Greek Easter isn’t just a holiday—it’s a full-on kitchen marathon that smells like roasted lemon, cinnamon, and history. My yiayia used to say that food was a kind of love letter, and this meal proves her right.
From buttery breads braided with care to soups that hug your insides, every dish tells a story passed down on wooden spoons and sticky fingers.
Grab your apron—and maybe some stretchy pants—we’re cooking up a celebration.
1. Lamb With Lemon And Oregano
Begin with a bone-in leg or shoulder and don’t rush it—slow roasting is key. Rub it generously with garlic, dried oregano, salt, pepper, and a mix of olive oil and lemon juice.
Bake until the meat is fall-apart tender, and serve with all the pan juices. Your house will smell like the inside of a Greek countryside taverna.
2. Tsoureki (Greek Easter Bread)
This is no ordinary loaf—it’s soft, braided, and flavored with orange zest and mahlepi (a cherry seed spice that smells like almonds and dreams). Let the dough rise slowly until it’s fluffy and full of air.
Before baking, brush with egg wash and tuck a red-dyed Easter egg into the braid if you’re feeling traditional. Serve slices warm with butter, or just tear and share.
3. Avgolemono Soup (Egg-Lemon Chicken Soup)
Boil chicken with celery, onion, and carrot to build a rich broth, then strain and shred the meat. Add orzo or rice, and whisk in a frothy mix of eggs and lemon juice slowly so it doesn’t curdle.
The result? Bright, creamy comfort with a silky tang that never gets old.
4. Spanakopita (Spinach Pie)
Grab phyllo dough, sautéed spinach, crumbled feta, green onions, and fresh dill. Layer like you’re stacking edible secrets: crisp sheet, buttery brush, cheesy greens, repeat.
Bake until the top is golden and sounds like autumn leaves when tapped. It works as a side or, let’s be real, a main.
5. Dolmades (Stuffed Grape Leaves)
Mix rice with onions, pine nuts, herbs, and lemon zest, then spoon into tender grape leaves and roll tightly. Arrange in a pot, cover with lemony broth, and simmer gently until everything’s cozy.
Chill them and serve with tzatziki or warm as part of a mezze platter—they’re tangy little treasures either way.
6. Greek Roasted Potatoes
Cut potatoes into wedges, toss with olive oil, lemon juice, oregano, garlic, and salt, then roast until crispy outside and soft inside.
Halfway through, splash in a bit of chicken broth—it adds depth and makes the edges caramelize. You’ll need more than one tray. Trust me.
7. Koulourakia (Easter Cookies)
Twist these butter-based cookies into braids or spirals, brush with egg yolk, and bake until golden.
The dough is scented with orange and vanilla and has just enough crunch to make your coffee feel fancy. Best part? They last for days… unless you live with snackers.
8. Horiatiki (Traditional Greek Salad)
No lettuce here—just tomatoes, cucumbers, red onions, Kalamata olives, and a fat slab of feta. Drizzle with olive oil, sprinkle with oregano, and finish with a pinch of sea salt.
Let everything mingle for a few minutes before serving. It’s like summer in a bowl.
9. Magiritsa (Easter Lamb Soup)
This is the warm-up act after midnight Mass. Made from lamb offal, rice, and lots of dill, it’s finished with avgolemono (egg-lemon sauce) for richness and zing.
It’s not for the squeamish, but it’s sacred to many, and honestly? It’s oddly comforting at 1 a.m. in church clothes.
10. Fava (Yellow Split Pea Puree)
Not fava beans—this is smooth, creamy yellow split pea puree from Santorini. Simmer the peas with onion, then blend with lemon juice and olive oil until silky.
Top with capers, raw onions, or olives. It spreads like hummus but tastes like Greek sunshine.
11. Gigantes Plaki (Baked Giant Beans)
Soak giant white beans overnight, then cook with a garlicky tomato sauce spiked with parsley, celery, and carrots.
Bake until thick and bubbling, then drizzle with olive oil and serve with crusty bread. It’s cozy, earthy, and far more exciting than it sounds.
12. Melitzanosalata (Smoky Eggplant Dip)
Roast whole eggplants until they collapse, then scoop out the flesh and mash with garlic, olive oil, lemon juice, and a bit of red wine vinegar.
The texture should be rustic, not smooth. Serve with pita and prepare to crave it forever.
13. Tiropita (Cheese Pie)
Think of spanakopita’s cheesy cousin—no spinach, just layers of flaky phyllo stuffed with a tangy mix of feta, ricotta, and eggs. It’s salty, rich, and deeply satisfying.
Make it in a pan and cut into squares or roll into hand pies for easier stealing.
14. Galaktoboureko (Custard Pie With Syrup)
Bake creamy semolina custard between layers of crisp phyllo, then soak the whole thing in lemony sugar syrup while it’s still hot.
The contrast between the custard’s softness and the crunch of syrup-drenched pastry is pure joy. Chill before slicing, if you can wait.
15. Roasted Artichokes With Lemon and Dill
Cut the tops off fresh artichokes and steam until just tender. Halve and roast with garlic, lemon slices, olive oil, and plenty of dill until golden.
Serve with lemony yogurt sauce or just eat with your hands while standing over the tray. No regrets.