When it comes to delicious and healthy food, Greece is often overlooked. But with its rich culinary history and emphasis on fresh vegetables, legumes, and whole grains, Greek cuisine has a lot to offer vegetarians. From traditional dishes like spanakopita and gemista to innovative takes on classic recipes, there’s something for everyone in this collection of 18 flavorful Greek vegetarian recipes.
In this article, we’ll take you on a culinary journey through Greece, exploring the country’s rich culinary heritage and sharing some of its most iconic and beloved vegetarian dishes. From savory pies and fritters to hearty stews and salads, these recipes are sure to delight your taste buds and leave you wanting more.
Spanakopita (Greek Spinach Pie)
This classic Greek recipe combines the flavors of spinach, feta cheese, and herbs to create a delicious savory pie. With its flaky phyllo crust and rich filling, Spanakopita is a perfect dish for special occasions or everyday meals.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a large bowl, combine spinach, onion, garlic, feta cheese, Parmesan cheese, salt, and pepper. Mix well.
4. Layer phyllo dough in a 9×13-inch baking dish, brushing each sheet with olive oil.
5. Fill the phyllo layers with the spinach mixture, leaving a 1-inch border around the edges.
6. Fold the phyllo over the filling to form a pie shape and press gently to seal.
7. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Gemista (Stuffed Tomatoes and Peppers)
This traditional Greek dish is a flavorful and nutritious meal that’s perfect for any occasion. Gemista, which translates to “stuffed” in Greek, typically consists of hollowed-out tomatoes and peppers filled with a savory mixture of rice, herbs, and spices.
Ingredients:
– 4 large tomatoes
– 2 large bell peppers (any color)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped onion, 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the tomatoes and peppers, removing seeds and membranes.
3. In a bowl, mix cooked rice with parsley, feta cheese, olive oil, salt, and pepper.
4. Stuff each tomato and pepper with the rice mixture, filling as full as possible.
5. Place stuffed vegetables in a baking dish, cover with foil, and bake for 45 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes or until the filling is golden brown.
Cooking Time: Approximately 1 hour
Fasolakia (Greek Green Beans in Tomato Sauce)
This classic Greek recipe is a simple and flavorful way to enjoy green beans, smothered in a rich tomato sauce. Perfect as a side dish or paired with your favorite protein.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups homemade or store-bought tomato sauce
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 5 minutes, then immediately submerge them in an ice bath to stop cooking.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the blanched green beans, tomato sauce, salt, and pepper to the skillet. Stir well to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together and the sauce has thickened slightly.
Cooking Time: 20-25 minutes
Horiatiki (Greek Village Salad)
A classic Greek salad that’s simple yet flavorful, Horiatiki is a staple in many Greek households. This recipe is a quick and easy way to enjoy the traditional flavors of Greece.
Ingredients:
– 2 large tomatoes, diced
– 1 red onion, thinly sliced
– 1 cucumber, peeled and thinly sliced
– 1 block of feta cheese, crumbled
– 1/4 cup of Kalamata olives, pitted
– 1 tablespoon of extra-virgin olive oil
– 2 tablespoons of red wine vinegar
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes, sliced onion, cucumber, crumbled feta cheese, and pitted olives.
2. Drizzle the olive oil over the salad and toss gently.
3. Add the red wine vinegar and season with salt and pepper to taste.
4. Garnish with fresh parsley or oregano leaves, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Tiropita (Greek Cheese Pie)
A classic Greek pastry filled with tangy feta cheese, Tiropita is a delightful treat perfect for any occasion. This recipe yields a crispy phyllo crust and creamy filling that’s sure to please.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together feta and Parmesan cheese.
4. Layer phyllo dough in a 9×13 inch baking dish, brushing each layer with olive oil.
5. Spread half of the cheese mixture on top of the last phyllo layer.
6. Roll out remaining phyllo dough to fit the baking dish, placing it on top of the cheese.
7. Brush the top with beaten egg and sprinkle with salt and pepper.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Dolmades (Stuffed Grape Leaves)
Dolmades are a classic Mediterranean dish that combines tender grape leaves with flavorful rice and spices. This recipe yields a batch of deliciously stuffed grape leaves that are perfect for snacking, appetizers, or as a side dish.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup finely chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions:
1. Begin by preparing the grape leaves by blanching them in boiling water for 30 seconds. Remove from heat and immediately submerge in an ice bath.
