Greek cuisine

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Greek cuisine is the cuisine of Greece and the Greek diaspora.<ref>

Template:Cite book
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Template:Cite web</ref> In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine.<ref>
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Template:Cite web</ref> It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include<ref>
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Template:Cite web</ref> and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine,<ref>
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Table of Greek food

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Souvlaki

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Moussaka

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Gyros rolled in a pita

History

Template:Further Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> Its influence spread to ancient Rome and then throughout Europe and beyond.<ref name="Mallos">Template:Cite book</ref>

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common.<ref name="renfrew1972p280">Template:Cite book</ref> This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available.<ref>Template:Cite web</ref> Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.<ref>Template:Cite book</ref><ref>Template:Cite book</ref>

The Spartan diet was also marked by its frugality. A notorious staple of the Spartan diet was melas zomos (black soup), made by boiling the pigs' legs, blood of pigs, olive oil, bay leaf, chopped onion, salt, water, and vinegar as an emulsifier to keep the blood from coagulation during the cooking process. The army of Sparta mainly ate this as part of their subsistence diet. This dish was noted by the Spartans' Greek contemporaries, particularly Athenians and Corinthians, as proof of the Spartans' different way of living.

Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus.<ref>Template:Cite book</ref> Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.<ref>Template:Cite book</ref>

Overview

The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki Domokou (creamy cheese, suitable for spreads), Mizithra and many more.<ref>Template:Cite web</ref>

Dining out is common in Greece. The taverna and estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> Locals largely eat Greek cuisine.<ref>Template:Cite book</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Common street foods include souvlaki, gyros, various pitas and roast corn.<ref>Template:Cite web</ref>

Fast food became popular in the 1970s, with some chains, such as Goody's and McDonald's serving international food like hamburgers,<ref>Template:Cite web</ref> and others serving Greek foods such as souvlaki, gyros, tiropita, and spanakopita.

Since 2013, Greece for its Mediterranean diet has been added to the UNESCO Intangible Cultural Heritage Lists.<ref>Template:Cite web</ref>

Origins

Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (baked sesame-honey bar); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe), moustalevria and paximadi (traditional hard bread baked from wheat, barley and rye).<ref>Template:Cite web</ref> There are also many ancient and Byzantine dishes which are no longer consumed: porridge (chilós in Greek) as the main staple, fish sauce (garos), and salt water mixed into wine.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite thesis</ref>

Some dishes are borrowed from Italian and adapted to Greek tastes: pastitsio (pasticcio), pastitsada (pasticciata), stifado (stufato), salami, macaronia, mandolato, and more.<ref>Template:Cite book</ref>

Some Greek dishes are inherited from Ottoman cuisine, which combined influences from Persian, Levantine, Arabian, Turkish and Byzantine cuisines: meze, kadaifi, halva, and loukoumi.

In the 20th century, French cuisine had a major influence on Greek cooking,<ref>Template:Cite web</ref><ref>Template:Cite thesis</ref><ref>Template:Cite web</ref> largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping. Greek chef Zisis Kerameas<ref>Template:Cite web</ref><ref>Template:Cite web</ref> has recognized for his contribution to Greek cuisine and as culinary arts teacher (1970–2000) at public vocational tourism professions schools.

Regions

Distinct from the mainstream regional cuisines are:<ref name="issuu_gastronomy">Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="grbreakfast">Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Cuisine of the Aegean islands (including Kykladítiki from Kyklades, Rhodítiki from Rhodes and other Dodecanese islands, and the Cuisine of Lesbos island).
Cuisine of Argolis, Cuisine of Patras, Arcadian and Maniot cuisines, parts of the Cuisine of Peloponnesean.
Cuisine of the Ionian islands (Heptanisiakí), a lot of Italian influence.
Ipirótiki (Epirotic cuisine).
Kritikí (Cretan cuisine).<ref>Template:Cite magazine</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kypriakí (Cypriot cuisine).
Makedonikí (Macedonian cuisine).<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Mikrasiatikí, from the Greeks of Asia Minor descent, including Polítiki (from Constantinople), from the tradition of the Greeks from Constantinople, a cuisine with significant Anatolian/Ottoman influence.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Pontiakí (Pontic Greek cuisine), found anywhere there are Pontic Greeks (Greeks from the Black Sea region).
Thrakiótiki (Thracian cuisine).

