This is a list of notable dishes found in Greek cuisine.
Salads, spreads, sauces
NameImageDescriptionGreek salad (χωριάτικη σαλάτα)Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and Greek mountain oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.Dakos (ντάκος)Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers.Pissara (πισάρα)Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts.Taramosalata (ταραμοσαλάτα)Fish roe, breadcrumbs, olive oil, lemon juice.Tirokafteri (τυροκαυτερή) Sometimes written 'tyrokafteri'. A spread or dip of feta cheese, roasted red peppers, and (rarely) garlic. Can be spicy hot or mild.Tzatziki (τζατζίκι)Dip made from combining yogurt, cucumber, and (usually) garlic. Dill is sometimes added according to people's tastes. Olive oil is typically added.Pasta elias (πάστα ελιάς)Dip made from chopped olives, caper, salt and garlic; very similar to tapenade.Skordalia (σκορδαλιά)A purée that typically accompanies fried cod (called bakaliaros or μπακαλιάρος) and in some cases, salads. The main ingredients are potato, garlic, olive oil and vinegar.Salata koliandrou (σαλάτα κόλιανδρου)Collard saladSaganaki (σαγανάκι)A variety of dishes (best known for an appetiser of pan-fried cheese, such as halloumi) prepared in a small frying pan (sagani).
Breads
NameImageDescriptionDaktyla (δάκτυλα)'Country' or 'village' bread.Eptazymo/Eftazymo (εφτάζυμο)Bread made from chick pea.Fogatsa (φογάτσα)Sweet bread from Corfu.Kritsini (κριτσίνι)Breadsticks, grissini.Koulouri (κουλούρι)A version of simitLagana (λαγάνα)Flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Formerly unleavened, but nowadays more commonly leavened. Paximadi (παξιμάδι)Dried bread prepared with whole wheat, chick pea or barley flour. Stafidopsomo (σταφιδόψωμο)Raisin bread.Zea (ζέα)Bread made from farro ("zea")
Appetizers and coldcuts
NameImageDescriptionApáki (απάκι)Cretan smoked pork (or chicken) served cold.Avgotaracho (αυγοτάραχο)Produced mainly in Missolonghi and western Greece.Antzougies (αντζούγιες)Salty anchovies.Bakaliaros (μπακαλιάρος)Often fried in batter and served with skordalia dip.Fava (φάβα)Split pea.Florina peppers (πιπεριές Φλωρίνης)Roasted red bell peppers dressed with olive oil and vinegar, often stuffed with such things as feta cheese and herbs. Fried squid (καλαμαράκια τηγανητά)Batter-coated, deep fried squid, served with salt and lemon.Fouska spinialo (φούσκα σπινιάλο)A sea fig (fouska), preserved in seawater. A popular meze in Kalymnos.Garides (γαρίδες)ShrimpDolmadakia (ντολμαδάκια)Stuffed vine leaves with rice. From the Turkish dolma (to fill).Grilled eggplants (ψητές μελιντζάνες)Can be also fried.Kolokythoanthoi (κολοκυθοανθοί/κολοκυθοκορφάδες)Fried zucchini flowers, often stuffed with rice and various herbs and spices.Kolokythakia Tiganitá (κολοκυθάκια τηγανιτά)Fried zucchini Loutza (λούτζα/λούζα)Cured pork tenderloin.Lakerda (λακέρδα)Pickled bonito eaten as a mezeLoukaniko (χωριάτικο λουκάνικο)Sausage made from pork or lamb, typically flavored with orange zest or leeks.Noumboulo (νούμπουλο)Corfiot pork tenderloinOctopus (χταπόδι)Usually grilled and served as a meze or main dish. Dressed with lemon juice. Pita (πίτα)Several styles of pita are found all over Greece, with fillings such as cheese (τυρόπιτα), spinach (σπανακόπιτα), zucchini (κολοκυθόπιτα), greens (χορτόπιτα), minced meat (κρεατόπιτα), custard (γαλατόπιτα) etc.Pitaroudia (πιταρούδια)Chickpea dumpling from Rhodes and Dodecanese.Piktí (πηχτή)Pork charcuterieSafridia (σαφρίδια/σκουμπρί) Mackerel is a fish high in oils and as it is grilled, it has a hint of a smoky flavour. Patsavouropita/Patsavoura (Πατσαβουρόπιτα/Πατσαβούρα) phyllo pastry pie with a |spinach and cheese filling but is made to look messy or creased the dough.Spanakopita or spanakotiropita (σπανακόπιτα, σπανακοτυρόπιτα)A phyllo pastry pie with a spinach and cheese filling.Syglino (σύγκλινο)Pork coldcut made in Mani.Tiropita (τυρόπιτα) Tiropita or tyropita is a Greek layered pastry pie with a feta cheese filling.Tomatokeftedes (τοματοκεφτέδες) Tomato fritters.Saganaki (σαγανάκι)Fried cheese.
