Fried squid (fried calamari, calamari) is a favourite dish in Greece. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.
Several style of pitas are found all over Greece, such as Kolokythopita, Mizithropita (Crete), Melintzanopita, Tsouknidopita, Kremydopita, Kreatopita (meat pie), Galatopita, Marathopita, Malathropita (Chios), Ladopita.
A 'fish soup'. It can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil.
Kokkinisto means reddened and refers to the method of cooking. A sauce is prepared using plenty of tomatoes, which is simmered for a length of time to create a rich red sauce. Whatever the meat, it is cooked in this sauce, turning it a reddish colour
A Christmas and wedding delicacy, made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.
The Greek version of gingerbread, resembling a sweet bread rather than a cake. Although it doesn't contain ginger, traditionally ground cloves and cinnamon are used.
Saint Basil's cake or King's cake, traditional for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.
There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass-produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:
Graviera is one of the most popular cheeses in Crete. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made from sheep's milk, or sheep's milk with a small amount of goat's milk.
Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow’s milk or a mixture of cow and sheep or goat milk.
Mastika is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. The name of the resin and the name of the drink, is derived from the Greek "to chew, to gnash the teeth".
Mostly home-brewed, a clear drink similar to ouzo, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.