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The holiday season is coming up and I know I will be eating decadently while out and about - but not every day. So, I am brainstorming ways I can eat healthy in between gatherings.

Greek Salad

Greek Salad is one of the healthiest typical Greek dishes you'll find. It's loaded with fresh veggies, including cucumbers, tomatoes, onions, and peppers, all chlorophyll-rich veggies. The addition of olive oil, olives, and feta cheese also makes the dish a healthy Mediterranean source of fat. Think of it as an antioxidant powerhouse.

Grilled Seafood

Greek cuisine is known for its grilled seafood, which is an excellent source of lean protein. When grilling seafood, the fats convert into healthy omega-3 fatty acids. When you combine it with veggies, like tomatoes and zucchini, seasoned with herbs and sprinkled with feta cheese, the flavor profile is heightened to delightful new heights.


Dolmades has herbs and rice with ground beef, and then wrapped in steamed grape leaves, making it one of the most delicious and healthy Greek dishes available. Grape leaves contain glucosinolates, which are anti-carcinogenic.


This Spinach and Feta Pie is a pastry that is filled with spinach, feta cheese, and eggs, all inside a light and crispy filo pastry. Spinach is rich in folate, a nutrient that helps in healthy brain development, and feta cheese, providing you with calcium and protein.


Grilled skewers of marinated meat and vegetables, Souvlaki, come in many different types, which include chicken, lamb, pork, and vegetables. Whether you are a vegetarian or non-vegetarian, this dish is filled with protein and cooked veggies, a perfect combination for a healthy meal.



I agree about Greek salad. If you make spanakopita I would dial back on butter and maybe even make the spanakopita with olive oil.

Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

Greek Fava Dip Recipe

I am trying to find easy recipes for mezze-style dishes for potlucks and to share during my holiday gatherings. I had this in a restaurant once but have never eaten it. Thought I'd share in case you guys wanted to try it, too:

I'll just explain it:

The recipe calls for 3 cups of dried fava beans, 1 chopped onion, 3 cloves of garlic minced, 1/4 cup of olive oil, 1 lemon, 1/2 teaspoon of salt, half a teaspoon of black pepper, and cherry tomatoes and fresh parsley to garnish.

In a pan, add olive oil, chopped onion, and minced garlic on medium heat. Stir occasionally until the onion becomes partially opaque, then add the cooked fava beans, salt, and pepper. Use a fork or a whisk to whisk the ingredients until they become a smooth.

That's the easiest way. Another option is to put all the ingredients in a food processor and pulse until the texture you want is achieved. I don't always like to use my food processor because it is a pain.

Making gyros at home

I love gyros and it isn't always realistic for me to go out and find a gyro shop. I only know of one, and it is a bit of a ways away for me.

I found a video that I want you guys to review. I know he isn't Greek, but his method looks pretty solid and he even makes homemade pita! They look good.

Here's the video:

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?
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