Discover the Delicious World of Greek Vegetarian Recipes!
When it comes to flavorful and nutritious meals, Greek cuisine has it all. With its emphasis on fresh vegetables, herbs, and whole grains, Greek cooking offers a wealth of options for vegetarians looking to spice up their plates. In this article, we’ll take you on a culinary journey through the best of Greek vegetarian recipes, featuring 18 mouthwatering dishes that are sure to please even the pickiest eaters.
From classic spanakopita and gemista to innovative fava and dolmades, our collection of Greek vegetarian recipes is designed to transport your taste buds to the Mediterranean coast. Whether you’re a long-time fan of Greek cuisine or just looking for some inspiration in the kitchen, we’ve got you covered with this comprehensive guide to delicious and healthy Greek vegetarian cooking.
Spanakopita (Greek Spinach Pie)
A classic Greek dish, Spanakopita is a savory pie filled with spinach, feta cheese, and herbs. This recipe yields 6-8 servings.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 2 tablespoons olive oil
– 1 egg, beaten
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine spinach, feta cheese, Parmesan cheese, flour, salt, pepper, and nutmeg.
3. Add olive oil and beaten egg; mix until well combined.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon spinach mixture onto one half of the pastry, leaving a 1-inch border around edges.
6. Fold other half of pastry over filling; press edges to seal.
7. Brush top with egg wash and cut a few slits for steam escape.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Gemista (Stuffed Tomatoes and Peppers)
This traditional Greek recipe brings together the flavors of juicy tomatoes and bell peppers, savory rice, and aromatic spices. Perfect for a warm summer evening or a special occasion, Gemista is a dish that’s sure to impress.
Ingredients:
– 4 large tomatoes
– 2 large bell peppers (any color)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and bell peppers, removing seeds and membranes.
3. In a bowl, mix cooked rice with parsley, mint, garlic, salt, and pepper.
4. Stuff each tomato and bell pepper with the rice mixture, dividing it evenly among the four vegetables.
5. Drizzle olive oil over the stuffed vegetables and top with feta cheese (if using).
6. Bake for 45-50 minutes or until the vegetables are tender.
Cooking Time: 45-50 minutes
Fasolakia (Greek Green Beans in Tomato Sauce)
A classic Greek dish that’s perfect for a quick and flavorful meal. This recipe combines tender green beans with a rich tomato sauce, making it a staple in many Greek households.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Optional: 1 teaspoon dried oregano
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the green beans and cook until tender, about 5 minutes.
5. Stir in the diced tomatoes, chicken broth, salt, and pepper.
6. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
Cooking Time: 20-25 minutes
Briam (Greek Roasted Vegetables)
A classic Greek dish, Briam is a flavorful and nutritious side dish that’s perfect for any meal. This recipe combines the natural sweetness of roasted vegetables with the savory flavors of olive oil, garlic, and lemon.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 1 large bell pepper, sliced into 1-inch pieces
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 lemons, juiced (about 2 tablespoons)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together eggplant, zucchini, bell pepper, garlic, salt, and pepper.
3. Drizzle with olive oil and toss to coat.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast for 30-35 minutes or until vegetables are tender and lightly caramelized.
6. Remove from oven and squeeze lemon juice over the top.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 30-35 minutes
Horiatiki (Greek Village Salad)
A classic Greek salad that’s simple yet flavorful, Horiatiki is a staple in any Mediterranean kitchen. This recipe brings together the perfect combination of crunchy vegetables, creamy feta cheese, and tangy dressing.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1 red onion, thinly sliced
– 1 cup cucumber, peeled and sliced
– 8 oz feta cheese, crumbled
– 1/2 cup Kalamata olives, pitted
– 2 tbsp extra virgin olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes, thinly sliced red onion, and cucumber slices.
2. Crumble the feta cheese over the vegetables.
3. Sprinkle the Kalamata olives on top of the salad.
4. Drizzle the olive oil and red wine vinegar over the salad, tossing to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley, if desired.
