14 Greek Casserole Recipes

As a passionate fan of Greek cuisine, I can’t help but get swept away by the incredible flavors and aromas that come from each dish.

From the comforting layers of a Classic Moussaka to the delightful twist of a Pastitsio Delight, there’s something for every palate.

I still remember the first time I tasted the Greek Spinach and Feta Pie Casserole—it was love at first bite!

These casseroles are not just meals; they’re a celebration of tradition and warmth.

Join me as we explore 14 irresistible Greek casserole recipes that will surely elevate your dinner table!

Classic Moussaka

Classic Moussaka is a beloved Greek casserole that layers savory, spiced meat sauce with tender eggplant slices and a creamy béchamel topping. This hearty dish combines the flavors of the Mediterranean, including aromatic spices like cinnamon and nutmeg, with the richness of ground lamb or beef. The result is a comforting, flavorful meal that’s perfect for any occasion.

Moussaka is often enjoyed as a main course and is particularly popular in Greek households and restaurants around the world.

To create this delicious dish, you’ll start by preparing each layer separately: the meat sauce, the eggplant, and the béchamel sauce. Each component is then combined in a baking dish to create a harmonious blend of flavors and textures. The meat sauce is rich and fragrant, the eggplant provides a tender base, and the béchamel topping adds a creamy finish.

Once assembled, the moussaka is baked until golden brown and bubbly, making it a satisfying and visually appealing dish.

Ingredients for 4-6 servings:

• 2 large eggplants
• 500g (1 lb) ground lamb or beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g (14 oz) can of diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 cups milk
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs

Cooking Instructions:

1. Prepare the Eggplants: Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
2. Cook the Eggplants: Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for about 20 minutes, flipping halfway, until they’re golden brown and tender.
3. Make the Meat Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft. Add the ground lamb or beef, cooking until browned. Stir in the diced tomatoes, tomato paste, red wine, cinnamon, nutmeg, oregano, salt, and pepper. Simmer the sauce for 20 minutes until thickened.
4. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the egg yolks and half of the Parmesan cheese.
5. Assemble the Moussaka: Reduce the oven temperature to 350°F (175°C). In a greased baking dish, layer half of the eggplant slices, followed by the meat sauce, and then the remaining eggplants. Pour the béchamel sauce over the top, spreading evenly. Sprinkle with the remaining Parmesan cheese and breadcrumbs.
6. Bake the Moussaka: Place the assembled dish in the oven and bake for 45 minutes, or until the top is golden and bubbling. Allow it to cool slightly before serving.

Extra Tips:

For a more traditional flavor, try using ground lamb as it brings a unique richness to the dish. Make sure that the eggplant slices are thoroughly dried after salting to avoid excess moisture in the casserole.

If you prefer a lighter béchamel, use low-fat milk. Moussaka is best served warm, but it can also be prepared in advance and reheated, allowing the flavors to develop even further.

Pastitsio Delight

Pastitsio Delight is a classic Greek casserole that combines layers of pasta, a rich meat sauce, and a creamy béchamel topping to create a dish bursting with flavor and texture. This hearty meal is perfect for gatherings and family dinners, offering a taste of Greece in every bite. The savory meat sauce is seasoned with warm spices, while the béchamel sauce adds a velvety finish that complements the pasta beautifully.

The dish is traditionally made with tubular pasta like penne or ziti, which holds the sauce well and creates a structured base for the casserole. The meat sauce, often made with ground beef or lamb, is simmered with tomatoes and spices to develop a deep, rich flavor. The final béchamel layer is gently baked to a golden perfection, creating a creamy contrast to the robust meat and pasta layers below. This recipe serves 4-6 people and is sure to be a hit at your next dinner table.

