11 Greek Dinners That Taste Like a Warm Night on a Greek Island

Close your eyes and picture it. A blue and white taverna, a warm breeze, a plate of something golden and lemony in front of you. You do not need a plane ticket to taste that feeling. Greek dinners are built on simple, honest ingredients like olive oil, lemon, garlic, oregano and feta, and most of them are easier than you think. Some bake slowly while you relax, others are ready in 20 minutes. Which one will make your family say “opa” first? Let us find out..

Moussaka, the Queen of Greek Dinners

If Greek dinners had a crown, moussaka would wear it. Layers of tender roasted eggplant and potato hold a rich beef sauce warmed with cinnamon and allspice, all tucked under a thick, creamy bechamel that bakes until golden and puffed. It takes a little time, but every minute is worth it. Let it rest before slicing so the layers stay neat. Could you resist cutting into it right away?

You will need: 2 large eggplants, 2 potatoes, olive oil, 1 1/2 pounds ground beef or lamb, 1 onion, 2 garlic cloves, 1 can (14 ounces) crushed tomatoes, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 4 tablespoons butter, 1/4 cup flour, 2 1/2 cups milk, 2 egg yolks, 1/2 cup grated parmesan, salt, pepper.

How to make it: 1. Slice the eggplant and potatoes, brush with oil and roast at 425F for 20 minutes. 2. Brown the meat with onion and garlic, add tomatoes and spices, simmer 20 minutes. 3. Melt butter, whisk in flour, then milk, cook until thick and stir in yolks and cheese. 4. Layer potatoes, eggplant and meat in a dish, top with the sauce. 5. Bake at 350F for 45 minutes and rest 20 minutes before slicing.

Chicken Souvlaki, the Easiest of Greek Dinners

Souvlaki is the friendly street food of Greece, and it makes one of the easiest Greek dinners at home. Chunks of chicken soak in olive oil, lemon, garlic and oregano, then hit a hot grill until charred at the edges and juicy inside. Serve them with warm pita, tzatziki, a tomato salad and a pile of fries for the full taverna feeling. Would you eat yours straight off the stick?

You will need: 2 pounds boneless chicken thighs (cubed), 1/4 cup olive oil, juice of 1 lemon, 3 garlic cloves (minced), 2 teaspoons dried oregano, 1 teaspoon salt, 1/2 teaspoon pepper, wooden skewers, pita bread, tzatziki.

How to make it: 1. Mix oil, lemon, garlic, oregano, salt and pepper. 2. Toss the chicken in it and chill for at least 1 hour. 3. Thread onto soaked skewers. 4. Grill over medium high heat for 10 to 12 minutes, turning often. 5. Squeeze over more lemon and serve with pita and tzatziki.

Pastitsio, the Cozy Greek Pasta Bake

Think of pastitsio as Greek lasagna with a twist. Tube pasta sits under a spiced meat sauce, and the whole thing is crowned with a thick layer of creamy bechamel that turns golden in the oven. It feeds a crowd, reheats beautifully and tastes even better the next day. It is the dish Greek grandmothers bring to every family party. Is it a pasta night or a casserole night? Why not both?

You will need: 1 pound bucatini or ziti, 1 1/2 pounds ground beef, 1 onion, 2 garlic cloves, 1 can (8 ounces) tomato sauce, 1 teaspoon cinnamon, 5 tablespoons butter, 1/3 cup flour, 3 cups milk, 2 eggs, 1 cup grated kefalotyri or parmesan, salt, pepper.

How to make it: 1. Cook the pasta until just tender and toss with a little butter and cheese. 2. Brown the beef with onion and garlic, add tomato sauce and cinnamon, simmer 15 minutes. 3. Make a thick bechamel with butter, flour and milk, then whisk in the eggs. 4. Layer pasta, meat, then sauce in a 9×13 dish and top with cheese. 5. Bake at 350F for 45 minutes and rest before cutting.

Homemade Gyros Wrapped in Warm Pita

You do not need a spinning rotisserie to make great gyros. Seasoned ground lamb or beef is pressed into a loaf, baked, sliced thin and then crisped in a hot pan so the edges get that famous crunch. Pile it into soft pita with tomato, onion and a big spoon of tzatziki. Homemade gyro night might become the most requested of all your Greek dinners. Tzatziki on top or on the side?