Cooking Time: 10 minutes
Fava (Yellow Split Pea Puree)
This classic Middle Eastern dip is a staple at any gathering, and for good reason – its rich, comforting flavor and silky texture make it impossible to resist. With just a few simple ingredients and minimal cooking time, you’ll be whipping up batches of this delicious puree in no time.
Ingredients:
– 1 cup dried fava beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup water
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Drain and rinse the fava beans.
2. In a large pot, combine the fava beans, garlic, and olive oil. Cook over medium heat, stirring occasionally, until the fava beans are tender (about 20-25 minutes).
3. Add the water to the pot and bring to a simmer. Purée the mixture with an immersion blender or a regular blender.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with fresh parsley or dill if desired.
Cooking Time: 20-25 minutes
Dolmades (Stuffed Grape Leaves)
A classic Turkish dish, Dolmades are grape leaves stuffed with a flavorful mixture of rice, herbs, and spices. This recipe yields 20-25 dolmades, perfect for a snack or as an appetizer.
Ingredients:
– 20-25 fresh grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped parsley
– 1/4 cup chopped dill
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Start by blanching the grape leaves in boiling water for 30 seconds. Remove from heat, let cool.
2. In a bowl, mix together cooked rice, chopped herbs, spices, salt, and pepper.
3. Lay a grape leaf flat on a surface. Place 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in both sides to form a neat package.
5. Repeat with remaining leaves and filling.
6. Heat olive oil in a large skillet over medium heat. Cook dolmades for 10-12 minutes on each side, or until grape leaves are tender.
Cooking Time: 20-25 minutes
Tiropita (Greek Cheese Pie)
Tiropita, a traditional Greek cheese pie, is a delightful treat that combines the richness of feta cheese with the warmth of spices and herbs. This recipe yields a deliciously flaky pastry filled with a creamy cheese mixture.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, combine feta cheese, Parmesan cheese, parsley, salt, and pepper. Mix well.
4. Layer the phyllo dough with the cheese mixture, placing a sheet of phyllo on top of the cheese, then repeating until all ingredients are used.
5. Brush the top layer of phyllo with olive oil.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Revithia (Greek Chickpea Soup)
Revithia is a classic Greek soup made with chickpeas, onions, garlic, and aromatic spices. This comforting and nutritious dish is perfect for a chilly day or as a filling meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chickpeas, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the soup has thickened slightly.
7. Serve hot, garnished with chopped fresh parsley or lemon wedges, if desired.
Cooking Time: 30-35 minutes
Kolokithokeftedes (Zucchini Fritters)
Savor the taste of Greece with these crispy and delicious zucchini fritters, perfect as an appetizer or side dish.
Ingredients:
– 1 large zucchini, grated
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup olive oil
– 1 egg, beaten
– Feta cheese crumbles (optional)
Instructions:
1. In a large bowl, combine grated zucchini, chopped onion, minced garlic, flour, baking powder, and salt.
2. Add the olive oil, beaten egg, and mix well to form a thick batter.
3. Heat about 1 inch of olive oil in a deep frying pan over medium heat.
4. Using a spoon, drop small amounts of the batter into the hot oil, flattening slightly with a spatula.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
7. Serve warm, topped with feta cheese crumbles if desired.
Cooking Time: Approximately 15-20 minutes.
Melitzanosalata (Eggplant Dip)
This classic Greek dip is a staple at many social gatherings and celebrations. With its smoky flavor and creamy texture, it’s sure to be a hit with your friends and family.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt, garlic, and pepper.
4. Roast the eggplant slices in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
5. Remove from the oven and let cool slightly.
6. Blend the roasted eggplant, Greek yogurt, lemon juice, and a pinch of salt and pepper until smooth.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh parsley or dill, if desired.
Cooking Time: 30-40 minutes
Lentil Soup (Fakes)
Warm up with a comforting bowl of lentil soup, packed with nutritious goodness and flavor. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Greek Stuffed Eggplant (Papoutsakia)
A classic Greek dish that combines the flavors of eggplant, ground beef, and spices, Papoutsakia is a hearty and satisfying meal perfect for any occasion.