Ingredients:

• 500g penne or ziti pasta
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g ground beef or lamb
• 400g can of diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• Salt and pepper to taste
• 1/2 cup red wine
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon grated nutmeg
• 2 eggs, beaten
• 1/2 cup grated Kefalotyri or Pecorino cheese

Cooking Instructions:

1. Prepare the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. Make the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the ground beef or lamb and cook until browned. Drain excess fat.
3. Simmer the Sauce: Stir in the diced tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Pour in the red wine and bring to a simmer. Reduce the heat and let it cook for about 20 minutes until the sauce thickens.
4. Combine Meat and Pasta: Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the cooked pasta and meat sauce. Stir in the Parmesan cheese, ensuring the pasta is well-coated.
5. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, then season with nutmeg, salt, and pepper. Remove from heat and allow to cool slightly before whisking in the beaten eggs.
6. Assemble the Casserole: In a greased baking dish, layer the pasta mixture evenly. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle the grated Kefalotyri or Pecorino cheese over the béchamel.
7. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of nutmeg or cinnamon to the béchamel sauce. If Kefalotyri cheese is unavailable, Pecorino Romano is a good substitute.

Allowing the Pastitsio to rest for a few minutes after baking will help the layers set, making it easier to serve. Ultimately, this dish can be made ahead of time and refrigerated before baking; just increase the baking time slightly if baking from cold.

Greek Spinach and Feta Pie Casserole

Greek Spinach and Feta Pie Casserole is a delightful blend of fresh vegetables, creamy cheeses, and flaky phyllo dough. This dish encapsulates the flavors of traditional Greek Spanakopita, but is presented in a casserole form for a heartier, family-style meal. The combination of spinach and feta cheese creates a savory filling, while the layers of phyllo dough add a crispy texture that contrasts beautifully with the soft interior.

Perfect for a family dinner or a festive gathering, this casserole is sure to impress with its rich flavors and beautiful presentation. This recipe serves 4-6 people and is perfect for those who love a meal that’s both comforting and sophisticated. The preparation involves layering phyllo dough sheets with a filling made from sautéed spinach, herbs, and creamy feta cheese, all baked to golden perfection.

The key to achieving the perfect balance of flavors lies in using fresh ingredients and a gentle hand when handling the delicate phyllo dough. This dish not only satisfies the palate but also offers a glimpse into the rich culinary heritage of Greece.

Ingredients:

• 1 pound fresh spinach, washed and chopped
• 1 bunch green onions, chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 12 sheets phyllo dough
• 1/2 cup melted butter

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees your casserole bakes evenly.
2. Prepare the Spinach Mixture: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped green onions and sauté for about 2 minutes until softened. Add the spinach and cook until wilted, about 5 minutes. Remove from heat, drain any excess liquid, and let it cool.
3. Mix the Filling: In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta cheese, beaten eggs, dill, parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
4. Layer the Phyllo Dough: Brush a baking dish with some melted butter. Place one sheet of phyllo dough in the dish and brush lightly with butter. Repeat with 5 more sheets of phyllo, each time brushing with butter.
5. Add the Filling: Spread the spinach and feta mixture evenly over the layered phyllo dough.
6. Top with Phyllo: Layer the remaining 6 sheets of phyllo over the filling, brushing each sheet with butter as you go. Tuck any overhanging edges into the sides of the dish to create a neat edge.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
8. Cool and Serve: Allow the casserole to cool for about 10 minutes before slicing and serving. This helps the filling set and makes it easier to cut.

Extra Tips:

When working with phyllo dough, it’s important to keep the sheets covered with a damp kitchen towel to prevent them from drying out, as they can become brittle and difficult to handle.

If you’re unable to find fresh spinach, frozen spinach can be used as an alternative; just make sure it’s thoroughly thawed and excess moisture is squeezed out. Finally, feel free to adjust the amount of herbs to suit your taste preferences, as they play a vital role in enhancing the flavors of this dish.

Lamb and Eggplant Bake

Lamb and Eggplant Bake is a classic Greek casserole that combines tender pieces of lamb with the rich, earthy flavor of eggplant. This hearty dish is perfect for family gatherings or a cozy dinner at home. Traditionally seasoned with garlic, oregano, and a hint of cinnamon, the casserole offers a delightful blend of flavors that are quintessentially Mediterranean. The lamb is slow-cooked to perfection, ensuring that it’s succulent and full of flavor, while the eggplant adds a creamy texture that complements the meat beautifully.