2. In a large bowl, mix together cooked rice, chopped parsley, mint, scallions, olive oil, lemon juice, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining grape leaves and filling.
5. Place the dolmades seam-side down on a serving platter or individual plates. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Briam (Greek Roasted Vegetables)
A flavorful and healthy side dish that’s perfect for any occasion! Briam is a classic Greek recipe that brings out the natural sweetness of roasted vegetables, simply seasoned with olive oil, salt, and lemon.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 2 large bell peppers (any color), seeded and sliced
– 2 medium zucchinis, sliced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt to taste
– Freshly squeezed lemon juice (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together eggplant, bell peppers, zucchinis, and garlic.
3. Drizzle with olive oil and sprinkle with salt. Toss to coat.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast for 30-40 minutes or until vegetables are tender and lightly caramelized.
6. Squeeze lemon juice over the vegetables, if desired, before serving.
Cooking Time: 30-40 minutes
Fava (Yellow Split Pea Puree)
Experience the creamy, comforting goodness of fava, a traditional Mediterranean dip or spread.
Ingredients:
– 1 cup dried yellow split peas (fava)
– 4 cups water
– 2 tablespoons olive oil
– Salt, to taste
– Optional: garlic powder, lemon juice, and/or paprika for added flavor
Instructions:
1. Rinse the fava beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the fava beans again.
3. In a medium saucepan, combine the fava beans and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the peas are tender.
4. Drain the cooked fava beans and blend them with olive oil, salt, and any desired additional flavorings (if using) in a food processor or blender until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time: Approximately 50-60 minutes
Kolokithokeftedes (Zucchini Fritters)
Kolokithokeftedes, or zucchini fritters, are a popular Greek appetizer that’s easy to make and packed with flavor. This recipe yields crispy, golden brown fritters that are perfect for snacking or serving as part of a larger meal.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon olive oil
– Optional: feta cheese crumbles and chopped fresh parsley for garnish
Instructions:
1. In a large bowl, combine zucchini, flour, breadcrumbs, salt, and pepper.
2. Beat in the egg until well combined.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Using your hands, shape the mixture into small patties (about 1/4 cup each).
5. Cook fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve warm with feta cheese crumbles and chopped parsley, if desired.
Cooking Time: 12-15 minutes
Revithia (Greek Chickpea Stew)
Revithia is a comforting and flavorful stew that’s popular in Greece, typically served as a side dish or light meal. This recipe brings together the rich flavors of chickpeas, tomatoes, onions, garlic, and aromatic spices to create a deliciously satisfying bowl.
Ingredients:
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes or 1 can (14 oz)
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 4 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until softened (about 5 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chickpeas, diced tomatoes, oregano, cumin, salt, and pepper.
5. Simmer the stew for about 30-40 minutes or until the flavors have melded together and the chickpeas are tender.
6. Serve warm, garnished with fresh parsley or lemon wedges, if desired.
Cooking Time: Approximately 45-50 minutes
Melitzanosalata (Eggplant Dip)
A classic Greek dip made with roasted eggplants, garlic, and herbs, perfect for snacking or serving at a gathering. This creamy and flavorful eggplant dip is sure to please!
Ingredients:
– 2 large eggplants
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– 1/4 cup red wine vinegar
– 1/4 cup water
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and collapsed.
4. Let the eggplants cool slightly, then peel them and chop into small pieces.
5. In a bowl, combine the roasted eggplant, garlic, olive oil, red wine vinegar, water, parsley, salt, and pepper. Mix well to combine.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 40-50 minutes
Ladera (Olive Oil-Based Vegetable Dishes)
In this recipe, we’ll showcase the simplicity and flavor of Ladera, a traditional Mediterranean dish that highlights the natural goodness of vegetables. With just a few ingredients and easy steps, you can create a delicious and healthy side dish or main course.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 red bell pepper, seeded and sliced into 1-inch pieces
– 1 yellow bell pepper, seeded and sliced into 1-inch pieces
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
3. Add the bell peppers to the skillet and cook until tender, about 5 minutes.
4. Add the garlic to the skillet and cook for an additional minute.
5. Return the cooked eggplant slices to the skillet and stir to combine with the vegetables and garlic.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or oregano leaves, if desired.