Some ethnic minorities living in Greece also have their own cuisine. One example is the Aromanians and their Aromanian cuisine.

Typical dishes

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Typical home-cooked meals include seasonal vegetables stewed with olive oil,<ref>Template:Cite web</ref> herbs, and tomato sauce known as lathera. Vegetables used in these dishes include green beans, peas, okra, cauliflower, spinach, leeks and others.<ref name="minagricgr">Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakopita (spinach and cheese pie), hortopita (greens pie), kimadopita (ground meat pie) also known as kreatopita (meat pie), kolokythopita (zucchini pie), and others. They have countless variations of pitas (savory pies).<ref>Template:Cite web</ref>

Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>

North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes.<ref>Template:Cite journal</ref>

A typical Greek-style breakfast,<ref name="grbreakfast"/><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> and brunch,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> consists of Greek coffee, frappé coffee, mountain tea, hot milk, fruit juice, rusks, bread, butter, honey, jam,<ref>Template:Cite web</ref> fresh fruits, koulouri (sesame bread ring, a type of simit), Greek strained yogurt,<ref name="yogdesserts">Template:Cite web</ref> bougatsa, tiropita, spanakopita, boiled eggs,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="55eggs">Template:Cite web</ref><ref>Template:Cite web</ref> fried eggs,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> omelette,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> strapatsada, piroski, croissant,<ref>Template:Cite web</ref> tsoureki. A popular meal for breakfast is bougatsa provided mainly by bougatsadika shops selling bougatsa, pies, pastries, beverages. Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops)<ref>Template:Cite web</ref><ref>Template:Cite web</ref> have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today very few galaktopoleia shops exist.

The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Appetizers

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Octopus plate

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Pikilia (a variety of small meze foods)

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Fried calamari (squid)

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Skordalia, hummus, tomato, olives, roasted peppers, eggplant, and grilled pita bread

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Saganaki

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Olives

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Loukaniko

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Roasted stuffed Florina peppers

