Greek

Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

Crunchy phyllo, juicy raspberries, and creamy custard come together harmoniously in this decadent bread pudding-like dessert.

Inside MoMA PS1, Mina's is the latest museum restaurant that's a destination all its own.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love?

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

An appetizer you can have it ready within 10 minutes of walking in the door.

A blanket of béchamel makes everything better.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

This creamy dip requires almost no effort to blend together.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Rice suddenly got a lot more interesting.

Prepare your pita chips.

They're called kremmudokeftedes.

Also known as kremmudokeftedes.

And: how to hide any mistakes with flaky phyllo dough.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.