Greek Food, Cooking and Recipe Community

Favorite Greek Winter Meals?

1 - 3 of 3 Posts
T

toniiv

Active member
I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! ?
 
Stifado . Made with with beef , pork or rabbit .The meat is cooked with baby onions & tomato sauce .Easy to prepare & cook in a slow cooker or in pan on low heat .
 
Tpebop said:
Stifado . Made with with beef , pork or rabbit .The meat is cooked with baby onions & tomato sauce .Easy to prepare & cook in a slow cooker or in pan on low heat .
Click to expand...
I love Stifado too! Other things I like:

If you love pastitsio but want something quicker, try giouvetsi! This hearty Greek dish combines orzo pasta with tender beef or lamb in a rich tomato-based sauce, all baked in the oven. It’s comforting, flavorful, and easier to prep than pastitsio.

For a warming soup, avgolemono is a must-try. It’s a creamy, lemony chicken soup thickened with eggs and rice—perfect for cold days and surprisingly simple to make.

Another favorite is fasolada, a classic Greek bean soup made with white beans, tomato, olive oil, and plenty of veggies. It’s healthy, hearty, and packed with Greek flavors.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What traditional Greek foods do you still cook at home?

Lately I’ve been realizing how much my everyday cooking has drifted away from traditional Greek food. I still love it just as much, but instead of making it at home, I often end up going out to Greek restaurants for the dishes I really crave.

There are a few things I still make regularly, though. Spanakopita is one that never fully left my kitchen, and there are a handful of simple, familiar flavors I return to when I want something comforting. But many of the dishes I grew up loving — the ones that feel more involved or time-consuming — have slowly turned into “restaurant foods” for me instead of home foods.

It made me curious about how this plays out for other people. Which traditional Greek dishes do you still cook at home on a regular basis? Are there foods you love but mostly eat out now instead? And what determines whether something stays part of your home cooking versus becoming a special treat?

Greek Islands Food Traditions?

I love using travel in Greece as an excuse to explore regional food traditions, and lately I’ve been thinking about focusing more intentionally on the islands. I’ll likely be in Greece for about a month next summer, and I’d love to shape at least part of the trip around what each island is known for culinary-wise.

I know Crete has its own distinct style, and I’ve heard that places like Naxos, Syros, and Lesvos each have specialties that don’t always show up on mainland menus. But I’m sure I’m only scratching the surface.

If you’ve spent time on specific islands, what dishes really stood out to you? Are there traditional pies, seafood preparations, cheeses, sweets, or local products that feel essential to try in certain places? I’m especially curious about foods that are still made in homes or small tavernas rather than just tourist restaurants. Curious what you guys think!

Greek Dishes Using Winter Vegetables?

As the seasons change, I’m curious how winter vegetables show up in everyday Greek cooking. Not in a nostalgic or celebratory way, but in the practical meals that were made simply because those ingredients were available and affordable.

I’m thinking of vegetables like cabbage, leeks, potatoes, carrots, cauliflower, celery, and various greens — the kinds of things that quietly formed the base of many winter dishes. Often these meals didn’t feel special at the time, but they were reliable, filling, and familiar.

I’d love to hear which winter vegetable dishes stayed in regular rotation in your household. Were they mostly soups, oven dishes, lemon-based stews, or simple stovetop meals? And if you’re cooking outside Greece, did access to ingredients change which winter dishes you continued to make?

Greek Stews for Winter?

As the weather gets colder, I’ve been thinking a lot about traditional Greek stews for winter and how people actually cooked when it was cold, rainy, and damp for months at a time.

I grew up with a few staples, things like lentil soup, bean stews, and simple meat dishes that simmered all day, but I’m sure there are many regional and family variations I’ve never tried. I’m especially curious about one-pot meals that were practical, filling, and warming, rather than restaurant-style dishes. What Greek stews did your family rely on during the winter months?

My family loves stifado of course but I also make a chickpea-based stew that's nice. I am looking for ideas.

Making Greek Lemon Potatoes

I can't seem to get it right - mine never get crispy! This is the recipe I use. What do you think? Are the promotions okay? The technique?

Greek Lemon Potatoes​


Ingredients​

  • 2½–3 lbs Yukon Gold or yellow potatoes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1½ tsp dried oregano (Greek oregano if you have it)
  • 1 tsp salt (or to taste)
  • Freshly ground black pepper
  • ½ cup water or chicken broth

Instructions​

  1. Preheat oven to 400°F
  2. Cut the potatoes in wedges. Peel if you want to (don't have to).
  3. Arrange potatoes snugly in a large roasting pan (single layer if possible).
  4. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour mixture over potatoes, then add water or broth around them (not on top).
  6. Toss gently to coat.
  7. Roast uncovered for 40–45 minutes, turning once halfway.
  8. Raise heat to 425°F and roast another 10–15 minutes until deeply golden.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top