After two years of lockdown, Easter 2022 is the perfect occasion for reconnecting with Greece’s traditional spirit. Lamb on the spit, folk music, free-flowing wine and plenty of good “parea” and “kefi” should do the trick. Add to that a beautiful location with interesting Easter traditions and you have yourself a wonderful trip to look forward to!
Here we take a look at some of the best Easter holiday destinations around the country that you really shouldn’t miss!
Patmos
Greece’s holiest island, where St John the Evangelist wrote The Apocalypse, is especially ideal at Easter for fans of Greek Orthodoxy. In the picturesque Chora you can see the local re-enactments of the Last Supper and Washing of the Disciples’ Feet; during the liturgy, a priest from the monastery of St John the Theologian, who re-enacts the role of Jesus, disperses water droplets on the legs of two monks, representing Christ’s disciples, after which there is a procession through the town. On Easter Sunday on the Dodecanese Island, it’s well worth attending the atmospherically rich Second Resurrection church service, during which the gospel is read in seven languages.
Leonidio
Leonidio, a seaside town in the eastern Peloponnese, carries out the unusual tradition of releasing hundreds of balloons into the sky at midnight on Holy Saturday, as soon as the priest chants ‘Christ has risen’ (Christos Anesti). The tradition, which began in the late 19th century, is vibrant and colourful, offering a unique experience that even schoolchildren are involved in preparing from the start of the year. The town’s Epitaphios (the funeral bier of Christ, containing a large icon depicting the burial of Christ and heavily decorated with flowers) processions are also very scenic, as locals decorate streets with thousands of bitter oranges (between 2-3,000) that have been hollowed out and lit from the inside with candles. On Easter Sunday Leonidio holds the Feast of Love ceremony in its main square with Tsakonian dances and more balloons released into the sky.
Monemvasia
Also in the Peloponnese is the magical seafront fortified town of Monemvasia, where on Good Friday the epitaphios procession passes through the medieval cobblestone roads past candle-lit chapels and houses, including the once governor’s mansion (during the Venetian era) Ardamis Guesthouse. Throughout the Easter period, in Monemvasia, you’ll hear the echoes of church liturgies echoing through the streets. On the afternoon of Easter Sunday, the town carries out a tradition of re-enacting the burning of Judas, usually in a captivating ambience.
Image by Polina Paraskevopoulou
Rhodes
The island of the Knights has an Easter tradition that involves tree stumps being gathered and stacked into a huge pile of wood that is set alight on Holy Saturday, a few hours ahead of the Insurrection ceremony. Called ‘Kalafunos’, this ritual represents the burning of Judas.
Kalamata
Not for the faint-hearted, Kalamata’s ‘Saitopolemos’, a ‘war’ of lit cardboard tubes filled with gunpowder- is famous Greece-wide for how loud it gets, how long it goes on, and how many people choose to participate despite annual accidents and even deaths. Thought to date back to the end of the Ottoman occupation and honouring Greeks who fought in the War of Independence, the event is certainly polemical. In Kalamata the burning of Judas tradition is actually a blowing up of Judas and takes place in the areas of Avramogiani and Rachi.
Corfu
Famous for their clay pot-breaking tradition, Corfu’s locals annually enjoy (often joined by Greek and foreign tourists) throwing their water-filled vessels, decorated with red ribbons, off balconies onto the street, where they smash into smithereens. The custom, thought to have begun during the Venetian occupation, is followed by a musical procession by the Ionian island’s brass bands, with a performance of a musical piece titled ‘Fear Not, Greeks’.
Hydra
One of the jewels of the Saronic Gulf, Hydra makes a great Easter getaway. The island enjoys a unique tradition of having the epitaph enter the sea on Good Friday in the fishing village of Kaminia, which is 10 minutes from the main port. This tradition is a way of blessing the waters and the seafarers. After the procession, people gather around to eat seafood in nearby tavernas and houses.
As Great Lent is in full swing in Greece, discover which Greek wines pair well with lent-friendly food and dishes!
The fast of the Great Lent, along with the weekly fast of Wednesday and Friday, is the oldest and only fast in the Greek Orthodox church, which have an Ecumenical dimension, that is, they were ratified by the Rules of the Ecumenical Council.
The fast of Great Lent in Greece begins on Shrove Monday and ends on Holy Saturday. It lasts 48 days! Traditional fasting is observed as follows:
Generally, foods allowed are vegetables, legumes, potatoes, pasta, nuts, olives, fruits, honey and in general foods that do not contain animal or fish products with the exception of mollusks and shellfish due to the fact that they do not contain any blood.
Lent-friendly food includes vegetables, legumes & shellfish
Prohibited foods: meat, fish, dairy products, oil, alcohol. Exceptionally, oil and wine are allowed on Saturdays and Sundays, except for Holy Saturday, which is the only Saturday of the year in which oil and wine are prohibited.
Although the allowed food categories seem limited, in reality, they include a vast number of ingredients that are either cultivated or gathered from the Greek countryside offering an abundance of choices to prepare a fasting dish.
My general philosophy on fasting is not one of strict abidance to its rules so, some rule-bending will most certainly be tolerated if not encouraged throughout my propositions. Therefore, I will assume that oil is fully allowed during Lent, which is actually true in part and we will see which varieties of wine match the above categories of food.
