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Simple Greek Cooking for Spring?

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AlexiaTravels

AlexiaTravels

Member
With spring around the corner, I’m feeling inspired to cook lighter, seasonal dishes—and I’d love to explore more Greek recipes that suit this time of year. I’m looking for simple, home-style ideas that are fresh, flavorful, and not too heavy. Think herbs, olive oil, lemon, spring veggies—anything that captures that vibrant Greek feeling!

So far I’m thinking of making fasolakia (green beans in tomato sauce), maybe a Greek village salad, and something with artichokes or fresh dill. I’d also love suggestions for any plant-based or mostly vegetarian dishes that are traditional for this season.

What are your favorite springtime Greek meals to cook at home?
 
Love this! Greek spring cooking is all about freshness and simplicity. Fasolakia and horiatiki (village salad) are perfect choices to start with. I’d definitely suggest trying agkinares a la polita—artichokes with carrots, potatoes, dill, and lemony olive oil. It’s light, plant-based, and so satisfying. Another spring favorite is spanakorizo (spinach rice) made with lots of fresh herbs like dill and parsley—great with a squeeze of lemon and a side of crusty bread.

You might also like revithia (slow-cooked chickpeas with olive oil, onion, and lemon), especially when made with early spring onions. And don’t forget wild greens like vlita or nettles if you can find them—just boil, drizzle with olive oil and lemon, and they’re incredibly nourishing.

Greek spring dishes really let seasonal veggies shine, and they’re naturally plant-forward. Can’t wait to hear what you end up making!
 
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Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

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.

Which Greek dishes did you love as a kid?

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.

Handling dried gigantes?

I’m a huge fan of gigantes plaki and other dishes that use these giant beans. I am really struggling with the dried ones.

No matter how long I soak or boil them, they never seem to get quite soft enough. I’ve tried overnight soaking, longer cooking times, even baking soda in the soak water. Still hit-or-miss results. Sometimes they split before they soften, or the skins get tough.

I know canned gigantes exist, but I’d love to master the dried kind, especially for homemade plaki where texture really matters.

Any tips? Is there a soaking method or cooking trick that’s worked well for you? I am considering trying to get them soft in a pressure cooker, maybe that will help?
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