Greek Food, Cooking and Recipe Community

What are some traditional winter Greek dishes?

1 - 3 of 3 Posts
GreekGirlCooks

GreekGirlCooks

Member
In the United States, food is readily available year round because the produce often comes from all over.

Avgolemono Soup
Avgolemono soup is a creamy and comforting dish that’s perfect for a cold day. It’s made with chicken broth, rice, and a mix of eggs and lemon juice, which creates a creamy texture. It's my favorite year round but I love it in the winter!

Moussaka
Moussaka is one of the most famous Greek dishes, and for good reason. It’s a layered casserole made with eggplant, ground beef or lamb, tomato sauce, and béchamel sauce. I tend to make this on special occasions and because it needs the oven, it's more like a winter thing for me.

Fasolada
Fasolada is a simple and hearty soup made with white beans, vegetables, and herbs. It’s a staple in Greek households during the winter months, and it’s often served as a main dish. I make this a lot in the winter.

Kleftiko
Kleftiko is a delicious and tender meat dish that’s slow-cooked in parchment paper. It’s usually made with lamb, but can also be made with beef or pork. I have a family member who makes this at Christmas and I look forward to it.

What winter dishes do you like?
 
GreekGirlCooks said:
In the United States, food is readily available year round because the produce often comes from all over.

Avgolemono Soup
Avgolemono soup is a creamy and comforting dish that’s perfect for a cold day. It’s made with chicken broth, rice, and a mix of eggs and lemon juice, which creates a creamy texture. It's my favorite year round but I love it in the winter!

Moussaka
Moussaka is one of the most famous Greek dishes, and for good reason. It’s a layered casserole made with eggplant, ground beef or lamb, tomato sauce, and béchamel sauce. I tend to make this on special occasions and because it needs the oven, it's more like a winter thing for me.

Fasolada
Fasolada is a simple and hearty soup made with white beans, vegetables, and herbs. It’s a staple in Greek households during the winter months, and it’s often served as a main dish. I make this a lot in the winter.

Kleftiko
Kleftiko is a delicious and tender meat dish that’s slow-cooked in parchment paper. It’s usually made with lamb, but can also be made with beef or pork. I have a family member who makes this at Christmas and I look forward to it.

What winter dishes do you like?
Click to expand...
Spanakorizo, psarosoupa, and stifado!
 
I love stifado, spanakopita, lamb shanks... yummy!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Easy Bougatsa Recipe

While in Greece, I enjoyed the bougatsa a lot. It's an easy thing to grab at bakeries when out and about... I wanted to find an easy recipe. How does this one look? I haven't tried it yet.

Ingredients:​

For the custard filling:

  • 4 cups whole milk
  • ½ cup fine semolina (not coarse)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
  • 2 tbsp unsalted butter
For the pastry:

  • 1 package phyllo dough (16 oz), thawed
  • ½ cup (1 stick) unsalted butter, melted (for brushing)

Instructions:​


Make the custard:
  • In a saucepan, heat the milk over medium heat until just about to simmer (don’t boil).
  • Slowly whisk in semolina and sugar.
  • Stir constantly until the mixture thickens (about 5–7 minutes).
  • Remove from heat. Let it cool slightly.
  • In a small bowl, beat the eggs with vanilla (and lemon zest if using), then slowly add to the warm semolina mixture while whisking briskly.
  • Return to low heat and stir for 2–3 minutes to thicken. Remove from heat and stir in butter. Let cool to room temperature.
Assemble the bougatsa:
  • Preheat oven to 350°F (175°C).
  • Butter a 9x13-inch baking dish or line with parchment paper.
  • Layer 6–8 phyllo sheets in the dish, brushing each with melted butter. Let the sheets overhang the sides.
  • Pour in the custard and smooth evenly.
  • Fold the overhanging phyllo over the custard.
  • Top with another 6–8 phyllo sheets, buttering each layer.
  • Tuck or trim excess edges. Score the top lightly if you want clean slices after baking.
Bake:
  • Bake for 40–45 minutes or until golden brown and crisp.
Serve:
  • Let it cool for 10–15 minutes.
  • Dust generously with powdered sugar and/or cinnamon.
  • Slice and serve warm!

Greek Octopus in Wine?

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.

Growing a Greek Herb Garden

I’m starting a small outdoor herb garden to enhance my Greek cooking and could use some advice! I live in a cold climate, so I plan to grow everything in pots so I can bring them indoors during the winter. I’m aiming for classic Greek herbs for dishes like roasted lamb, vegetable dishes, grilled fish, Greek salads, souvlaki, stuffed grape leaves, etc.

I already use dried oregano and mint all the time, so I’d love to grow fresh versions. What else should I include? Definitely oregano and thyme ... what about rosemary, sage, or dill? Any tips on what grows well together in containers—or which herbs struggle with being moved indoors? I'd really appreciate any suggestions, especially from others who’ve tried growing Greek herbs in colder regions.

Making Biftekia Juicy?

I make biftekia all the time, but they don’t always turn out the way I want—sometimes they’re juicy and perfect, but more often than not, they come out a bit tough or dry. I’m wondering what I might be doing wrong. I’ll admit, I don’t follow a specific recipe—I just sort of wing it each time based on what I have on hand. Sometimes I add breadcrumbs, other times just grated onion or a splash of milk, but there’s no real method.

Do you think it’s the mix-ins, the meat-to-fat ratio, or maybe how long I cook them? I usually pan-fry them, but maybe baking would help? I want that soft, flavorful, almost melt-in-your-mouth texture like the ones from tavernas. Any tips on what makes the biggest difference when it comes to tenderness? I’d love to figure out a more consistent approach!

What are Epirus pies?

I was chatting with a friend recently about Greek food, and she mentioned “Epirus pies.” I’m of Greek descent and pretty familiar with traditional dishes, but I honestly had never heard of them! She made it sound like there’s a whole category of pies unique to the Epirus region—both savory and sweet—but I didn’t get a lot of details.

Is this really a regional thing? Are they different from the spanakopita and tiropita I grew up with? I’m curious about what makes them special—different fillings, crusts, or preparation?

If anyone here is from Epirus or has experience with these pies, I’d love to hear more. Are there any classic ones I should try making? Would also be great to know if they’re found in bakeries elsewhere in Greece, or mostly made at home.

Thanks in advance—always excited to learn more about the regional food traditions I didn’t grow up with!
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