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Favorite Greek Leftovers?

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axariotisxy

Active member
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!
 
Gemista might be my favorite Greek leftover because I actually think the flavors are better the next day. The rice, herbs, tomato, and olive oil have more time to come together, and I usually prefer eating them warm or even at room temperature rather than piping hot.

Pastitsio is another one that reheats really well. It firms up overnight, so the slices hold together better, and somehow the flavors seem richer. Fasolakia and gigantes are also great the next day, especially with some feta and fresh bread on the side.

I also think soups like avgolemono can be wonderful leftovers, although I reheat them gently so the texture stays nice.

Whenever I make ladera dishes, I almost always make more than I need because I know lunch is already taken care of. Greek food seems especially suited to leftovers since so many dishes rely on olive oil, herbs, vegetables, and slow-cooked flavors.
 
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Favorite Greek dishes made with zucchini

Zucchini seems to show up in so many Greek dishes, especially during the summer when it’s plentiful and at its best. I’m curious what everyone’s favorite traditional Greek zucchini dishes are.

Kolokithokeftedes are probably one of the first things that come to mind for me. I love how the zucchini works with herbs, feta, and a little crispiness on the outside. I also enjoy zucchini in vegetable dishes like briam, and I know there are plenty of regional recipes that use it in different ways.

What Greek zucchini dishes do you make most often? Do you prefer zucchini fritters, stuffed zucchini, baked dishes, stews, pies, or something else entirely?

I’d especially love to hear about family recipes or regional dishes that aren’t as well known outside Greece. And if you grow zucchini yourself, what do you usually make when you suddenly have more than you know what to do with?

What is your favorite meat to cook on the grill Greek-style?

What is your favorite meat to cook on the grill Greek-style? I always think Greek grilling is at its best when the seasoning is fairly simple and the flavor of the meat still comes through.

Lamb is probably the first thing that comes to mind, especially chops seasoned with olive oil, lemon, oregano, garlic, salt, and pepper. Pork souvlaki is another favorite, and chicken can be excellent when it has had enough time to marinate. I also really enjoy biftekia on the grill, especially when they are seasoned with herbs and served with lemon potatoes, salad, or grilled pita.

I’d love to hear what everyone else prefers. Do you usually grill lamb, pork, chicken, sausages, or something else? Are there any particular marinades, seasonings, or family techniques you always use? And what sides do you normally serve with a Greek-style grilled meal?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What to do with garden zucchini?

Every summer, I seem to end up with more zucchini from the garden than I know what to do with! Of course, in Greek cooking there are plenty of good options, but I’m always looking for new ideas once I’ve made the usual favorites a few times.

I tend to use zucchini for kolokithokeftedes, briam, stuffed zucchini, and simple sautéed dishes with olive oil and herbs. I also like adding it to vegetable pies or roasting it alongside potatoes and other summer vegetables. Still, when the garden is producing zucchini constantly, it’s easy to run out of inspiration.

What does everyone else do with an abundance of garden zucchini? Are there traditional Greek recipes you make every summer, especially ones that use a lot at once?

I’d also love ideas for preserving or freezing zucchini in a way that works well for Greek dishes later in the year.
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