Recipes

Horta: Greek Boiled Greens with Olive Oil and Lemon

Horta are Greek boiled greens dressed with olive oil and lemon. Which greens to use, from dandelion to chard, how long to cook them and how to serve horta.

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

Fasolada is the classic Greek white bean soup: dried beans simmered with carrot, celery, tomato and plenty of olive oil. Recipe, soaking and safety tips.

Gemista: Greek Stuffed Tomatoes and Peppers with Herbed Rice

Gemista are Greek tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil. A step-by-step recipe, with a meat version and tips.

Briam Recipe: Greek Roasted Vegetables in Olive Oil

Briam is a Greek tray of potatoes, courgettes, aubergine and peppers roasted in tomato, oregano and olive oil. An easy briam recipe with tips and serving ideas.

Fasolakia: Greek Green Beans Braised in Tomato and Olive Oil

Fasolakia are Greek green beans braised slowly with tomato, potatoes and olive oil until meltingly soft. An easy one-pot fasolakia lathera recipe with tips.

Gigantes Plaki: Greek Baked Giant Beans in Tomato Sauce

Gigantes plaki are Greek giant beans baked in a tomato, herb and olive oil sauce until creamy. Recipe, which beans to buy, soaking and safe bean cooking tips.

Spanakorizo: Greek Spinach Rice with Dill and Lemon

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.

Greek Lentil Soup (Fakes) with Tomato, Olive Oil and Vinegar

Fakes is Greek lentil soup: brown lentils simmered with tomato, garlic, bay and olive oil, finished with a splash of vinegar. Easy recipe, no soaking needed.

Dakos Recipe: Cretan Barley Rusk with Tomato, Feta and Olives

Dakos is a Cretan meze of barley rusk topped with grated tomato, mizithra or feta, olives, oregano and olive oil. How to make it and moisten the rusk.

Greek Chickpea Salad with Cucumber, Olives and Feta

A 15-minute Greek chickpea salad with cucumber, tomatoes, Kalamata olives, feta and an oregano vinaigrette. Easy, no-cook and good for packed lunches.