To create a complete meal, the lamb and eggplant are layered with a savory tomato sauce and topped with a golden, cheesy crust. The dish is then baked to bubbling perfection, allowing the flavors to meld together and create a mouthwatering experience. This recipe serves 4-6 people, making it ideal for sharing with friends and family. Whether you’re an experienced cook or a beginner, this Lamb and Eggplant Bake is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 2 large eggplants, sliced into 1/4-inch rounds
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Eggplants: Start by sprinkling the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
2. Brown the Lamb: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb cubes, season with salt and pepper, and brown on all sides. Remove the lamb from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, oregano, and cinnamon, stirring for another minute until fragrant.
4. Simmer the Sauce: Add the crushed tomatoes, red wine, and broth to the skillet. Stir well and bring to a simmer. Return the lamb to the skillet, cover, and let it cook on low heat for about 45 minutes, or until the lamb is tender.
5. Preheat the Oven: While the lamb is simmering, preheat your oven to 375°F (190°C).
6. Assemble the Casserole: In a large baking dish, layer the eggplant slices at the bottom. Pour half of the lamb and tomato mixture over the eggplant. Add another layer of eggplant slices and top with the remaining lamb mixture.
7. Prepare the Topping: In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is golden and bubbly.
9. Garnish and Serve: Remove the casserole from the oven, let it cool slightly, and garnish with chopped fresh parsley before serving.

Extra Tips:

When preparing this Lamb and Eggplant Bake, it’s crucial to salt the eggplants before cooking to remove any bitterness they might have. This step not only enhances the flavor but also improves the texture of the eggplant.

Additionally, you can prepare the lamb and tomato mixture a day in advance to save time and allow the flavors to develop further. If you prefer a thicker sauce, reduce the liquid by uncovering the skillet during the last 10 minutes of simmering.

Finally, feel free to experiment with different cheeses for the topping, such as feta or mozzarella, to add a unique twist to the dish.

Chicken Souvlaki Casserole

Chicken Souvlaki Casserole is a delightful fusion of traditional Greek flavors in a comforting, easy-to-prepare casserole format. This dish combines the succulent taste of marinated chicken souvlaki with a medley of vegetables and a creamy sauce, topped with melty cheese for a satisfying meal. Perfect for a family dinner or a festive gathering, this casserole captures the essence of Greek cuisine in a way that’s both accessible and versatile.

With its rich aroma and vibrant flavors, Chicken Souvlaki Casserole is sure to become a favorite at your dining table.

The preparation begins by marinating chicken in a blend of classic Greek herbs and spices, infusing it with zesty and aromatic flavors. Once marinated, the chicken is combined with layers of vegetables such as bell peppers and onions, along with hearty orzo pasta. The ensemble is then baked in a creamy sauce, creating a harmonious blend of textures and tastes.

Topped with a generous layer of cheese, the casserole is baked to golden perfection, resulting in a dish that’s as visually appealing as it’s delicious. Serve it with a side of Greek salad or warm pita bread for a complete meal experience.

Ingredients (for 4-6 servings):

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Marinate the Chicken:

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the cubed chicken pieces and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Prepare the Vegetables:

While the chicken is marinating, chop the red and green bell peppers and the onion. Set them aside until ready to use.

3. Cook the Orzo:

Bring a large pot of salted water to a boil. Add the orzo pasta and cook for about 7-8 minutes until al dente. Drain and set aside.

4. Preheat the Oven:

Preheat your oven to 375°F (190°C).

5. Assemble the Casserole:

In a large baking dish, spread the cooked orzo evenly. Layer the marinated chicken pieces on top, followed by the chopped bell peppers and onion.

6. Add the Sauce:

In a separate bowl, mix the chicken broth and heavy cream. Pour this mixture over the chicken and vegetables in the baking dish.

7. Bake the Casserole:

Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

8. Garnish and Serve:

Once done, remove the casserole from the oven. Allow it to cool for a few minutes before sprinkling with crumbled feta cheese and fresh parsley. Serve hot.

Extra Tips:

For an extra burst of flavor, consider adding a pinch of smoked paprika to the marinade. If you prefer a bit of heat, a dash of red pepper flakes can be incorporated into the cheese topping.

