List of Greek dishes

This is a list of dishes found in Greek cuisine.

Salads, spreads, dips

Name	Image	Description
Greek salad (χωριάτικη σαλάτα)		Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.
Dakos (ντάκος)		Dry barley rusk, soaked in olive oil and topped with diced tomatoes, herbs, and feta cheese. Capers are often added also
Taramosalata (ταραμοσαλάτα)		Fish roe, breadcrumbs, olive oil, lemon juice.
Tirokafteri (τυροκαυτερή)		Sometimes written 'tyrokafteri'. A spread or dip of feta cheese, roasted red peppers, and (rarely) garlic. Can be spicy hot or mild.
Tzatziki (τζατζίκι)		Dip made from combining yogurt, cucumber, and (usually) garlic. Dill is sometimes added according to people's tastes. Olive oil is typically added.
Skordalia (σκορδαλιά)		A purée that typically accompanies fried cod (called bakaliaros or μπακαλιάρος) and in some cases, salads. The main ingredients are potato, garlic, olive oil and vinegar.

Appetizers

Name	Image	Description
Florina peppers (πιπεριές Φλωρίνης)		Roasted red bell peppers dressed with olive oil and vinegar. Often stuffed with such things as feta cheese and herbs
Fried squid (καλαμαράκια τηγανιτ		Batter-coated, deep fried squid, served plain, with salt and lemon on the side.
Kolokythoanthoi (κολοκυθοανθοί)		Fried zucchini flowers often stuffed with rice and various herbs and spices.
Kolokythakia (κολοκυθάκια τηγανιτά)		Fried zucchini, typically accompanied with tzatziki
Lakerda (λακέρδα)		Salted bonito
Loukaniko (χωριάτικο λουκάνικο)		Sausage made from pork and/or lamb. Typically flavoured with orange zest or leeks.
Octopus (χταπόδι)		Usually grilled and served as a mezze or as a main dish. Dressed with lemon juice.
Pita (πίτα)		Several styles of pita are found all over Greece, with fillings such as cheese (τυρόπιτα), spinach (σπανακόπιτα), leek (πρασόπιτα), onions (κρεμμυδόπιτα), minced meat (κρεατόπιτα), and custard (γαλατόπιτα).
Spanakopita (σπανακόπιτα)		A filo pastry pie of spinach and feta cheese filling.
Tiropita (τυρόπιτα)		Tiropita or tyropita is a Greek layered pastry pie of a (feta) cheese filling.

Soups

Name	Image	Description
Avgolemono (αυγολέμονο)		'Egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.
Fakes (φακές σούπα) or Faki (φακή)		A popular lentil soup usually served with vinegar and olives and/or smoked herring (kipper).
Fasolada (φασολάδα)		A popular bean soup considered the traditional Greek dish. It is typically made from various beans, tomatoes, carrot, onion, celery, dried herbs, and plenty of olive oil.
Kotosoupa (κοτόσουπα)		A hearty chicken soup with pieces of chicken, thin pasta called fides (φιδές), and a rich flavoured broth. Vegetables are not commonly added.
Hortosoupa (χορτόσουπα)		A mixture of a variety of vegetables. Main ingredients are carrot, cabbage, zucchini, onions and potato. Sometimes served with cheese or yogurt.[1]
Magiritsa (μαγειρίτσα)		A traditional Easter soup made with lamb offal and thickened with avgolemono. Endives and dill are commonly added.
Patsas (πατσάς)		A tripe soup.
Psarosoupa (ψαρόσουπα) or kakavia (κακαβιά) as it is known on some Greek islands		Various fish soups, using various fish and possibly vegetables (carrots, parsley, celery, potatoes, onion),
Revithia (ρεβύθια)		A chickpea soup.
Trahana (τραχανάς)		A dried mixture of fermented grain and yogurt, made into a soup, typically a chicken broth.

