Greek Meal Prepping Tips?

[mj_toronto8]

I love cooking Greek food and do it often, but let’s be honest, some of our favorite dishes take forever to prepare. Between layering, slow simmering, and fresh chopping, it’s not always realistic on a busy weeknight. I’m starting to think about meal prepping Greek-style, but I’m not sure where to begin.

What traditional dishes work well for prepping ahead? I’m hoping for healthy options—think veggies, legumes, lean meats, maybe even Lenten dishes. Can you freeze moussaka or fasolada? Do you pre-roll dolmades and just steam them later? How do you store horta or prep spanakopita in advance without it getting soggy?

I’d love to hear what works for you, like batch cooking ideas, tips for storing or reheating, or any Greek dishes that get betterafter a day or two!

 

[k_tsoukalas]

Totally hear you. Greek food is delicious but not exactly “30-minute meals!” I’ve found a good rhythm by batch cooking some traditional dishes that hold up really well. Fasolada is fantastic for meal prep, it freezes beautifully, and the flavor deepens after a day or two. Same with lentil soup (fakes) and chickpea stew (revithia). Just portion and freeze.

Spanakopita is great if you assemble it ahead and freeze before baking—straight into the oven from frozen works well and avoids sogginess. Moussaka also freezes well fully cooked, just reheat covered to retain moisture.

Dolmades? I pre-roll and steam them all at once, then refrigerate. They keep for several days and are great cold or at room temp.

For veggies, horta lasts a few days in the fridge, drizzle with olive oil and lemon just before serving to keep it fresh.

It’s totally doable, Greek food can definitely meet meal prep life!