60 Greek Easter Recipes

Easter Egg Bread

I’ve made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

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California Roast Lamb

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it’s perfect for just about any occasion. —Ann Eastman, Santa Monica, California

Baklava

Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. —Judy Losecco, Buffalo, New York

Can’t enough of the Greek flavors? Our editors have picked out their favorite Greek recipes for you.

Easy Spanakopita Appetizers

I love having freezer-friendly recipes on hand, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they’re easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

Marinated Olives

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. —Marguerite Shaeffer, Sewell, New Jersey

Tzatziki Chicken

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York

Greek Easter Bread (Tsoureki)

While this rich, sweet Greek Easter bread, also known as tsoureki, is traditionally served during the spring, it can be served any time of year without the red eggs. Mahleb and mastic are customary, but they can be difficult to find and are often omitted. —Taste of Home Test Kitchen

We also have one more recommendation for you. Try these Greek doughnuts which are fluffy, bite-sized, and fried to perfection!

Spinach & Chicken Phyllo Pie

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas

Mediterranean Rack of Lamb

It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia

Gyro Salad with Tzatziki Dressing

If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Greek olives, tomatoes and a creamy cucumber dressing. —Taste of Home Test Kitchen

Nana’s Dolmades with Avgolemono Sauce

This recipe is special to me because while I was growing up, our family always had dolmades for holidays and important events. They are fantastic for parties. You may also serve them as an entree. —Elizabeth Latsis, Tacoma, Washington

Greek Orzo Chicken

Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. —Angela Buchanan, Longmont, Colorado

Feta Chicken Salad

I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina

Greek Holiday Cookies

Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. —Nicole Moskou, New York, New York

Zucchini Fritters

One day I wanted to serve zucchini as a side dish—but I didn’t have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I’m an avid recipe clipper. I’ve also assisted at our church’s Wednesday night suppers, cooking for as many as 125 people. —Mary Dixson, Catlin, Illinois

Baklava Tartlets

Want a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. —Ashley Eagon, Kettering, Ohio

Cardamom Braid Bread

I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington

Spinach Rice

I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine

Parmesan Chicken with Artichoke Hearts

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

Baklava Thumbprint Cookies

The topping on my sister-in-law’s peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It’s a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware

Nikki's Perfect Pastitsio

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana

Lime and Sesame Grilled Eggplant

When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina

Greek Tomato Soup with Orzo

My recipe for manestra, which means orzo in Greek, is straightforward and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts

Greek Veggie Tartlets

The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida

Greek Salad

The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey

Rosemary Lamb Chops

My father loves lamb, so I make this rosemary lamb chop recipe whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida

Baklava Cheesecake

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana

Greek Roasted Chicken and Potatoes

You’ll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. —Pella Visnick, Dallas, Texas

Roasted Greek Potatoes with Feta Cheese

Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey

Honey Cinnamon Roll-Ups

This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan

Chicken Artichoke Skillet

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado

Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

Greek-Style Lemon-Garlic Chicken

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri

Warm Feta Cheese Dip

We’re big on appetizers, so this dip is a mashup of our favorite tastes, like cream cheese, feta, basil and sweet peppers. Serve with bread or chips. —Ashley Lecker, Green Bay, Wisconsin

Weeknight Skillet Spinach Pie

I love sneaking extra veggies into my kids’ dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they’re eating a vitamin-rich dish and I’m not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. —Kristyne McDougle, Lorain, Ohio

Whipped Feta Dip

The base of this whipped feta dip is a fantastic blank canvas for different flavors. This version is flavored with garlic and lemon. —Dawn Parker, Surrey, British Columbia

Slow-Cooked Lemon Chicken

Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware

Moussaka

Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. —Kim Powell, Knoxville, Tennessee

Greek Sandwich Bites

Here’s an appetizer that tastes just like traditional spanakopita, but it’s much less work to make. —Lynn Scully, Rancho Santa Fe, California

Roast Rack of Lamb with Herb Sauce

The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. —Mya Zeronis, Pittsburgh, Pennsylvania

Extra Quick Yeast Rolls

Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. The rolls come together quickly and freeze well too.—Eleanor Paine, Junction City, Oregon

Greek Salad Ravioli

Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in about five minutes! —Carla Mendres, Winnipeg, Manitoba

Garlic Cucumber Dip

Creamy and full of fresh flavor, this classic Greek cucumber dip is a great appetizer served with pita bread, crackers or vegetables. This dip is also a must-have accompaniment to marinated lamb chunks cooked on a skewer. —Lisa Stavropoulos, Stouffville, Ontario

Zucchini & Cheese Roulades

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

Plum-Glazed Lamb

Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving.
—Ann Eastman, Greenville, California

Lamb Pastry Bundles

This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! —Tess Konter, New York, New York

Artichoke Cod with Sun-Dried Tomatoes

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California

Greek Pita Spread

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario

Tzatziki Potato Salad

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

Greek Garlic Chicken

Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. —Margee Berry, Trout Lake, Washington

Mediterranean Romaine Salad

This salad is my standard—I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. —Trisha Kruse, Eagle, Idaho

Slammin’ Lamb

This meat is easy, flavorful and best when marinated overnight. You can even mix it up and freeze it until you want to throw it in the crock! Make sure you have lots of pita bread on hand to soak up the juices. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Kalamata Cheesecake Appetizer

It’s believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version “tame” the kalamata olives, so even if you shy away from kalamatas, you’ll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

Layered Mediterranean Dip with Pita Chips

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado

Mediterranean Kofta Meatballs

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. —Rashanda Cobbins, Milwaukee, Wisconsin

Greek Pinwheels

These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington

Lemon-Garlic Lima Beans

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn’t?), I love them now. They always remind me of home. While this dish is good anytime of year, it’s one of my favorite Greek Easter recipes. —Paris Paraskeva, San Francisco, California

Mediterranean Braised Chicken Thighs

This chicken and artichoke dish was inspired by a once-in-a-lifetime trip to Santorini for my parents’ 40th anniversary. It’s cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will have you spooning it into your mouth. It’s really a showstopper! —Grace Vallo, Salem, New Hampshire

Pistachio and Date Ricotta Crostini

My husband and I regularly have date night at home where we make a four-course meal. For appetizers, I like to keep things simple but dressed up. I’ve found that making a special appetizer helps transform the atmosphere into a fancy meal. We’ve grown to really cherish these long and luxurious evenings together in our living room. Fresh figs can be used in lieu of dates if that’s what you have on hand! —Kristin Bowers, Gilbert, Arizona

Greek Chicken & Rice

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon