Get ready to fall in love with the flavors of Greece! While many people associate Greek cuisine with meat and seafood, there’s no denying that the Mediterranean diet is also renowned for its rich variety of delicious plant-based dishes. In this article, we’ll take you on a culinary journey through 18 mouthwatering Greek vegetarian recipes that are easy to make and perfect for any occasion.
From savory pastries to hearty soups, and from classic salads to roasted vegetables, these recipes showcase the best of Greece’s vegetarian offerings. You’ll find familiar favorites like spanakopita and moussaka, as well as some unexpected gems that will become new family favorites. So grab a fork and let’s dive in!
Spanakopita with spinach and feta
A classic Greek savory pastry filled with spinach, feta cheese, and a hint of nutmeg, perfect for any occasion.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 bunch of fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 1 egg, beaten (for brushing phyllo)
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine chopped spinach, crumbled feta cheese, chopped onion, minced garlic, and ground nutmeg.
3. Unroll the phyllo dough and cut into 4 equal pieces.
4. Place a spoonful of the spinach mixture onto the center of each piece, leaving a 1-inch border around the edges.
5. Brush the edges with beaten egg and fold the pastry over the filling to form a triangle or square shape.
6. Brush the tops with olive oil and place on a baking sheet lined with parchment paper.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Greek stuffed tomatoes with rice and herbs
A flavorful and aromatic twist on traditional stuffed tomatoes, this recipe combines the sweetness of fresh tomatoes with the savory taste of Greek-inspired rice and herbs.
Ingredients:
– 4 large tomatoes
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked rice, olive oil, chopped onion, garlic, parsley, dill, salt, and pepper.
4. Stuff each tomato with the rice mixture, filling to the top.
5. If using feta cheese, crumble it on top of the rice mixture.
6. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Vegetarian moussaka with eggplant and zucchini
A twist on the classic Greek dish, this vegetarian moussaka substitutes eggplant and zucchini for the traditional lamb or beef. The result is a flavorful and satisfying vegetarian main course that’s perfect for a weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs
– Olive oil, for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant and zucchini slices until tender and lightly browned.
3. In a separate pan, cook the onion and garlic until softened.
4. In a 9×13-inch baking dish, create a layer of tomato puree, followed by a layer of cooked vegetables, then a sprinkle of ricotta cheese.
5. Repeat the layers two more times, finishing with a layer of Parmesan cheese on top.
6. Sprinkle breadcrumbs over the Parmesan and drizzle with olive oil.
7. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Greek lentil soup with lemon and olive oil
A classic Greek recipe that’s both nourishing and flavorful, this soup is perfect for a comforting meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and carrots; cook until tender, about 8 minutes.
3. Add the lentils, cumin, salt, and pepper. Cook for 1 minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
6. Stir in the lemon juice and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Greek salad with chickpeas and avocado
A refreshing twist on the classic Greek salad, this recipe adds creamy chickpeas and smooth avocado for a nutritious and satisfying meal.
Ingredients:
– 1 large head of romaine lettuce, chopped
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 ripe avocado, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the chopped romaine lettuce and chickpeas.
2. In a separate bowl, whisk together the red wine vinegar and olive oil.
3. Pour the dressing over the lettuce mixture and toss to combine.
4. Top with diced avocado, crumbled feta cheese, and chopped parsley.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Baked feta with honey and sesame seeds
Sweet and savory, this baked feta is a perfect appetizer or snack for any occasion.
Ingredients:
– 1 block of feta cheese (about 6 ounces)
– 2 tablespoons of honey
– 1 tablespoon of sesame seeds
– 1/4 teaspoon of salt
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the feta cheese on the prepared baking sheet.
4. Drizzle the honey over the feta, making sure it’s evenly coated.
5. Sprinkle the sesame seeds and salt over the honey.
6. Bake for 10-12 minutes, or until the feta is slightly softened and the honey is caramelized.
7. Remove from the oven and let cool slightly before serving.
Cooking Time: 10-12 minutes
Greek-style roasted vegetables with oregano
Roast a medley of colorful vegetables to perfection, infused with the bright, earthy flavor of oregano. This recipe is perfect for a quick weeknight dinner or a satisfying side dish.
Ingredients:
– 1 large red bell pepper, seeded and chopped
– 2 medium zucchinis, sliced
– 2 medium yellow squash, sliced
– 1 small eggplant, sliced
– 2 tablespoons olive oil
– 2 teaspoons dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped bell pepper, zucchinis, squash, and eggplant.
3. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to combine.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
Cooking Time: 25-30 minutes
Vegetarian dolmades with grape leaves and rice
A classic Mediterranean dish, these vegetarian dolmades are a flavorful and nutritious twist on the traditional recipe. Stuffed with a savory mixture of rice, herbs, and spices, they’re perfect for a quick and easy meal or snack.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 12-15 grape leaves (fresh or jarred)
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together rice, parsley, mint, scallions, paprika, salt, and pepper.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end of the leaf over the filling, then fold in the sides and roll into a neat package.
5. Repeat with remaining grape leaves and filling.
6. Brush the tops of the dolmades with olive oil and place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the grape leaves are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Greek zucchini fritters with tzatziki
A delicious Greek-inspired snack that’s perfect for a light lunch or appetizer. Crunchy zucchini fritters served with a refreshing tzatziki sauce.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup crumbled feta cheese
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– Vegetable oil for frying
– Tzatziki sauce (see below)
Instructions:
1. In a bowl, combine grated zucchini, flour, breadcrumbs, feta cheese, and egg. Mix well.
2. Season with salt to taste.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the zucchini mixture into the oil, flattening slightly with a spatula.