Additionally, if you want to prepare the dish in advance, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just be sure to increase the initial baking time by about 10 minutes if baking straight from the fridge. Enjoy this hearty and flavorful dish with a side of tzatziki sauce for an authentic Greek dining experience!

Vegetarian Gemista Casserole

Gemista, a traditional Greek dish, is a delightful vegetarian casserole that brings warmth and rich flavors to your table. This dish features a variety of vegetables, typically tomatoes and bell peppers, stuffed with a savory mixture of rice, herbs, and spices. The Gemista casserole isn’t only visually appealing but also a nutritious meal that can be enjoyed as a main course or a side dish.

The beauty of this dish lies in its versatility; different vegetables can be used based on preference or seasonal availability. The stuffing is often enhanced with fresh herbs like mint and parsley, which add a bright, fresh flavor to the dish. Baking the casserole allows the ingredients to meld together, creating a harmonious balance of flavors. This Vegetarian Gemista Casserole serves 4-6 people and is perfect for a family dinner or a gathering with friends.

Ingredients:

• 4 large tomatoes
• 4 large bell peppers (red or green)
• 1 cup of uncooked long-grain rice
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 2 cups of vegetable broth

Cooking Instructions:

1. Prepare the Vegetables: Preheat your oven to 375°F (190°C). Carefully cut the tops off the tomatoes and bell peppers, setting the tops aside for later use. Scoop out the insides of the tomatoes and bell peppers, keeping the tomato pulp for the stuffing mixture.
2. Prepare the Rice Mixture: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Stir in the rice, tomato paste, reserved tomato pulp, parsley, mint, oregano, salt, and pepper. Cook for about 5 minutes, allowing the flavors to blend.
3. Stuff the Vegetables: Fill each hollowed-out tomato and bell pepper with the rice mixture, leaving a little space at the top for the rice to expand. Replace the tops of the tomatoes and peppers.
4. Bake the Casserole: Place the stuffed vegetables in a baking dish. Pour the vegetable broth into the dish around the vegetables. Cover the dish with aluminum foil and bake for 45 minutes.
5. Finish Baking: Remove the foil and bake for an additional 15 minutes, or until the rice is fully cooked and the vegetables are tender.
6. Serve: Allow the casserole to cool slightly before serving. Enjoy this dish warm, garnished with a sprinkle of fresh parsley if desired.

Extra Tips: For an extra depth of flavor, consider adding a pinch of cinnamon or allspice to the rice mixture. If you prefer a spicier dish, a little chili powder or red pepper flakes can be added to the stuffing mix. Confirm that the baking dish is large enough to accommodate all the stuffed vegetables without overcrowding, as this will guarantee even cooking. Finally, using a mix of colorful bell peppers can enhance the visual appeal of the dish.

Shrimp Saganaki Bake

Shrimp Saganaki Bake is a delightful Greek casserole dish that combines the flavors of succulent shrimp with the rich taste of tomatoes, tangy feta cheese, and aromatic herbs. This dish originates from the traditional Greek recipe of Shrimp Saganaki, a popular meze that’s often served as an appetizer. By transforming it into a bake, this recipe adds a comforting and hearty element, making it perfect as a main course for family dinners or gatherings.

The combination of juicy shrimp, creamy feta, and the robust flavors of garlic, onion, and fresh herbs make this dish a standout. The bake is finished in the oven, allowing the flavors to meld beautifully, while the shrimp remain tender and succulent. Serve this dish with crusty bread to soak up all the flavorful sauce, and pair it with a crisp Greek salad for a complete Mediterranean experience.

Ingredients for 4-6 servings:

• 1 ½ pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• ½ cup dry white wine
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• ½ cup fresh parsley, chopped
• 1 cup crumbled feta cheese
• Juice of 1 lemon
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that it’s at the right temperature when you’re ready to bake the casserole.
2. Prepare the Shrimp: Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Set them aside while you prepare the sauce.
3. Cook the Aromatics: In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it’s soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Make the Sauce: Pour in the diced tomatoes (with their juice) and the white wine. Stir in the oregano, red pepper flakes, and a pinch of salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Combine Shrimp and Sauce: Add the shrimp to the skillet, stirring to coat them evenly with the sauce. Sprinkle the chopped parsley over the top, then crumble the feta cheese evenly across the dish.
6. Bake the Casserole: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the shrimp are pink and cooked through and the cheese is slightly browned and bubbly.
7. Finish and Serve: Remove the skillet from the oven. Squeeze the lemon juice over the dish and garnish with fresh basil leaves if desired. Serve immediately with crusty bread.

