Greek cuisine is known for its rich flavors, fresh ingredients, and healthy Mediterranean diet. With influences from Turkey, the Balkans, Italy, and the Middle East, Greek food incorporates olive oil, vegetables, herbs, grains, fish, and meat. Home cooked family meals are an integral part of Greek culture and tradition. But when asked what the most quintessential Greek food is, there are a few answers that stand out above the rest.
Bread
Bread is a staple of Greek cuisine, with dozens of varieties to choose from. From crusty peasant loaves to flatbreads and savory pies, bread accompanies almost every Greek meal. Some of the most popular types include:
Horiatiki Psomi
This hearty white peasant bread is baked in a wood-fired oven, resulting in a crunchy crust and chewy interior. Sliced thick, horiatiki psomi is ideal for dipping into olive oil, making sandwiches, or just enjoying on its own. It’s a ubiquitous sight on Greek dinner tables.
Pita
The classic flatbread pita is soft and pillowy on the inside with a delicate exterior. Pitas are perfect for sopping up sauces, wrapping souvlaki and gyros, or splitting open and stuffing with fillings as a sandwich. Most Greek meals are served with a basket of warm pitas straight from the oven.
Koulouri
This donut-shaped bread ring covered in sesame seeds can be found at every bakery in Greece. Koulouri makes an ideal on-the-go breakfast or snack. The bread is crunchy on the outside and soft on the inside.
Tyropita
This flaky triangular pastry is stuffed with a creamy feta cheese filling. Tyropita can be served as an appetizer or light meal, often with Greek coffee or tea. Variations on the classic tyropita may include spinach, herbs, or other ingredients mixed with the cheese.
Spanakopita
Another savory pastry, spanakopita is filled with spinach and feta cheese. The phyllo dough is layered and baked until golden brown and crispy. Spanakopita is cut into pieces and makes a tasty starter or afternoon snack.
Greek Salad
No Greek meal is complete without a fresh horiatiki salad, commonly known outside Greece as a Greek salad. This simple salad features tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, feta cheese, olive oil, red wine vinegar, and oregano. The vegetables are always ripe, crisp, and perfectly suited to the Mediterranean climate. Greek salads are served as a side dish, main course, meze, or eaten on their own. Each ingredient plays an important supporting role in creating a salad that tastes like sunny Greece.
Souvlaki
Skewers of marinated, grilled meat are known as souvlaki in Greece. Pork and chicken are the most common varieties, but lamb, beef, and even fish can be made into souvlaki. The meat is interspersed with chunks of vegetables like peppers, onions, zucchini, and tomatoes. Lemon juice, olive oil, oregano, garlic, and sometimes yogurt are used to marinate the meat before grilling. Souvlaki is served wrapped in warm pita bread along with tzatziki sauce and tomatoes and onions. Souvlaki makes a fast, delicious street food that is beloved by Greeks and visitors alike.
Moussaka
This hearty eggplant and meat casserole has been a Greek favorite for generations. Layers of sautéed eggplant, potatoes, spiced meat sauce, and béchamel sauce are baked into a comforting dish that graces special occasion tables. Regional variations on moussaka may include zucchini, carrots, or a mix of meats like lamb, pork, and beef. Topped with a crisp cheese crust, moussaka requires time and care to prepare but is well worth the wait.
Gyros
Similar to souvlaki, gyros feature meat roasted vertically on a spit and shaved off to order. Slices of the seasoned beef, pork, lamb, or chicken are stuffed into warm pitas and topped with tzatziki sauce, tomatoes, and onions. Gyros make a quick, filling meal with a combination of savory meat, cool yogurt sauce, and fresh vegetables. They have become popular fast food both in Greece and around the world.
Dolmadakia (Stuffed Grape Leaves)
These bite-sized packets of savory rice wrapped in grapevine leaves are a Greek meze staple. Grape leaves are stuffed with a mixture of rice, onions, herbs, and sometimes pine nuts or meat. Lemony and refreshing, dolmadakia are often eaten as an appetizer but can also be enjoyed as a light lunch. Making dolmadakia is labor-intensive but worthwhile for special gatherings with family and friends.
