Greek Dishes
102 dishes with allergen safety information
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Fried Zucchini
Κολοκυθάκια τηγανητά
Zucchini slices dusted in flour or dipped in egg batter, then fried until golden and crispy. A simple Greek meze typically served with tzatziki or skordalia dip.
Galaktoboureko
Γαλακτομπούρεκο
A syrup-soaked Greek custard pie with crispy phyllo pastry encasing a rich semolina custard. One of Greece's most popular desserts, found in pastry shops across the country.
Gemista
Γεμιστά
Tomatoes and bell peppers hollowed out and stuffed with herbed rice, then slowly baked in olive oil until caramelized. A classic Greek summer dish, often served with feta.
Gigantes Plaki
Γίγαντες πλακί
Large white butter beans baked in a rich tomato sauce seasoned with herbs like oregano, parsley, and mint. A hearty Greek Lenten dish enjoyed as a main or meze.
Giouvetsi
Γιουβέτσι
A baked casserole of meat (typically beef or lamb) with orzo pasta in a rich tomato sauce, often topped with grated cheese. A warming Greek oven-cooked classic.
Greek Anchovies in Vinegar
Γαύρος μαρινάτος
Fresh anchovies cured in vinegar and dressed with olive oil, garlic, and parsley. A traditional Greek meze that is served cold, popular at fish tavernas and ouzo bars across the country.
Greek Potato Salad
Πατατοσαλάτα
Chunks of boiled potato tossed in a dressing of olive oil, lemon juice, and fresh herbs like dill and parsley. Unlike mayonnaise-heavy versions, the Greek style emphasizes olive oil, mustard, and capers.
Grilled Lamb Chops
Παϊδάκια
Lamb chops marinated in olive oil, lemon juice, and fresh herbs, then grilled over charcoal. A beloved Greek main course commonly served with potatoes and salad.
Grilled Octopus
Χταπόδι στη σχάρα
Tender octopus grilled over charcoal, brushed with olive oil and vinegar, and finished with oregano. A quintessential Greek seaside meze, best paired with ouzo.
Grilled Sardines
Σαρδέλες σχάρας
Whole sardines marinated in olive oil, lemon, and herbs, then grilled over charcoal until the skin is charred and the flesh is juicy. A classic summer taverna dish found along the Greek coast.
Gyros
Γύρος
Thinly sliced meat (typically pork or chicken) cooked on a vertical rotisserie, served wrapped in pita bread with tomatoes, onions, and tzatziki sauce. Greece's most popular street food.
Horiatiki Salad
Χωριάτικη σαλάτα
The classic Greek village salad with chunky tomatoes, cucumbers, onions, green peppers, Kalamata olives, and a thick slab of feta cheese, dressed with olive oil and oregano.
Horta
Χόρτα
Steamed or boiled wild greens and herbs dressed simply with olive oil and lemon juice. Common varieties include dandelion, chicory, and wild spinach. A staple side dish across Greece.
Hortopita
Χορτόπιτα
A savory Greek pie filled with a mixture of wild greens, herbs, and crumbled feta cheese wrapped in phyllo pastry. Varies widely by region and available seasonal greens.
Hortosoupa
Χορτόσουπα
A traditional Greek vegetable soup with seasonal vegetables like potatoes, carrots, zucchini, leeks, and celery. Served with a splash of lemon juice and bread.
Kakavia
Κακαβιά
A rustic fisherman's soup made with whole fish, vegetables like potatoes and onions, olive oil, and lemon juice. Considered one of the oldest fish soups in the Mediterranean, originating from ancient Greece.
Kalitsounia
Καλιτσούνια
Small Cretan pastries filled with soft myzithra cheese, available in sweet (with cinnamon and sugar) or savory versions. Traditionally associated with Easter on the island of Crete.
Karydopita
Καρυδόπιτα
A dense, moist Greek cake made with ground walnuts and spiced with cinnamon, soaked in a sweet sugar or honey syrup. A beloved traditional dessert with an intense nutty flavor.
Kataifi
Κανταΐφι
A dessert of shredded phyllo dough (kataifi pastry) rolled around a walnut filling, baked until crispy, and drenched in honey or sugar syrup. The shredded texture makes it distinctive.
Keftedakia
Κεφτεδάκια
Small Greek meatballs made from ground pork and beef mixed with breadcrumbs, eggs, and herbs like dill and oregano, then fried until golden in olive oil.
Kleftiko
Κλέφτικο
Lamb slow-roasted in parchment paper or foil with garlic, lemon, and herbs until fall-off-the-bone tender. Named after the klephts, Greek mountain bandits who cooked lamb in sealed pits.
Kokkinisto
Κοκκινιστό
A Greek braised meat dish where beef, chicken, or lamb is seared and slowly cooked in a rich tomato sauce with herbs, spices, and red wine. Served with pasta or potatoes.
Kokoretsi
Κοκορέτσι
Seasoned lamb offal (liver, heart, lungs, kidneys) wrapped tightly in lamb intestines and grilled slowly on a spit. A traditional Greek Easter specialty.
Kolokithokeftedes
Κολοκυθοκεφτέδες
Crispy fried fritters made with grated zucchini, feta cheese, herbs like mint and dill, bound with flour and eggs. A popular Greek vegetarian meze, especially in summer.