Extra Tips:

To enhance the flavors of Shrimp Saganaki Bake, consider using high-quality feta cheese, preferably Greek, which has a creamier texture and tangier flavor.

If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper. Be cautious not to overcook the shrimp, as they can become rubbery if baked for too long.

Additionally, if you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before placing it in the oven. Enjoy this dish with a glass of chilled white wine for an authentic Greek dining experience.

Greek Lemon Rice Casserole

Greek Lemon Rice Casserole is a delightful and revitalizing dish that brings the vibrant flavors of Greece right to your table. This casserole combines tender rice with the zesty brightness of lemon, complemented by a medley of fresh vegetables and herbs. It’s a perfect side dish for a family dinner or can stand alone as a light vegetarian main course.

The beauty of this casserole lies in its simplicity and the way the flavors meld together in the oven, creating a dish that’s both comforting and invigorating. This recipe provides a serving size suitable for 4-6 people, making it an excellent choice for gatherings or meal prep.

The ingredients are simple, yet each plays a significant role in enhancing the overall taste and texture of the casserole. The freshness of dill and parsley, the creaminess of feta cheese, and the tangy lemon juice create a harmonious blend that will transport your taste buds to the sunny shores of Greece.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow, ensuring a successful and satisfying dish every time.

Ingredients (Serves 4-6):

• 1 ½ cups long-grain white rice
• 3 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This allows the oven to reach the desired temperature while you prepare the other ingredients.
2. Sauté Aromatics: In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
3. Cook the Rice: Add the rice to the skillet, stirring it with the onions and garlic for about 2 minutes to coat the grains with oil. This step helps to toast the rice slightly, enhancing its flavor.
4. Add Broth and Lemon: Pour in the vegetable broth, lemon zest, and lemon juice. Stir until well combined, ensuring the rice is evenly distributed in the skillet.
5. Bake the Casserole: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Finish with Herbs and Cheese: Once the rice is cooked, remove the skillet from the oven. Stir in the chopped dill, parsley, and crumbled feta cheese. Season with salt and pepper to taste.
7. Serve Warm: Transfer the Greek Lemon Rice Casserole to a serving dish, or serve directly from the skillet for a rustic presentation. Enjoy it warm, garnished with additional fresh herbs if desired.

Extra Tips:

For a more robust flavor, consider adding a pinch of ground cumin or turmeric when sautéing the onions. These spices will give the dish an earthy depth that complements the brightness of the lemon.

If you prefer a creamier texture, you can stir in a tablespoon of butter or a splash of cream just before serving. Finally, this casserole can be made ahead and refrigerated; simply reheat it in the oven at a low temperature before serving to maintain its delicious texture and flavor.

Spanakorizo Casserole

Spanakorizo Casserole is a delicious and hearty Greek dish that combines the flavors of spinach and rice in a creamy, cheesy casserole. This dish is perfect for a family meal or a gathering with friends, offering a comforting and satisfying option that’s both nutritious and delightful.

The rich flavors of fresh spinach and herbs are complemented by a creamy béchamel sauce, creating a wonderful balance of taste and texture. Spanakorizo Casserole isn’t only a great way to enjoy Greek cuisine but also a fantastic way to incorporate more greens into your diet while treating your taste buds to something special.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small social gatherings. The casserole is baked to golden perfection, guaranteeing each bite is brimming with flavor and warmth. The combination of rice, spinach, and a creamy sauce makes it a wholesome dish that can be enjoyed on its own or as a side.

Whether you’re a seasoned cook or new to Greek cuisine, this Spanakorizo Casserole is straightforward to prepare and sure to impress your guests.

