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xmelissaa

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Now that summer is here and the temperatures have really started climbing, I've noticed myself craving lighter meals and rethinking some of my usual dinner choices. Foods that sounded comforting a few months ago suddenly feel a bit too heavy when it's 90 degrees outside.

I've always loved Greek food because so much of it naturally incorporates fresh vegetables, olive oil, herbs, seafood, and simple ingredients. Lately I've been making more Greek salads, grilled fish, and vegetable-based dishes, but I'm looking for additional ideas.

What are your favorite healthy and lighter Greek-style dinners during the hotter months? Are there traditional summer dishes that Greek families commonly make when the weather gets really warm? I'd especially love suggestions that don't require a lot of oven time, since I'm trying to keep the kitchen cool as well.

Looking forward to hearing what everyone enjoys during the summer!
 
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One of my favorite things about Greek food is how well it works for summer. I tend to eat a lot more grilled foods when it’s hot, especially souvlaki with a big salad and some tzatziki. Grilled fish with lemon, olive oil, and herbs is another favorite because it feels like a complete meal without being heavy.

I also love dakos in the summer. The combination of tomatoes, cheese, olive oil, and herbs is so refreshing, and it requires no cooking. Another easy option is a mezze-style dinner with things like hummus, tzatziki, olives, feta, tomatoes, cucumbers, and some pita.

For vegetable dishes, I love horta with lemon and olive oil, as well as a simple tomato and cucumber salad. Sometimes the best summer dinners are just a table full of simple dishes that everyone can share!
 

How much butter on phyllo?

I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!

How often do Greeks eat gyros?

Whenever I’m in Greece, I end up eating a lot of gyros! They’re easy, inexpensive, and obviously delicious, so they’re one of my favorite things to grab for a quick meal.

It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

I’m also curious about what kinds of gyros are most common in Greece. I usually see pork and chicken, but does this depend on the region? Are there particular gyro fillings or combinations that Greeks tend to order most often?

Getting Your Souvlaki Tender?

I made chicken souvlaki the other day, and for the first time it came out tougher than I expected. The strange part is that, as far as I can tell, I didn't overcook it. I used the same basic recipe I've made before, but the chicken just wasn't as tender or juicy this time.

Now I'm trying to figure out what might have gone wrong. Could it have been the cut of chicken, the quality of the meat, or maybe the marinade? I usually let it marinate for several hours, but I'm wondering if there's something else that makes a bigger difference.

What are your best tips for consistently tender chicken souvlaki? Do you use yogurt, lemon juice, olive oil, or another ingredient that really helps? I'd love to hear your techniques so I can avoid ending up with tough souvlaki the next time I fire up the grill.

Anyone Else Grow Their Own Oregano?

I've started growing my own Greek oregano, and it's become one of my favorite herbs to have on hand. There's nothing like it! The flavor is so much better than the dried oregano I buy at the store! I sometimes take cuttings and dry my own, too, and mine even tastes better than store bought.

Right now I keep mine in large pots instead of planting it in the ground. Since our winters can get pretty cold, I bring the pots indoors before the first hard frost and then put them back outside in the spring. It's worked fairly well so far, but I'm wondering if there's a better approach.

For those of you who grow oregano, do you keep it in containers year-round, plant it directly in the garden, or do something else entirely? How does it handle your winters? I'd love to hear what has worked best for you and any tips you've picked up over the years.

Favorite Greek dishes from childhood?

What are some of your favorite Greek dishes from childhood? I always find it interesting how certain foods can bring back such specific memories of family, holidays, Sunday dinners, or time spent with grandparents.

For some people, it might be something comforting like avgolemono soup, pastitsio, or moussaka. For others, it could be something much simpler, like bread with feta, horta, fasolakia, or a particular pie that someone in the family always made.

I’d especially love to hear about dishes that were common in your household but maybe aren’t as well known outside your family or region of Greece. Were there foods you didn’t appreciate much as a child but love now? Or dishes you still make exactly the way your mother or grandmother did?

What Greek foods immediately take you back to childhood, and what memories do you associate with them? Are there any family recipes you’ve made sure to keep alive?
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