Greek Recipes Collection - Supergolden Bakes

I grew up in Athens with a mom who loved to cook, and Greek food has been at the heart of my kitchen ever since. This collection brings together my favorite Greek recipes on Supergolden Bakes – the dishes I grew up eating, the ones I make for my own family now, and a few easy twists on the classics.

Collage of Greek dishes including roast meat with potatoes, avgolemono soup, Greek salad with feta, baklava, potato salad, spinach pie, dolmades, honey-soaked sweets and gyros with fries, with the text Greek Recipes Collection – classic Greek dishes from my kitchen to yours.

You’ll find slow-cooked lamb kleftiko that falls off the bone, lemony roast chicken and potatoes, rich stifado and giouvetsi, crispy spanakopita and tiropita, and street-food favorites like gyros and souvlaki. There are plenty of vegetarian classics too, like gemista, gigantes and dolmades.

There are comforting soups like avgolemono, simple sides and salads, and sweet treats like baklava, portokalopita and sokolatopita. Many are made in the slow cooker, air fryer or just one pan, so they’re easy enough for a weeknight – but still taste like a Sunday lunch at yiayia’s. Kali orexi!

Stock Your Greek Pantry

Illustration of Greek pantry essentials: olive oil, a bunch of dried oregano, a beehive jar of honey, a bag of orzo and cinnamon sticks

These are the Greek ingredients I always keep in my cupboard – the ones that make the recipes above taste the way they should.

Greek oregano: the dried mountain kind, sold in bunches – it goes into everything from roast chicken and potatoes to horiatiki salad.
Greek extra virgin olive oil: for dressings, roasting and slow-cooked lamb.
Greek honey: thyme honey for drizzling over yogurt and for syrupy bakes like baklava.
Orzo: for giouvetsi and easy one-pot orzo dinners.
Cinnamon sticks: the secret to kokkinisto and a proper pastitsio meat sauce.
Ground allspice: warm spice for stifado and meat sauces.
Ground cloves: just a pinch for pastitsio and melomakarona.
Bay leaves: for stews, soups and braised beans.
Aleppo pepper: mild, fruity chili flakes that are lovely over feta.