Favorite Greek Dishes for Spring

[voula_slat]

I’m planning some springtime meals and would love to get your advice and opinions on your favorite Greek dishes for spring. I know Greece has such a rich food culture, and spring is a beautiful time for fresh herbs, greens, and lighter flavors.

What dishes do you love making (or eating) this time of year? I’m especially interested in seasonal recipes—like ones with fresh spinach, peas, artichokes, dill, or wild greens. Lent-friendly or vegetarian options are more than welcome, too!

Some I’ve heard of but haven’t tried yet include artichokes à la polita, maroulosalata, and hortopita. Would love to hear if those are worth making—and any tips you have for preparing them.

Also open to seafood dishes, spring desserts, or anything you associate with Greek Easter.

 

[k_tsoukalas]

Such a fun topic—Greek springtime cooking is full of vibrant flavors and fresh ingredients! Artichokes à la Polita is a must-try—tender artichokes with carrots, peas, dill, and lemony olive oil. Just make sure you use fresh dill and good olive oil; it makes all the difference. Maroulosalata is another favorite of mine—crisp romaine, scallions, dill, and a simple lemon-olive oil dressing. It’s so refreshing and pairs well with anything.

Hortopita is absolutely worth making if you have access to wild greens or fresh spinach. I like to mix in leeks and herbs like mint or parsley for extra flavor. For Lent, I often make revithada (slow-baked chickpeas) or fava (yellow split pea purée) with caramelized onions.

For seafood, grilled sardines or bakaliaros skordalia (salt cod with garlic dip) are classic. And don’t miss tsoureki for Greek Easter—it’s delicious with a little orange zest and mahlepi!