Vegetarian and non-meat dishes

Very popular during fasting periods, such as the Great Lent:

Name	Image	Description
Anginares a la Polita (αγκινάρες αλά πολίτα)		Artichokes with olive oil.
Arakas me aginares (αρακάς με αγκινάρες)		Fresh peas and artichokes mixed together. The artichokes can be substituted with potatoes, and carrot is also typically added.
Bamies (μπάμιες)		Okra with tomato sauce, often with potatoes and/or some type of meat.
Briám (μπριάμ)		An oven-baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings.
Fasolakia (φασολάκια)		Fresh green beans stewed in tomato sauce. Some people might also add potatoes, carrots, and/or zucchini.
Gigandes plaki (γίγαντες πλακί)		Baked beans with tomato sauce and various herbs.[2] Often made spicy with various peppers.
Horta (χόρτα)		Quite often consumed as a (very) light main meal, and sometimes served with boiled potatoes and bread.
Lachanorizo (λαχανόριζο)		Cabbage with rice
Manestra (μανέστρα)		A form of short-cut pasta, identical to risoni. It can be served alone, as a soup accompaniment, as part of a salad, or baked in a casserole.
Omeletta (ομελέτα)		A fried egg cooked with vegetables such as spinach, peppers and onions then cheese.
Prassorizo (πρασόρυζο)		Leeks and rice stew cooked in lemon juice and olive oil.
Spanakorizo (σπανακόρυζο)		Spinach and rice stew cooked in lemon juice and olive oil. Lamb can often be added.
Strapatsada (στραπατσάδα)		Greek-style scrambled eggs with cheese and tomato.
Tsouknidopita (τσουκνιδόπιτα)		Nettle pie with filo pastry, (sheep's milk) butter and feta cheese
Yemista (γεμιστά)		Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat is also commonly used in the filling.

Meat and fish dishes

Name	Image	Description
Baked lamb with potatoes (αρνί στο φούρνο με πατάτες)		A common Greek dish. There are many variations with additional ingredients.
Giouvetsi (γιουβέτσι)		Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo)
Gyros (γύρος)		Meat roasted and sliced on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Kotopoulo me ryzi (κοτόπουλο με ρύζι)		Chicken with rice
Kreatopita (κρεατόπιτα)		Meat pie using lamb, goat, or pork mince (or a combination thereof) with rice and a light tomato sauce wrapped in pastry kneaded with white wine. Popular dish on the island of Kefalonia.
Kleftiko (κλέφτικο)		Literally meaning of the klephts, this Cypriot dish is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is often baked with potatoes.
Kokkinisto (κοκκινιστό)		Kokkinisto means 'reddened', and is a family of meat stews with tomatoes.
Kokoretsi (κοκορέτσι)		Seasoned lamb innards
Keftedakia (κεφτέδες, κεφτεδάκια)		Meatballs, either fried or oven-baked, seasoned with salt and spices, typically oregano and mint. Some people add grated carrots and/or capsicum along with onions to the mixture.
Makaronia me kima		Pasta topped with saltsa kima
Moussaka (μουσακάς)		Casserole made of (typically fried) aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini.
Mydia (μύδια)		Mussels
Païdakia (παϊδάκια)		Grilled lamb chops with lemon, oregano, salt and pepper.
Pastitsio (παστίτσιο)		A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping.
Safridia (σαφρίδια)		Mackerel is a fish high in oils and as it is grilled, the skin has a hint of a smoky flavour.
Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα)		Sausages made from minced meat in a red wine sauce.
Snails (σαλιγκάρια)		In Greece and Italy snails are eaten in a diversity of dishes and sometimes they are even used in sauces and poured over various types of pasta. On Crete, one popular dish is snails in tomato sauce.
Souvlaki (σουβλάκι)		(Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork, and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki (καλαμάκι)
Spetsofai (σπετσοφάι)		A dish made from country-style sausages, peppers, onions and wine. Originates from Mt. Pelion.
Stifado (στιφάδο)		Game (rabbit, venison etc.) stew with pearl onions, red wine and cinnamon.
Swordfish		Swordfish is generally grilled.