Vegetables simmered in tomato
Greek specialties can be found in several internationally known dishes such as Mousaka and Souvlaki, but also in some suitable for fasting, like the Briam (Greek version of ratatouille). Red wine provides those dishes with the perfect complement to their stewed, cooked character which offers more complexity than when paired with the average green vegetable; and sometimes, with the addition of cheese (fasting rule breaker!), it’s possible to consider fairly powerful wines with low acidity (the tomatoes providing plenty of overall acidity) and a slightly stewed aroma, which complements the essential character of the dish itself. Here, the wines of the Peloponnese region are in their element and specifically Agiorgitiko either in its light red version or in the rosé vinification.
Cooking legumes and matching them with wine
Legumes are a food rich in proteins and carbohydrates, with pretty low-fat content. Beans, lentils and chickpeas certainly are the most common legumes used in Greek recipes. Beans are usually intended for the cold evenings of Lent. If we choose to cook them in tomato sauce then a Xinomavro rosé will fit it great. Otherwise, if we opt to cook them in lemon broth, the soft and discreet character of Muscat of Alexandria promises us balance with our plate.
Do you eat lentils? Many of us do not anymore. I love lentils, particularly if they are well cooked with plenty of herbs, with their mellow flavors and gentle spicing. In that case, we would opt for a wine to match the aromatic character with that of our plate. A Retsina (Assyrtiko) pairs well in this case, with its crisp acidity, rich mouth, fine resinous cues and a sense of herbs.
Finally, the underrated chickpeas, cooked with onion and lemon, offer a rich flavor, which combines the brilliance of onion with the acidity of lemon. An aromatic Messlagousia or a blend of Malagousia and Assyrtiko would maximize enjoyment.
French Fries and Bubbly…
French fries and bubbly go hand in hand
Suppose we all liked French fries, despite the fact that it is increasingly considered junk food. Fresh potatoes don’t stand out for their flavor or taste! But when fried, their crispy sensation paired with the flavor of cooking oil and the taste of fried starch transform this otherwise uninteresting tuber into, probably, the most popular side dish in the Western World. What’s more, some if not all children believe they could live by eating only fries and ice cream or chocolate. So, which wines could best accompany that “unhealthy” temptation?
Surprisingly, the answer to this would be sparkling wine. A dry (Brut), lightly sparkling wine with citrus, mineral, and bread notes is the perfect complement to fries. The acidity and bubbles are the perfect balance to their saltiness and crunchiness. The acidity of the wine balances the oil’s fatty texture and the bubbles wash away its greasy sensation. The simplicity of sparkling wine and the saltiness of the French fries balance perfectly without one overpowering the other. My recommendation, in this case, would be a sparkling wine from Moschofilero or Assyrtiko.
Eating spinach? Spanakorizo and wine
A classic Greek food that is always present on the Lenten table is spinach cooked with rice. It is cooked either with lemon (white) or with tomato sauce (red). I personally consider spinach rice, apart from being a super healthy and nutritious food, to be extremely tasty and interesting, as long as the right balance among its ingredients is kept during its cooking. In the case of the lemon-white version, I would choose a wine of a white variety with generous aromatic richness to match the greenery of the food and the acidity of the lemon. A Malagousia or a Vidiano from Crete would be ideal matches for our fragrant spinach-rice plate. If we choose to cook it in tomato sauce, a rose wine from Limniona could be our match.
Fava … a classic dish during Lent
Fava is one of the most popular appetizers of Mediterranean cuisine and it usually accompanies seafood dishes or fish. Santorini claims the tastiest, most aromatic as well as the most expensive fava variety in Greece. Fava is usually served with finely chopped dry onion, parsley and plenty of oil. Alternatively, you can add sun-dried tomato or capers. For Fava Santorini, we would choose an Assyrtiko, from guess where? But from its birthplace of Santorini, of course. This way we would match the special taste of fava beans and the oiliness of olive oil with the intense acidity and mild aromatic character of the wine. Alternatively, a less expensive Savatiano from an attic vineyard would fit nicely with our dish.
Food and wine pairing with squid and octopus.
Octopus pairs well with a glass of wine
The lengthy period of Lent (48 days) makes it almost impossible to confine our food consumption, to legumes and vegetables solely. For a change and for the opportunity to consume some much-needed animal protein, we can turn to seafood recipes with mollusks namely squid or octopus. Apart from the classic fried squid, we can cook them stuffed with finely chopped onion rice, tomato and herbs offering us a perfect opportunity for a glass or more of rosé from Agiorgitiko grapes.
Octopus enables a wider range of recipes. Grilled, boiled in vinegar sauce, with rice, with short pasta and even stew.
So, which wines would best pair with the delicate taste of octopus? A wine with depth, strong flavor and plenty of acidity that “would cut through” the overwhelming taste of the octopus would be the option. If you prefer whites, then a Savvatiano from Attica or a Moschofilero from Peloponnese would be two remarkable choices because they are strong in flavor while retaining a long finish on the palette. Should you opt for the stew, then a red Limniona from Thessaly or even a dry Mavrodaphne from the Peloponnese or Kefalonia will give you a unique combination.
Sweets and Desserts
During Lent or other fasting periods, we can still enjoy some excellent Greek desserts and sweets such as Halvas, Melomakarona (mostly during the Christmas period), Loukoumades, Pasteli (sesame and honey candy) and a range of cakes or biscuits that do not contain eggs or dairy in their recipes. From all the above we will dwell on Loukoumades.
Loukoumades for something sweet during Lent
Loukoumades are goldish puffs of fried dough that are bathed in sweet honey syrup and sprinkled with cinnamon and grated walnuts. They are a simple treat but pack much flavor (and calories) which is enhanced by the spice and nuts. If you have chosen to completely give up meat during the Lenten season, walnuts would be a good supplement of protein for you.
So, we have a few simple ingredients for a little tricky to prepare dessert, but it will reward us both in taste and energy. We would match Loukoumades with a sweet wine. A sweet Moschato (Muscat of Lemnos, Muscat of Rio Patras, Muscat of Samos) would accompany our dessert wonderfully.
Fasting during Lent is for many of us an opportunity for spiritual catharsis and for others an occasion to eliminate animal protein from their diet for detoxification.
For modern Greeks, Lenten fast has been part of our popular tradition since our childhood and it has been engraved in us.
Fasting for almost 50 days requires substantial discipline, patience and determination to complete. It puts to the test one’s body but above all their mind and for the more religious of us, the strength of our soul.
Considering food recipes for fasting during Lent, let alone matching them properly with a bottle of wine, seems like a waste of time and energy to many contemporary people. I was once told by someone, not long ago, that scrutinizing my options for my meals while fasting was as meaningless as contemplating how many herbs and spices one should add to boiling water to make it tasty. Luckily for me or rather as an Epiphany, I had come across some old famous Italian proverbs the previous night. One of them cited: “Hunger is the best sauce for any dish”. Although my friend didn’t agree with that quote, he didn’t have much to say to respond to it.
To conclude, Lent and it’s fast could be seen not just as a relic from a religious tradition but as a testament to one’s ability to bring out creativity and ingenuity in order to make the best out of limited resources to satisfy not just the need to eat but also to enjoy his food. And no gastronomic pleasure is ever complete without a glass of the appropriate wine!
Καλή Σαρακοστή – Have a Holy and Blessed Lent!
For more wonderful wine explorations, follow George on Instagram @george.winestories
The 15th of August is one of the biggest religious celebrations in Greece, as it’s a national holiday celebrating the Feast of the Dormition of the Theotokos (Virgin Mary).
On this day thousands of pilgrims from Greece and overseas make their way over to Tinos to visit Panagia Evangelistria, also known as the Lady of Tinos, who is the Patron Saint of Greece. Known for many miracles, people come to pay their respects and to also pray for Panagia to intercede for them.
Panagia of Tinos
History of Panagia Evangelistria
In July 1822, a nun named Pelagia, who lived in a monastery in Tinos, had a dream of Panagia (Virgin Mary). In the dream, Panagia explained that Her miraculous icon was buried in a field and asked Pelagia to organise the excavation of the holy icon and the construction of a church. Soon afterward, the procedures began and the Metropolitan Bishop, along with authorities and the locals of Tinos all became involved in the search.
On January 30, 1823, the miraculous icon came to light. It depicted the Annunciation of the Virgin, along with the Archangel Gabriel. Locals also discovered a spring of holy water on the site. The imposing Church of Evaggelistria was built at this site where the Icon of the Annunciation of the Virgin Mary (Evaggelismos) was discovered.
The Holy Icon of Panagia Tinos
The icon was unearthed at the time of Greece’s Independence War against the Ottoman Empire and its discovery was seen as a miracle and message from Panagia. Immediately after the discovery, the message rapidly spread throughout Greece and people arrived from every corner of the country to worship the Holy Icon and pray for the liberation of the Nation. Important historical figures of the revolution arrived at Tinos to pay respect to the icon.
The Church
The church was completed in 1826
The Panagia Tinos church was built on the exact site where the icon was discovered and the materials used included marble from the nearby island of Delos. The construction of the Panagia Tinos church was completed in 1826 and the wonderful courtyard was finalised several decades later, in 1880.
Located on a prominent site in the Hora of Tinos, the Holy Church is a three-aisled Basilica with a cupola over the Holy Altar. It consists of two five-arched colonnades with four marble columns each.
When entering the church from the central gate, to the left of the entrance you can see the iconostasis where the miraculous icon of the Virgin Mary is kept, which is surrounded by votive offerings (small metal plaques) left by pilgrims.
The Church remains to this date without substantial changes, except for the main facade and the bell tower. Next to the Church to the west, is the old (pre 19th century) Church of John the Precursor. The bell tower stands dominant and imposing and today it stands 29 metres high and it has retained its original stone base.
The Holy Icon inside Panagia Evangelistria
Today, you will find the miraculous icon on your left-hand side upon entering the main church. You will also see many votive offerings that have been left by pilgrims.
Red Carpet Panagia of Tinos
A red carpet leads pilgrims to the church
The church of Panagia is located up on a hill in Chora and as you make your way over you will find a long red carpet stretching across the town, all the way from the church entrance down to the port. The carpet has been made for people visiting Tinos on a pilgrimage. Many of them head towards the church of Panagia on their hands and knees, as they make their way over to pray to Panagia.
Zoodohos Pigi (Life-giving Spring)
This church is located directly beneath the Church of Evangelistria and is the exact site of the discovery of the holy Icon, above which the church was built. The first arcade, where the holy water is kept, is also the location where the Holy Icon was discovered.
