Greek dishes you must not miss in Greece

The Greek version of the classic Italian lasagna, but according to many, so much tastier! Although both dishes are made with pasta, minced meat sauce and bechamel sauce, the way they are cooked is completely different. Bucatini or penne pasta is used for pastitsio instead of lasagna sheets and the pasta only forms the bottom of the dish. A thick layer of minced meat sauce, which the Greeks spice with cinnamon among other things, is placed on top of the pasta. There is something special about spicing the minced meat sauce with cinnamon, and the same is done with the minced meat sauce for the classic dish moussaka. Egg yolks are added to the bechamel sauce that is poured on top so that the top layer of pastitsio becomes firm. A divine pasta dish with so much flavor that should not be missed on the next trip to Greece!

Spanakorizo is a typical Greek dish that is eaten a lot by the Greeks themselves but unfortunately is not as noticed among tourists. Many Greeks grew up with spanakorizo on the dining table but like most children were not particularly fond of dishes with spinach. However, taste buds change with age and almost all adult Greeks see spanakorizo as a staple dish in Greek cuisine. It is a simple, quick-cooked dish with lots of flavor! For spinach lovers, this will definitely be a hit. The dish combines rice, spinach, onion, garlic and lots of freshly squeezed lemon. Perfect to serve as a main course or side dish.

The word saganaki sounds almost Japanese but it is actually the name of a popular Greek side dish. Saganaki is simply a large piece of fried cheese that is usually served with drizzled honey on top. The saltiness together with the sweetness creates an unbeatable combination. Saganaki can be made from halloumi and feta cheese but is most often made from the semi-hard sheep cheeses kefalotyri or kefalograviera. If you buy these cheeses in square form in a grocery store in Greece, it often says “saganaki” on the packaging. Saganaki is super easy to cook and so incredibly tasty. The cheese is dipped in flour and then fried until it gets a brown crispy surface and a soft inside.

This spread or dip is usually served with white bread in Greek restaurants and is common to get to the table when ordering meze (Greek tapas). The spread is usually pink, and gets its nice color from the pink fish roe. To make taramasalata, fish roe is mixed with olive oil, lemon juice and bread to a smooth spread. Taramasalata is eaten a lot by the Greeks on Blue Monday, which is the first day of the Greek Easter fast. If you like fish roe or caviar, you should definitely taste this spread if you get the opportunity!

Souvlaki in pita bread is one of the Greeks' favorite dishes to-go. The word “souvlaki” means skewer, and if you only order “souvlaki” in a restaurant, you usually get grilled skewers with pork or chicken. The meat from the grill skewer is often eaten in a soft Greek bread roll and is a staple dish in Greek cuisine. Grilled meat with fresh vegetables and tzatziki in freshly baked pita bread is not much that beats. The dish is packed with flavors and it is worth finding out which place sells the best souvlaki in pita bread when you are in Greece. If you are in Athens, we recommend the souvlaki kiosk O Kostas.

Puff pastry pie with spinach and feta cheese is eaten a lot all over the Balkan Peninsula. The pie is sold in almost all bakeries in Greece but also in countries like Turkey, Serbia, Croatia and Bosnia. A beloved child has many names and the same type of pie has different names in different countries. In Greece, the pie is called spana(spinach)kopita and is a popular dish that is eaten for breakfast, lunch, dinner or snack. The pie is made by layering puff pastry with a mixture of spinach, feta cheese, eggs and onions. It should preferably be eaten fresh and straight out of the oven, because then it is at its best. Combine with Greek yogurt or tzatziki and dip the crispy pie in the sauce for a fantastic taste experience.