Southern Europe
Food of Greece
The 10 most iconic national dishes of Greece — real photos, key ingredients and tasty facts behind every plate.
Europe
Moussaka
Greece’s best-known baked casserole layers fried eggplant with spiced minced meat and a rich béchamel topping. It is hearty, aromatic and deeply savoury with a creamy finish.
Did you know?
The modern Greek version with a béchamel top was popularised in the early 20th century by chef Nikolaos Tselementes.
Souvlaki
These small skewers of grilled meat are a staple of Greek fast food, often served in pita with tomato, onion and tzatziki. They are smoky, juicy and simple in the best way.
Did you know?
Archaeological evidence suggests skewered meat was eaten in Greece as far back as the Bronze Age.
Pastitsio
Pastitsio is a baked pasta dish with tubular pasta, seasoned meat sauce and a thick béchamel layer on top. It is often compared to lasagne but has a distinct Greek cinnamon-tinged flavour.
Did you know?
Like moussaka, the familiar Greek form of pastitsio was shaped by early 20th-century culinary modernisation.
Dolmades
Dolmades are vine leaves wrapped around rice, herbs and sometimes minced meat, usually served warm or at room temperature. They taste bright, lemony and herbal, with a pleasingly tender bite.
Did you know?
The word dolma comes from Turkish, but stuffed leaves and vegetables are deeply rooted across Greek regional cooking.
Spanakopita
This beloved pie combines flaky phyllo pastry with spinach, feta and herbs. It is crisp, buttery and tangy, and appears everywhere from bakeries to family tables.
Did you know?
Savory greens pies are found all over Greece, with many regional versions beyond the classic spinach filling.
Greek salad
Known in Greece as horiatiki, this rustic salad pairs tomatoes, cucumber, onion, olives and a slab of feta with olive oil and oregano. It is fresh, briny and intensely summery.
Did you know?
Traditional Greek salad usually contains no lettuce, despite many international restaurant versions adding it.
Avgolemono
Avgolemono is a silky lemon-and-egg soup, often enriched with chicken and rice or orzo. Its flavour is both comforting and bright, balancing richness with sharp citrus.
Did you know?
Avgolemono is both a soup and a classic Greek sauce used to finish dishes such as stuffed vegetables.
Gemista
Gemista are tomatoes and peppers stuffed with rice, herbs and sometimes minced meat, then baked until sweet and tender. They are a hallmark of Greek summer home cooking.
Did you know?
Many Greeks consider the meatless version the most traditional, especially during fasting periods.
Baklava
Baklava is a rich pastry of layered phyllo, chopped nuts and syrup or honey. It is crisp, sticky and fragrant, with a luxurious sweetness.
Did you know?
Baklava is shared across many Eastern Mediterranean and Middle Eastern cuisines, but it has long been a classic sweet in Greek pastry shops.
Bourdeto
A fiery fish specialty from Corfu, traditionally made by simmering local fish in a red sauce heavy with paprika and pepper. It is a classic Ionian dish with a notably bold flavor profile.
Did you know?
Bourdeto is especially associated with Corfiot cuisine in the Ionian Islands.