Museums and collections
Surrounding the church you will find many museums and exhibits that feature important icons collected by the Holy Foundation from the Parish Churches of Tinos, promoting the island’s tradition of Orthodox Iconography. It includes icons that are the product of dedications made by the faithful from various places, as well as the wooden carvings, engravings, and ecclesiastical relics. In other spaces around the church, you can also see works of ecclesiastical silver smithery and gold embroidery, exhibited in elegant showcases
Panagia Evangelistria’s main Feast Day is on August 15
Small Chapel
There is a small chapel located in the exterior central entrance of the complex, where pilgrims may light their candles, as this is not permitted inside the main Church in order to protect it.
Guesthouses
Guesthouses are located nearby, and each pilgrim may be accommodated free of charge for up to three days.
Tips for travelling to Panagia Tinos
-When you take a ferry to Tinos you will arrive at the main port. The church sits at the top of a hill, about 800 metres away.
-August and especially August 15, is the most popular time for visitors, so if you would like to avoid the crowds it is best you visit during another time.
– When visiting the church keep in you must dress appropriately; knees and shoulders must be covered.
Getting there
Tinos can be reached from both Piraeus and Rafina ports in Athens, but Rafina is a better choice if you’re going direct from Athens airport. Tinos is 3 hours and 40 minutes by ferry from the port of Rafina, a 30-minute drive from Athens airport. From Piraeus, you will need 4-5 hours to reach Tinos. If you don’t want to pass by Athens, you can take a flight to Mykonos and then you will reach Tinos by boat in 20 minutes.
The Monastery of the Transfiguration of Christ is the largest and one of the most spectacular monasteries not only in Meteora but all of Greece. It stands atop the highest rock pillar in the area and was founded by Saint Athanasios Meteoriti in the early 14th Century.
Meteora, a UNESCO World Heritage Site
Every year thousands of pilgrims arrive at Meteora, which has been declared a UNESCO World Heritage Site. The region of almost inaccessible sandstone peaks is a holy site where monks settled on these ‘columns of the sky’ from the 11th century onwards. Twenty-four of these monasteries were built, however today, only six monasteries remain open- the Grand Meteoron being one of them.
Great Meteoron Monastery
This particular monastery remains “suspended in the air” (meteoro), because of the cliff formation of a gigantic rock on top of which it was built. The Great Meteoro Monastery or “Megalo Meteoron” is dedicated to the Transfiguration of our Lord and Savior and is decorated with beautiful 16th-century frescoes.
There are three chapels at Great Meteoron Monastery: The Chapel of John the Baptist, the chapel of Saint Constantine, and Saint Helens, of which the latter was built in 1789 and is characterised by its polygonal domed basilicas. The third chapel of the monastery is dedicated to Saint Athanasios.
Monastery of Great Meteoron
Icons inside the Church
Take time to view the artistic details of some of the best samples of post-Byzantine art of Greece, found inside the church. As you enter, there are two carved wooden icon-stands, the left is of Agios Anastasios and on the right is the icon of the Transfiguration of Christ. There is also an icon of Panagia (Virgin Mary) and Saint Nicholas from the 14th / 15th Century. You will also see icons of Saint John the Baptist, the Annunciation of the Theotokos, and the Archangels.
History of the Monastery
The Great Meteoron is a male Monastery built on the greatest rock of the complex, the Platys Lithos or Playtlithos before the mid-14th century. In the past, monks used scaffolds in order to get supplies to them and they would climb the rocks to reach the monastery. Afterward, nets with hooks, baskets and rope ladders, or even wooden ladders of 40 metres long were used.
Monks dedicate their lives to preserving the monastery
Monks of the Monastery
Monks devoted to Christ, have dedicated their lives to the monastery and hold building materials on their backs, spend hours renovating, restoring, and preserving the monastery, honouring its beauty. As a result, every year, pilgrims and tourists come here by the great mission undertaken there, making Great Meteoron one of the most visited monasteries of Greece.
Exploring the Great Meteoron Monastery
Visitors can admire the beautiful architecture, which includes a cellar with skulls of monks that have passed, and an impressive balcony. The cellar also houses a wonderful folk museum that includes exhibits taken from historical everyday life. Along with the ossuary, explore the main church and its 15th and 16th Century Byzantine frescos and murals. The monastery’s rectory doubles as a museum with artifacts of monastic life and religious relics. Explore the ancient kitchen for a glimpse into the past and into everyday life in this sky-scraping environment.
The monastery’s library
Don’t miss
-Seeing the reliquaries, as the monastery keeps with respect holy relics of many and great Saints of the Orthodox Church.
-The garden of the monastery of Great Meteoron, which offers amazing views of the surrounding landscape.
-The monastery’s museum, where historical artifacts and religious icons of importance are on display.
-The library that’s filled with treasures of books and manuscripts, including Byzantine and post-Byzantine era manuscripts and documents, as well as books concerning the function of the monastery. The monastic library is one of the wealthiest of its kind.
-The collection of the gold-embroidered cloths which is kept in the monastery, they are rich and very remarkable.
-Silverware that dates from different periods (16th -19th century) and depicts various Saints and other decorative themes.
August 6th Feast Day of Transfiguration of Christ
Icon of the Transfiguration of Christ
The Feast of the Transfiguration of Our Lord, God, and Savior Jesus Christ is celebrated each year on August 6. This great Feast commemorates the transfiguration or metamorphosis of Christ on Mount Tabor when our Lord appeared in His divine glory before the Apostles Peter, James, and John.
Tips for visiting
-At the entrance of the monasteries, clothing is provided only to women. Men are not allowed to enter if they are wearing shorts above the knee or sleeveless shirts. In any case, dress appropriately.
-The Monastery of the Holy Trinity and Great Meteoro has over 300 steps.
-The monks do not allow anyone to photograph the interiors of the churches and especially the icons, or any of the museums located inside the Meteora monasteries. You can, however, take photos or videos in the gardens and outdoors.
-Check the opening hours of Meteora monasteries here.
Getting there
The most convenient way to visit Meteora from Athens is by car and the most scenic is by train. The duration from Athens by train is 5 hours (transfer at Paleofarsalos), by bus (KTEL) is 4.5 hours (transfer at Trikala) and 3.5 hours by car. From Thessaloniki by train, it takes 3 hours (transfer at Paleofarsalos), by KTEL is 3 hours (transfer at Trikala) and 2.5 hours by car.
In Greece, the first day of August marks the first day of the Dormition Fast, as August is the month dedicated to Panagia (Virgin Mary).
Each year, the Greek Orthodox church dedicates the first fifteen days in August, to Panagia, and on August 15th the faithful gather in neighbouring churches dedicated to Panagia that are known as Dormition, Koimisis, and/or Assumption.
This annual feast of the Dormition of the Theotokos, which begins today, is referred to as the “Pascha of the Summer” or “Summer Pascha”.
In honour of today, we take a look at 12 of the most beautiful churches located on the Greek islands that are dedicated to Virgin Mary, Mother of God; many of them built on rocks, hills, or even in caves along the stunningly beautiful shorelines of the Aegean Sea- all are dedicated to Panagia and filled with religious miracles.
Panagia Megalochari, Tinos
Located on the island of Tinos, this is one of the holiest sites in Greece, as Panagia (Virgin Mary) is said to have visited the island and Panagia Megalochori is known as the protector of the country. It was constructed on top of a hill where people found the icon of the Virgin Mary, believed to be the source of miracles.
Panagia Ekatotapiliani, Paros
The Church of 100 Doors is situated in Parikia and is said to be one of the earliest Byzantine churches in Greece, built in the middle of the 4th century. Legend has it that the church has 99 visible doors, with the hidden, locked 100th door set to appear and open only when Constantinople becomes Greek again.
Panagia Tsambika, Rhodes
Known for the many miracles in helping couples conceive, thousands of pilgrims walk up 300 steep steps to visit the Holy Monastery of Panagia Tsambika. Perched at an altitude of some 240 m, it offers some truly spectacular views of the coast
Panagia Kalamiotissa, Anafi
Perched atop the promontory of Kalamos, which is connected to the rest of Anafi by a narrow stretch of land; the church was built in the 19th Century with many ruins from a temple dedicated to the god Apollo.
Panagia of Kythnos
Panagia Kanala Church is a little oasis located along a dry Cycladic landscape. Surrounded by countless pine trees and a panoramic sea view, this is a place that combines religious interest, with the beauty of the Aegean archipelago.
Panagia Makrini, Samos
Panagia Makrini was built during the 10th century as part of a larger monastery and bones from previous ascetic monks were also found here. Visiting this site involves an easy hike through a lush forest and caves surrounded by turquoise.
Panagia Tourliani, Milos
Dedicated to the Virgin Mary it’s located in Klimatovouni, a hill above the area of Klima- boasting old icons and courtyards overlooking the bay of Adamantas.
Koimisi Tis Theotokou, Folegandros
Built into the side of a steep hillside overlooking the main town of the island, the church is famous for its icon of Panagia, which was brought over from Constantinople and is said to perform miracles.
Panagia Krina, Chios
Located near Vavili and to the southwest of Kambia, this is one of the oldest churches in Chios, built in 1287, it is filled with holy murals and icons.
Panagia Hozoviotissa, Amorgos
This is one of the most important Byzantine monuments in the Aegean standing on the slopes of Amorgos island. This impressive 11th-century structure built into the face of a cliff is 300 meters above the sea, where a miraculous icon of the Virgin, patron saint of the island, was found.
Panagia Chrysopigi, Sifnos
This famous church was built in 1615 as a home to an icon of Zoodochos Pigi (the life-giving spring, that is the Virgin Mary) that was salvaged from the sea by fishermen.
Panagia Kakaviotissa, Limnos
This “roofless” church, sits on top of a cave in which it’s nestled, in a crag on Mt Kakavos, 4 kilometers from Myrina. The church dates back at least to 1305 when it became a branch of the Great Lavra Monastery of Mount Athos.
Kalo Dekapendavgousto and a blessed August to all!
Red-dyed Greek Easter eggs are a symbol of Resurrection, with the colour red representing the blood of Christ and the egg symbolising the sealed Tomb from which Jesus Christ arose after His Crucifixion.
Traditionally dyed on Holy Thursday (along with the baking of homemade Tsoureki and homemade Koulourakia), they are cracked after midnight mass on Holy Saturday, representing Jesus’ Resurrection from the dead.
There are a few ways of dyeing red eggs, depending on the brand and you should always follow the instructions. This recipe is for a sachet where you boil the eggs first and then dip them into the red dye.
