Breakfast
Greek breakfast and mid-morning meals often consist of a small filled phyllo dough pie. The pies are typically filled with cheese (tyropita), spinach (spanikopita) or ham (zambontyropita). There are many regional and seasonal variations available in the bakeries, where they are sold fresh.
Yaourti me meli is yogurt and honey. This simple dish capitalizes on the creamy, rich texture of fresh Greek yogurt and the rich flavors of local honey. The yogurt and honey are served separately, allowing patrons to find their desired sweetness.
Lunch
Choriatiki is local salad. Unlike most "Greek" salads served in the United States, traditional choriatiki contains no lettuce. It varies widely by region and season but always contains tomatoes, cucumbers, bell peppers, onions, olives and feta cheese. Fresh or dried spices like oregano, basil, dill or thyme are common. A dressing of olive oil and vinegar is added by the patron at the table.
Tyrokafteri is a spicy cheese dip made from the seeds of a local pepper, the kafteri, a soft cheese such as feta or anthotiro, olive oil and garlic. Variations include roasted red peppers, dill and oregano. Tyrokafteri is traditionally spread over bread.
Named for their appearance, papoustakia means "little shoes." Papoustakia are little eggplants stuffed with tomatoes, onion, walnuts, roasted vegetables and meat. The meat (beef, goat or lamb) and vegetables vary by region and season. Béchamel sauce is commonly poured over the top.
Late Afternoon/Early Evening
Traditionally served with ouzo, dolmadakia contain onion, rice, mint, and ground lamb or beef wrapped in a grape leaf. Dolmadakia can be coated in a lemon sauce, which varies widely by region. Vegetarian options are available.
Tzatziki is a garlic yogurt dip. Tzatziki is made from a thick yogurt, shredded cucumber, garlic, fresh dill, olive oil and salt. Some places add lemon juice and pepper. Tzatziki can be used on meats, but is spread over bread when served with ouzo.
Dinner
Traditionally served at Easter, kokoretsi is a delicacy made of chopped and grilled entrails of lamb or goat with onion, spices and olive oil. Regional variants can be very spicy.
Gemista are baked peppers and tomatoes stuffed with rice, onion, meat and spices. The meat and spices vary widely by region but often use beef, lamb, dill or oregano.
Dessert
Amygdalopita is an almond cake with brandy syrup. Traditionally served with whipped cream, this cake is baked with almonds and topped with lemon brandy syrup.