Ingredients:
– 4 large eggplants
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1/2 cup grated feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, then scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each eggplant half with the meat mixture, then top with tomato puree, feta cheese, and a sprinkle of oregano.
6. Place the stuffed eggplants in a baking dish, drizzle with olive oil, and season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Greek Gigantes Plaki (Baked Giant Beans)
A classic Greek dish that’s perfect for a hearty and comforting meal. These giant beans are slow-cooked in a rich tomato sauce with aromatics, resulting in tender and flavorful legumes.
Ingredients:
– 1 pound dried giant beans (or cannellini or Great Northern beans), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups tomato sauce
– 1 cup water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven or casserole dish, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Drain the soaked beans and add them to the pot. Pour in the tomato sauce and water.
6. Season with salt and pepper to taste.
7. Cover the dish and bake for 2-3 hours, or until the beans are tender and the liquid has been absorbed.
Cooking Time: 2-3 hours
Serve: Garnish with chopped parsley, if desired. Enjoy your delicious Greek Gigantes Plaki!
Horta Vrasta (Boiled Greens with Lemon)
A traditional Greek side dish that’s both simple and flavorful, Horta Vrasta is a perfect accompaniment to grilled meats or as a light and refreshing meal on its own.
Ingredients:
– 1 bunch of dandelion greens (or other leafy greens), cleaned and chopped
– 2 tablespoons of lemon juice
– 1 clove of garlic, minced
– Salt, to taste
– Water, for boiling
Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the chopped greens and cook until tender, about 5-7 minutes.
3. Drain the greens in a colander and immediately submerge them in an ice bath to stop the cooking process.
4. In a small bowl, whisk together lemon juice and minced garlic.
5. Squeeze the excess water from the cooled greens and transfer them to a serving dish.
6. Pour the lemon-garlic mixture over the greens and season with salt to taste.
Cooking Time: 10-12 minutes
Greek Lemon Potatoes
Add a burst of citrusy freshness to your meals with these tender and aromatic Greek Lemon Potatoes. Perfect as a side dish or even as a base for a hearty bowl, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 4-6 medium-sized potatoes, peeled and thinly sliced
– 1/2 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
3. Add the sliced potatoes to the bowl and toss to coat evenly with the lemon mixture.
4. Transfer the potato mixture to a baking dish lined with parchment paper.
5. Roast in the preheated oven for 30-40 minutes or until the potatoes are tender and golden brown.
6. Garnish with chopped parsley or dill, if desired.
Cooking Time: 30-40 minutes
Tzatziki (Cucumber Yogurt Dip)
A refreshing Greek-inspired dip perfect for veggies, pita chips, or crackers. This classic tzatziki recipe combines the creaminess of yogurt with the coolness of cucumber.
Ingredients:
– 1 large cucumber, peeled and grated
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– Lemon juice (optional)
Instructions:
1. In a medium bowl, combine the grated cucumber, yogurt, garlic, and dill.
2. Season with salt and pepper to taste.
3. Stir well to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional dill if desired.
Cooking Time: 10-15 minutes (mostly prep time)
Greek Orzo Salad
A refreshing and flavorful salad perfect for a light lunch or dinner, this Greek Orzo Salad combines the nutty taste of orzo with the tanginess of feta cheese and the sweetness of tomatoes.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tbsp lemon juice
Instructions:
1. Cook the orzo pasta according to package instructions using 2 cups of water. Drain and set aside.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the cooked orzo, cherry tomatoes, feta cheese, and parsley to the bowl. Toss gently to combine.
4. Squeeze lemon juice over the salad and toss again to coat.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Summary
Discover the flavors of Greece with these 18 delicious and easy-to-make vegetarian recipes! From savory pies like Spanakopita and Tiropita, to hearty soups like Fasolakia and Lentil Soup, there’s something for everyone. Stuffed vegetables like Gemista and Greek Gigantes Plaki are perfect for a quick weeknight dinner. Don’t miss out on the refreshing dips like Melitzanosalata and Tzatziki, or the classic salads like Horiatiki and Greek Orzo Salad. With these recipes, you’ll be transported to the Mediterranean coast without ever leaving your kitchen!
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