Selected appetizers are:<ref>Template:Cite web</ref>

Antzougies,<ref>Template:Cite web</ref>
Avgotaracho,<ref>Template:Cite web</ref> Bottarga, flathead mullet caught in lagoons with the well known the European and Greek Protected Designation of Origin (PDO) Avgotaracho Messolongiou from the Messolonghi-Etoliko Lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt,<ref>Template:Cite web</ref> dried under the sun, and sealed in melted beeswax.
Florina peppers,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> it can be roasted, sliced and served by adding olive oil and garlic.
Toursi (pickle),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> with the well known the pickled peppers and mixed pickle.
Feta topped with olive oil and oregano<ref>Template:Cite web</ref>
Flogeres, crispy filo wrapped around a filling of goat cheese, herbs, sun-dried tomato, or ground meat.
Sardeles psites (roasted sardines),<ref>Template:Cite web</ref>
Htapodi sti schara (octopus on the grill),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Patatokeftedes,<ref>Template:Cite web</ref> patato fritters.
Tirokroketes,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> cheese fritters (fried cheese balls) also known as tirokeftedes.
Bourekakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="cheesemezes"/> mini rolls filled with cheese or ground meat or vegetables.
Kolokithokeftedes,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> pumpkin fritters.
Saganaki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> fried kefalograviera cheese.
Melitzanes tiganites,<ref>Template:Cite web</ref> fried eggplants.
Bouyiourdi,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="cheesemezes">Template:Cite web</ref>
Kafteri piperia (hot pepper),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> with the well known the hot pepper tsouska, grilled or roasted chili pepper served with olive oil and vinegar.
Lakerda,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> pickled raw fish that is typically prepared with steaks of mature Atlantic bonito.
Loutza
Olives,<ref name="grolives">Template:Cite web</ref><ref>Template:Cite web</ref>
Kolokithakia tiganita,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> fried cucurbita.
Koxloi,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> escargot, also is a main course.
Htapodi ksidato,<ref>Template:Cite web</ref> octopus marinated in vinegar.
Steamed mussels,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Omelette,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Strapatsada,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="55eggs"/> also known as kagianas, scrambled eggs (omelette) with tomato.
Sfougato,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> oven-baked omelette with eggs, grated zucchini, scallions (green onions), dill, feta cheese, kefalotyri or other type cheese, with the well known the sfougato from the islands of Mytilene, Santorini, Crete, it is also served as breakfast.
Kalamarakia tiganita,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> fried squid slices served with a lemon wedge.
Dolmades,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as dolmades or dolmadakia, stuffed grape leaves.
Ofti potato,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> baked patato with coarse salt, dried oregano, olive oil, served with olives, chopped dried onion and lemon.
Tomatokeftedes,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> tomato fritters wider well known throughout the island of Santorini.
Staka me ayga (staka with eggs),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour).
Gigantes plaki or gigandes plaki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> baked Greek Gigantes beans with tomato sauce and herbs, also is a main course. The Greek cooking method plaki<ref>Template:Cite web</ref> is food on a roasting tin that is baked or roasted in the oven with extra virgin olive oil, tomatoes, vegetables, and herbs, with the well-known gigantes beans plaki and fish plaki.
Marides tiganites,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> small-sized whitebait fish (spicara smaris) that are lightly dusted with flour, then fried.
Skordopsomo,<ref>Template:Cite web</ref> garlic bread made with a combination of sliced bread, olive oil, garlic, salt,<ref>Template:Cite web</ref> pepper, oregano, and basil.
Garides saganaki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> sautéed shrimps that are deglazed with the ouzo, then doused in tomato sauce, and topped with crumbled feta.
Dakos,<ref name="dakosalad">Template:Cite web</ref><ref name="top100salads">Template:Cite web</ref><ref name="18recdakos">Template:Cite web</ref> a traditional Cretan food features a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, dried oregano and a few splashes of olive oil. Dakos is also deemed as a salad.
Sikotakia (livers),<ref>Template:Cite web</ref> fried lamb or chicken small liver slices with olive oil and oregano. Also it serves as main dish known as "Tigania" which refers to the shallow pan in which the meal (pork or chicken or lamp) is cooked.
Loukaniko (sausage),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> Greek traditional sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.
Fava,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> yellow split peas that are cooked with onions and various spices until they transform into a creamy purée. It uses as a dip or a main course dish, with the well known the Protected Designation of Origin (PDO) certified Fava Santorinis (Lathyrus clymenum).<ref>Template:Cite web</ref>
Tsouknidopita (nettle pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Spanakopita (spinach pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> spinach pie.
Kimadopita (ground meat pie),<ref>Template:Cite web</ref> also known as Kreatopita (meat pie).<ref>Template:Cite web</ref>
Hortopita (greens pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> pie filled with a variety of wild or cultivated greens.
Pitarakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> mini half-moon-shaped mizithra cheese pies from the island of Milos.
Kolokithopita (pumpkin pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> savory pie with pumpkin and feta filling which is placed between two layers of phyllo pastry.
Sfakiani pita or Sfakianopita (Sfakian pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> traditional Cretan pan-fried thin flat pie from Sfakia stuffed with mizithra cheese drizzled with honey sometimes with sesame seeds, also served as a dessert.
Tiropita (cheese pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> pie with Greek feta cheese, also well known is Tiropitakia<ref>Template:Cite web</ref> which are mini cheese pies made with phyllo triangles stuffed with Greek feta cheese, and Tiropitakia Kourou<ref>Template:Cite web</ref> which has Kourou dough.
Piroski or Pirozhki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> fried pita has filling of feta cheese or Greek Protected Destination of Origin (PDO) certified kasseri cheese or ground meat or mashed potato or other filling or mix filling. Serving hot. Most in the past time, also less still today, piroski can be found in Greece in specialty shops selling piroski exclusively.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Salads

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Horiatiki salad

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Horta salad

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Marouli salad

In the Greek cuisine, appetizers are also the salads. Selected salads are:

Horiatiki salad,<ref>Template:Cite web</ref><ref name="top100salads"/><ref name="ntomata"/><ref>Template:Cite web</ref> village's salad, a salad with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives and dressed with oregano and olive oil.
Horta salad,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> greens salad, boiled Greek edible greens dressed with olive oil and fresh lemon juice, greens are like antidia (endives), vlita (amaranth greens), myronia (wild chervil), radikia (chicory), seskoula (chard), armyrithra, glistrida, styfnos, zoxos, asparagus.<ref>Template:Cite web</ref>
Dakos,<ref name="dakosalad"/><ref name="top100salads"/><ref name="18recdakos"/> or ntakos, traditional Cretan salad and appetizer.
Pikantiki (also known as politiki), made with white cabbage and purple cabbage finely chopped, pickled Florina peppers, carrot, celery, parsley, finely chopped garlic, lemon juice, white vinegar, olive oil, salt.
Lahanosalata,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> cabbage salad, thinly chopped cabbage with salt, olive oil and lemon or vinegar juice.
Kaparosalata,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> caper salad with the well known the caper salad of the islands of Sifnos and Syros.
Ampelofasoula,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> cowpea salad.
Kounoupidi (cauliflower),<ref>Template:Cite web</ref> salad with boiled cauliflower.
Patatosalata,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> potato salad with boiled potato.
Patzarosalata,<ref>Template:Cite web</ref> beet salad with boiled beet.
Brokolo (broccoli), salad with boiled broccoli.
Aggouro-ntomata, cucumber with tomato.<ref name="ntomata">Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Fasolia mavromatika,<ref>Template:Cite web</ref> black-eyed pea.
Marouli,<ref>Template:Cite web</ref> lettuce salad.
Tonosalata,<ref>Template:Cite web</ref> tuna salad.

Spreads and dips

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Tzatziki

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Taramosalata

In the Greek cuisine, appetizers are also the spreads and dips, belong also to Greek sauces. Selected spreads and dips are:

Olive paste,<ref>Template:Cite web</ref> tapenade.
Rosiki,<ref>Template:Cite web</ref> boiled potatoes, carrot, cucumber, mayonnaise, pea.
Kipourou, gardener's salad, cabbage, carrot, radish, mayonnaise.
Kopanisti,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> feta cheese, grilled red sweet peppers, olive oil, fresh garlic.
Melitzanosalata (eggplant salad),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> eggplant spread and dip (eggplant salads and appetizers).
Skordalia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> garlic spread and dip from mashed potatoes, olive oil, vinegar, raw garlic.
Tirokafteri,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> spread and dip from feta cheese, yogurt, hot peppers, olive oil, and vinegar.
Paprika,<ref>Template:Cite web</ref> sweet paprika, concentrate tomato paste, roasted red pepper (Florina pepper), feta cheese, olive oil.
Taramosalata,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> spread and dip from taramás fish roe mixed with olive oil, lemon juice, and a starchy base of bread or potatoes.
Feta cheese sauce,<ref>Template:Cite web</ref> creamy sauce made from feta cheese, finely chopped garlic, crushed garlic, olive oil, lemon juice, oregano, thyme.
Tzatziki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> spread and dip, strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.

Soups

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Fasolada soup

Selected soups are:<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Fasolada,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> soup of dry white beans, olive oil, and vegetables.
Fakes,<ref>Template:Cite web</ref> lentil soup.
Hortosoupa (greens soup),<ref>Template:Cite web</ref> vegetable soup that comes in numerous versions.
Avgolemono,<ref>Template:Cite web</ref> made with whisked eggs and lemon juice that are combined in a broth. It is also a sauce.
Youvarlakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> soup from balls of ground meat, rice,<ref>Template:Cite web</ref> finished with avgolemono (the creamy egg and lemon sauce), cooked in a pot.
Kotosoupa (chicken soup),<ref>Template:Cite web</ref> made from chicken broth, tender chicken cuts, various root vegetables, and rice, using many time avgolemono sause.
Kremidosoupa (onion soup),<ref>Template:Cite web</ref>
Kreatosoupa (meat soup),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kakavia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> soup made from fishes, onions, potatoes, olive oil, and vegetables.
Kokkinisto kritharaki,<ref name="tahilopites">Template:Cite web</ref><ref name="manestra"/> also known as manestra soup, made from orzo (kritharaki, also known as manestra), onion, tomato sauce, olive oil.
Magiritsa,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> thick soup made with lamb offal (intestines, heart, and liver), dill, avgolemono sauce (egg and lemon beaten together), onion and rice, associated with the tradition where following the Resurrection on Greek Orthodox Easter Sunday people eat magiritsa soup.
Ntomatosoupa (tomato soup),<ref>Template:Cite web</ref> with Greek ingredients.
Patsas,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> tripe soup made from lamb, sheep, or pork tripe as key ingredients, most use animal's head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.
Revithosoupa (chickpea soup),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as revithada.
Psarosoupa (fish soup),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Trahanas,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> tarhana soup.
Xilos,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> porridge, it is typically for breakfast.

