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What goes with Retsina wine?

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xmelissaa

xmelissaa

Active member
I grew up around Retsina, but I’ll admit I never really warmed up to the taste. I know it’s one of those classic Greek wines with a long tradition, but the resin flavor always felt a little too strong for me. Lately though, I’ve been wondering if I just haven’t had it in the right context.

Sometimes the way we pair food and drink makes all the difference. I’m starting to think that maybe with the right dish, Retsina could actually taste amazing and I might finally appreciate what everyone else seems to love about it.

For those of you who enjoy it — what do you usually pair with Retsina? Are there certain meze, seafood, or traditional dishes that really bring out its best qualities? I’d love to hear your tips and maybe try it again with a fresh perspective.
 
I used to feel the same way about Retsina, that pine-resin note seemed overpowering. But once I started pairing it with the right dishes, it completely changed my perspective. Retsina really shines with food that has a bit of salt, lemon, and herbs. Think grilled sardines, fried calamari, or octopus with vinegar. It balances the richness and cuts through the oil beautifully.

I’ve also found it works well alongside meze like dolmades, tzatziki, or even a simple plate of olives and feta. On a hot summer day by the sea, with fresh seafood and a cold bottle of Retsina, that resin flavor feels less like a punch and more like a refreshing backdrop.

Maybe try it with a full Greek spread instead of sipping it on its own. It’s amazing how much the context transforms the taste.
 
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Vegetarian Pastitsio Options?

I’ve been thinking about making a vegetarian version of pastitsio, but I’m not sure what would work best in place of the traditional meat sauce. I’d still like it to taste rich and satisfying and keep some of the character of the original dish rather than turning it into a completely different casserole.

Has anyone here made vegetarian pastitsio before? I was thinking lentils might work well because they would give the sauce some substance, especially with tomato, onion, cinnamon, and the other usual seasonings. Mushrooms also seem like they could add a nice savory flavor, either on their own or mixed with lentils. I’ve even seen versions using eggplant or zucchini.

I’d definitely keep the pasta and béchamel the same. What filling have you had the most success with? I’d especially love ideas that still taste traditionally Greek rather than just being a generic vegetarian pasta bake.

Favorite Greek dishes made with zucchini

Zucchini seems to show up in so many Greek dishes, especially during the summer when it’s plentiful and at its best. I’m curious what everyone’s favorite traditional Greek zucchini dishes are.

Kolokithokeftedes are probably one of the first things that come to mind for me. I love how the zucchini works with herbs, feta, and a little crispiness on the outside. I also enjoy zucchini in vegetable dishes like briam, and I know there are plenty of regional recipes that use it in different ways.

What Greek zucchini dishes do you make most often? Do you prefer zucchini fritters, stuffed zucchini, baked dishes, stews, pies, or something else entirely?

I’d especially love to hear about family recipes or regional dishes that aren’t as well known outside Greece. And if you grow zucchini yourself, what do you usually make when you suddenly have more than you know what to do with?

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

What to do with garden zucchini?

Every summer, I seem to end up with more zucchini from the garden than I know what to do with! Of course, in Greek cooking there are plenty of good options, but I’m always looking for new ideas once I’ve made the usual favorites a few times.

I tend to use zucchini for kolokithokeftedes, briam, stuffed zucchini, and simple sautéed dishes with olive oil and herbs. I also like adding it to vegetable pies or roasting it alongside potatoes and other summer vegetables. Still, when the garden is producing zucchini constantly, it’s easy to run out of inspiration.

What does everyone else do with an abundance of garden zucchini? Are there traditional Greek recipes you make every summer, especially ones that use a lot at once?

I’d also love ideas for preserving or freezing zucchini in a way that works well for Greek dishes later in the year.

What is your favorite way to make spanakopita?

I’ve noticed there are so many different ways people make it, even within Greek families. Some make it as one large pie in a baking dish, while others prefer individual triangles or even rolled, rope-like shapes. I’m curious which style everyone prefers and whether you think the shape changes the texture at all.

I’m also interested in the filling. Do you use only feta, or do you mix in other cheeses such as ricotta, mizithra, or something else? What about the greens? Is yours mostly spinach, or do you add leeks, scallions, dill, parsley, or other herbs and greens?

And of course, there’s the phyllo. Do you use store-bought or make your own?

I’d love to hear how your family makes spanakopita and whether there is a particular version you consider the “right” one.
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