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paharo45

Active member
I'm planning another trip to Greece, and one thing I'm especially looking forward to is the seafood. Every time I've visited, it seems like every taverna has something a little different depending on where you are, and I've had some incredible meals along the coast.

I'm curious to hear what seafood do you always order when you're in Greece? Do you stick with grilled octopus, calamari, shrimp, or whole grilled fish, or is there a lesser-known dish that you think visitors should try? Are there certain islands or regions that you think serve the best seafood? I'd also love to hear if you have a favorite way it's prepared, not only to give me inspiration for what to order, but also when cooking at home.

Looking forward to hearing your thoughts!
 

Homemade Gyro Ideas - Which Meat?

I've been thinking about trying homemade gyros for the first time, but I'm a little unsure about the best meat to use. I've seen recipes that call for ground lamb and beef, while others recommend using slices of leg of lamb, pork, or even chicken. I know the gyros you get in restaurants are often made on a vertical rotisserie, so I'm curious what works best for home cooks without that equipment.

If you've made gyros at home, what cut or combination of meats gave you the best results? Is leg of lamb worth the extra cost, or is a mixture of ground meats more authentic and easier to work with? I'd also love to hear if you have any seasoning tips or cooking methods that help recreate that classic gyro flavor and texture. Any advice before I give it a try would be greatly appreciated!

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.

How often do Greeks eat gyros?

Whenever I’m in Greece, I end up eating a lot of gyros! They’re easy, inexpensive, and obviously delicious, so they’re one of my favorite things to grab for a quick meal.

It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

I’m also curious about what kinds of gyros are most common in Greece. I usually see pork and chicken, but does this depend on the region? Are there particular gyro fillings or combinations that Greeks tend to order most often?

Favorite Greek Leftovers?

What are your favorite Greek dishes to eat as leftovers?

Some foods definitely seem best when they’re freshly cooked and served right away, but I’ve noticed that other Greek dishes somehow taste even better the next day. It seems like the extra time gives all the olive oil, herbs, tomatoes, spices, and other flavors a chance to come together.

I especially notice this with dishes like pastitsio, moussaka, gemista, and some of the ladera dishes. I’ll make them for dinner and then actually look forward to having them again for lunch the next day.

Are there any Greek foods that you think improve after sitting overnight? Do you reheat them, eat them at room temperature, or have a favorite way of serving the leftovers?

I’d love to hear which dishes everyone purposely makes extra of because they know they’ll be just as good, or even better, tomorrow!

Favorite Greek dishes from childhood?

What are some of your favorite Greek dishes from childhood? I always find it interesting how certain foods can bring back such specific memories of family, holidays, Sunday dinners, or time spent with grandparents.

For some people, it might be something comforting like avgolemono soup, pastitsio, or moussaka. For others, it could be something much simpler, like bread with feta, horta, fasolakia, or a particular pie that someone in the family always made.

I’d especially love to hear about dishes that were common in your household but maybe aren’t as well known outside your family or region of Greece. Were there foods you didn’t appreciate much as a child but love now? Or dishes you still make exactly the way your mother or grandmother did?

What Greek foods immediately take you back to childhood, and what memories do you associate with them? Are there any family recipes you’ve made sure to keep alive?
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