6 Best Greek Cookbooks

We’re all cooking more than ever- from elaborate mouthwatering pastries to simple one‑pot-wonders; spending more time at home has allowed us to try out plenty of new recipes!  

And cookbooks have become increasingly popular not only because they can teach us how to create new dishes, they also allow us to escape and travel (when we can’t). With so many good ones to choose from, we’ve put together our ultimate list of cookbooks that transport you to Greece through their delightful flavours and stunning imagery! 

Ikaria Lessons by Diane Kochilas 

Insights Greece - 6 Best Greek Cookbooks

Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the famous “blue zone” island and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from its locals. Written by well-known chef Diane Kochilas, who has spent much of her life in Ikaria, Diane captures the true spirit of the island, as she explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as “medicine,” as well as the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. 

Greece the Cook Book by Vefa Alexiadou 

With hundreds of simple recipes by Vefa Alexiadou, Greece’s famous cookbook writer, TV presenter and chef, this book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, which are illustrated with 230 vibrant photographs. This cookbook is the definitive work on the rich and fascinating dishes of modern Greece.

Food From Many Greek Kitchens by Tessa Kiros 

Insights Greece - 6 Best Greek Cookbooks

Greek-Cypriot Tessa Kiros takes you on a colourful journey into the Greek kitchens of her friends and family, cataloguing the traditional foods for fasting, festivals and feast days in her own enchanting way. Food, culture, celebration, and memory are inexorably tied together and recipes include short introductions that explain each dish’s cultural significance. In addition, lavish full-colour photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens- to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, Food from Many Greek Kitchens adds a greater depth of flavour to each dish.

Sweet Greek Life by Kathy Tsaples 

This is a beautiful selection of 116 traditional dishes updated for modern feasting, continuing the story of the cuisine Greek Australian Kathy Tsaples grew up with and her love affair with Greek food and culture. Beautifully styled and photographed, it is a stunning collection of recipes that will impress both home cooks and chefs alike. Flavours are bold, ingredients are accessible and sweet and savoury dishes ranging from Feta loukoumades with honey to wood-fired goat are stylishly interpreted with Tsaples’ characteristic fresh approach.

Insights Greece - 6 Best Greek Cookbooks

A Taste of Greece by Princess Tatiana and Diana Farr Louis

Co-authored by food and travel writer Diana Farr Louis and Tatiana Blatnik, the Hellenophile wife of Prince Nikolaos of Greece, this cookbook features recipes by well known Greeks from the fields of sport, gastronomy, cinema, royalty, photography, literature and music. This is not just a cookbook; it is a declaration of love for Greek culture, Greek lifestyle, and Greek cuisine. Well-known personalities from across the world who all share a special bond with Greece share their favourite recipes, revealing their much-loved foods, and share their memories of Greece. Their stories and recipes illustrated by stunning photos will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.

My Greek Taverna by Ioanna Pavlaki and Makis Georgiadis

This cookbook features all the dishes you will find across an authentic Greek taverna and on any family’s Sunday table. In its pages you will find 65 recipes, divided into categories, listing all the ingredients along with step-by-step instructions to help you bring a traditional Greek dish to life in your own kitchen, tasting exactly as it would  in a small taverna by the Aegean Sea. It aspires to become a tasty memory of your autumns, winters, springs and summers in Greece. A memory that will will be renewed each time you go though its pages, choosing something Greek to cook, share and enjoy with your loved ones. It’s a “tasty” souvenir that smells like Greece. 

Featured image by IN+SIGHTS GREECE © (Copyright)  

Greek Lentil Salad Recipe

No doubt you’ve heard of Greece’s well-known Fakes (lentil soup) but did you know Greeks also like using lentils in salads? Chances are you will come across a range of lentil salads in restaurants on the Greek islands, especially in Lefkada, where this great legume grows and thrives!

Our simple and satisfying recipe (loaded with fresh ingredients and nutrients) is the perfect vegan meal for any time of the day! 