5. Cook for 2-3 minutes or until golden brown. Drain on paper towels.
6. Serve hot with tzatziki sauce.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes (including frying time)
Spinach and rice casserole with dill
A creamy and flavorful vegetarian casserole that combines the richness of spinach and rice with the freshness of dill.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 package frozen chopped spinach, thawed and drained
– 1/4 cup grated cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter
– 1 teaspoon dried dill weed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, melt butter over medium heat. Add spinach and cook until wilted, about 3-4 minutes.
4. In a separate bowl, combine cooked rice, milk, grated cheese, salt, and pepper. Stir until well combined.
5. Add the cooked spinach mixture to the rice mixture and stir until just combined.
6. Pour the mixture into a 9×13 inch baking dish and sprinkle with dried dill weed.
7. Bake for 25-30 minutes or until the casserole is lightly browned on top.
Cooking Time: 25-30 minutes
Greek-style stuffed bell peppers
Savor the flavors of Greece with this delicious and easy-to-make recipe! This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Feta cheese, crumbled (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the ground lamb or beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, cooked rice, tomato paste, and dried oregano to the skillet. Cook until the mixture is heated through.
5. Stuff each bell pepper with the meat mixture and top with crumbled feta cheese (if using).
6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake for 30-40 minutes, or until the bell peppers are tender.
Cooking Time: 30-40 minutes
Vegetarian pastitsio with béchamel sauce
A classic Greek dish gets a vegetarian twist with this creamy, comforting recipe.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, rigatoni)
– 2 cups mixed vegetables (e.g., mushrooms, zucchini, bell peppers)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetarian tomato sauce
– 1 cup béchamel sauce (see below for recipe)
– Grated Parmesan cheese, to taste
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add mixed vegetables and cook until tender.
4. Stir in vegetarian tomato sauce and bring to a simmer.
5. In a separate saucepan, make béchamel sauce by melting butter, whisking in flour, then gradually adding milk while stirring constantly. Season with salt and pepper.
6. Combine cooked pasta, vegetable mixture, and béchamel sauce. Transfer to a baking dish and top with Parmesan cheese.
7. Bake for 20-25 minutes or until golden brown.
Cook Time: 45 minutes
Greek orzo salad with cucumbers and olives
This salad is a perfect blend of creamy orzo, crunchy cucumbers, savory olives, and tangy feta cheese. It’s an ideal side dish for your next BBQ or potluck.
Ingredients:
– 1 cup cooked orzo
– 2 medium cucumbers, diced
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cooked orzo, diced cucumbers, sliced olives, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the dressing over the orzo mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15 minutes
Roasted eggplant dip with garlic and lemon
Transform humble eggplants into a flavorful dip perfect for snacking or entertaining. This roasted eggplant dip is infused with the brightness of lemon and pungency of garlic.
Ingredients:
– 2 medium eggplants
– 3 cloves of garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper, to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they’re tender and collapsed.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop the flesh out of the eggplant shells and transfer it to a blender or food processor.
6. Add the garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
7. Taste and adjust seasoning as needed.
8. Transfer the dip to a serving bowl and garnish with chopped herbs, if desired.
Cooking Time: 30-40 minutes
Greek-style gigantes plaki with giant beans
A classic Greek recipe, these tender giant beans are smothered in a flavorful tomato sauce and topped with crispy feta cheese. Perfect as an appetizer or side dish.
Ingredients:
– 1 pound giant beans (gigantes), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 cup water
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add beans, crushed tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beans are tender.
4. Top each bean with crumbled feta cheese and bake for an additional 10-15 minutes, or until cheese is golden brown.
Cooking Time: 45-50 minutes
Vegetarian Greek pizza with olives and feta
Combine the flavors of Greece with this vegetarian pizza recipe, featuring Kalamata olives and crumbly feta cheese.
Ingredients:
– 1 pre-made pizza crust or 1 cup all-purpose flour, 1/2 tsp salt, 1 tbsp olive oil
– 1/4 cup tomato sauce
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. If using a pre-made crust, follow package instructions for thawing and rising.
3. Roll out the dough or shape the flour mixture into a circle.
4. Spread tomato sauce evenly over the crust, leaving a small border around edges.
5. Top with olives, feta cheese, parsley, and oregano.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 15-20 minutes
Greek-style quinoa salad with feta and mint
This refreshing quinoa salad combines the tangy flavors of feta cheese, fresh mint, and juicy tomatoes for a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 1 large tomato, diced
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked quinoa, crumbled feta cheese, and chopped fresh mint leaves.
2. Add the diced tomatoes and stir gently to combine.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (including cooking time for quinoa)
Herbed Greek flatbread with olive oil
A flavorful and aromatic flatbread infused with the essence of Greece, perfect as a snack or accompaniment to your favorite dishes.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon instant yeast
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup lukewarm water
– Fresh oregano leaves, chopped (optional)
– Zatar mix (thyme, oregano, marjoram) to taste
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add lukewarm water, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat your oven to 400°F (200°C).
6. Punch down the dough and shape into flat circles.
7. Drizzle with olive oil, sprinkle with chopped oregano leaves and Zatar mix if desired.
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover the delicious world of Greek vegetarian cuisine with these 18 mouthwatering recipes. From savory spanakopita and moussaka to refreshing salads and hearty soups, there’s something for everyone. Try your hand at traditional dishes like stuffed tomatoes and dolmades, or venture into new territory with unique creations like baked feta and roasted eggplant dip. With a focus on fresh herbs, olive oil, and Mediterranean flair, these recipes are sure to transport your taste buds to the sun-kissed hills of Greece.
