Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.
Several styles of pita are found all over Greece, with fillings such as cheese (τυρόπιτα), spinach (σπανακόπιτα), leek (πρασόπιτα), onions (κρεμμυδόπιτα), minced meat (κρεατόπιτα), and custard (γαλατόπιτα).
Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat is also commonly used in the filling.
(Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork, and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki (καλαμάκι)
A dish made from country-style sausages, peppers, onions and wine. Originates from Mt. Pelion.
Game (rabbit, venison etc.) stew with pearl onions, red wine and cinnamon.
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 a great amount of honey and crushed walnuts. Originates from Crete.
A kind of spicebread with ground cloves and cinnamon, resembling a sweet bread rather than a cake. Baked typically on the feast day of Saint Fanourios (August 27), after who it is named.
Made of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks. One particular type of spoon sweet, called υποβρύχιο (literally meaning submarine), is made from mastic, which is found on the island of Chios.
An Easter sweet bread also known as Lambropsomo (λαμπρόψωμο or Easter bread), flavoured with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry. It is commonly adorned with almond flakes and red-dyed eggs, according to Easter tradition.
Saint Basil's cake or King's cake, traditionally prepared for New Year's Day. Vasilopites are often baked with a coin inside, and whoever comes across the coin in their slice is considered to have God's blessing for the new year.
There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. 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 with 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.
Often home-brewed, a clear drink produced from grape pomace, 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.The Cypriot version is called Zivania using pomace from Xynisteri and Mavro grapes sometimes flavored with cinnamon.