List of Greek dishes

This is a list of notable dishes found in Greek cuisine.

Salads, spreads, sauces

Name	Image	Description
Greek salad		Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and Greek mountain oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.
Dakos		Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers.
Pissara		Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts.
Taramosalata		Fish roe, breadcrumbs, olive oil, lemon juice.
Tirokafteri		Sometimes written 'tyrokafteri'. A spread or dip of feta cheese, roasted red peppers, and garlic. Can be spicy hot or mild.
Tzatziki		Dip made from combining yogurt, cucumber, and garlic. Dill is sometimes added according to people's tastes. Olive oil is typically added.
Pasta elias		Dip made from chopped olives, caper, salt and garlic; very similar to tapenade.
Skordalia		A purée that typically accompanies fried cod and in some cases, salads. The main ingredients are potato, garlic, olive oil and vinegar.
Salata koliandrou		Collard salad
Saganaki		A variety of dishes prepared in a small frying pan.

Breads

Name	Image	Description
Daktyla		'Country' or 'village' bread.
Eptazymo/Eftazymo		Bread made from chick pea.
Fogatsa		Sweet bread from Corfu.
Kritsini		Breadsticks, grissini.
Koulouri		A version of simit
Lagana		Flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Formerly unleavened, but nowadays more commonly leavened.
Paximadi		Dried bread prepared with whole wheat, chick pea or barley flour.
Stafidopsomo		Raisin bread.
Zea		Bread made from farro

Appetizers and coldcuts

Name	Image	Description
Apáki		Cretan smoked pork served cold.
Avgotaracho		Produced mainly in Missolonghi and western Greece.
Antzougies		Salty anchovies.
Bakaliaros		Often fried in batter and served with skordalia dip.
Fava		Split pea.
Florina peppers		Roasted red bell peppers dressed with olive oil and vinegar, often stuffed with such things as feta cheese and herbs.
Fried squid		Batter-coated, deep fried squid, served with salt and lemon.
Fouska spinialo		A sea fig, preserved in seawater. A popular meze in Kalymnos.
Garides		Shrimp
Dolmadakia		Stuffed vine leaves with rice. From the Turkish dolma.
Grilled eggplants		Can be also fried.
Kolokythoanthoi		Fried zucchini flowers, often stuffed with rice and various herbs and spices.
Kolokythakia Tiganitá		Fried zucchini
Loutza		Cured pork tenderloin.
Lakerda		Pickled bonito eaten as a meze
Loukaniko		Sausage made from pork or lamb, typically flavored with orange zest or leeks.
Noumboulo		Corfiot pork tenderloin
Octopus		Usually grilled and served as a meze or main dish. Dressed with lemon juice.
Pita		Several styles of pita are found all over Greece, with fillings such as cheese, spinach, zucchini, greens, minced meat, custard etc.
Pitaroudia		Chickpea dumpling from Rhodes and Dodecanese.
Piktí		Pork charcuterie
Safridia		Mackerel is a fish high in oils and as it is grilled, it has a hint of a smoky flavour.
Spanakopita or spanakotiropita		A phyllo pastry pie with a spinach and cheese filling.
Syglino		Pork coldcut made in Mani.
Tiropita		Tiropita or tyropita is a Greek layered pastry pie with a feta cheese filling.
Tomatokeftedes		Tomato fritters.
Saganaki		Fried cheese.

Pitas

Apart from the mainstream Greek pitas, regionally can be found various different versions.

Name	Image	Description
Batzina		A pita from Thessaly without filo, with pumpkin and batzos cheese originally added
Blatsariá		A greens pita, without filo, with cheese and corn flour. From Epirus.
Kalasouna		Onion pie from Folegandros
Kasiata		Tiropita from Epirus and Thessaly with corn flour.
Plastos		A pita with mixed greens, plus corn flour. Found in Thessaly.
Pougia		A grilled pita, or small pies, with greens. From Rhodes.

Soups

Name	Image	Description
Bourou-bourou		Pasta soup from Corfu.
Faki		Lentil soup usually served with vinegar and olives or smoked herring.
Fasolada		Bean soup made from beans, tomatoes, carrot, onion, celery, herbs, and olive oil.
Kotosoupa		Chicken soup with pieces of chicken, sometimes with a thin pasta called fides, and often with vegetables.
Hortosoupa		Mixed vegetable soup; may include carrot, cabbage, zucchini, onions and potato. Sometimes served with cheese or yogurt
Kintéata		Nettle soup.
Manitarosoupa		Mushroom soup.
Magiritsa		A soup of lamb offal thickened with avgolemono, but endives and dill are commonly added. Traditionally eaten after the midnight mass for Easter.
Patsas		A tripe soup, similar to Khash.
Psarosoupa		Various fish soups, often including vegetables. A well known fish soup is the Kakavia.
Regali		Lamb soup from Mani.
Revithada		Chickpea soup. Notable is "Revithada Sifnou".
Avgolemono		A family of sauces and soups thickened with a mixture of egg yolk and lemon juice.

Egg dishes and pasta

Name	Image	Description
Flomaria		Type of long hilopites from Lemnos.
Gogges		Type of pasta.
Hilopites		Egg pasta.
Koftó makaronaki		Ditalini; usually served with ground meat sauce
Makaronia/Makarounes me salsa kima		Spaghetti, macaroni or other pasta with ground meat sauce
Kritharaki		Short-cut pasta, identical to risoni. It can be served alone, as a soup accompaniment, as part of a salad, or baked in a casserole.
Omeletta		Egg cooked with vegetables such as spinach, peppers, onions, cheese and optionally coldcuts.
Petoura/Petila		Hand made egg pasta from Macedonia. Similar in shape to papardelle. Often served with tomato sauce.
Strapatsada		Scrambled eggs with tomato.
Skioufichta		Pasta from Crete, similar in shape with fileja.
Sfougato		Type of omelette found on various islands; from the Byzantine Greek sphoungato.
Tsouchtí		Pasta, usually long hilopites, with egg and mizithra cheese. A dish from Mani.
Trahanas		Fermented and dried mixture of grain and yoghurt or fermented milk. In Crete is called Xinohondros.

Vegetable dishes

Name	Image	Description
Anginares alla Polita		Artichokes with olive oil, onion, carrots and potatoes in casserole.
Arakas me aginares		Green peas with artichokes.
Briám		Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
Fasolakia		Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini.
Gigandes plaki		Baked beans with tomato sauce and herbs. Often made spicy with various peppers.
Grilled vegetables		Light meal.
Horta		Boiled greens, usually served with olive oil and lemon. Sometimes served with boiled potatoes or bread.
Lachanorizo		Cabbage with rice
Prasorizo		Leeks and rice stew cooked in lemon juice and olive oil.
Sparagia		Boiled asparagus.
Spanakorizo		Spinach and rice stew cooked in lemon juice and olive oil.
Tsigaridia		Greens found mainly on the Ionian Islands.
Tsigareli		Cabbage with fresh tomato, red spicy peppers, potatoes and herbs like dill and parsley. A dish from Corfu.
Tsouknidopita		Nettle pie with filo pastry, butter and feta cheese
Yemista		Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat can also be used in the filling.