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Delicious Dishes From the Greek Islands

Various kinds of dishes prepared in Greece

By Rasma RaistersPublished 2 years ago 6 min read
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Katosoupa

Soups

Katosoupa is a Greek chicken soup that is prepared with chicken broth, tender chicken cuts, root vegetables and rice or pasta. Greeks like to thicken the soup with avgolemono, a creamy egg and lemon sauce.

Patsas

Patsas is a traditional Greek soup that is made with lamb, sheep, or port tripe. Usually, the animal's head or feet are used to enrich the broth along with garlic, onions, lemon juice, and vinegar. Avgolemono can be used to thicken the soup. Patsas is known to be a hangover remedy.

Fasolada

Fasolada is a soup made with dried white beans, drizzled with olive oil and vegetables and herbs like onions, barley, celery, and tomatoes. Traditionally this soup is served at Lent.

Revithia

Revithia is a chickpea soup that originally comes from the island of Sifnos. It is like a thick, oven-cooked stew. Usually enhanced with lemon and olive oil for a tangy flavor. When served it's drizzled with olive oil and accompanied by bread.

Salad

Tonosalta

Tonosalta is a Greek-style tuna salad that is prepared with chunks of tuna, diced vegetables and ingredients like capers, olives, and herbs. The salad is coated with a creamy dressing or simply seasoned with olive oil and lemon juice, It is best chilled and accompanied by bread.

Dolomades

Meat Dishes

Fylla or phylla means leves in Greek. Dolomades are stuffed vine leaf rolls. The filling is made with ground beef or pork, rice, tomatoes, onions, salt and pepper. There are also meatless versions. Once stuffed the rolls are placed in a large pot over layers of vine leaves and tomato slices. Then covered by water or stock and lemon juice and cooked till tender. When served they are enjoyed with some Greek yogurt on top.

Kouneli stifado

Kouneli stifado is a stew prepared with browned rabbit meat and cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock and olive oil. Spices added are cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper. The dish is enjoyed warm with freshly ground pepper sprinkled on top and accompanied by bread and a glass of Greek red wine or retsina.

Gemopilado

Gamopilafo is a dish that mixes rice with various meats like goat, lamb, veal, chicken, or pork. When served the meat is sliced and placed on top of the rice and accompanied by lemon wedges. This dish is also known as wedding rice since it is usually prepared on special occasions.

Kotopoulo

Kotopoulo is the Greek version of chicken and rice. It is prepared in one pot with various cuts of chicken, vegetables, and rice. Grated lemon zest and lemon juice are used for added flavor.

Izmir kofte

Izmir kofte is a dish made with meatballs, peppers, and potatoes in tomato sauce. It can be made on the stove or baked in the oven. The kofte are prepared with ground beef or lamb, onions, flour, stale bread, and eggs and flavored with spices like red pepper flakes, cumin, black pepper, and mint. Before serving the dish is garnished with chopped parsley. It can be eaten with plain rice or bread.

Sausages

Spetsofai

Spetsofai comes from the Thessaly region. It is a dish prepared with sausages locally known as loukaniko and bell pepper. Everything is cut in big chunks and topped with tomato sauce. It can be spiced up with hot peppers. It can be eaten with potatoes, rice, or feta cheese and country-style bread.

Pies

Alevropita

Alevropita is a crispy feta pie which is a specialty of Epirus. The pie is made with a thin batter sprinkled with feta cheese. The dough is made with wheat flour, milk or yogurt, and eggs. Herbs and vegetables can be added and it is baked in round or rectangular pans and drizzled with olive oil. It is eaten for breakfast or as a snack.

Kreatopita

Kreatopita is a meat pie prepared with flaky phyllo dough and ground meat filling. The filling can include rice, leeks, cheese, bechamel sauce, and herbs.

Vegetables

Gigandes plaki

Gigandes plaki is made with large white beans that are baked in tomato sauce with herbs like oregano, parsley, and mint.

Kolokythoanthoi

Kolokythoanthoi are Greek-style stuffed squash flowers usually filled with rice or cheese and spices and herbs. Once filled the dish is baked in the oven. Served with yogurt on the side.

Anginares a la Polita

Anginares a la Polita is a vegetable stew prepared with artichokes, onions, carrots, potatoes, or peas and various herbs and lemon juice. Usually, it is served with county-style bread.

Kolokithakia tiganita

Kolokithakia tiganita is crispy fried zucchini that is sliced and seasoned then dusted with flour or dipped in egg batter and fried until golden. It is good to eat with dips.

Tomatokeftedes

Tomatokeftedes are flavorable fritters made with diced tomatoes, onions, fresh herbs and spices, Occasionally feta cheese or grated zucchini is added. The fritters are eaten as a snack or meze dish and served with dips.

Strapatsada

Strapatsada is a dish made with dice, sauteed tomatoes and fresh herbs, combined with lightly beaten eggs and topped with crumbled feta cheese.

Prasaorizo

Prasorizo is a combination of leeks and rice that are sauteed and simmered. Fresh herbs and lemon juice are added. Served as a main course and accompanied by feta cheese,

Seafood

Bourdeto

Bourdeto is a dish made with fish and tomato sauce enriched with sweet and spicy paprika and onions. Originally from Corfu and is prepared with different kinds of fish like scorpionfish. It is topped with a splash of lemon juice and accompanied by potatoes or country-style bread.

Kakavia

Kakavia is a fisherman's soup prepared with small fish and ingredients like onions, potatoes, olive oil and seasonings. The dish can also include shellfish, crustaceans, herbs, and vegetables like tomatoes, carrots or celery.

Astakomakaronada

Astakomakaronada is a dish with lobster meat and tomato sauce served over pasta. It is enriched with wine, and different herbs and spices. The lobster meat is traditionally served in shells and the dish is garnished with parsley.

Garodes sgamalo

Garides saganaki consists of sauteed shrimp that have been deglazed with anise-flavored ouzo and doused in tomato sauce then topped with crumbled feta cheese.

Dessert

Yiaourti me meli

Yiaourti me meli is a simple no-bake treat that is made with thick Greek yogurt and honey then topped with walnuts.

Frigania

Frigania is a creamy dessert originating on the island of Zakynthos. It consists of three layers. The base is made with traditional Greek rusks neatly arranged and doused with sugary syrup and spiced with lemon zest and cinnamon. This is topped with vanilla-infused cream and finished off with a layer of whipped cream, Always served well chilled with almond slivers, ground walnuts or cinnamon.

Pasta Flora

Pasta Flora are fruit jam tarts with a flaky shortcrust pastry and various fruit fillings, They are baked as a single large tart or several small ones. Popular fillings include strawberry, raspberry, or apricot jams.

Moustalevria is a Greek pudding made with grape must and flour that is boiled until thick with added ingredients like petimezi (grape syrup), sugar, almonds, vanilla, and sesame.

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About the Creator

Rasma Raisters

My passions are writing and creating poetry. I write for several sites online and have four themed blogs on Wordpress. Please follow me on Twitter.

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