Ingredients
-10 gm x red egg dye
-500ml x boiling water
-3 x tablespoons vinegar
-12 x eggs
-pinch of salt
-olive oil (for polishing)
Method
–Wash eggs in cool water and place in a large saucepan filled with water and a pinch of salt.
-Boil the eggs on low heat for about 20 minutes or until they are hard-boiled.
-In the meantime, place red dye into a clean bowl and add vinegar.
-Boil 500 ml of water in a saucepan or kettle and add to red dye. Stir and set aside.
-When eggs are boiled and still hot, submerge the eggs in the dye and keep them in the dye for around 1 minute or until desired shade is achieved.
-Place about 2 x tablespoons of olive oil in a bowl and lightly dab paper towel with olive oil. Polish each egg with the paper towel evenly to give them a nice shine.
Top Tips for Dyeing Red Easter Eggs
-To achieve a vibrant red, use fresh, yellow eggs that are at room temperature before boiling.
-Always wash eggs before boiling to ensure the shell is clean.
-Make sure to add vinegar to the red dye.
-Always boil eggs on low heat, to avoid cracking.
– Make sure to polish each egg with olive oil for a complete shine.
Koulourakia are traditional Greek biscuits that can be eaten all year round, however, they are very popular during the Greek Easter period.
There are so many variations of Koulourakia and each region tends to have its own version. Today I share my favourite Koulourakia recipe, which belongs to my good friend’s late grandmother who was from Ptelomaida, a small town in Kozani, and she lovingly used to make these beautiful biscuits all the time.
I’m lucky to have been given her recipe, which I now use.
This is in honour of Yiayia Despina, who was by far one of the best Greek home cooks!
Ingredients
1.5 kilos x self-raising flour
7 x eggs (room temp)
300 gm x unsalted butter (room temp)
350gm x caster sugar
3 x tsp ground cinnamon
1 x tbsp vanilla sugar
3 x tsp baking powder
3 x oranges (rind and juice)
pinch of salt
Method
Preheat oven to 200 degrees Celsius.
Using an electric mixer, beat butter and sugar for about 5 minutes or until they are light and fluffy.
Add juice and the rind of the oranges and mix for about 30 seconds.
One by one, add your eggs and beat well.
In a large bowl, sift flour and add baking powder, salt, and cinnamon. Mix with a wooden spoon.
Take some of the flour and slowly add to the butter mixture. Once you have added around half the flour, remove it from the mixer and add all flour to the bowl. Knead until a smooth, dough forms- make sure not to overwork it.
Cover with cling wrap and allow to sit for about an hour.
Turn the dough on to the working surface. Rub your hands together with some olive oil, so that the dough mixture won’t stick to your hands, and using about one and a half tablespoons of dough, begin shaping your biscuits into your desired shape. (One method is to fold each log in half, then twist them together, pressing the ends together to seal).
Place biscuits on parchment paper-lined trays about 2 cm apart.
Bake for about 20-25 minutes or until golden brown.
Allow to slightly cool and place in airtight containers until serving.
Tsoureki is a sweet brioche bread, which has a three-strand braid, representing the Holy Trinity. Traditionally made on Holy Thursday, Tsoureki is a staple during Greek Easter.
Here is our simple recipe that makes four large, fluffy, sweet, and ever-so-tasty homemade Tsourekia!
Ingredients
– 1.5 x kilos all-purpose white flour
– 30gm x dried yeast
– 600ml x full cream milk, lukewarm
– 500gm x sugar
– pinch of salt
– 60gm x vanilla sugar
– 6 x tears of mastic, freshly ground
– 6gm x mahlepi (optional)
– 7 x medium-sized eggs, lightly beaten
– 375 gm x unsalted butter, melted
– 1 x egg for glazing
– 2 x tbsp water for glazing
– sesame seeds for sprinkling
Method
-Dissolve yeast in 3/4 cups of milk and a teaspoon of sugar. Set aside.
– Lightly heat milk in a saucepan and add to the remaining sugar. Stir until the sugar has dissolved.
– Sift flour into a large bowl and add salt. Mix and create well in the centre of the bowl.
-Add yeast, lightly beaten eggs, dissolved sugar, vanilla sugar, ground mastic, mahlepi (optional), and melted butter; mix well until all ingredients are well combined.
– Cover the dough with a clean kitchen towel and leave it in a warm place to proof and double in volume. This will take 3-4 hours.
– When ready, place dough onto a clean working surface and knead with your hands for 1-2 minutes. Divide the dough into 4 pieces. Take each piece of dough and divide it into 3 equal pieces.
-Take the first set of dough and one by one, shape each of the 3 pieces into a long rope about 50 cm long, 5 cm wide. Place the 3 ropes on the baking paper, connect the 3 ropes on one end and braid them. Tuck the ends underneath. Take the second set of dough and repeat.
-Transfer the braided tsourekia onto baking trays and cover them with clean kitchen towels. Leave them in a warm place for 1 hour to rise further.
-In the meantime, preheat your oven to 180 degrees Celsius.
– In a small bowl, add the egg yolk and water and mix well with a fork.
-Once the braids have been proofed, using a brush, apply the glaze over the braids and sprinkle with sesame seeds.
-Place tsourekia in preheated oven and bake for around 30-35 minutes or until golden- brown and cooked through.