You will need: 1 pound ground lamb, 1 pound ground beef, 1 small onion (grated), 4 garlic cloves, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper, pita bread, tomato, red onion, tzatziki.

How to make it: 1. Squeeze the grated onion dry and mix it with the meat, garlic and spices. 2. Press into a loaf pan. 3. Bake at 350F for about 1 hour until cooked through, then rest 10 minutes. 4. Slice very thin and crisp the slices in a hot skillet. 5. Wrap in warm pita with tomato, onion and tzatziki.

Lemon Chicken and Potatoes, a Classic of Greek Dinners

This is the one pan dinner Greek families make again and again. Chicken thighs and potato wedges roast in a bath of lemon juice, olive oil, garlic and oregano. The potatoes soak up all those juices and turn soft inside with crispy, golden edges. It is bright, cozy and almost impossible to stop eating. If you only try one of these Greek dinners this week, start here. Do you fight over the crispy potatoes too?

You will need: 6 bone in chicken thighs, 2 pounds potatoes (cut into wedges), 1/3 cup olive oil, juice of 2 lemons, 1/2 cup chicken broth, 5 garlic cloves, 2 teaspoons dried oregano, salt, pepper.

How to make it: 1. Heat the oven to 425F. 2. Whisk oil, lemon juice, broth, garlic, oregano, salt and pepper. 3. Toss the potatoes and chicken in the mix and spread in a roasting pan, skin side up. 4. Roast for 50 to 60 minutes, basting once. 5. Broil for 2 minutes for extra crisp skin and serve with the pan juices.

Spanakopita, the Flaky Spinach and Feta Pie

Crackly golden phyllo, a creamy filling of spinach, feta, herbs and green onions, and a smell that fills the whole house. Spanakopita is a meatless Greek dinner that even meat lovers fight over. Bake it in a large pan and cut it into squares, or serve it warm with a Greek salad for a light supper. Leftovers make the best lunch the next day. Be honest: would you eat the corner pieces first?

You will need: 2 pounds fresh spinach (or 20 ounces frozen, thawed and squeezed), 1 bunch green onions, 1/2 cup fresh dill, 12 ounces feta (crumbled), 2 eggs, 1 package phyllo dough (thawed), 1/2 cup olive oil or melted butter, pepper.

How to make it: 1. Wilt the spinach, squeeze out the water and chop. 2. Mix with onions, dill, feta, eggs and pepper. 3. Layer 8 sheets of phyllo in an oiled 9×13 pan, brushing each sheet. 4. Spread the filling, then top with 8 more brushed sheets. 5. Score the top and bake at 375F for 45 to 50 minutes until golden.

Gemista, Stuffed Tomatoes and Peppers

Gemista means “filled with,” and that is exactly what this summer favorite is. Big tomatoes and peppers are hollowed out and stuffed with rice, herbs, the tomato pulp and plenty of olive oil, then baked until soft and sweet. Some families add ground beef, others keep it vegetarian. Tuck potato wedges around them so they soak up the juices. Which team are you on: A) with meat B) all vegetables?

You will need: 6 large tomatoes, 2 bell peppers, 1 cup long grain rice, 1 onion (chopped), 2 garlic cloves, 1/2 cup chopped parsley, 1/4 cup chopped mint, 1/2 cup olive oil, 2 potatoes (in wedges), salt, pepper.

How to make it: 1. Cut the tops off the vegetables and scoop out the tomato pulp. 2. Blend the pulp and mix with rice, onion, garlic, herbs, half the oil, salt and pepper. 3. Fill the vegetables 3/4 full and put the tops back on. 4. Add potatoes around them, drizzle with the rest of the oil. 5. Bake covered at 375F for 45 minutes, then uncovered for 30 minutes.

