Discover 4 Greek recipes, from quick favourites to slower weekend cooking.
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◷ 125 minmedium
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
Oct 16
◷ 15 mineasy
Chunky ripe tomatoes, crisp cucumber, green pepper and Kalamata olives, gently dressed with olive oil and red wine vinegar and topped with a thick slab of oregano-sprinkled feta.
Oct 12
◷ 72 mineasy
Golden chicken thighs with glossy orzo cooked in their pan juices, finished with spinach, lemon and feta. Finish and check the chicken before adding the pasta so both stay tender.
Oct 7
◷ 110 mineasy
Lemon, garlic and oregano flavour juicy chicken thigh skewers with lightly charred edges. Serve with thick cucumber-yoghurt tzatziki and warm, soft pita.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 46 minutes. Cooking takes 84 minutes. Allow 125 minutes in total. Makes 6 servings. Key ingredients: raw fresh spinach, weighed after removing coarse stalks, spring onions, trimmed weight, fresh dill fronds and tender stems, feta, drained weight, made with vegetarian rennet, olive oil, divided: 15 ml for the onions, 10 ml for the tin, 30 ml for the base and 35 ml for the lid. Equipment: 20 × 30 cm metal baking tin, internal dimensions, at least 4 cm deep, 5–6 litre saucepan with a lid, Medium frying pan, Colander and bowl to catch liquid, Large mixing bowl, Clean tea towel for squeezing spinach, Baking paper and a barely damp tea towel for covering filo, Tongs, Pastry brush, Kitchen scales and measuring spoons, Sharp knife and chopping board, Digital food thermometer, Wire cooling rack, Foil, if needed to protect the pastry during baking.
Kitchen tip: Squeeze the spinach thoroughly before mixing it with the other filling ingredients. Extra egg is not a remedy for wet spinach.
Preparation takes 15 minutes. Allow 15 minutes in total. Makes 4 servings. Key ingredients: ripe tomatoes, raw weight before coring, cucumber, prepared raw weight after trimming and any necessary deseeding, green pepper, trimmed raw weight, approximately 1 medium-large pepper, red onion, peeled raw weight, pitted Kalamata olives, drained weight. Equipment: Clean chopping board and sharp knife, Colander, Small bowl for optional onion soaking, Clean tea towel or kitchen paper, Measuring spoons, Wide, shallow serving bowl, approximately 2 litres, Two large serving spoons.
Kitchen tip: Dry the vegetables and drain the olives well. Dress just before serving to avoid diluting the dressing with excess water.
Preparation takes 18 minutes. Cooking takes 55 minutes. Allow 72 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, approximately 4–6 pieces, dry orzo, prepared reduced-salt chicken stock, olive oil, onion. Equipment: Heavy-based sauté pan, 28–30 cm wide, with a close-fitting lid and at least 4-litre capacity, Small saucepan for heating and keeping stock hot, Instant-read food thermometer, Measuring jug and fine grater, Chopping board, knife, spatula and tongs, Separate plates for partly cooked and fully cooked chicken.
Kitchen tip: The schedule assumes an approximately 10-minute orzo brand and chicken that meets the temperature endpoint during the planned verification window. Extend chicken cooking before adding the pasta whenever necessary; adjust pasta cooking to its packet guidance and texture.
Preparation takes 40 minutes. Cooking takes 59 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, weighed after trimming excess fat, olive oil, divided: 30 ml for the chicken and 10 ml for the tzatziki, fresh lemon juice, divided: 30 ml for the chicken and 10 ml for the tzatziki, finely grated zest only, peeled garlic, approximately 3 small cloves, divided: 6 g for the chicken and 3 g for the tzatziki. Equipment: 8 metal skewers, approximately 25 cm long, Non-reactive marinating bowl and cover, Chopping board and sharp knife, Coarse and fine graters, Clean cloth for squeezing cucumber, Mixing bowl, Overhead grill, Grill-safe rack over a rimmed tray, approximately 35 × 25 cm, accommodating 4 skewers without overlap, Tongs and clean serving plate, Digital food thermometer, 24–28 cm frying pan, Clean tea towel.
Kitchen tip: The timeline uses a 30-minute marinade and approximately 18 minutes under the grill per batch. A longer marinade or weaker grill extends the schedule; cook to the temperature endpoint, not the clock.