Desserts and sweets

Name	Image	Description
Bougatsa (μπουγάτσα)		Pastry consisting of either vanilla custard or (salty) cheese filling between layers of phyllo.
Baklava		It is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Diples (δίπλες)		A Christmas and wedding delicacy made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with a great amount of honey and crushed walnuts. Originates from Crete.[3]
Fanouropita (φανουρόπιτα)		A kind of spicebread with ground cloves and cinnamon, resembling a sweet bread rather than a cake. Baked typically on the feast day of Saint Fanourios (August 27), after who it is named.
Finikia (φοινίκια)		The basic ingredients for finikia involve varieties of flour and butter, as well as sugar. Many varieties of this dish exist, including citrus flavourings.
Galaktoboureko (γαλακτομπούρεκο)		Custard between layers of filo.
Karydopita (καρυδόπιτα)		A soft walnut cake flavoured with various spices.
Koulourakia (κουλουράκια)		Butter or olive-oil cookies, typically baked for Easter.
Kourabiedes (κουραμπιέδες)		Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar. Can also be baked for Easter.
Lazarakia (λαζαράκια)		Lazarákia are small, sweet spice breads made on Lazarus Saturday, the Saturday that begins Holy Week.
Loukoumades (λουκουμάδες)		Similar to doughnuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon and (sometimes) crushed walnuts.
Melitinia cookies		These sweet cheese pastries originated in the Cyclades. Soft myzithra goat's milk cheese is typically used as a filling, but ricotta can also be used as a substitute.
Melomakarona (μελομακάρονα)		"Honey macaroons" which are cookies soaked in a syrup of diluted honey (μέλι or meli in Greek, thus melo-makarona), then sprinkled with crushed walnuts. Typically baked for Easter and Christmas.
Moustalevria (μουσταλευριά)		A flour and grape must pudding. Typically found in Cyprus.
Moustokouloura (μουστοκούλουρα)		Cookies of flour kneaded with fresh grape must instead of water.
Rizogalo (ρυζόγαλο)		Literally meaning 'rice-milk', this is the Greek version of rice pudding. Commonly sprinkled with cinnamon.
Milopita (μηλόπιτα)		Apple pie with cinnamon and powdered sugar.
Pasteli (παστέλι)		Pasteli are sesame seed candy made from sesame seeds, sugar, and/or honey pressed into a bar. Typically found on the Greek islands.
Revani (ρεβανί) also known in some parts of Greece as Ravani (ραβανί)		A soft, sweet cake made of semolina and soaked in syrup.
Spoon sweets (γλυκά του κουταλιού)		Made of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks. One particular type of spoon sweet, called υποβρύχιο (literally meaning submarine), is made from mastic, which is found on the island of Chios.
Tsoureki (τσουρέκι)		An Easter sweet bread also known as Lambropsomo (λαμπρόψωμο or Easter bread), flavoured with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry. It is commonly adorned with almond flakes and red-dyed eggs, according to Easter tradition.
Vasilopita (βασιλόπιτα)		Saint Basil's cake or King's cake, traditionally prepared for New Year's Day. Vasilopites are often baked with a coin inside, and whoever comes across the coin in their slice is considered to have God's blessing for the new year.

Cheese

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:

Name	Image	Description
Anthotyros
Formaela
Feta		Feta is a white salty Greek cheese made from the milk of ewes or goats.
Graviera		Graviera is one of the most popular cheeses in Crete. It is a hard cheese with a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made from sheep's milk, or sheep's milk with a small amount of goat's milk.
Kasseri		Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in.
Kefalotyri		Kefalotyri or kefalotiri is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus.
Kefalograviera		Kefalograviera is a hard table cheese usually produced from sheep's milk or mixture of sheep's and goat's milk.
Myzithra		Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3.
Manouri		Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Metsovone		Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow’s milk or a mixture of cow and sheep or goat milk.

Drinks

Name	Image	Description
Beer		Widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced locally, some under license.
Greek frappé coffee (φραπέ)		A foam-covered drink derived from spray-dried instant coffee that is consumed cold.
Mavrodafni (μαυροδάφνη Πατρών)		Sweet, liquor-style, red wine with higher alcohol percentage than normal. This dessert wine originated in the city of Patras.
Mastichato (μαστιχάτο)		Mastika is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the island of Chios.
Metaxa		A brand of sweet brandy, 40% alcohol content.
Ouzo (ούζο)		An 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice.
Retsina (ρετσίνα)		A white wine with pine resin added; a specialty in North Greece (Thessaloniki). It is invariably drunk young.
Tentura (τεντούρα)		A cinnamon flavored liquor from Patras.
Tsipouro (τσίπουρο) or tsikoudia/raki (ρακή) (Crete)		Often home-brewed, a clear drink produced from grape pomace, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.The Cypriot version is called Zivania using pomace from Xynisteri and Mavro grapes sometimes flavored with cinnamon.
Wine		The most common drink in Greece. Legend claims that wine was invented on the island of Icaria.
Commandaria	Commandaria by KEO	Fortified Wine described by Hesiod in ancient times produced in Cyprus and used by during Holy Communion.

References

1. http://nostimada.gr/tag/%CF%87%CE%BF%CF%81%CF%84%CF%8C%CF%83%CE%BF%CF%85%CF%80%CE%B1/
2. Gigantes/Yiyantes (Greek Giant Baked Beans)
3. Diples (Thiples) (Honey Rolls) Greek Dessert