Greek Food, Cooking and Recipe Community

Street Food in September?

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auroracoor1

auroracoor1

Active member
I’m planning a trip to Greece this September and am super excited to dive into the local street food scene. I’ve heard that Greek street food is incredible, but I’m curious about what specific options are available, especially during September. What kinds of street food should I look out for? I’m interested in everything from quick snacks to more filling bites that I can grab on the go.

Are there any seasonal specialties or must-try items that are popular around that time of year? I’m hoping to experience a mix of the classic staples and maybe some hidden gems that locals love. Also, any recommendations on the best spots or specific vendors in Athens, Thessaloniki, or on the islands would be greatly appreciated!
 
You're in for a treat! Greek street food is diverse and delicious, especially in September when the weather is perfect for exploring. Start with classics like souvlaki (grilled meat skewers) and gyros (meat wrapped in pita with veggies and tzatziki). Look out for spanakopita (spinach pie) and tiropita (cheese pie), which are perfect for quick snacks. Don’t miss loukoumades (fried dough balls with honey and cinnamon) for a sweet treat.

In September, you'll find grilled corn and roasted chestnuts in street markets, offering a seasonal twist. For hidden gems, try koulouri (a sesame bread ring) from vendors in Athens and bougatsa (custard or cheese-filled pastry) in Thessaloniki. On the islands, keep an eye out for dakos (Cretan barley rusks with tomatoes and cheese).
 
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Greek Boiled Greens (Horta Vrasta))

My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.

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One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?

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What dishes do you love making (or eating) this time of year? I’m especially interested in seasonal recipes—like ones with fresh spinach, peas, artichokes, dill, or wild greens. Lent-friendly or vegetarian options are more than welcome, too!

Some I’ve heard of but haven’t tried yet include artichokes à la polita, maroulosalata, and hortopita. Would love to hear if those are worth making—and any tips you have for preparing them.

Also open to seafood dishes, spring desserts, or anything you associate with Greek Easter.

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I recently visited Rhodes and fell in love with pitarouda—those delicious chickpea fritters that are crispy on the outside and soft on the inside. I tried them at a small taverna, and they were absolutely amazing! Now that I’m back home, I’d love to recreate them, but I can’t seem to find a good recipe.

Does anyone know how to make authentic pitarouda? If you have a recipe, I’d love for you to share it! Also, any tips on getting the texture and seasoning just right? I remember them being well-spiced, maybe with cumin or coriander, but I’m not sure.

Would love to hear from anyone who makes these at home or has tried different variations. Thanks in advance!

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Greek yogurt is such a versatile ingredient, and I love how it’s used in both savory and sweet Greek dishes. Of course, tzatziki is the first thing that comes to mind—it’s a staple at my table, whether as a dip, sauce, or even a spread on sandwiches. But I know there are so many other Greek dishes that incorporate Greek yogurt in creative ways!

I’ve tried chicken marinades with yogurt, and I’ve heard that it’s also used in certain Greek-style baked goods to make them extra moist and flavorful. And then there are desserts—like Greek yogurt with honey and walnuts, or even as a base for traditional sweets like yogurt cake (Yaourtopita).

I’d love to hear from others—what are your favorite Greek dishes that use Greek yogurt? Do you use it in ways that aren’t as well-known? Any family recipes or personal twists you swear by?
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