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Seasonal Greek foods for spring?

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dimi_pat

Active member
Hi everyone! I love Greek cuisine and want to explore more seasonal Greek dishes for spring. I know that Greek cooking is heavily influenced by fresh, local ingredients, and I’d love to learn more about what’s in season during this time of year.

Are there any traditional Greek recipes that highlight spring vegetables like artichokes, fava beans, or wild greens (horta)? I’ve also heard that lamb is popular around Easter—what’s the best way to prepare it for authentic spring foods? Even those beyond Easter would be good to consider...
 
Spring is a wonderful time to explore Greek cuisine since it’s all about fresh, seasonal ingredients! Here are some traditional Greek spring dishes you might love:

Fava bean puree – Santorini-style fava (yellow split peas) is delicious, but fresh green fava beans can also be sautéed with olive oil, garlic, and dill.
Horta (wild greens) – Dandelion greens, chicory, or amaranth, boiled and served with olive oil and lemon, make a simple and healthy side.
Magiritsa – A traditional Easter soup made with lamb offal, lettuce, dill, and an avgolemono (egg-lemon) sauce, served after the midnight Resurrection service.
Roast lamb with oregano and lemon – A springtime staple, often slow-roasted or grilled. Try arnisio kleftiko, where the lamb is wrapped in parchment with garlic, lemon, and herbs for incredible tenderness.
 
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Hortopita or Spanakopita without Cheese?

I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

Greek tomato rice - tomatorizo with fresh tomatoes?

Believe it or not, I’m about to have the first of my early-season tomatoes, maybe a week out! I got the plant from a local greenhouse, so it was a bit further along, and now I’m finally seeing ripe ones. I’d love to make domatorizo (Greek tomato rice) with them.

I’ve only ever made it with canned tomatoes or passata, but this time I want to go all in with the fresh ones from my garden. Do you peel and grate them, or just chop and cook them down? Any tips for getting that rich flavor without overcooking the rice? Do you sauté the rice first or add it straight in?

Would love a tried-and-true method—especially if it’s how your mom or yiayia made it. I want to honor the tomatoes and keep it simple. Thanks!

Best way to use Myzithra?

I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.
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