Ingredients (Serves 4-6):

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 pound fresh spinach, washed and chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 cup feta cheese, crumbled
• 1 cup béchamel sauce
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s ready for the casserole.
2. Cook the Rice: In a medium pot, bring the vegetable broth to a boil. Add the rice, cover, and reduce the heat to low. Cook the rice for about 15 minutes, or until all the liquid is absorbed and the rice is tender. Set aside.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
4. Add Spinach and Herbs: Stir in the chopped spinach, dill, and parsley. Cook until the spinach is wilted, about 3-4 minutes. Season with salt and pepper to taste.
5. Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, crumbled feta cheese, and béchamel sauce. Mix until well combined.
6. Assemble the Casserole: Spread the mixture evenly in a greased casserole dish. Sprinkle the grated Parmesan cheese on top.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
8. Serve: Let the casserole cool for a few minutes before serving. Enjoy it warm as a main dish or a side.

Extra Tips: For an extra burst of flavor, consider adding a pinch of nutmeg to the béchamel sauce before mixing it with the other ingredients.

If you prefer a creamier texture, you can increase the amount of béchamel sauce slightly. This dish can also be prepared in advance and refrigerated; just make sure to allow it to reach room temperature before baking.

Additionally, consider using fresh, high-quality feta for the best flavor, and feel free to adjust the amount of herbs to suit your taste preferences.

Pork and Fennel Casserole

Pork and Fennel Casserole is a delightful Greek-inspired dish that combines tender pieces of pork with the aromatic flavor of fennel. This casserole is perfect for a cozy family dinner or a gathering with friends, offering a comforting and hearty meal that’s both flavorful and satisfying. The anise-like taste of fennel pairs beautifully with the richness of the pork, while a blend of herbs and spices adds depth and complexity to this casserole.

Slow-cooked to perfection, this dish allows the flavors to meld together, creating a savory symphony that’s sure to satisfy the palate. This dish not only highlights the wonderful combination of pork and fennel but also incorporates traditional Greek elements such as tomatoes, garlic, and herbs like oregano and thyme.

The casserole is simmered gently, allowing the meat to become tender and the flavors to develop fully. Whether you’re familiar with Greek cuisine or looking to try something new, this Pork and Fennel Casserole is a recipe worth adding to your culinary repertoire. It serves 4-6 people, making it an ideal choice for a family meal or entertaining guests.

Ingredients for 4-6 People:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 fennel bulbs, thinly sliced
• 1 can (14 ounces) diced tomatoes
• 1 cup chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Pork: Begin by seasoning the pork cubes with salt and pepper. In a large casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, browning them on all sides. Once browned, remove the pork from the dish and set aside.
2. Sauté Vegetables: In the same dish, add the chopped onion and fennel slices. Sauté for about 5 minutes, or until the vegetables start to soften. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
3. Combine Ingredients: Return the browned pork to the casserole dish. Pour in the diced tomatoes and chicken or vegetable broth. Stir in the oregano, thyme, and a pinch of salt and pepper. Mix everything well to combine.
4. Simmer the Casserole: Cover the dish with a lid and reduce the heat to low. Allow the casserole to simmer gently for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally and check the seasoning, adjusting with more salt and pepper if needed.
5. Finishing Touches: Once the casserole is ready, remove it from the heat. If desired, garnish with freshly chopped parsley before serving. Enjoy your Pork and Fennel Casserole with a side of crusty bread or over a bed of rice.

Extra Tips:

When making the Pork and Fennel Casserole, consider using a heavy-bottomed pot or Dutch oven to guarantee even heat distribution and prevent the dish from sticking. If you prefer a thicker sauce, you can remove the lid during the last 15-20 minutes of cooking to allow some of the liquid to evaporate.

Additionally, for a more pronounced fennel flavor, you can add a few fennel seeds during the sautéing step. This dish can also be prepared a day ahead, as the flavors tend to deepen and improve when reheated. Enjoy experimenting with this versatile recipe and make it your own by adjusting the herbs and spices to suit your taste.