Shrimp Saganaki for Fast Greek Dinners

Shrimp saganaki is proof that quick Greek dinners can still feel special. Juicy shrimp simmer in a garlicky tomato sauce with a splash of white wine or broth, then get showered with crumbled feta that turns soft and creamy in the heat. Serve it straight from the skillet with crusty bread for dipping. It looks like restaurant food, but it is ready faster than takeout. Bread or rice to soak up the sauce?

You will need: 1 pound large shrimp (peeled), 3 tablespoons olive oil, 1 onion, 3 garlic cloves, 1 can (14 ounces) diced tomatoes, 1/4 cup white wine or broth, 1 teaspoon oregano, pinch of chili flakes, 4 ounces feta, fresh parsley, crusty bread.

How to make it: 1. Saute the onion in olive oil for 5 minutes, then add garlic. 2. Pour in the wine and let it bubble for 1 minute. 3. Add tomatoes, oregano and chili and simmer for 10 minutes. 4. Nestle in the shrimp and crumble the feta on top. 5. Cover and cook 4 to 5 minutes until the shrimp are pink, then add parsley.

Lamb Kleftiko, Slow Baked Until It Falls Apart

Kleftiko comes with a great story. It is said that mountain rebels cooked their lamb sealed in a pit so no one could see the smoke. Today we seal it in parchment or foil instead. Lamb, potatoes, garlic, lemon and oregano bake low and slow for hours until the meat falls off the bone. It is a weekend project that makes the house smell incredible. Would you save this one for a special Sunday?

You will need: 3 pounds lamb shoulder or leg (in large chunks), 2 pounds potatoes, 1 onion, 6 garlic cloves, juice of 2 lemons, 1/3 cup olive oil, 1 tablespoon oregano, 4 ounces feta (optional), salt, pepper.

How to make it: 1. Rub the lamb with lemon, oil, garlic, oregano, salt and pepper and rest for 1 hour. 2. Place lamb, potato chunks and onion on a large sheet of parchment over foil. 3. Add feta if you like, then seal into a tight parcel. 4. Bake at 325F for 3 1/2 to 4 hours. 5. Open the parcel and bake at 400F for 15 minutes to brown.

Psari Plaki, Baked Fish for Light Greek Dinners

By the sea in Greece, fish is often baked simply in olive oil, tomatoes, onions and herbs, a dish called plaki. White fish stays tender while the vegetables turn soft and sweet around it. It is light, healthy and full of sunshine flavor, perfect when you want Greek dinners that will not weigh you down. A squeeze of lemon at the end makes it sing. Are you a fish lover, or is this the recipe that will win you over?

You will need: 4 white fish fillets (cod or sea bass), 1/3 cup olive oil, 2 onions (sliced), 3 garlic cloves, 3 tomatoes (sliced), 1/2 cup chopped parsley, 1 teaspoon oregano, 1/2 cup white wine or water, lemon, salt, pepper.

How to make it: 1. Soften the onions and garlic in half the oil for 8 minutes. 2. Spread them in a baking dish and lay the fish on top. 3. Cover with tomato slices, parsley, oregano, salt and pepper. 4. Pour over the wine and the rest of the oil. 5. Bake at 375F for 25 minutes and finish with lemon.

Roasted Eggplant With Garlic, Tomato and Feta

Eggplant is a star in so many Greek dinners, and this simple roasted version shows why. Thick slices are brushed with olive oil and roasted until creamy, then topped with garlicky tomatoes, oregano and crumbled feta. Serve it as a light main with bread or next to grilled meat. Want more cozy dinners with warm spices? Try our Middle Eastern dinners too. So which Greek dinner is first on your list: A) moussaka B) souvlaki C) lemon chicken D) shrimp saganaki?

You will need: 2 medium eggplants, 1/4 cup olive oil, 2 tomatoes (diced), 2 garlic cloves (minced), 1 teaspoon oregano, 4 ounces feta, fresh basil or parsley, salt, pepper.

How to make it: 1. Slice the eggplant into thick rounds and salt them for 15 minutes, then pat dry. 2. Brush both sides with olive oil and roast at 425F for 20 minutes, flipping once. 3. Mix tomatoes, garlic, oregano and a little oil. 4. Spoon over the eggplant and add feta. 5. Roast 10 more minutes and finish with fresh herbs.