-Allow to slightly cool. Then move the tsourekia onto wire racks to cool completely.
Pascha is the biggest religious holiday of the year in Greece, which follows the Holy Week rites in commemoration of the Passion of Christ and the celebration of His Resurrection on Easter Sunday.
Holy Week is the week just before Easter that extends from today, Palm Sunday, until Holy Saturday and marks the last week of Lent. It has been named “Holy,” due to the significant events that take place for Christianity in regard to the sufferings of Jesus Christ. During this week every year, believers prepare themselves for Jesus Christ’s Resurrection with special traditions.
Here we share some of these age-old traditions.
Palm Sunday
At the beginning of Holy Week, the Greek Orthodox Church celebrates one of its most joyous feasts of the year. Palm Sunday is the commemoration of the Entrance of our Lord into Jerusalem following His glorious miracle of raising Lazarus from the dead.
Today, Greek Orthodox Christians mirror Jesus’ follower’s actions by carrying a small woven palm cross, which is given out during the Palm Sunday morning church service. While Palm Sunday still occurs during the Sarakosti (40 days of Lent), today the Greek Orthodox Church allows people to consume fish, oil, and wine and families gather after church to eat a seafood lunch.
Holy Monday to Holy Wednesday
From Holy Monday, the churches’ chandeliers and icons are covered in black and purple material, highlighting the atmosphere of mourning for the coming crucifixion and burial of Jesus Christ. Church services typically take place in the morning and evening of Holy Week.
Holy Monday is dedicated to two events: The life of Joseph, son of Patriarch Jacob, and the adventures of whom reflect the life of Christ and his sufferings. It is also dedicated to the story of the fruitless fig tree that Christ dried, with the fig tree symbolizing the soul of every human who lacks virtue.
Holy Tuesday is dedicated to the parable of the ten virgins which aims to teach people to be full of faith and charity, as well as the parable of ‘Taladwn’, which aims to teach people to be hardworking and cultivate their spirituality.
Holy Wednesday is dedicated to Mary Magdalene, who regretted her life of sin, washed Christ’s feet with myrrh, and was forgiven because of her strong faith.
Image @Souvlaki for the Soul
Holy Thursday
On Holy Thursday, Christianity celebrates the Last Supper of Jesus Christ with the twelve Apostles. In commemoration of this very important day, on Holy Thursday the preparations for Jesus Christ’s resurrection are underway in Greek households. According to tradition, people bake their koulourakia and lamprokouloura (Greek cookies), Tsourekia (Greek brioche), and traditional dye hard-boiled eggs, which symbolize the renewal of life since antiquity, while the colour red symbolizes Christ’s blood.
GoodFriday
On Good Friday you will hear church bells ring all day for the funeral of Jesus Christ. The Bible said that He died in the ninth hour, and at nine o´clock in the evening, Greeks follow a symbolic funeral procession. Many people participate in the quiet procession while carrying candles and the experience overall is quite solemn. Each church carries an Epitaphios (a wooden canopied bier representing the tomb of Christ) covered with flowers of various colours. People follow along the streets of cities, towns, and villages listening to psalms being chanted. This is a day of mourning and the strictest day of fasting, with many people consuming very little food on Good Friday.
Holy Saturday
Many people receive their Holy Communion during Saturday morning’s church service. When they return home, preparations begin for the festive dinner that is served after the Resurrection Midnight Mass. Magiritsa soup is a traditional dish prepared in most Greek houses (made with offal and finished in a lemon sauce). Before midnight, people gather in church holding candles, which they light with the “Holy Light” offered by the priest. Children hold their Lambades (candles) traditionally given to them by their godparents during Holy Week and join in on the midnight service. The Resurrection of Christ is celebrated when the clock strikes Midnight with drum beats and fireworks lighting the skies as the church bells ring and chanters begin the hymn ‘Christos Anesti’ (Christ is Risen), this is also chanted by all who attend. People then return home to gather around the dinner table and break their fast; this is when they crack their red eggs and say “Christos Anesti”.
Easter Sunday
Easter Sunday is a huge celebration in Greece, as the Greek Orthodox Church commemorates Jesus rising from the dead. In many parts of the country, lamb is skewered and cooked over charcoal. In other regions, the meat for the Easter table is roasted in the oven. The atmosphere is festive and joyous and people listen and dance to local folk music. And if you are lucky enough to be in Greece during Easter, don’t miss one of the local festivals taking place, as this experience is unforgettable.
Easter celebrations take place all over Greece; some of the most famous destinations to celebrate Easter in Greece are Corfu, Patmos, Kalamata, and Kalymnos.
Today the Greek Orthodox Church commemorates “Saturday of Lazarus” and on this day it’s a tradition in Greece to make Lazarakia (Little Lazaruses).
These are traditionally small, sweet and mildly spiced bread, made only once a year. They represent the miracle of Jesus raising Lazarus from the dead. Each region in Greece has its own variation of Lazarakia, however, most have a similar sweet-tasting flavour.
Ingredients
1 x kg of plain flour
2 & 1/2 x cups of lukewarm water + extra for the kneading
1/4 x cups of granulated sugar
1/4 x cup of olive oil
1 x cup of dark raisins (optional)
3/4 x cup of finely chopped walnuts (optional)
14 x grams dried yeast
3 tsp of ground cinnamon
1 tsp of ground cloves
whole cloves to decorate
Method
Preheat the oven to 200°C and place baking paper on a few trays.