Cooking Time: 15-20 minutes
Greek Lentil Soup (Fakes)
A hearty and comforting soup, Greek Lentil Soup (Fakes) is a staple of Mediterranean cuisine. This recipe combines the simplicity of lentils with the warmth of aromatic spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5-7 minutes.
3. Add lentils, broth, diced tomatoes, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 40-50 minutes
Pitaroudia (Chickpea Fritters from Rhodes)
Pitaroudia, or Chickpea Fritters from Rhodes, are a beloved street food in Greece’s Dodecanese islands. These crispy, flavorful fritters are made with chickpeas, onions, and spices, perfect for snacking on the go.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 egg, lightly beaten (for egg wash)
– Breadcrumbs or all-purpose flour for coating
Instructions:
1. In a bowl, mash the chickpeas using a fork or a potato masher.
2. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the mashed chickpeas. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired fritter size.
4. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Coat each fritter with breadcrumbs or flour, shaking off excess.
6. Heat the olive oil in a large skillet over medium-high heat. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Horta Vrasta (Boiled Greens with Lemon)
In this classic Greek recipe, tender greens are boiled to perfection and infused with the bright, citrusy flavor of lemon. A simple yet flavorful side dish that pairs well with many Mediterranean-inspired meals.
Ingredients:
– 1 pound fresh or frozen leafy greens (such as dandelion, beet, or Swiss chard)
– 2 lemons, juiced
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced
Instructions:
1. Rinse the greens and trim any stems.
2. In a large pot, bring 2-3 inches of water to a boil.
3. Add the greens, cover, and cook for 5-7 minutes or until tender.
4. Drain the greens and place them in a serving dish.
5. Drizzle with olive oil and sprinkle with lemon juice.
6. Season with salt and pepper to taste. If using garlic, mince it and add on top of the greens.
7. Serve hot or at room temperature.
Cooking Time: 15-20 minutes
Greek Stuffed Eggplant (Papoutsakia)
A classic Greek dish that combines the flavors of tender eggplant, rich tomato sauce, and savory meat filling. This hearty recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants
– 1 lb ground lamb or beef
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, cooked rice, paprika, salt, and pepper to the skillet and stir well.
5. Stuff each eggplant half with the meat mixture and place them in a baking dish.
6. Pour the diced tomatoes over the stuffed eggplants and drizzle with olive oil.
7. Bake for 45-50 minutes or until the eggplants are tender.
Cooking Time: 45-50 minutes
Greek Peasant Salad (Horiatiki Salata)
A hearty and flavorful salad that’s a staple in Greek cuisine, this Horiatiki Salata is a simple yet satisfying combination of fresh ingredients.
Ingredients:
– 1 large tomato, diced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomato, olives, and red onion.
2. Crumble the feta cheese over the top of the salad.
3. Drizzle the olive oil and red wine vinegar over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or oregano leaves, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Greek Gigantes Plaki (Baked Giant Beans)
A classic Greek recipe that’s perfect for a comforting and flavorful side dish or light meal. This hearty baked bean dish is simmered in a rich tomato sauce and infused with the aroma of oregano and lemon.
Ingredients:
– 1 pound giant beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup tomato puree
– 1 cup water
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine beans, olive oil, onion, garlic, tomato puree, water, oregano, salt, and pepper.
3. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
4. Bake for 1 hour and 15 minutes.
5. Remove foil and stir in lemon juice.
6. Return to oven and bake for an additional 30 minutes or until beans are tender.
Cooking Time: 2 hours
Summary
Discover the rich flavors and traditions of Greek cuisine with these 18 delicious and authentic vegetarian recipes. From savory pies like Spanakopita and Tiropita, to hearty stews like Revithia and Fakes, these dishes showcase the country’s love for fresh vegetables, herbs, and cheeses. Explore other options such as stuffed grape leaves, roasted vegetables, and a variety of salads and dips that highlight Greece’s Mediterranean diet. Whether you’re looking for comfort food or healthy eats, this collection has something for everyone to enjoy.
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