Using Dill in Greek Cooking?

[auroracoor1]

I love experimenting with Greek flavors in my kitchen, but I’ve hit a bit of a roadblock with dill. So far, I’ve only used it in tzatziki, which I absolutely adore. However, I know this herb plays a much bigger role in Greek cuisine, and I’d love to expand my repertoire.

Do you have any favorite recipes or tips for using dill? I’ve heard it’s great in spinach pies (spanakopita) and maybe even in soups? Are there other traditional Greek dishes where dill shines?

Also, do you use fresh dill exclusively, or is dried dill just as good in certain recipes?

Thanks in advance for any advice or inspiration you can share! I’m hoping to unlock the full potential of this amazing herb in my cooking. Thanks so much!

 

[k_tsoukalas]

Dill is such a versatile herb in Greek cooking—you’re going to love exploring its many uses! Here are some ideas to inspire you:

1. Spanakopita and Pies: Fresh dill is essential in spanakopita and other savory pies, adding a bright, aromatic flavor that complements spinach and feta beautifully.
2. Soups: Dill shines in “avgolemono” (egg-lemon soup) with greens or in light vegetable soups. It pairs especially well with zucchini and potatoes.
3. Salads and Sides: Sprinkle fresh dill on Greek-style roasted potatoes, green bean salad, or a simple cucumber and tomato salad for an extra layer of flavor.
4. Stuffed Vegetables: Add dill to the rice filling for stuffed peppers or tomatoes (gemista) for a traditional touch.

While fresh dill is preferred for its vibrant flavor, dried dill works well in cooked dishes like stews and soups. Store fresh dill in the fridge wrapped in a damp paper towel so it will last longer...