Dishes

File:Musaka in Greece.jpg

Moussaka

File:Souvlakiplate.jpg

Souvlaki

File:Lamb Chops from a Greek restaurant in Fort Lauderdale, Florida.jpg

Paidakia

File:Soutzoukakia smyrneika.jpg

Soutzoukakia smyrneika

File:Giouvetsi.JPG

Giouvetsi

File:Biftekia.jpg

Bifteki burger stuffed with Greek feta cheese

File:FasolakiaPrasinaLadera.jpg

Fasolakia

File:Gigandes plaki.jpg

Gigantes plaki

File:Kleftiko.JPG

Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container.

File:Shrimps fom Preveza.jpg

Shrimps

Selected dishes are:<ref name="finesgrtastes">Template:Cite web</ref>

Agkinares, cardoon has various recipes.<ref>Template:Cite web</ref>
Fasolakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> green beans that are simmered in olive oil with other vegetable ingredients, belongs to ladera which literally translating to "oily", vegetable dishes cooked in olive oil.<ref>Template:Cite web</ref>
Arakas (pea),<ref>Template:Cite web</ref> belongs to ladera dishes, with the well-known dish "Arakas me Agkinares".<ref>Template:Cite web</ref>
Bamies (okra),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> belongs to ladera dishes.
Briam,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as tourlou, belongs to ladera dishes, typically made from eggplants, zucchini, onions, potatoes, tomatoes, garlic, parsley.
Gemista or Yemista,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> "filled with" in Greek, baked stuffed bell peppers and tomatoes with rice or ground beef or both, onions, mint, parsley, olive oil.
Lahanodolmades,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> baked stuffed light green cabbage rolls with rice or ground beef or both, onions, mint, parsley, avgolemono sauce.
Lahanorizo,<ref>Template:Cite web</ref> rice and cabbage, onions, fresh herbs, and the optional addition of tomato sauce.
Prasorizo (leek and rice),<ref>Template:Cite web</ref> made from rice, chopped sweet leeks, olive oil, garlic, dill.
Spanakorizo (spinach and rice),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Apaki,<ref>Template:Cite web</ref> cured pork meat. Left to marinate for two or three days in vinegar, the meat is then smoked with aromatic herbs and various spices. Apaki can be cooked on its own or added to other dishes.
Stifado (stew),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> casserole cooked with baby onions, tomatoes, wine or vinegar, olive oil, bay leaf, black pepper, meat such as pork, goat, rabbit, wild hare, beef, snails, tripe, octopus.
Potatoes Yachni,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> potatoes stew, potatoes simmered in a tomato sauce with onions, garlic, herbs and spices.
Pastitsio,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> baked pasta dish with ground meat and béchamel sauce.
Astakomakaronada (lobster with spaghetti),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta.
Kokkinisto kritharaki,<ref name="tahilopites"/><ref name="manestra">Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> tomato orzo (kritharaki, also known as manestra) stew.
Makaronia me kima (spaghetti with ground meat),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Garidomakaronada (shrimps with spaghetti),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Melitzanes Papoutsakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes.
Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
Spetsofai,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
Giouvetsi,<ref>Template:Cite web</ref> pieces of lamb (or beef) and small noodles such as orzo, all cooked together in a tomato sauce with garlic and oregano.
Gyros,<ref>Template:Cite web</ref> pork meat or chicken cooked on a vertical rotisserie, onions, tomato, lettuce, fried potatoes, sauces like tzatziki rolled in a pita bread.<ref>Template:Cite web</ref>
Gogges (also called goggizes or gogglies),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> a type of egg-free pasta made in the Peloponnese, especially in Argolis and Laconia.
Hilopites,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> traditional Greek pasta made from flour, eggs, milk, and salt, with the well known the hilopites Matsata.<ref>Template:Cite web</ref>
Pastitsada,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="eptarecipes">Template:Cite web</ref><ref name="corfugastro">Template:Cite web</ref>
Bourdeto,<ref>Template:Cite web</ref>
