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How to fast and cook for Greek Orthodox lent!

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seleanor

seleanor

Active member
This is a straight to the point super easy guide on how to fast for Greek orthodox lent. Fasting for lent can seem a bit overwhelming and daunting, but I promise you it's not that hard and it can actually I really fun opportunity to get together with the whole family and come up with new recipes and cook healthier dishes. These are the basics, but of course you can always do what feels right for you.

 
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Student Orthodox Fellowship on Instagram: "What is fasting? Why do we fast? Learn more here! + adapted from goarch.org and Dr Dimitri Kepreotes ~~~~~~~~~~~~~~ #orthodoxy #easternorthodox #greatlent #lent #orthodoxchurch #orthodoxuniversity #orthodo

Student Orthodox Fellowship shared a post on Instagram: "What is fasting? Why do we fast? Learn more here! + adapted from goarch.org and Dr Dimitri Kepreotes ~~~~~~~~~~~~~~ #orthodoxy #easternorthodox #greatlent #lent #orthodoxchurch #orthodoxuniversity #orthodoxchristian #orthodoxchristianity...
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This is an excellent guide! Lent can be difficult to navigate, especially if you decide to do the full fast. This breaks things down nicely.
 
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Sunday Family Meal Ideas (Greek)

Sundays were always the day in my family when food mattered a little more. Even if the rest of the week was simple, Sunday meant sitting down together, sharing dishes, and letting the meal take its time. I’m Greek, and I grew up with the idea that Sunday food should feel comforting but still special, not overly complicated, just thoughtful and filling.

Lately I’ve been wanting to get back into that rhythm, but I feel a little stuck for ideas. I’m looking for Greek Sunday family meal inspiration, the kinds of dishes that work well for a longer meal, whether it’s one main dish with sides or a few things set out to share.

What did Sundays look like in your home? Was there a go-to dish your family made often, like a baked meal, a stew, or something from the oven? Do you lean more traditional, or do you mix old favorites with lighter options?

Greek Olive Oil You Use Every Day?

I’m Greek and cook at home regularly, and olive oil has always been such a given in my kitchen that I never really questioned it, until recently. While in Greece, I went to an olive oil tasting, and it completely changed how I think about what I use every day.

Tasting different oils side by side, from different regions, harvest times, and levels of intensity — made me realize how much variation there really is. Some were peppery and bold, others softer and almost sweet, and it made me wonder how intentional people actually are about their “daily” olive oil versus one they save for finishing or special dishes.

Now I’m a bit torn. Do most Greeks stick to one trusted oil for everything? Do you keep different oils for cooking versus salads? Do you buy from a specific region, family producer, or just what’s available locally?

Making Greek Lemon Potatoes

I can't seem to get it right - mine never get crispy! This is the recipe I use. What do you think? Are the promotions okay? The technique?

Greek Lemon Potatoes​


Ingredients​

  • 2½–3 lbs Yukon Gold or yellow potatoes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1½ tsp dried oregano (Greek oregano if you have it)
  • 1 tsp salt (or to taste)
  • Freshly ground black pepper
  • ½ cup water or chicken broth

Instructions​

  1. Preheat oven to 400°F
  2. Cut the potatoes in wedges. Peel if you want to (don't have to).
  3. Arrange potatoes snugly in a large roasting pan (single layer if possible).
  4. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour mixture over potatoes, then add water or broth around them (not on top).
  6. Toss gently to coat.
  7. Roast uncovered for 40–45 minutes, turning once halfway.
  8. Raise heat to 425°F and roast another 10–15 minutes until deeply golden.

Getting to Know Northern Greek Foods

I’m likely visiting parts of Northern Greece next year and realized how little I know about the food there compared to the islands. Most of my Greek food experiences have been island-based, lots of seafood, grilled dishes, simple vegetables, olive oil-forward meals, which I love.

But I keep hearing that Northern Greek cuisine is quite different: heartier, more meat-based, colder-weather food, stronger flavors, maybe more Balkan or Asia Minor influence. I’m especially curious about what people actually eat day to day, not just the famous dishes.

If you’re from Northern Greece or have spent time there, what foods should I expect to see regularly? Are there specific stews, breads, cheeses, or vegetable dishes that feel distinctly northern? And how different does it feel from island cooking once you’re there? I’d love to understand the regional food culture a bit before I go.

What traditional Greek foods do you still cook at home?

Lately I’ve been realizing how much my everyday cooking has drifted away from traditional Greek food. I still love it just as much, but instead of making it at home, I often end up going out to Greek restaurants for the dishes I really crave.

There are a few things I still make regularly, though. Spanakopita is one that never fully left my kitchen, and there are a handful of simple, familiar flavors I return to when I want something comforting. But many of the dishes I grew up loving — the ones that feel more involved or time-consuming — have slowly turned into “restaurant foods” for me instead of home foods.

It made me curious about how this plays out for other people. Which traditional Greek dishes do you still cook at home on a regular basis? Are there foods you love but mostly eat out now instead? And what determines whether something stays part of your home cooking versus becoming a special treat?
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