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.
"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
You'll need to start this recipe about four hours ahead.
These citrussy potato beauties are the ideal accompaniment to a slow-roasted lamb.
Put a twist on tradition with these crumbed lamb cutlets, served with a warm roast-veg salad.
Begin this recipe 8 hours ahead.
“Fakes (fah-kes) are lentils, the base here." – George Calombaris
Heat up the grill for this impressive lamb, flatbread and salad dish. Recipe by Peter Conistis.
Chef Anna Polyviou shares her Greek salad recipe, best paired with grilled lamb and homemade pita.
Cooking the lamb on the bone retains maximum moisture, creating fall-apart meat that pairs perfectly with the crispy, lemony potatoes. Recipe by Maurice Terzini, Sylvester Terzini and Joe Vargetto
