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Most popular dishes of Greece?

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kcixcy

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I was talking to someone yesterday and mentioned that fasolada is considered one of the “national dishes of Greece”. I’m pretty sure I’ve heard that somewhere before. But it got me thinking, what actually are the most popular dishes in Greece?

I feel like everyone immediately thinks of things like moussaka or souvlaki, and maybe even horiatiki salad, but I’m not sure if those are the most commonly eaten foods in everyday life or just the most well-known internationally.

Are there certain dishes that Greeks themselves would consider staples or “must-haves”? And does it vary a lot by region? What dishes come to mind when you think of what is popular in Greece?
 
You’re right to question the difference between what’s famous and what’s actually eaten all the time. Fasolada really is considered a national dish, but it’s more of a comfort staple than something you’d see pushed in restaurants for tourists.

Everyday Greek eating leans heavily on simple, seasonal food. Dishes like Lentil soup (Fakes), Chickpea soup (Revithia), and Spanakopita show up constantly in homes. Olive oil, legumes, greens, and bread are the real backbone.

Things like Souvlaki are definitely popular, but more as quick street food. Moussaka is loved, just not made every week.
 
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What is your favorite meat to cook on the grill Greek-style?

What is your favorite meat to cook on the grill Greek-style? I always think Greek grilling is at its best when the seasoning is fairly simple and the flavor of the meat still comes through.

Lamb is probably the first thing that comes to mind, especially chops seasoned with olive oil, lemon, oregano, garlic, salt, and pepper. Pork souvlaki is another favorite, and chicken can be excellent when it has had enough time to marinate. I also really enjoy biftekia on the grill, especially when they are seasoned with herbs and served with lemon potatoes, salad, or grilled pita.

I’d love to hear what everyone else prefers. Do you usually grill lamb, pork, chicken, sausages, or something else? Are there any particular marinades, seasonings, or family techniques you always use? And what sides do you normally serve with a Greek-style grilled meal?

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!

Vegetarian Pastitsio Options?

I’ve been thinking about making a vegetarian version of pastitsio, but I’m not sure what would work best in place of the traditional meat sauce. I’d still like it to taste rich and satisfying and keep some of the character of the original dish rather than turning it into a completely different casserole.

Has anyone here made vegetarian pastitsio before? I was thinking lentils might work well because they would give the sauce some substance, especially with tomato, onion, cinnamon, and the other usual seasonings. Mushrooms also seem like they could add a nice savory flavor, either on their own or mixed with lentils. I’ve even seen versions using eggplant or zucchini.

I’d definitely keep the pasta and béchamel the same. What filling have you had the most success with? I’d especially love ideas that still taste traditionally Greek rather than just being a generic vegetarian pasta bake.

Do you marinate your souvlaki?

I've always marinated my souvlaki before grilling it. That's just how I learned to make it, and I usually let it sit for several hours, sometimes even overnight if I plan ahead. I always assumed that was the standard way to prepare it.

Recently, though, I found out that not everyone marinates their souvlaki. Some people simply season the meat right before cooking, while others use only olive oil, lemon, oregano, salt, and pepper without much time to marinate at all.

Now I'm wondering if I've been overthinking it all these years! Does marinating really make a noticeable difference, or is it more of a family tradition than a necessity?

I'd love to hear how everyone here prepares their souvlaki and whether you've noticed a difference in flavor or tenderness.

Good Greek Soups for Summer?

Even though soup is often associated with colder weather, I've noticed that Greece seems to have plenty of lighter soups that work well even during the summer months. I've enjoyed dishes like avgolemono and fasolada at different times of the year, but I'm curious what locals and frequent visitors recommend when the temperatures rise.

Are there traditional Greek soups that are especially popular in the summer? Do certain regions have seasonal favorites made with fresh vegetables, seafood, or herbs? I'd also love to know if there are chilled soups that are common in Greece, or if most soups are still served hot regardless of the season.

If you've had a memorable bowl of soup at a taverna or in someone's home, I'd love to hear about it. What would you recommend to someone looking for a light, flavorful Greek soup that's perfect for a warm summer day? Share your favorites and any recipes or travel tips!
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