Pitas Apart from the mainstream Greek pitas, regionally can be found various different versions.
NameImageDescriptionBatzinaA pita from Thessaly without filo, with pumpkin and batzos cheese originally addedBlatsariáA greens pita (hortopita), without filo, with cheese and corn flour. From Epirus.Kalasouna (καλασούνα)Onion pie from FolegandrosKasiata (κασιάτα)Tiropita from Epirus and Thessaly with corn flour.Plastos (πλαστός)A pita (hortopita) with mixed greens, plus corn flour. Found in Thessaly.Pougia (πουγκιά)A grilled pita, or small pies, with greens. From Rhodes.
Soups
NameImageDescriptionBourou-bourou (μπούρου-μπούρου)Pasta soup from Corfu.Faki (φακή)Lentil soup usually served with vinegar and olives or smoked herring (kipper).Fasolada (φασολάδα)Bean soup made from beans, tomatoes, carrot, onion, celery, herbs, and olive oil.Kotosoupa (κοτόσουπα)Chicken soup with pieces of chicken, sometimes with a thin pasta called fides (φιδές), and often with vegetables (carrots etc.).Hortosoupa (χορτόσουπα)Mixed vegetable soup; may include carrot, cabbage, zucchini, onions and potato. Sometimes served with cheese or yogurt Kintéata (κιντέατα/κινθέατα)Nettle soup.Manitarosoupa (μανιταρόσουπα) Mushroom soup.Magiritsa (μαγειρίτσα)A soup of lamb offal thickened with avgolemono, but endives and dill are commonly added. Traditionally eaten after the midnight mass for Easter.Patsas (πατσάς)A tripe soup, similar to Khash (pacha).Psarosoupa (ψαρόσουπα)Various fish soups, often including vegetables. A well known fish soup is the Kakavia.Regali (ρεγάλι)Lamb soup from Mani.Revithada (ρεβυθάδα)Chickpea soup. Notable is "Revithada Sifnou".Avgolemono (αβγολέμονο)A family of sauces and soups thickened with a mixture of egg yolk and lemon juice.
Egg dishes and pasta
NameImageDescription Flomaria (φλωμάρια) Type of long hilopites from Lemnos.Gogges (γκόγκες) Type of pasta. Hilopites (χυλοπίτες) Egg pasta. Koftó makaronaki (κοφτό μακαρονάκι) Ditalini; usually served with ground meat sauceMakaronia/Makarounes me salsa kima (μακαρόνια με σάλσα κιμά) Spaghetti, macaroni or other pasta with ground meat sauce Kritharaki (κριθαράκι) Short-cut pasta, identical to risoni. It can be served alone, as a soup (manestra) accompaniment, as part of a salad, or baked in a casserole. Omeletta (ομελέτα) Egg cooked with vegetables such as spinach, peppers, onions, cheese and optionally coldcuts. Petoura/Petila (πέτουρα/πέτιλα) Hand made egg pasta from Macedonia. Similar in shape to papardelle. Often served with tomato sauce. Strapatsada (στραπατσάδα) Scrambled eggs with tomato. Skioufichta (σκιουφιχτά) Pasta from Crete, similar in shape with fileja. Sfougato (σφουγγάτο) Type of omelette found on various islands; from the Byzantine Greek sphoungato (spongy). Tsouchtí (τσουχτή) Pasta, usually long hilopites, with egg and mizithra cheese. A dish from Mani. Trahanas (τραχανάς) Fermented and dried mixture of grain and yoghurt or fermented milk. In Crete is called Xinohondros.
Vegetable dishes
NameImageDescription Anginares alla Polita (αγκινάρες αλά πολίτα) Artichokes with olive oil, onion, carrots and potatoes in casserole. Arakas me aginares (αρακάς με αγκινάρες) Green peas with artichokes. Briám (μπριάμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings. Fasolakia (φασολάκια) Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini. Gigandes plaki (γίγαντες πλακί) Baked beans with tomato sauce and herbs. Often made spicy with various peppers. Grilled vegetables (ψητά λαχανικά) Light meal. Horta (χόρτα) Boiled greens, usually served with olive oil and lemon. Sometimes served with boiled potatoes or bread. Lachanorizo (λαχανόριζο) Cabbage with rice Prasorizo (πρασόρυζο) Leeks and rice stew cooked in lemon juice and olive oil. Sparagia (σπαράγκια) Boiled asparagus. Spanakorizo (σπανακόρυζο) Spinach and rice stew cooked in lemon juice and olive oil. Tsigaridia (τσιγαρίδια) Greens found mainly on the Ionian Islands. Tsigareli (τσιγαρέλι) Cabbage with fresh tomato, red spicy peppers, potatoes and herbs like dill and parsley. A dish from Corfu. Tsouknidopita (τσουκνιδόπιτα) Nettle pie with filo pastry, (sheep's milk) butter and feta cheese Yemista (γεμιστά) 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