As a seasoned traveler and Greek cuisine enthusiast who's explored from Thessaloniki's bakeries to Crete's tavernas, I know the magic of these flavors. While we can't visit Greece's azure waters and whitewashed villages yet, recreate the Easter feast at home with these five regional recipes. Perfect for your holiday table, drawing from time-honored traditions.
TSOUREKI FROM THESSALONIKI
In the Netherlands, we pair Easter bread with meals, but Greeks enjoy Tsoureki year-round. This sweet, aromatic loaf, infused with orange zest, shines brightest in Thessaloniki's vibrant bakeries. The city buzzes with archaeological sites, cocktail bars, bustling markets, and a stunning waterfront—ideal for a city break. Whip up this Tsoureki to give your Easter guests a taste of Greece.
For 2 Easter loaves
Ingredients for the bread:
– 250 ml warm milk
– 1 sachet dry yeast
– 585 g flour
– 200 g sugar
– ½ teaspoon salt
– Zest of 1 orange
– ½ tablespoon mahleb
– 1 tablespoon melted butter
– 3 beaten eggs
Ingredients for the glaze:
– Egg yolk
– 1 tablespoon milk
– 50 g chopped almonds
Instructions:
For the recipe click here!
VEGAN MAGIRITSA SOUP FROM ATHENS
Soup aficionados, rejoice! Magiritsa is the Holy Saturday tradition that breaks the Lenten fast, aiding digestion after 40 days. Our vegan twist swaps lamb offal for mushrooms. Athens, Greece's cultural and culinary hub with five Michelin-starred spots, offers plenty of plant-based options. One spoonful transports you to the Parthenon or graffiti-lined streets.
For 6 people
Ingredients:
– Olive oil, salt and pepper
– 1 kg wild mushrooms
– 1 finely chopped onion
– 2 finely chopped garlic cloves
– 100 ml white wine
– 1 cube of vegetable stock
– 200 g rice
– 1 head of lettuce
– 1 handful of dill
– 1 lime
– Rusk
– The juice of 1 lemon
Instructions:
For the recipe click here!
OVEN-BAKED LAMB FROM AMORGOS
Mainland Greeks from the Peloponnese, Thessaly, Epirus, and Macedonia roast lamb on spits at Easter, but Cycladic islands like Amorgos favor oven-baked versions—tender and flavorful. Featured in 'The Big Blue,' Amorgos boasts dramatic caves, landscapes, and turquoise seas. Pair with oregano-roasted potatoes for an authentic hit.
For 6 people
Ingredients:
– 1.2 kg lamb
– Olive oil, salt and pepper
– 1 finely chopped red onion
– 2 finely chopped garlic cloves
– 6 peeled tomatoes quartered
– 2 tablespoons tomato paste
– 240 ml dry white wine
– Allspice
– Bay leaf
– 1 cinnamon stick
Instructions:
For the recipe click here!
FETA CHEESECAKE FROM EPIRUS
You had me at cheesecake! Greece boasts incredible sweets, but Epirus delivers this savory feta version—a crowd-pleaser for Easter. Post-feast, hike Zagori, Ioannina, Tzoumerka, or Preveza's trails to stay active.
For 1 cake
Ingredients:
– 450 g filo dough
– 250 g feta
– 250 g grated Gouda
– 250 g grated Gruyere
– Oregano
– 1 tablespoon coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon fresh thyme
– 1 tablespoon basil
– ½ teaspoon nutmeg
– 500 ml milk
– 3 eggs
– 1 tablespoon baking powder
Instructions:
For the recipe click here!
KALITSOUNIA FROM CRETE
Sweet tooth alert: These mini cheesecakes are irresistible and surprisingly delicious, a Cretan Easter staple enjoyed year-round. Crete, a foodie's paradise rooted in the Mediterranean diet, birthed many Greek classics. Beyond cuisine, discover palm beaches, Samaria Gorge, charming villages, and ancient ruins. Kalitsounia captures pure joy.
For many pastries:
Ingredients:
For the dough:
– 2 kg flour
– 2 tablespoons salt
– Olive oil
– 240 ml Tsikoudia (alcohol without strong taste)
For the filling:
– ½ kg mizithra cheese (or ricotta)
– ½ kg anthotyro cheese (or unsalted feta)
– ½ kg soft white cheese
– 3 eggs
Instructions:
For the recipe click here!