Feta Cheese
Crumbly, salty, and sharp, feta cheese plays a starring role in Greek cuisine. Made from sheep’s milk or a sheep-goat blend, feta is protected with EU designation of origin and only feta produced in Greece can officially bear the name. Feta adds a touch of briny flavor to everything from salads to baked dishes to sandwiches. It is most often enjoyed simply, drizzled with olive oil and paired with kalamatas and bread.
Olives and Olive Oil
Greek olive varieties like kalamata and throumbes are a delicious snack on their own, but also widely incorporated into recipes. Extra virgin olive oil is the cooking fat of choice, adding fruitiness and richness to dishes. Greeks say their long life expectancy can be partially credited to their liberal use of fresh olive oil. Olives and olive oil are beloved ingredients that no Greek kitchen can live without.
Yogurt
Creamy, tangy Greek yogurt has risen from a domestic staple to an international phenomenon. Thicker than regular yogurt, the strained yogurt contains no thickeners or sweeteners. It’s eaten for breakfast paired with honey and nuts, used in tzatziki sauce, and even baked into cakes. From a nutritional perspective, Greek yogurt provides an excellent source of protein, calcium, and probiotics.
Ouzo
This iconic Greek aperitif is synonymous with lazy afternoons spent sipping in seaside tavernas. Ouzo’s distinct licorice flavor comes from anise, fennel, and other herbs and spices used to flavor the alcohol. When mixed with water, ouzo turns a milky white color. Ouzo is usually served as an apéritif alongside small plates of food known as mezedes, similar to Spanish tapas. For many visitors, drinking ouzo is an essential part of the Greek experience.
Coffee
Thick, strong Greek coffee provides a caffeine jolt and ritual that is central to Greek culture. The coffee is boiled in a special pot known as a briki until it develops a thick foam on top. It’s served black in small cups or glasses alongside a glass of water for sipping in between each sip of intense coffee. Locals drink several cups of Greek coffee throughout the day and use the grinds left behind in the cup to tell fortunes.
Baklava
This sweet and sticky pastry stars in Greek dessert spreads. Layers of phyllo dough are filled with chopped nuts and soaked in a sugar syrup spiced with cinnamon and cloves. Baklava can be cut into squares, triangles, diamonds, or strips and makes for a rich after-dinner treat. Regional variations include baklava with pistachios, walnuts, or almonds depending on local availability.
Loukoumades
These bite-sized doughnuts are Greece’s version of a classic fried treat. Loukoumades are drizzled with honey, cinnamon, chocolate sauce, or other sweet toppings. Soft and spherical, they are often served as a dessert or snack. Loukoumades make a decadent end to any Greek meal.
Galaktoboureko
This custard-filled pastry combines the flaky goodness of phyllo dough with a rich egg custard. The custard is flavored with lemon zest and vanilla and sweetened lightly before being enclosed in crispy phyllo layers. Galaktoboureko is then baked and soaked in syrup. The contrast between the crisp pastry and silky custard is delightful.
Retsina
Pine resin gives retsina wine its unique, savory taste. While not as ubiquitous as it once was, retsina remains the quintessential Greek white wine. The pine flavor pairs well with olive oil, feta, seafood, and other Greek flavors. Originating as a way to protect wines from spoilage, retsina is an acquired taste that can instantly transport you to a taverna in Greece.
Seafood
With so much coastline, it’s no wonder Greeks have perfected cooking seafood. Lightly fried calamari, grilled whole fish, mussels in tomato sauce, and octopus salad are just a few examples. Greeks let the fresh catch shine by preparing it simply, with lemon, olive oil and herbs. A fish taverna by the Mediterranean is ideal for tasting the ocean’s bounty.
Conclusion
It’s impossible to narrow down Greek cuisine to just one most-eaten food. Bread, salad, souvlaki, cheese, yogurt, and olive oil all make strong claims. The truth is that Greek food is defined by its balanced combination of staple ingredients like wheat, olive oil, dairy, fish, herbs, and meat. Meals are focused on fresh, high quality components instead of heavy sauces. Family recipes get passed down through generations while still allowing room for regional creativity. To get a true taste of Greek culture, sample as many specialties as you can. Opaaa!