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Favorite Greek Foods with Beer?

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blopez34

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What are your favorite Greek foods to have with beer?

I’m putting together a casual get-together with some friends and thought it’d be fun to do a Greek-style spread—but with beer instead of ouzo. I know ouzo and tsipouro get all the attention with meze, but I’m more of a beer guy.

What do you think pairs best? I was thinking grilled loukaniko, maybe some spicy feta dip, fried calamari, or even gyros if I’m feeling ambitious. I’m open to both traditional stuff and more casual options that work well with a cold lager or IPA.

What do you usually snack on with beer when you’re keeping it Greek? Any combos I should try?

Thanks in advance—looking forward to seeing what everyone suggests.
 
Love this idea! Greek food pairs surprisingly well with beer, especially if you're leaning into bold, salty, and grilled flavors. Grilled loukaniko is a top-tier choice—especially with mustard or lemon on the side. Spicy feta dip (tirokafteri) with warm pita is another must, and pairs great with a crisp lager.

You could also do keftedakia (Greek meatballs) with herbs and a squeeze of lemon—they’re fantastic finger food with a cold beer. Fried calamari is perfect if you have the fryer going, and even grilled octopus.

A platter with olives, cheeses like graviera or kasseri, roasted peppers, and breadsticks also hits the spot. I’ve even done beer with a spanakopita tray and it worked great. Would love to hear what combo you land on—sounds like an awesome night!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Favorite Combinations for Meze?

I’m putting together a meze spread soon and would love to hear everyone’s favorite combos! I know there are so many options—dips, cheeses, olives, little bites of seafood or meat—and it’s hard to decide what to include without going overboard.

Do you have go-to combinations that work well together flavor-wise or texture-wise? For example, I love pairing taramosalata with grilled pita, and I always include dolmades, olives, and a wedge of feta with oregano and olive oil. Sometimes I’ll add shrimp saganaki or keftedakia if I want something more filling.

But I’m curious—what makes it onto your ideal meze platter? Do you stick to vegetarian, add seafood, or include some hot options? I’d love to hear what you put together and how you balance everything out!

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!

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.

Favorite Greek Foods with Beer?

What are your favorite Greek foods to have with beer?

I’m putting together a casual get-together with some friends and thought it’d be fun to do a Greek-style spread—but with beer instead of ouzo. I know ouzo and tsipouro get all the attention with meze, but I’m more of a beer guy.

What do you think pairs best? I was thinking grilled loukaniko, maybe some spicy feta dip, fried calamari, or even gyros if I’m feeling ambitious. I’m open to both traditional stuff and more casual options that work well with a cold lager or IPA.

What do you usually snack on with beer when you’re keeping it Greek? Any combos I should try?

Thanks in advance—looking forward to seeing what everyone suggests.

Making Your Own Loukanako?

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata olives, so now I’m wondering…

Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

Do you ever mix olive types in your mezze? Or do you stick to one kind? Would love to hear what others do for balance and presentation. Thanks!
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