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Greek dishes that freeze well?

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ssherie_

ssherie_

Active member
Hey everyone! I’m trying to get a little more organized in the kitchen and thought it’d be great to start making some Greek meals ahead of time to freeze. I love cooking traditional dishes, but let’s be real—some of them take a bit of time, and it’s not always doable during the week.

Do you have any tried-and-true Greek recipes that freeze well without losing flavor or texture? I know things like spanakopita and moussaka can be frozen, but I’d love to hear how you prep and reheat them. Do you freeze before or after baking? Any tips for storing them so they don’t get soggy?

What about soups or stews like fasolada or stifado, do they hold up well in the freezer? Really appreciate any advice or tricks you’ve picked up!
 
Great idea—freezing Greek dishes is a total lifesaver during busy weeks! I regularly freeze spanakopita and tiropita—I assemble them but freeze before baking. Bake straight from frozen at a slightly lower temp so they don’t burn before the filling heats through. Moussaka also freezes well after baking; just cool completely, portion, and wrap tightly.

Soups and stews like fasolada, revithia (chickpea stew), and giouvetsi (orzo with beef or lamb) all freeze beautifully. Let them cool first, then freeze in single-portion containers. Just be sure to undercook pasta slightly in things like giouvetsi—it finishes cooking when reheated.
 
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However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

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