Tomato and Olive Casserole

Tomato and Olive Casserole is a delightful and savory dish that brings the rich flavors of Greece to your kitchen. This casserole combines the tanginess of ripe tomatoes with the briny taste of olives, all enveloped in a comforting blend of herbs and spices. It’s perfect for a family dinner or a gathering with friends, providing a taste of the Mediterranean that’s both satisfying and nutritious.

This dish is designed to serve 4-6 people, making it an excellent choice for a hearty meal. The combination of fresh tomatoes, olives, and a variety of spices creates a complex flavor profile that’s sure to please any palate. The preparation is straightforward, guaranteeing that even novice cooks can achieve a delicious result.

Ingredients (for 4-6 servings):

• 4 large ripe tomatoes, chopped
• 1 cup Kalamata olives, pitted and sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1 cup bread crumbs

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your casserole cooks evenly.
2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions are translucent and fragrant.
3. Add Tomatoes and Olives: Stir in the chopped tomatoes and sliced olives. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
4. Season the Mixture: Add the dried oregano, thyme, red pepper flakes, salt, and pepper. Mix well to combine all the flavors.
5. Assemble the Casserole: Transfer the tomato and olive mixture into a baking dish. Sprinkle the crumbled feta cheese evenly over the top.
6. Add Bread Crumbs: Sprinkle the bread crumbs over the casserole to create a crunchy topping.
7. Bake the Casserole: Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
8. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

For added depth of flavor, consider using a mix of green and black olives. Be sure to taste the dish before adding extra salt, as the olives and feta cheese can be quite salty on their own.

If you prefer a spicier dish, feel free to increase the amount of red pepper flakes. This casserole pairs well with a side of crusty bread or a simple green salad. Enjoy experimenting with different herbs to customize the flavor to your liking!

Greek Orzo and Meatball Bake

Greek Orzo and Meatball Bake is a delightful Mediterranean-inspired dish that combines the comforting flavors of tender meatballs with the satisfying texture of orzo pasta. This casserole is perfect for family dinners or entertaining guests, as it offers a hearty and flavorful meal that’s sure to please everyone at the table.

The dish is beautifully seasoned with classic Greek spices and herbs, resulting in a rich and aromatic experience that will transport your taste buds straight to the sunny shores of Greece.

This recipe serves 4-6 people, making it an ideal choice for a cozy family gathering or a small dinner party. The combination of juicy meatballs, perfectly cooked orzo, and a savory tomato sauce creates a harmonious blend of tastes and textures.

The addition of crumbled feta cheese and fresh herbs adds a delightful tang and freshness to the dish, making it an irresistible option for both weeknight meals and special occasions.

Ingredients:

• 1 pound ground beef or lamb
• 1 cup orzo pasta
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken or vegetable broth
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
2. Make the Meatballs: In a large mixing bowl, combine the ground beef or lamb, egg, breadcrumbs, Parmesan cheese, minced garlic, oregano, thyme, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Shape and Cook Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove meatballs from the skillet and set aside.
4. Cook the Orzo: In the same skillet, add the remaining tablespoon of olive oil and onions. Sauté until onions are translucent. Add the orzo pasta and cook for an additional 2-3 minutes until slightly toasted.
5. Prepare the Sauce: Pour in the crushed tomatoes and chicken or vegetable broth. Stir to combine, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
6. Assemble the Casserole: Transfer the orzo and tomato mixture into the prepared baking dish. Nestle the meatballs into the orzo. Cover the dish with aluminum foil.
7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the orzo is tender and the meatballs are cooked through.
8. Add Cheese and Herbs: Remove the foil and sprinkle the crumbled feta cheese over the casserole. Return to the oven for an additional 5 minutes, or until the cheese is slightly melted.
9. Serve: Garnish with fresh parsley before serving. Enjoy your Greek Orzo and Meatball Bake hot.

Extra Tips:

For a richer flavor, consider using a mix of ground beef and lamb for the meatballs. If you prefer a creamier texture, you can add a splash of cream or a dollop of Greek yogurt to the tomato sauce before baking.

This dish can also be made ahead of time; simply prepare up to the baking step and store in the refrigerator for up to 24 hours. When ready to enjoy, bake as directed, adding 5-10 minutes to the baking time if needed.