Ingredients
  • 300 grams lentils
  • 1 x cup shallots, finely chopped
  • 1 x Spanish onion, finely chopped 
  • 2 x cloves garlic, finely chopped
  • 1 x carrot, grated 
  • 1 x red capsicum, finely chopped 
  • 1 x green capsicum, finely chopped
  • 3/4 x cup parsley, finely chopped
  • 1/2 x cup olive oil
  • sea salt & black pepper to taste
  • 1 x lemon, juiced
  • vinegar to taste
  • 1 x litre water 
Method 
  • Sort through the lentils and remove any debris (you may find some tiny rocks). Pour the lentils into a colander and rinse under running cold water. 
  • Place lentils into a deep saucepan. Add water and bring lentils to a boil over medium-high heat.
  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender (about 25 minutes.)  
  • Drain the lentils and allow to cool for about 20 minutes.
  • Meanwhile, in a serving bowl, add your finely chopped shallots, onion, red and green capsicum, parsley, and grated carrot. Set aside.
  • To prepare the dressing, combine olive oil, vinegar, fresh lemon juice, garlic, salt and pepper together and whisk until thoroughly blended.
  • Once the lentils have cooled for about 20 minutes, add them to the serving bowl.
  • Pour dressing over the salad and toss until blended. 
  • Taste, and add more salt and pepper if necessary. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Traditional Gemista Recipe

Gemista is a traditional Greek recipe for stuffed vegetables that are baked, until soft and nicely browned. This juicy dish bursting with fresh colours and flavours is filled with rice and mince!

Almost every Greek household has its own version and our large sized dish includes zucchini and eggplants, however you can add more or less of each vegetable, depending on your preference. 

Ingredients
  • 15 medium size tomatoes
  • 3 medium zucchinis 
  • 4 red capsicums
  • 1 green capsicum
  • 1 eggplant (cut in half)
  • 2 large potatoes peeled and cut in wedges
  • 500 grams lean beef mince
  • 1/2 cup olive oil, plus more for drizzling
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1 tablespoon of medium grain rice per vegetable 
  • 1 tablespoon tomato paste
  • 1 cup of water
  • Salt and pepper to taste
Method

Using a spoon, scoop out the inside of the tomatoes, zucchinis, eggplant and capsicums. Puree all the fillings with a hand blender until you have a thick liquid. Set aside.

Prepare the stuffing:

-Add olive oil and onion in a large skillet and sauté for a minute. Add  mince and stir till brown. Include the garlic and parsley and mix thoroughly- for about a minute.

-Add the blended vegetable filling, tomato paste, rice, 1/2 cup of water, salt and pepper and stir for a minute. Allow the sauce to simmer and reduce- the uncooked rice will begin to absorb the excess liquid as it cooks.

Stuffing the vegetables:

-Preheat the oven to 250 degrees.

-Assemble the vegetables in a baking dish and use the potato wedges to keep the vegetables upright. 

-Stuff the tomatoes, eggplant, capsicums and zucchini about 3/4 full. Pour the remaining puree in the bottom of the dish and add 1/2 cup of water. Season the vegetables with salt and pepper and drizzle with a little olive oil.

-Cover with baking paper and aluminium foil. Bake for about 1 hour and 15 minutes or until the vegetables have become tender and cooked through.

-Uncover and then pop back in the oven for about 15-20 minutes on low heat for the vegetables to brown nicely.

*Images and Recipe by IN+SIGHTS GREECE © (Copyright) 

Grilled Red Peppers Recipe 

Red peppers are used in various Greek dishes and although this recipe is simple it is extremely flavoursome. Having originated in Florina, Macedonia, where this popular pepper is cultivated, you can also dry and pickle peppers and keep them stored in jars for months. 

