Greek Food, Cooking and Recipe Community

What are you serving for Greek Easter this year?

1 - 3 of 3 Posts
xmelissaa

xmelissaa

Active member
Greek Easter is coming up soon, and I always enjoy hearing what people are planning to put on the table for the celebration. Every family seems to have their own traditions, and I’m curious what everyone is serving this year.
In our family, lamb is usually the centerpiece, along with tsoureki, red eggs, and a few classic sides like lemon potatoes and salad. Sometimes we also include dishes like spanakopita or dolmades depending on how big the gathering is. Dessert tends to rotate a bit, but there’s always something sweet around after the meal.

I’m always looking for ideas to mix things up a little while still keeping things traditional. Are you sticking with the classics this year, or adding anything new to the menu? I am curious - maybe someone will inspire me and I will find something different to serve this year!
 
I always make my Ekmek for dessert. It's always a hit on Easter!
 
  • Love
Reactions: k_tsoukalas
Your menu sounds really close to ours, especially with the lamb, tsoureki, and red eggs. Those feel non-negotiable. We usually do lamb on the spit if the weather cooperates, and it turns into a full day outside.

A favorite addition has been grilled vegetables alongside the lemon potatoes, just to lighten things up a little. We’ve also added a simple yogurt-based dip with herbs that goes really well with the lamb.

For dessert we like galaktoboureko or ek mek. (yum!)
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Gemista: meat or no meat?

I’ve been thinking about gemista lately, especially with Lent going on and all the fasting days we have throughout the year. It feels like one of those dishes that really works both ways.

Sometimes I actually prefer it without meat—the rice, herbs, olive oil, and vegetables come together in such a clean, flavorful way. Other times, though, I really enjoy it with meat, especially when it’s baked long enough for everything to blend together.

I grew up seeing it made both ways, so to me it never felt like one “right” version. It just depends on the mood, the season, or even who’s cooking.

I’m curious how others feel about this. Do you have a strong preference for meat or no meat? Or do you switch between the two depending on the time of year or occasion?

Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

Adapting Baklava to a Smaller Pan?

My recipe for baklava calls for a 9 x 13 but I have a pan that is smaller than that. It's not an 8x8 - it's slightly bigger than that but smaller than a 9x13. My best guess is that it is 7 x 11. Luckily, baklava doesn't need me to be perfect, just close. What do I do?

I am going to use the same filling as the 9 x 13 so I am not sharing it. The main thing in question is the syrup. What do you think?

This is my 9 x 13 syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 1 strip orange peel
  • 1 tsp vanilla
Honestly should I just make the full recipe and then wing it?

Most popular dishes of Greece?

I was talking to someone yesterday and mentioned that fasolada is considered one of the “national dishes of Greece”. I’m pretty sure I’ve heard that somewhere before. But it got me thinking, what actually are the most popular dishes in Greece?

I feel like everyone immediately thinks of things like moussaka or souvlaki, and maybe even horiatiki salad, but I’m not sure if those are the most commonly eaten foods in everyday life or just the most well-known internationally.

Are there certain dishes that Greeks themselves would consider staples or “must-haves”? And does it vary a lot by region? What dishes come to mind when you think of what is popular in Greece?

How to prepare saganaki properly?

I love ordering saganaki whenever I’m out, it’s one of those dishes I automatically go for if it’s on the menu. There’s just something about that crispy outside with the warm, melty center that’s hard to beat. I’ve never actually tried making it at home, though, and I’m not really sure where to start.

I know it’s typically made with a firm cheese, but I’ve seen different types mentioned and don’t know which one works best. I’ve also heard the cooking method matters a lot—pan-fried vs flamed, flour or no flour, etc.

For those of you who make it regularly, what’s the proper way to prepare saganaki so it comes out like it does in a restaurant?
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