Artichoke and Potato Casserole

Artichoke and Potato Casserole is a delightful Greek-inspired dish that combines the earthy flavors of artichokes and potatoes with a creamy, savory sauce. This casserole is perfect for a family dinner or a gathering with friends, offering a comforting blend of textures and tastes. The dish is easy to prepare and can be made ahead of time, making it a convenient option for busy weekdays or special occasions.

With its rich flavors and satisfying ingredients, this casserole is bound to become a favorite among those who appreciate Mediterranean cuisine.

The star ingredients of this casserole, artichokes, and potatoes, are complemented by a selection of aromatic herbs and a creamy cheese sauce. The artichokes add a subtle tanginess while the potatoes provide a hearty base that absorbs the flavors beautifully. The dish is finished with a crispy, golden topping that adds an extra layer of texture.

Whether you’re an experienced cook or a novice in the kitchen, this recipe will guide you through the process of creating a delicious and impressive dish that everyone will love.

Ingredients for 4-6 servings:

• 4 medium potatoes, peeled and sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup Greek yogurt
• 1 cup feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
2. Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the sliced potatoes and cook them for about 8-10 minutes, or until they’re just tender. Drain and set aside.
3. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the sautéed onions and garlic, cooked potatoes, artichoke hearts, Greek yogurt, feta cheese, milk, lemon juice, dried oregano, salt, and pepper. Mix gently until all the ingredients are well incorporated.
5. Assemble the Casserole: Grease a 9×13 inch baking dish with olive oil. Pour the potato and artichoke mixture into the dish, spreading it out evenly.
6. Add Cheese and Breadcrumb Topping: In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

To guarantee your Artichoke and Potato Casserole is perfectly cooked, make sure to slice the potatoes evenly so they cook at the same rate.

If you prefer a richer flavor, you can substitute the Greek yogurt with a creamier option like sour cream. For a gluten-free version, use gluten-free breadcrumbs or omit them altogether.

You can also add other favorite vegetables such as bell peppers or spinach for added color and nutrition. This dish pairs wonderfully with a green salad or crusty bread for a complete meal. Enjoy your Greek-inspired culinary creation!

Zucchini and Feta Casserole

The Zucchini and Feta Casserole is a delightful Greek-inspired dish that combines the fresh flavors of zucchini with the creamy, tangy taste of feta cheese. This casserole isn’t only delicious but also easy to prepare, making it a perfect choice for a family dinner or a casual gathering.

The combination of fresh herbs, a touch of garlic, and the distinct flavor of feta cheese creates a mouthwatering dish that’s certain to please your taste buds. It’s a nutritious and satisfying meal that can be enjoyed on its own or served alongside a variety of side dishes.

This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or a small dinner party. The zucchini provides a fresh and light base, while the feta adds a rich, savory element that complements the other ingredients beautifully.

With just a few simple steps, you can prepare a dish that’s both impressive and comforting, perfect for any occasion.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 1 cup crumbled feta cheese
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for the casserole.
2. Prepare the Zucchini: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent. Add the sliced zucchini to the skillet, cooking for about 5-7 minutes until they become slightly tender.
3. Mix Ingredients: In a large mixing bowl, combine the sautéed zucchini mixture with the crumbled feta cheese, dried oregano, dried thyme, salt, and pepper. Mix well to make sure all ingredients are evenly distributed.
4. Assemble the Casserole: Lightly grease a baking dish. Transfer the zucchini and feta mixture into the dish, spreading it out evenly.
5. Prepare the Topping: In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture over the top of the zucchini and feta in the baking dish.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. If desired, sprinkle with fresh basil before serving.

Extra Tips:

When preparing the Zucchini and Feta Casserole, make sure to slice the zucchini thinly and evenly to guarantee they cook uniformly.

If you prefer a slightly richer flavor, consider adding a splash of white wine to the skillet while sautéing the onions and garlic.

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

This dish can also be prepared ahead of time and reheated before serving, making it a convenient option for busy evenings or entertaining guests.

Enjoy the delightful mix of flavors and textures this casserole offers!