 
Ingredients
  • 1 kilo red sweet peppers
  • 1 garlic clove, finely chopped
  • extra virgin olive oil for drizzling
  • sea salt & cracked black pepper to taste
  • wine vinegar to taste 
Method 
  • Wash and dry peppers. 
  • Drizzle peppers with olive oil and place them on paper lined baking tray in the oven at high temperature (around 200 degrees Celsius) until their skins start turning black. Turn over and repeat on other side. 
  • Place the roasted peppers in a plastic bag and seal for around 10- 15 minutes and allow them to sweat. 
  • Open the bag and peel. Remove and discard the skin and seeds from inside. 
  • Allow to cool and then add salt, pepper, and garlic. Drizzle with a generous amount of olive oil before adding a splash of wine vinegar.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Greek Potato Croquettes Recipe

Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice! 

(Makes about 20 pieces) 

Ingredients
  • 6 x medium potatoes
  • 1 x tomato, grated
  • 1 x carrot, grated
  • 1/2 x onion, very finely chopped
  • 1/3 x cup parsley, finely chopped
  • 1/2 x cup Feta, chopped
  • 2 x eggs, whisked
  • 1 x cup bread crumbs, for coating
  • 1 x cup plain flour, for coating
  • salt & pepper to taste
  • olive oil, for frying
Method
  • Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
  • Strain potatoes and allow to cool.
  • Place cooked potatoes into large bowl and begin mashing with potato masher or folk. 
  • Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
  • Begin rolling mixture into small, round balls.
  • Place whisked egg, flour and breadcrumbs into 3 separate bowls. 
  • Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs. 
  • Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
  • When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown. 
  • Place on paper to absorb excess oil and repeat until all croquettes are cooked.  

Recipe & Image by IN+SIGHTS GREECE © (Copyright) 

Greek Grilled Corn on the Cob

In all regions of Greece, you’ll find street vendors selling grilled sweet corn brushed with olive oil and sprinkled with sea salt- it is by far one of the country’s favourite street foods! 

If you would like to try your hands at cooking corn the Greek way, it’s good to know how to choose the freshest and tastiest corn.

Insights Greece - Greek Grilled Corn on the Cob

What to look out for in picking corn

-Pure green leaves with shiny tassel.

-Dense seeds without gaps between each, make sure there are no white seeds and no hard and dry corn pieces.

-The fresher they are the tastier and sweeter they will be. Try and buy your corn from a local organic market, where the fruit and vegetables are fresh. 

-If you can’t cook them immediately, wrap them in paper and put them in plastic bags, that way they will last for 2-3 days.

Insights Greece - Greek Grilled Corn on the Cob

How to cook Greek corn on the cob 

-The classic method of cooking corn the Greek way is to peel the green leaves off the corn and rub some olive oil or butter over it.

-Light your charcoal BBQ and make sure coals are burning hot before cooking your corn. Charcoal is the key to giving the corn a smoky and roasted flavour. You will need to cook them for around 10-15 minutes over high heat. 

–  Serve corn hot with butter and sea salt. 

Tips for cooking corn on the cob

-If you want them to cook faster, you can boil the corn for 1 minute before grilling.

-If you prefer your corn sweeter, add sugar to water, and allow to boil for a minute.

-If you would like your corn to have a more yellow texture, add turmeric to your corn. 

*Images by IN+SIGHTS GREECE © (Copyright) 

Tiganites Recipe

Tiganites are Greek mini pancakes that are ideal for brunch or as an afternoon snack! With just a few simple ingredients you can whip these together and serve them drizzled with honey, walnuts, sugar or marmalade. If you prefer a savoury version we recommend crumbling some Feta with oregano on top!

 
Ingredients

-2.5 x cups all purpose flour

-1/2 x lemon (juiced)

– 2 x cups water

-1 x egg

-1/2 x teaspoon salt

-olive oil for frying

Method

-Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together all ingredients until well combined and batter is smooth.

-Cover with cling wrap and allow to set for 15 minutes or until bubbles form.

