Greek Recipes

Spanakopita cut into squares showing flaky phyllo and spinach filling

Sandra Mills's recipe book has a small Greek section, and every recipe in it is a classic: dolmades, grape leaves stuffed with meat and rice and served under a silky egg and lemon sauce; a party-sized spinach pie with two pounds of feta in buttery phyllo; and melomakarona, the honey-soaked Greek Christmas cookies.

All three can be made ahead, which makes them perfect for entertaining.

4 greek recipes

  • Dolmades with Egg and Lemon Sauce1 hr 35 min total | About 50 rolls

    Grape leaves rolled around seasoned chopped meat, rice, parsley and onion, simmered 40 to 50 minutes, and served under a silky Greek egg and lemon sauce.

  • Spinach Pie (Spanakopita)1 hr 30 min total | 1 (9 x 13-inch) pan

    Greek spinach pie: spinach, two pounds of feta, eggs and a creamy bechamel layered between buttery sheets of phyllo in a 9 x 13 pan and baked until golden.

  • Mellomacarona (Greek Honey Cookies)1 hr 10 min total | About 4 dozen cookies

    Greek Christmas cookies made with olive oil, orange juice, cinnamon, cloves and a splash of whiskey, dipped hot in honey syrup and sprinkled with cinnamon pecans.

  • Sheet Pan Greek Chicken45 min total | 4 servings

    Chicken thighs marinated in lemon, garlic and oregano roasted with peppers, red onion and olives, finished with feta. Serves 4.

Common questions

What is avgolemono?
The Greek egg and lemon sauce served with Sandra's dolmades: eggs and lemon juice thickened with hot cooking liquid.
How do I keep phyllo from drying out?
Keep the unused sheets under waxed paper covered with a damp towel, as Sandra does, and work quickly.
Can I make spinach pie ahead?
Yes. It is good warm or cold, and it reheats well in a moderate oven.

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