17 Recipes for the Ultimate Greek Easter
Grilled Branzino with Skordalia and Ladolemono
Chef Zoi Antonitsas tops flaky grilled fish with a superlemony Greek ladolemono sauce and serves it with the tangy, garlicky potato puree called skordalia.
Chopped Greek Quinoa Salad
An incredible mix of fresh vegetables and red quinoa come together in this Greek-inspired chopped salad. All of the flavors together get better the longer they sit.
Roasted Castelvetrano Olive and Feta Salad
astelvetrano olives are roasted in olive oil, lemon juice, chili, and garlic and served warm over feta cheese as a delicious side dish. The olives and garlic are also great served alongside sweet cherry tomatoes as a snack or with toasted pita and hummus.
Heirloom Tomato and Nectarine Salad with Whipped Feta
In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.
Greek Salad Flatbreads
Warm homemade flatbreads are topped with fresh Greek Salad and drizzled with a tahini dressing.
Greek Wedge Salad with Creamy Feta Dressing
The classic wedge salad has been given a Greek inspired twist with a creamy, herbed feta and Greek yogurt based dressing. Small watermelon gherkins add an extra hint of tangy cucumber flavor to this salad; they're most likely to be found at specialty produce stores or farmer's markets.
Heirloom Tomato Salad Flatbreads with Pepperoncini-Tahini Dressing
Heirloom tomatoes are placed onto every square inch of these freshly baked, homemade-flatbreads and then topped with tangy pepperoncini dressing and small watermelon gherkins.
Lemony Smoked Salmon–and–Artichoke Heart Whole-Wheat Pasta
This smoked salmon pasta has lots of bright lemon flavor that lightens the whole-wheat pasta.
Grilled Halloumi and Lentil Salad
Halloumi is a Cypriot cheese made from a mixture of goat's, sheep's and cow's milk. The great thing about this cheese is that it doesn't melt, so it's perfect for frying and grilling. I've topped this Greek-inspired lentil salad with halloumi steaks, to add some cheesy saltiness to this hearty salad. - Anne Faber
Lamb Gyro Dumplings with Tzatziki
In his superdelicious mash-up of cuisines, Chicago chef Mike Sheerin packs a flavorful Greek gyro-inspired lamb filling into dumplings, steams them and serves them with tzatziki.
Greek-Style Oven-Baked Chicken with Lemon and Oregano
This lemony chicken is perfect alongside a big Greek salad.
Lemony Roasted Potatoes with Oregano (Psites Patates)
Slices of lemon are roasted along with the potatoes, gently perfuming the dish making it fresher and very satisfying.
Grilled Manouri Cheese with Caramelized Plums
Michael Psilakis likes to riff on saganaki—fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.
For shrimp saganaki, Greeks sauté shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices. Grace Parisi stirs fresh dill into her quick version to brighten the flavor.
Greek-Style Leg of Lamb
Easter is practically synonymous with lamb, and this one is simply seasoned with garlic dill, lemon, and oregano. Pair it with a dark, cherry-flavored, peppery Chinon.
Greek-Style Vegetable Risotto
This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. Michael Psilakis updates it with zucchini, arugula and peas. To make the dish richer (if less Lent-appropriate), he recommends topping the risotto with sharp goat cheese or grated Parmesan.
Grilled Watermelon with Yogurt
This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese. It features the creamy yogurt he grew up eating in New York's Long Island: "My mom made it at home all the time, and we'd snack on it with honey after school."