-Heat a non-stick skillet over medium heat and pour enough oil to cover base of pan.

-Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each piece and fry in batches about five at a time. 

-Place on paper towel to allow oil to absorb and repeat until you have used all batter. 

-Serve warm with topping of your choice. 

Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Unique Flavours of Cretan Cuisine

Cretan cuisine is renowned worldwide for its unique ingredients and rich flavours. Cooking here is based on simple techniques and lush local produce, making the island’s dishes stand out. 

From organic mountain herbs and a variety of greens to handmade cheeses, an abundance of fresh seafood, renowned Cretan oil, floral honey and famous Raki- there is something very special about the delicacies on offer.

We recently spoke with Kelly Michelakis, founder of The Hellenic Odyssey, a passionate home cook who hails from Crete and runs popular online cooking classes. Kelly offers lessons to people around the world on how to prepare Greek food and also shares her Cretan family recipes that have been handed down through generations.

What do you think makes Cretan cuisine unique, and what dishes from the island do you enjoy making?

Cretan cuisine aligns with the values of the Mediterranean diet, which in fact originated in Crete in the post WWII period. Cretan food relies on fresh, local and seasonal produce. Dishes are simple but full of flavour which comes from high-quality products such as extra virgin olive oil and fresh aromatic herbs. I love making Cretan Kaltsounia and Boureki the most.

Having spent a lot of time in Chania, where are some of your favourite places to eat out? 

Ntounias set in the mountainous region of Nerokouros, Gramvousa restaurant in Kaliviani with beach views in the distance, and Chrisostomos, Tamam and Oasis all in the town centre and for the sweet tooth Kronos and Ioardanis.

  • Insights Greece - Unique Flavours of Cretan Cuisine
    Ntounias
  • Insights Greece - Unique Flavours of Cretan Cuisine
    Gramboussa

What Cretan delicacies/dishes do you suggest people try when visiting?

Bougatsa: It comes in two forms. The sweet version is filled with custard and sprinkled with cinnamon sugar. Also, there is a savoury version which is made using a local cheese called Mizithra.

Boureki: This delicious dish is traditionally made by layering thickly cut pieces of zucchini and potatoes, topped with a cheese and mint mix.

Dakos: A refreshing Greek appetiser consisting of a large barley rusk, it is topped with extra virgin olive oil, grated tomatoes and mizithra cheese.

Insights Greece - Unique Flavours of Cretan Cuisine

Pilafi: This traditional rice pilaf is made using chicken or beef stock or even a combination of both. It is then finished with lemon juice and butter.

Kaltsounia: Filo pastry parcels with any type of soft local Cretan cheese and/or wild greens and herbs.

Loukoumades: Fluffy doughnuts, which are soft on the inside and crunchy on the outside, there are so many Loukoumades stores in every part of Crete serving this popular sweet. 

  • Insights Greece - Unique Flavours of Cretan Cuisine
    Kaltsounia
  • Insights Greece - Unique Flavours of Cretan Cuisine
    Loukoumades

Yoghurt: Crete is a large producer of dairy making yoghurt varieties, from sheep to cow and to goat.

Myzithra: A cheese similar to ricotta but made with goats milk. It is extremely soft in texture and absolutely delicious.

Raki: This is a very strong spirit made using the traditional evaporation method. Leftover grape pomace is used to make the following harvest and winemaking.

Sfakianopita: A scrumptious pie from the mountainous region of Sfakia. This is a really thin flat pie which is filled with a small amount of cheese, lightly fried and topped with lots of honey.

Staka: A very traditional dish made from goat’s milk butterfat. In fact, Staka is a dish you will only find in Crete.

Xerotigana: A light pastry fluffy dough fried in olive oil, soaked in honey, and topped with sesame seeds or walnuts- delivering a super crunchy texture.