Sofigado,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="eptarecipes"/><ref name="corfugastro"/> rabbit giouvetsi (stew) from the island of Kefalonia.
Sofrito,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="eptarecipes"/><ref>Template:Cite web</ref><ref>Template:Cite web</ref> beef rump lightly fried with plenty of garlic and velvety sauce, from the island of Corfu.
Mastelo,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> roast lamb from the island of Sifnos.
Roasted chicken with potatoes or rice,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kleftiko,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> slow-roasted leg of lamb or lamb shoulder wrapped in parchment paper with potatoes, bell peppers, onions, feta cheese, marinated with olive oil, lemon juice, garlic, fresh rosemary and herbs.
Mousakas,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as moussaka, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce.
Moshari kokkinisto,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> or pasta or potatoes or potato purée.<ref>Template:Cite web</ref> Kokkinisto is cooking meat or pasta, usually beef, pork, poultry, orzo, braised in tomato sauce.
Keftedakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> meat fritters, fried meatballs from lean ground beef with eggs, onions, garlic, parsley, mint, it also make them using half ground beef and half ground pork. A well known version is the shish kiofte (also known as kofta kebab) made from lamb.<ref>Template:Cite web</ref>
Giaourtlou lamp kebab or Yiaourtlou lamp kebab,<ref>Template:Cite web</ref> traditional recipe from Asia Minor and Constantinople made from spicy ground lamb kofta kebab, yogurt sauce, tomato sauce.
Soutzoukakia,<ref>Template:Cite web</ref> oblong shaped meatballs made with beef ground meat or mixed (beef, pork, lamp)<ref>Template:Cite web</ref> or chicken.<ref>Template:Cite web</ref>
Soutzoukakia Smyrneika (Smyrna meatballs),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> oblong shaped beef meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce.
Biftekia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> Greek-version burger patties made with a combination of ground pork, beef, or lamb,<ref>Template:Cite web</ref> and the meat is mixed with onions, breadcrumbs, eggs, parsley leaves finely chopped and oregano. They can grilled, baked or fried.
Arni souvlas, whole lamb on the spit baked with rotisserie (electric- or gas-powered heating rotisserie) or over flaming charcoals (barbecue), specifically following the culinary tradition on Greek Orthodox Easter Sunday.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Arnaki sto fourno me patates (oven-baked lamb with potatoes),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Katsikaki ston fourno (oven-baked goat),<ref>Template:Cite web</ref>
Paidakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> ribs, with the well-knon the lamb chops.
Gida vrasti (boiled goat),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Hirino me selino,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> pork meat with celery.
Souvlaki,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> with the well known the souvlaki pita.<ref>Template:Cite web</ref>
Kontosouvli,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Souvla,<ref>Template:Cite web</ref> large pieces of meat cooked on a long skewer over flaming charcoals (barbecue). It is also a technique of cooking meat. Also Antikristo<ref>Template:Cite web</ref> is a traditional technique of cooking meat on the island of Crete.
Kokoretsi,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a dish consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and grilled.
Tigania,<ref>Template:Cite web</ref> pan-fried pork or chicken. The name "tigania" refers to the shallow pan in which the meal is cooked.
Fagri sti schara (red porgy on the grill),<ref>Template:Cite web</ref>
Gavros tiganitos (fried anchovy),<ref>Template:Cite web</ref>
Gopes tiganites (fried boops boops),<ref>Template:Cite web</ref>
Bakaliaros (merluccius merluccius),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> cod fish, the most well-known recipe is the fried bakaliaros mainly served with skordalia dip and fried potatoes.
Soupies (cuttlefish),<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Xiphias or Xifias,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a species of swordfish.

