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 (pacha).
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.

Meat and fish dishes

Name	Image	Description
Baked lamb with potatoes		A common Greek dish. There are many regional variations with additional ingredients.
Bogana		Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis.
Bifteki		Grilled rounded beef, made from minced meat, but other meat can also be used.
Brizola		Pork or beef steak
Bourdeto		Fish dish from Ionian islands and western Greece.
Brantada		Fish dish of the Cyclades. It is similar to the Brandade.
Giouvetsi		Baked lamb in a clay pot with kritharaki
Gyros		Roasted and sliced meat on a turning spit, typically served with sauces like tzatziki and garnishes on pita bread.
Kotopoulo me ryzi		Chicken with rice
Kotopoulo methismeno		Chicken marinated in alcohol
Kreatopita		A meat pie using lamb, goat, or pork mince with rice and a light tomato sauce wrapped in pastry kneaded with white wine. Popular dish on the island of Kefalonia.
Kleftiko		Literally meaning of the klephts, also called "Exochikó", this Greek dish is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is often baked with potatoes.
Kokkinisto		"Kokkinisto" means 'reddened', and is a family of meat stews with tomatoes.
Kokoretsi		A dish of the Balkans, Turkey and Azerbaijan consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.
Kontosouvli		Similar to the Cypriot Souvla. Large pieces of meat cooked on a long skewer over a charcoal barbecue.
Keftedakia		Meatballs, either fried or oven-baked, seasoned with salt and spices, typically oregano and mint. Some people add grated carrots or capsicum along with onions to the mixture.
Moussaka		Casserole made of aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini. The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s
Makálo		Various dishes with garlic sauce from the region of Macedonia.
Mydia		Mussels
Paidakia		Grilled lamb chops with lemon, oregano, salt and pepper.
Pansetta		Pork belly meat.
Pastitsio		A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping.
Pastitsada		A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry.
Pizza		The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions.
Soutzoukakia Smyrneika		Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Snails		In Greece and Italy, snails are eaten in a diversity of dishes and sometimes they are even used in sauces and poured over various types of pasta. On Crete, one popular dish is snails in tomato sauce.
Savoro		Cooking method for foods marinated and cooked in vinegar. Popular is the savoro fish dish from Corfu.
Sofrito		Veal steak slow-cooked in a white wine, garlic, and herb sauce.
Souvlaki		Anything grilled on a skewer. Most common is pork and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki
Spetzofai		A dish made from country-style sausages, peppers, onions and wine. Originates from Mt. Pelion.
Stifado		Cooking method, from the Italian stufato. Game, veal or other meat; stew with pearl onions, red wine and cinnamon.
Xiphias		Swordfish is generally grilled.
Tonos		Tuna, notable is the "Tonos Alonnisou".
Tiganiá		Fried pork. Can be also chicken
Tilichtária		Pork meat dish made from minced meat.

Desserts and sweets

Name	Image	Description
Amygdalopita		Almond cake made with ground almonds, flour, butter, eggs and pastry cream.
Amygdalota		Rounded cookies with almonds and sugar. Also called Ergolávi.
Baklava		A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Bougatsa		Pastry consisting of either vanilla custard or cheese filling between layers of phyllo.
Copenhagi		Sweet pastry made of layers of filo filled with almonds, cream and syrup or honey. Named in honour of George I of Greece.
Diples		A Christmas and wedding delicacy made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with a great amount of honey and crushed walnuts.
Fanouropita		A kind of spicebread with ground cloves and cinnamon, resembling a sweet bread rather than a cake. Baked typically on the feast day of Saint Fanourios, after who it is named.
Finikia		The basic ingredients for finikia involve varieties of flour and butter, as well as sugar. Many varieties of this dish exist, including citrus flavourings.
Galaktoboureko		Custard between layers of filo.
Karydopita		A soft walnut cake flavoured with various spices.
Kourkoubinia		Small rounded sweets with syrup from Thessaloniki.
Kormós		Chocolate salami
Koulourakia		Butter or olive-oil cookies, typically baked for Easter.
Kourabiedes		Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar. Can also be baked for Easter.
Lazarakia		Lazarákia are small, sweet spice breads made on Lazarus Saturday, the Saturday that begins Holy Week.
Loukoumades		Fried balls of dough that are often spiced with cinnamon and drizzled with honey. Regionally called also Tsirichtá or Zvigoi.
Mandolato		Greek version of nougat; found everywhere in Greece, but specially made on the Heptanese.
Melomakarona		"Honey macaroons" which are cookies soaked in a syrup of diluted honey, then sprinkled with crushed walnuts. Typically baked for Easter and Christmas.
Milopita		Apple pie with cinnamon and powdered sugar.
Moustalevria		A flour and grape must pudding. Typically found in Cyprus.
Moustokouloura		Cookies of flour kneaded with fresh grape must instead of water.
Melitinia		These sweet cheese pastries originated in the Cyclades. Soft myzithra goat's milk cheese is typically used as a filling, but ricotta can also be used as a substitute.
Melekouni		Traditional sweet from Rhodes with honey, almonds and sesame.
Pastafrola		Covered jam-filled shortcrust pastry dish principally made from flour, sugar and egg.
Portokalopita		Orange pie
Pasteli		Pasteli are sesame seed candy made from sesame seeds, sugar or honey pressed into a bar.
Platseda		Traditional sweet pie of Lesbos.
Rizogalo		Literally meaning 'rice-milk', this is the Greek version of rice pudding. Commonly sprinkled with cinnamon.
Roxakia		Small rounded syrup sweets from the region of Macedonia
Spoon sweets		Made of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks. One particular type of spoon sweet, called υποβρύχιο, is made from mastic, which is found on the island of Chios.
Tiganites/Laggites		Old traditional dessert; type of fried pancakes.
Tsoureki		An Easter sweet bread also known as Lambropsomo, flavoured with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry. It is commonly adorned with almond flakes and red-dyed eggs, according to Easter tradition.
Vasilopita		Saint Basil's cake or King's cake, traditionally prepared for New Year's Day. Vasilopites are often baked with a coin inside, and whoever comes across the coin in their slice is considered to have God's blessing for the new year.
Strained yogurt with honey		Walnuts often added.

