just like they are in Greece

Horiatiki - only the freshest produce (especially tomatoes) and best feta goes in mine

Koulourakia - such a great simple thing to have on hadn't to serve guests and eat with coffee

Moussaka - an absolute pain for me to make, I have a restaurant nearby that makes THE BEST

Stuffed grape leaves - also time consuming, but I love making them with fresh grape leaves

Fakes - I love lentil soup

Greek bread! - I figured out how to make it like it is in Greece.



Of course, those are just my top choices. I love most Greek foods, to be honest.

Regional Tiropita Variations?

I’ve been making tiropita the same way for years, and while I love it, I’m starting to feel like I’m on autopilot.

My go-to is a simple feta filling with a little egg and black pepper, layered in phyllo and baked until golden. It’s reliable and always a hit, but I know Greece has so many regional variations that I’ve barely explored.

I’ve heard that some areas mix in different cheeses like mizithra or kasseri, and others skip the phyllo altogether and use a more rustic dough. I’m also curious about versions that are spiral-shaped, pan-fried, or made as individual pies instead of a large tray.

For those of you who’ve tried tiropita in different parts of Greece, what stood out? Are there regional twists that completely change the flavor or texture? I’d love some inspiration to shake up my usual routine and try something new in my kitchen.

Favorite Greek lamb dishes?

I’ve always felt like lamb is one of the ingredients that really defines Greek cuisine. There’s something about the combination of herbs, lemon, garlic, and slow cooking that just works. I tend to default to classics like roasted lamb with potatoes or souvlaki, but I know there are a lot of regional dishes and traditional preparations I probably haven’t tried yet.

I’m especially curious about dishes people grew up with or recipes that have family connections. Do you prefer slow-roasted styles, grilled preparations, or something more rustic like stovetop or braised dishes? And are there any lesser-known lamb recipes you think deserve more attention?

If you cook lamb at home, I’d also love to hear your favorite seasoning approaches or techniques for keeping it tender and flavorful.

What are your favorite Greek lamb dishes, either to cook or to order when you’re out?

Favorite Way to Make Giouvetsi?

Giouvetsi has always felt like one of those dishes that’s simple on paper but somehow deeply personal once you start talking about how it’s made. I’ve seen it done with beef, with lamb, even occasionally with chicken, and the seasoning seems to vary from house to house. Some people lean heavier on cinnamon and allspice, while others keep it more tomato-forward and savory.

I’m curious how others like to prepare it. Do you brown the meat first and then finish it in the oven with the kritharaki, or do you cook it more slowly on the stovetop? Do you add grated cheese at the end, and if so, which kind?

Is there a version that feels most “right” to you, or one you grew up with that you still prefer?
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