Desserts and pastries

File:Gliko toy koytalioy visino.jpg

Spoon sweet sour cherry

File:Loukoumades.jpg

Loukoumades

File:Baklava - Turkish special, 80-ply.JPEG

Baklava

File:Finikia at the 2011 Greek Festival.jpg

Melomakarona

File:2011 Greek Diples.JPG

Diples

File:Portokalopita1.jpg

Portokalopita

File:Πασχαλινά Μελιτίνια (Melitinia).jpg

Melitinia

File:Κορνές και Μπαμπάς.jpg

Korne and babas

File:Bougatsa.jpg

Bougatsa

Selected desserts and pastries (sweet and savory) are:<ref name="finesgrtastes"/>

Amygdalopita (almond pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> almond cake made with ground almonds, flour, butter, eggs and pastry cream.
Amygdalota,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="mixermag8"/> traditional sweet has several versions made from almonds, sugar and flower water.
Akanés,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="serresflav">Template:Cite web</ref> from Serres.
Armenonville,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> from Thessaloniki.
Ashure,<ref>Template:Cite web</ref><ref name="mixermag8">Template:Cite magazine</ref> also known as varvara.
Avgato,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a spoon sweet of plum from the island of Skopelos.
Akoumia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional dessert type of loukouma (donut) that is prepared on the island of Symi.
Baklava,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Babas, rum baba.
Gianniotikos Balkavas,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> type of Baklava from Ioannina.
Giaourtopita (yogurt pie),<ref>Template:Cite web</ref> yogurt cake with syrup.
Bougatsa krema (bougatsa cream),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Copenhagen,<ref>Template:Cite web</ref> cake made off of two layers of filo, syrup, spread with butter, with a cream filling in between.
Fanouropita,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Frigania,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> from the island of Zakynthos.
Fritoura,<ref>Template:Cite web</ref><ref name="mixermag8"/><ref>Template:Cite web</ref> from the island of Zakynthos.
Flogeres,<ref>Template:Cite web</ref>
Melomakarona,<ref>Template:Cite web</ref> they are also known as finikia.<ref>Template:Cite web</ref>
Galaktoboureko,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> custard cake with syrup.
Galatopita (milk pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> milk cake.
Halvadopita (halva pie),<ref>Template:Cite web</ref> nougat pie, with the well-known the halvadopita from the islands of Chios and Syros.
Hamalia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional dessert from the islands of Skiathos, Alonnisos and Skopelos.
Kalitsounia or Lichnarakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> from the island of Crete.
Karydopita (walnut pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> walnut cake.
Karpouzopita (watermelon pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> watermelon cake from the island of Milos.
Kolokythopita (pumpkin pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> sweet pie with yellow or red pumpkin.
Krema (cream),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional custard sweet with the well-known made with vanilla, chocolate, yogurt.
Koliva,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> boiled wheat kernels, honey, sesame seeds, walnuts, raisins, anise, almonds, pomegranate seeds, with powdered sugar on top. It is used as a ritual dish liturgically in the Eastern Orthodox Church religion, mostly prepared for commemorations of the dead, funerals, memorials.
Koufeto,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Koufeto,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> known as Koufeto of Milos, spoon sweet from the island of Milos.
Koulourakia,<ref>Template:Cite web</ref>
Kourampiedes,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kydonopasto,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Korne,<ref>Template:Cite web</ref> Greek cream-filled puff pastry cone.
Loukoumi,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Masourakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> from the island of Chios.
Melekouni,<ref>Template:Cite web</ref> from the island of Rhodes.
Muhallebi or Mahallebi.<ref>Template:Cite web</ref>
Moustalevria,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Moustokouloura,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> grape must cookies.
Mpezedes,<ref name="mixermag8"/><ref>Template:Cite web</ref> also known as mareges.
Mandola,<ref>Template:Cite web</ref> almond candy from the island of Corfu.
Mosaiko (mosaic),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as kormos or salami.
Mamoulia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> traditional cookies from the islands of Chios and Crete.
Melitinia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional dessert from the island of Santorini made from sweet cheese, sugar, eggs, a hint of mastic.
Misokofti,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional pudding-like dessert type of mustalevria from the island of Symi that's made with a combination of ripe fragosika (prickly pear) pulp, niseste (corn starch), and sugar.