Cheeses

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of Greek Protected Designations of Origin cheeses article. Here are some of the more popular throughout Greece:

Name	Image	Description
Anevato		Creamy cheese from the region of Macedonia.
Anthotyros		A traditional fresh and flowery cheese. There are dry Anthotyros and fresh Anthotyros.
Formaela		A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996.
Feta		Feta is a white salty Greek cheese slice made from the milk of sheep or goats.
Graviera		Graviera is one of the most popular cheeses in Crete. It is a hard cheese with a light yellow color, and has a slightly sweet and nutty taste. The Cretan version is made from sheep's milk, or sheep's milk with a small amount of goat's milk.
Kasseri		Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in.
Kefalotyri		Kefalotyri or kefalotiri is a hard, salty yellow cheese made from sheep milk or goat's milk in Greece and Cyprus.
Kefalograviera		Kefalograviera is a hard table cheese usually produced from sheep's milk or mixture of sheep's and goat's milk.
Kopanisti		Salty spicy cheese produced in the Cyclades.
Ladotyri Mytilinis		Cheese made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%.
Melichloro		Local cheese from Lemnos island.
Myzithra		Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep or goats. The ratio of milk to whey usually is 7 to 3.
Manouri		Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Mastelo		Cow's milk cheese from Chios.
Metsovone		Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow's milk or a mixture of cow and sheep or goat milk. It is produced by the Aromanians of Metsovo.
S		Cow's milk cheese from Syros.

Drinks

Name	Image	Description
Commandaria		A fortified wine described by Hesiod in ancient times produced in Cyprus and used during Holy Communion.
Beer		Widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced by local companies or under license.
Greek coffee		Turkish coffee, brewed in a small long-handled pot using very finely ground coffee beans. It is served unfiltered, often with a glass of water.
Greek frappé coffee		A foam-covered drink derived from spray-dried instant coffee that is consumed cold.
Kitron		Citron liqueur produced on the island of Naxos.
Kumquat		Liqueur, popular in Corfu.
Mastichato		Mastika is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the island of Chios.
Mavrodafni		Sweet, liquor-style, red wine with higher alcohol percentage than normal. This dessert wine originated in the city of Patras.
Metaxa		A brand of sweet brandy, 40% alcohol content.
Ouzo		An 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice.
Retsina		A white wine with pine resin added; a specialty popular in northern Greece and Thessaloniki. It is invariably drunk young.
Tentura		A cinnamon flavored liquor from Patras.
Tsikoudia		An alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 25% to 32% alcohol by volume. Tsikoudia is sometimes called rakı,, from the Arabic word arak, meaning distilled.
Tsipouro		Often home-brewed, a clear drink produced from grape pomace, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well known for its Tsipouradika. In Thessaly tsipouro is always flavored with anise. Tsipouro is often called raki.
Zivania		Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes.
Greek wine		The most common drink in Greece. Legend claims that wine was invented on the island of Icaria.