The Hellenic Odyssey

Cover image via purecrete.com

Greek Lentil Soup Recipe

Fakes is nutritious, filling and so simple to make. There are many versions of this Greek lentil soup and we like to include a little rice in our dish, as lentils and rice eaten together offer a good source of complete protein, fibre, iron and other essential minerals!

 
Ingredients

250 x grams brown lentils

8 x cups of water

1 x onion, finely chopped

2 x garlic cloves, finely chopped

1 x carrot, peeled and finely chopped

2 x celery sticks, finely chopped

1x bay leaf

3 x tomatoes, blended

2 x tablespoons rice 

1/4x  cup of olive oil

Salt and pepper to taste

1 tablespoon vinegar (optional) 

Method

-Wash lentils thoroughly and place in a pot with water covering them. Bring to a boil.

-Drain lentils and set aside in pot.

-Finely chop carrots, celery and onion.

-Blend tomatoes.  

-Place pot with lentils over medium heat and add water, tomatoes, celery, carrots, onion, garlic, rice, bay leaf and a drop of olive oil. Stir with a wooden spoon and allow to simmer (with the lid on) at low to medium heat for about 40 minutes.

-In the last few minutes of cooking add salt, pepper, remaining olive oil and vinegar. 

-Stir well and serve. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Vasilopita Recipe

Vasilopita is Greece’s traditional New Year’s cake that is cut when the clock strikes midnight. With a lucky coin inside, each family member is given a piece of cake and the person who receives the coin is said to have good luck for the rest of the year! 

Ingredients

  • 6 x cups sifted self-raising flour
  • 2 x teaspoons baking powder
  • pinch of salt
  • 3/4 x cup unsalted butter, softened
  • 2.5 x cups white caster sugar
  • 6 x eggs
  • 1 x orange (grind & juice) 
  • 1 x teaspoon vanilla extract
  • 2 x tablespoons cognac or brandy
  • Icing sugar for dusting 
  • Flaked almonds (optional) 

Method

  • Preheat oven to 200 degrees Celsius
  • In a large bowl, combine the sifted flour, baking powder and salt.  Mix together with a whisk.  Set aside.
  • In another bowl whisk together the eggs, butter and sugar with electric mixer. Beat until well combined and smooth, approximately 3 – 4 minutes.
  • Then, add the orange rind and juice, vanilla extract and cognac/brandy.  Mix well.
  • Slowly add one cup of the flour to the bowl of the electric mixer. Mix well. Then, slowly add remaining flour.  Mix well, over low speed to prevent too much splattering.  When the ingredients have been combined, turn the speed to medium and continue beating for a another minute or two.  Your batter should be smooth and without any lumps.
  • Take a round (30cm) baking pan and grease the bottom and sides with butter.  Line the bottom of the pan with parchment paper.
  • Take a coin and wash it well.  Dry the coin and then wrap it in plastic wrap.  Set aside.
  • Pour the batter into the cake pan.  Smooth out the batter so it is spread evenly in the pan.  Using a knife, make an indentation in the batter and slip the coin in. Be sure that the coin does not poke out the top or bottom of the vasilopita batter. Smooth the top once again and add flaked almonds (optional).
  • Bake your vasilopita in the middle rack of your oven for approximately 60 minutes or until baked through and lightly golden on top. 
  • Allow to cool in the cake pan for about 5 minutes and then remove it from the pan and allow it to completely cool on a cake rack.  Once it is fully cooled, sprinkle the top with some icing sugar and serve.

Xronia Polla! 

Lahanosalata Recipe

Lahanosalata is a traditional Greek salad, frequently prepared in the winter months and a favourite for the Christmas festive season! 

