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Healthy Greek Foods to Eat During the Holidays

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GreekGirlCooks

GreekGirlCooks

Active member
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

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.

Spanakopita

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.

Souvlaki

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.

Greek-Salad.jpg
 
I agree about Greek salad. If you make spanakopita I would dial back on butter and maybe even make the spanakopita with olive oil.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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