Easter comes but twice a year, so this Orthodox Easter, we’re getting our Greek on and celebrating everything from tzatziki to koulourakia, and so should you. To help you get started, we’ve collated this collection of classic Greek Easter recipes, from traditional Greek breads, salads and pastries to glorious red-dyed Easter eggs, and from juicy lamb and tangy dolmades to delectably sweet and sticky baklava.
Make the delicious Greek Easter bread, tsoureki, using this simple, traditional recipe. Fluffy and super-soft with a touch of cherry and almond flavour, this sumptuous celebration bread is one you'll keep making for years to come.
“We grow about 10 or 15 different varieties (of heirloom tomatoes), but the one I would use most is the Santorini. It’s a lovely deep red tomato that has a really nice, sweet flavour.” – Glenn Laurie
Wild-caught coral trout is in peak season between September and November. The sweet white flesh lends itself to so many cooking methods. Recipe by Peter Conistis.
“I love pastitsio – I made this version very cheesy. Normally, Mum would use penne, but I have used macaroni to play into the mac ‘n’ cheese idea.“- Anna Polyviou.
No one can say no to this sweet Greek pastry, especially if offered at a party.
This easy moussaka recipe may just be the ultimate winter warming meal. Fragrant lamb mince makes up the base of this Greek recipe, with a good pinch of aromatic spices, juicy tomato and a generous serving of eggplant for a hearty bite. Topped with lashings of velvety-smooth cheese bechamel sauce and baked to crisp perfection, we're pretty sure this recipe will be one of your new staples. You’ll need a 10-cup capacity, 27cm square baking dish.
"I love the fact that to this day there are single industries in Athens. The sock man sells the socks, and the mushroom lady sells the mushrooms. When I was in Athens, I would visit the platia (square) every morning and buy a koulouraki. The round piece of bread, crusted in sesame seeds, was a little bit chewy but so good. I found it incredibly inspiring to walk through the ancient city eating such humble traditional food. Start this recipe the night before so the dough can prove slowly in the fridge." – George Calombaris
“Mum always uses a tablecloth to roll the spanakopita – it’s her party trick! Pimp up this recipe by adding ricotta and haloumi. You can also shape and freeze it until you’re ready to bake it fresh.” – Anna Polyviou
Red-dyed eggs are an important part of Greek Easter celebrations. Kathy Tsaples, owner of Sweet Greek at Prahran Market, Melbourne, shares her method. "Easter is a time to celebrate that we had prepared ourselves through Lent, cleaning, reflecting and praying," she says. "During Holy Week, we go to church every night, and during the day, all the women bake traditional festive sweets." This recipe and image are from Tsaples' cookbook, Sweet Greek - Simple Food & Sumptuous Feasts. You'll need to start this recipe the night before.
If you haven't tried this Greek spinach pie, you're sorely missing out on some of the greatest flavour combinations ever. Nothing beats pastry, spinach and feta.
"Marinated artichokes are the secret to this stuffing – they tie in perfectly with the Greek-inspired flavours of the lamb." – Georgina Esdaile
“Our family normally has a whole lamb on the spit. This souvla is just as delicious, but is much simpler and less time consuming.” – Anna Polyviou
Matt Preston takes an Easter classic and gives it a Greek Easter spin, combining a traditional fish pie with Greek ouzo and filo pastry, along with fragrant herbs and spices, to create what is sure to become a new seasonal favourite for your family.
You'll need to start this recipe about four hours ahead.
These citrussy potato beauties are the ideal accompaniment to a slow-roasted lamb.
