Greek Food, Cooking and Recipe Community

Unique Greek Dishes to Make for a Party

1 - 2 of 2 Posts
dpappas87

dpappas87

Active member
We all know about the common Greek dishes that do well for crowds, like souvlaki, tiro pita, spanakopita, even pastitsio or moussaka. I tend to rotate through the same common list of dishes.

I have a dinner party coming up and I want some ideas on how to mix it up. Can you think of anything unique or lesser known that I can make? I don't mind if it's time consuming - I am up for anything really.

I had a friend tell me that maybe I want to make a leg of lamb or something like that - and I don't want to do something like that for now because that is also a common dish for me. I am, however, considering kleftiko for the main course.

Any advice is welcome.
 
For something a bit more unique, how about trying stifado? It's a hearty Greek stew made with beef (or rabbit) and lots of pearl onions, slow-cooked in a flavorful tomato-based sauce with red wine, cinnamon, cloves, and bay leaves. It’s not as commonly served as dishes like souvlaki but definitely has that wow factor, especially if you’re looking for something time-consuming and rich in flavor. You could pair it with a side like dakos (Cretan rusks topped with tomatoes, olive oil, and mizithra) for a refreshing contrast.

If you want to go vegetarian, fava from Santorini is another excellent option—it's a creamy yellow split pea puree topped with caramelized onions, capers, and olive oil. Both are unique, traditional, and will give your guests a memorable taste of Greece!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Prepping Salt Cod for Greek Recipes?

I’m hoping for some help with prepping salt cod (bakaliaros) for traditional Greek recipes. I remember my yiayia soaking and changing the water, but I never learned the exact process. I’d love to make bakaliaros skordalia for a family gathering and want to do it right.

How long should I soak the salt cod, and how often do I change the water? Is it better to leave it in the fridge or at room temp during the soak? Also, how do I know when it’s ready to cook?

Any tips on removing the bones or choosing good quality salt cod would be amazing. I’m a little intimidated but really want to carry on the tradition. Thank you so much!

Making Frappe at Home - Tips?

I’ve been making Greek frappe at home almost daily and I’m wondering if anyone has tips to make it even better. Right now, I’m using a basic handheld frother and it gets the job done, but I’m curious — would a milkshake machine be a better option?

I’ve seen a few Greeks on YouTube using those old-school milkshake mixers and the foam looks a lot thicker and more stable. I actually drink enough frappe to justify the upgrade if it’s worth it. Has anyone here tried both methods?

Keeping Feta Fresh?

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!

Summer Meze for a Guy's Night?

I’m hosting a casual guy’s night next weekend and want to keep the food simple but solid. Thinking of going all-in on a summer Greek meze spread instead of doing a big main course. Cold beers, good music, and a table full of small plates sounds perfect for the heat.

I’ve got a few ideas already: spicy tirokafteri, grilled loukaniko, some fried zucchini with skordalia, maybe dolmades and olives. I’ll probably throw some grilled pita on the side and maybe a Greek salad too.

But I’d love to hear your go-to suggestions. What would you put out on the table for a group of guys hanging out on a warm summer evening? Anything easy to prep ahead or serve at room temp would be great. Bonus points for meat-heavy meze or something you can grill.

Difference Between Galatopita and Galaktoboureko?

I’ve recently started exploring more traditional Greek desserts and keep coming across two that sound similar, galatopita and galaktoboureko. Both seem to involve a creamy, custard-like filling made with milk and semolina, but I’m a bit confused about what actually sets them apart.

From what I understand, galaktoboureko has phyllo on top and bottom and is soaked in syrup, kind of like a custard baklava. But then I saw recipes for galatopita that don’t use any phyllo at all—just the custard baked until golden, sometimes dusted with cinnamon.

Is that the main difference? Phyllo and syrup vs. no phyllo and more of a cake-like finish? Or are there regional variations where even galatopita can include phyllo?

I’d love to hear how you make (or eat!) these two desserts and which one you prefer. Are there any tips for getting that perfect texture?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top