greek
Dolmades — stuffed vine leaves
Tender vine leaves wrapped around herbed rice and pine nuts. The classic Greek meze — best cold with a squeeze of lemon.
Serves 630 • 90 min • medium
greek
Greek salad (horiatiki)
Tomato, cucumber, red onion, olives, a slab of feta on top, dressed with oil and oregano. The Greek village salad — no lettuce, ever.
Serves 4 • 15 min • easy
greek
Lamb kleftiko — slow-roasted lamb in parchment
Lamb shanks braised in parchment with potatoes, lemon, oregano and garlic until the meat falls off the bone. Greek comfort food royalty.
Serves 4 • 28 min • medium
greek
Traditional Greek moussaka with lamb and béchamel
Layered Greek moussaka with slow-cooked lamb in tomato-cinnamon sauce, fried aubergine, and a thick béchamel top. The taverna classic.
Serves 6 • 120 min • hard
greek
Spanakopita — Greek spinach and feta filo pie
Crisp, golden filo layered with wilted spinach, feta and dill. The Greek taverna classic — easier than it looks.
Serves 6 • 75 min • medium
greek
Tzatziki — Greek yogurt and cucumber dip
Cool, garlicky, minty. The Greek meze classic — perfect with warm pitta, grilled meats, or just a spoon.
Serves 4 • 15 min • easy