 
Ingredients
  • 1/4 green cabbage
  • 1/4 red cabbage
  • 1 carrot, peeled 
  • 1 x red & 1 x green capsicum
  • 1 x cup shallots
  • 1 lemon, juiced
  • 2 tablespoons of white vinegar
  • 1 garlic clove diced 
  • 1/4 cup Greek olive oil
  • Salt & pepper to taste 
Method
  • Finely chop your cabbage and carrots. You can use a cheese grater on a large setting, which works well for the cabbage and carrots. Set aside in large bowl.
  • Chop shallots and capsicum and add to bowl. 
  • In a small bowl add the lemon juice, vinegar, olive oil and diced garlic. Whisk until combined.
  • Pour dressing over salad and add salt and pepper. Mix well and serve. 

*Recipe and image by IN+SIGHTS GREECE © (Copyright) 

Christopsomo: Greek Christmas Bread Recipe

Christopsomo (Christ’s Bread) is a type of traditional Christmas bread prepared all across Greece. The bread itself and the ceremonial nature of preparing it symbolizes the prosperity of each household.

By Carolina Doriti

Insights Greece - Christopsomo: Greek Christmas Bread Recipe

It is typically made on Christmas Eve, but in several parts of Greece, it’s also prepared for New Year’s Day and the Epiphany (January 6).

There are many variations of this recipe in the different regions of Greece. The bread is usually large in size and round, sometimes elaborately decorated, but most commonly covered in sesame seeds and decorated with a big cross that has a shelled walnut at its center – a symbol of fertility.

The recipe I am sharing is a simple Christopsomo – a large, round loaf topped with a big dough cross, a shelled walnut and sesame seeds, no complicated or elaborate decorations in sight. This is the version that you most often see in bakeries in Athens.

To honor its symbolic importance, high-quality ingredients are used for this particular
bread such as honey, rosewater, nuts, sesame and aromatic spices such as cinnamon, clove, nutmeg, anise seeds and cumin. I put anise seeds in the bread mix for extra sweetness and aroma, while the hints of cinnamon, clove and nutmeg add an extra festive flair!

Christopsomo (Christ’s Bread)

360 gr hard wheat flour (bread flour)
360 gr all-purpose white flour (or 720 gr all-purpose white flour if bread flour is available)
17 gr fresh yeast (block yeast) or sourdough starter (or 9 gr instant yeast)
10 gr salt
1-1 ½ tbsp anise seeds
¾ tbsp powdered cinnamon
½ tsp ground clove
¾ tsp ground nutmeg
1 ½ tbsp sugar
420 ml warm water
3-4 tbsp sesame seeds
1 walnut in its shell

Mix the two flours in a large bowl. With your hands shred the yeast (if using fresh yeast or sourdough starter) and add it to the flour mix. Add in the cinnamon, clove, nutmeg, anise seeds, and sugar, and mix. Make a well in the center. Gradually pour in the water and salt as you mix with your hands. Knead for about 10-15 minutes. Cover with a clean towel and Insights Greece - Christopsomo: Greek Christmas Bread Recipeallow to rest and rise for 1-1.5 hours.

Uncover and knead again to release the air. Cut 260 gr from the dough and set aside. Line a baking tray with parchment paper. With the rest of the dough shape a round loaf and place on the parchment paper. Divide the remaining 260 gr of dough into two equal pieces of 130 gr. Roll them into two long ropes of equal length and then cut their ends with a knife (see the above photo). Spray the loaf with water and place the two long ropes crosswise, attaching the end pieces of each rope at the bottom of the loaf. Spray again with water and sprinkle with sesame seeds. Allow the loaf to rise once more for 45 minutes. Place the walnut in the center and let rise again for another 45-60 minutes.

Preheat oven to 230 degrees C. Spray the bread with water to create a crispy crust. Alternatively, you can spray it with sugar water for a sweeter and glossier result. Place bread on the lowest rack and bake for 20 minutes at 230 degrees C. Bring the heat down to 200 degrees C and bake for another 25-30 minutes. Remove from the oven and allow it to cool down on a clean towel or a rack.

This recipe first appeared in Culinary Backstreets and was created by talented chef, food writer, and stylist Carolina Doriti.

You can read our interview with Carolina here.