Dissolve the yeast in a glass filled with lukewarm water and set aside.
Place the flour in a large bowl and make a well in the centre. Fill it with the sugar, the olive oil and dissolved yeast.
Start kneading the ingredients with your hands, slowly adding two and a half cups of lukewarm water, just enough until you have a relatively firm dough. Then add the spices, the raisins and the walnuts and continue kneading thoroughly until the dough doesn’t stick to your hands.
Place dough into the bowl, cover with towel and allow dough to rise and double (about an hour).
Get quantities of the dough and cut it into small pieces. Start to shape each piece into small men. Shape separately the hands and the body (see photo above). Form eyes, with the tip of a clove.
Transfer each piece of bread onto oven trays, cover with a clean kitchen towel and leave to rise for 1 hour.
Brush Lazarakia with some oil for a glossy effect and place trays in the middle shelf of the oven. Bake until they are nicely golden.
Take out of the oven and allow to cool on metal racks before serving.
On May 2, Greeks around the world will celebrate Greek Orthodox Easter, or Pascha.
In a year when home confinement continues to define our lives, we can enhance every moment from the communal joy of the Anastasi midnight mass of Holy Saturday to the egg-butting tradition on Easter Sunday, and everything in between, by brightening our homes with attractive traditional Greek decorations and flavours.
Fortunately, there are several wonderful options for Easter gifts you can make to others or to yourself with one simple click. Here, we have selected our favourite online shopping options.
These beautifully crafted and decorated ceramic eggs are items that brighten up any Easter table. Being pretty object d’art, including a special range inspired by the artworks of Nikos Hatzikyriakos Gikas they make the perfect gift that can last for many Easter celebrations to come. The lambades at this shop are also singular in their happy, springtime style.
Leonidas Chocolate Gifts
These delicious Greek-owned, Belgian chocolates are enjoyable for people of any age. Who doesn’t like a lovely box of melt-in-your-mouth milk chocolate mouthfuls?
Stylish, creative and packed with modern taste, these gift boxes, baskets and individual items like pastel and earthy tone lambades (candles) make Easter all the more enjoyable and memorable. There are varieties to please everyone from children to your CEO.
From a unique Easter Gift Kit with a Cycladic mirror (portraying the Cycladic head of the figurines), serving platters, ceramic egg and a candle with a decorative eye to Easter Egg necklaces and cheerful decorative items like a Dove pillow and Easter Chicken inspired by ancient creations, the Cycladic Art Museum offers a seasonal gift range that stands out.
Creating compilations of Easter delights like tsoureki sweet bread, chocolate eggs, olive oil cookie bites and mastic liqueur with decorative bunny rabbits and lambades, Pure Gifts has something to gratify every member of the family or workplace this Easter.
Fluffy, doughy, and semi-sweet Tsoureki can be found and enjoyed throughout the year but is traditionally an Easter staple, kneaded on Holy Thursday, the same day when eggs are dyed red (and often a red egg is placed in the centre of the tsoureki).
A wonderful Tsoureki is not easy to make at home, although its ingredients – flour, milk, yeast, eggs, sugar, butter, and for some, aromatic additions like mastic or mahlepi – are simple enough. A fabulous tsoureki is a wonderful gift for any household, and here we reveal nine bakeries in Athens selling the tastiest and most revered tsourekia.
Unlike most historical establishments in Athens, this classic patisserie hasn’t dramatically changed its products or decor in decades. What’s more, they make an airy tsoureki with a rich dough inspired by an Austrian recipe with some influences from France.
A: 5 Kassaveti, Kifissia
Evi
Well known for their tsoureki, made with quality ingredients, this recipe is deeply inspired by the owner’s family roots in Asia Minor.
A: 2 Ilision & 4 Nymphaion, Ilissia
Lido
Since 1967, the bakery makes a tsoureki with a rich mastic and butter taste. You can also find the “indulgent” chocolate-filled version.
Extremely airy and fluffy, this tsoureki recipe has been a hit since 1945. You can now also find versions filled with praline cream, chestnut cream, and cherry jam.
Not very fluffy but with a depth of flavour, the tsoureki sold here is inspired by Asia Minor and made with mastic, mahlepi and creamy butter. You can also find tsoureki stuffed with chocolate, caramelized almonds, wild cherry and orange-raisin.
Since 1908 this famous Thessaloniki bakery has been making tsoureki that is much talked about. It’s elastic, but not too thick or chewy. You can find a plain version or one with chestnut cream and either a white or dark chocolate topping.
A: 5 Mitropoleos, Syntagma
Chryssinas Bakery
Here you’ll find not one or two but eight types of tsoureki, with all kinds of indulgent fillings, including dark chocolate chunks and orange and patisserie cream.
Last but not least, Greece’s most famous Tsoureki house Terkenlis, which originated in Thessaloniki, is a must. From traditional brioche to ones coated with dark chocolate, white chocolate, and others filled with cream; there are also vegan options available here. P.S. We recommend you try the Oreo Greek brioche!
A: The Mall, 35 Andrea Papandreou Street, Marousi; Golden Hall, 37AL Kifisias St, Marousi; 100- 102 Papanikoli St, Chalandri
Ingredients 
-Always wash eggs before boiling to ensure the shell is clean. 
Good Friday 
Easter Sunday
