Every recipe on Greek Bounty, newest first. For a curated starting point with the best-loved dishes grouped by course, see our Greek pantry recipes page.
Browse by course: salads and dips, mains and sides, vegetable and bean dishes, desserts and baking and drinks. Most of these dishes rest on a few pantry staples: Koroneiki extra virgin olive oil, dried Greek oregano, Kalymnos thyme honey and Kalamata olives. You can find all of them in the Greek Bounty shop.
New recipes are added here first. Each one lists ingredients, timings and the method step by step, with notes on swaps and storage, and links to the guides that explain the ingredients in more depth. For ingredient questions rather than dishes, see the Greek pantry guides.
How to make honey lemon tea in 5 minutes: the right ratio of honey to lemon, which tea to use, and variations with ginger, mountain tea, lemon thyme or ice.
Vasilopita is the Greek New Year cake with a lucky coin baked inside. An orange-scented cake recipe, the St Basil story, and how to hide the coin and cut it.
Tsoureki is the braided Greek Easter bread scented with mahlepi, mastiha and orange. A step-by-step recipe, how to get the stringy texture and how to braid it.
Greek Easter food from Holy Thursday to Easter Sunday: red eggs, tsoureki, magiritsa, spit-roast lamb, kokoretsi and the sides and sweets that go with them.
Melitzanosalata is a smoky Greek eggplant dip with olive oil, garlic and vinegar. How to roast it, get the texture right, and how it differs from baba ganoush.
Tirokafteri is a spicy Greek feta dip with chili and olive oil. Make it in 10 minutes, control the heat, and see how it compares with htipiti and whipped feta.
Taramasalata is a creamy Greek dip of cured fish roe, bread or potato, lemon and olive oil. How to make it, and why homemade is beige, not bright pink.
How to marinate olives at home with olive oil, lemon, garlic and Greek oregano, which olives to use, how long to marinate and how to store them safely.
A 20-minute fig salad with rocket, feta, toasted walnuts, olive oil and thyme honey, plus how to make it with dried figs when fresh figs are out of season.
Spanakorizo is Greek spinach rice cooked with olive oil, spring onions, dill and lemon. A quick one-pot recipe, with tips for fresh or frozen spinach.