Pasteli,<ref>Template:Cite web</ref> sesame seed candy made from sesame seeds, sugar or honey pressed into a bar.
Loukoumades,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> fried balls of dough that are often spiced with cinnamon and drizzled with honey.
Fouskakia,<ref>Template:Cite web</ref> a version of loukoumades from the island of Skopelos.
Diples,<ref>Template:Cite web</ref> pastry sheets that are rolled, deep-fried, and doused or drizzled with a thick, honey-based syrup.
Pastafrola,<ref>Template:Cite web</ref> also well known as pasta flora.
Patouda,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> cookies from the island of Crete combine flaky dough with a sweet nut-based filling.
Petimezopita (petimezi pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> grape syrup cake.
Rizogalo,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Roxakia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Sfoliatsa,<ref>Template:Cite web</ref> from the island of Syros.
Stafidopsomo (raisin bread),<ref>Template:Cite web</ref>
Sousamopita (sesame pie),<ref>Template:Cite web</ref> sesame cake with syrup.
Sokolatopita (chocolate pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> chocolate cake with syrup.
Spatoula,<ref>Template:Cite episode</ref><ref>Template:Cite episode</ref> from Kalabaka, walnut cake with diplomat cream.
Samsades,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional dessert from the island of Limnos consisting of filo (phyllo dough) that's rolled around a filling of nuts, baked, and then drenched in sugar or honey syrup, thyme honey, or grape must (petimezi).
Sykomaida,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> a traditional dessert of fig cake from the island of Corfu made from dried figs, ground almonds or walnuts, ouzo, cinnamon, cloves, and fennel seeds.
Poniro,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Spoon sweets,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Rodinia,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> small rolls of marzipan that are wrapped with a layer of wiped cream and on their center have a whole cherry.
Tiganita,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> also known as laggita,<ref>Template:Cite web</ref> very thin tiganita is a Greek-style Crêpe,<ref>Template:Cite web</ref><ref>Template:Cite magazine</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> thicker and fluffier tiganita is a Greek-style Pancake.<ref>Template:Cite web</ref>
Tsoureki,<ref>Template:Cite web</ref>
Vasilopita,<ref>Template:Cite web</ref> Greek New Year's cake with a coin or a trinket baked inside of it.
Yogurt mousse,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> mousse made from sheep's yoghurt.
Strained yogurt with honey,<ref>Template:Cite web</ref><ref name="yogdesserts"/> walnuts often added.
Komposta,<ref>Template:Cite web</ref> made from peach, apple, pear or other fruits.
Halvas with tahini,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Halvas with semolina,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Halvas Farsalon,<ref>Template:Cite web</ref> known as sapoune halva or jelly halva from Farsala.
Kariokes,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> small sized walnut-filled chocolates and shaped like crescents.
Kantaifi,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kiounefe,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Kazan Dibi,<ref>Template:Cite web</ref>
Revani,<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Cretan Kserotigano,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite magazine</ref> sweet fritter from the island of Crete.
Patsavouropita,<ref>Template:Cite web</ref><ref>Template:Cite web</ref> traditional filo pie sweet with a custard or savory with cheese filling.
Portokalopita (orange pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> orange cake with syrup.
Milopita (apple pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> apple cake.
Melopita (honey pie),<ref>Template:Cite web</ref><ref>Template:Cite web</ref> honey cake, traditionally associated with the island of Sifnos.
Saliaroi or Saliaria,<ref>Template:Cite web</ref> from Kozani.
Samali,<ref>Template:Cite web</ref> extra syrupy Greek semolina cake with mastic. One of the traditional well-known sweets from Constantinople such as the Keşkül that is an almond-based milk pudding, Firin Sütlaç that is oven-baked rice pudding, Tavukgöğsü that is pudding made with shredded chicken breast.
Trigona Panoramatos,<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> from the Panorama, Thessaloniki.
Touloumba or Tulumba
Ypovrihio or Ypovrichio,<ref>Template:Cite web</ref> means submarine in Greek, also known as vanilia or mastiha, a white chewy sweet that is served on a spoon dipped in a tall glass of cold water.
Fetoydia,<ref>Template:Cite web</ref>
Venizelika,<ref name="mixermag8"/> from the island of Limnos.
Zoumero,<ref>Template:Cite web</ref> chocolate cake originating from Chania made with flour, baking powder, eggs, vanilla, and cocoa powder.
Candied fruits,<ref>Template:Cite web</ref>
Dried fruits,<ref>Template:Cite web</ref>