29+ Authentic Greek Lunch Recipes Bursting with Mediterranean Flavor

Looking to bring the sunshine and soul of the Mediterranean to your midday meal? These 29+ Greek lunch recipes are just what you need.

Whether you’re craving light and refreshing salads, comforting baked dishes, or hearty vegetarian classics, Greek cuisine offers a vibrant variety of options that are as delicious as they are nourishing.

Packed with bright herbs, olive oil, cheeses, legumes, and fresh vegetables, these dishes reflect the rich traditions of Greek home cooking.

From timeless favorites like Spanakopita and Dolmades to modern takes like Greek Avocado Toast, this collection will inspire you to make your lunches more flavorful, balanced, and satisfying.

Whether you’re meal prepping, packing lunch for work, or simply enjoying a quiet moment at home, there’s a Greek recipe here to fit every mood and craving.

29+ Authentic Greek Lunch Recipes Bursting with Mediterranean Flavor

With these 29+ Greek lunch recipes, you’re all set to turn everyday lunches into something vibrant and satisfying.

Whether you go for a quick Chickpea Salad or a slow-simmered Gigantes Plaki, each dish celebrates simple ingredients with big flavor.

These recipes aren’t just delicious—they’re nourishing, practical, and often easy to make ahead.

So the next time you’re looking for something new to try, skip the takeout and let Greek cuisine bring freshness and joy to your midday routine.

Greek Chickpea Salad

This vibrant and protein-packed Greek Chickpea Salad is a refreshing lunch option loaded with Mediterranean flavor.

With no lettuce in sight, it’s a great make-ahead recipe that travels well and keeps fresh for hours.

The ingredients celebrate classic Greek cuisine, from briny olives to creamy feta and a punchy lemon-oregano dressing.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Juice of half a lemon
• Salt and pepper to taste

Instructions
In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, olives, and feta. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss until everything is evenly coated. Chill in the fridge for at least 30 minutes before serving for best flavor.

This Greek Chickpea Salad is not only colorful and crunchy but also deeply satisfying.

It’s an ideal vegetarian lunch, especially for busy weekdays, and can be served on its own or alongside grilled pita or falafel.

Spanakopita

Spanakopita is a traditional Greek spinach pie made with flaky layers of phyllo dough and a rich spinach-feta filling.

It’s a fantastic dish that can be served warm or cold, making it perfect for lunchboxes, picnics, or casual midday meals.

Ingredients

• 1 package phyllo dough, thawed
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 green onions, sliced
• 10 oz fresh spinach, chopped
• 1/4 cup chopped parsley
• 1/4 cup chopped dill (optional)
• 2 eggs, lightly beaten
• 1 cup crumbled feta cheese
• Salt and pepper to taste

Instructions
Preheat oven to 350°F (175°C). In a large pan, sauté onion and green onions in olive oil until soft. Add spinach and cook until wilted. Remove from heat and mix in parsley, dill, eggs, feta, salt, and pepper. Layer half the phyllo sheets in a greased baking dish, brushing each with olive oil. Add the spinach mixture and top with the remaining phyllo, again brushing each sheet. Bake for 35–40 minutes or until golden and crisp. Let cool slightly before cutting.

Spanakopita is a delightful combination of crispy and creamy textures with herby, cheesy flavor throughout.

Its portable nature and room-temperature deliciousness make it a lunch favorite across generations.

Chicken Souvlaki Pita

Chicken Souvlaki Pita is a classic Greek street food turned into a satisfying lunch dish.

Tender, marinated chicken skewers are grilled and tucked into warm pita bread with fresh veggies and a dollop of tzatziki sauce, making every bite bold, zesty, and comforting.

Ingredients

• 1 lb boneless chicken breast, cut into chunks
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked if grilling)
• 4 pita breads
• Toppings: sliced tomato, red onion, lettuce, tzatziki sauce

Instructions
In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and marinate for at least 1 hour. Thread chicken onto skewers. Grill on medium heat for 10–12 minutes, turning occasionally until cooked through. Warm the pita breads and fill each with grilled chicken, fresh vegetables, and a generous spoon of tzatziki.

This Chicken Souvlaki Pita is a wholesome, handheld Greek lunch that’s both hearty and healthy.

It’s great for meal prep or a flavorful midday break that feels like a trip to the Mediterranean.

Greek Lentil Soup (Fakes)

Greek Lentil Soup, known as Fakes, is a humble yet nourishing dish enjoyed throughout Greece.

Made with simple pantry staples like lentils, onions, tomatoes, and olive oil, this hearty soup is ideal for a cozy, protein-rich vegetarian lunch.

It’s flavorful, filling, and best served with a slice of crusty bread.

Ingredients

• 1 cup brown lentils, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bay leaf
• 1/4 cup olive oil
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth or water
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: red wine vinegar for serving

Instructions
In a large pot, heat olive oil and sauté onion, garlic, and carrot until softened. Add lentils, bay leaf, crushed tomatoes, broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 35–40 minutes until lentils are tender. Adjust seasoning and remove bay leaf. Add a splash of red wine vinegar before serving if desired.

This comforting bowl of Fakes is simple yet packed with depth.

It’s a traditional Greek favorite that brings warmth and balance to your lunch, offering both nutrition and flavor without any fuss.

Greek Orzo Salad

Greek Orzo Salad is a refreshing, pasta-based dish bursting with Mediterranean ingredients like olives, cucumbers, feta, and herbs.

Light yet satisfying, it’s a perfect lunch for hot days or for prepping ahead to enjoy throughout the week.

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook orzo according to package directions. Drain, rinse under cold water, and place in a large bowl. Add tomatoes, cucumber, red onion, olives, and feta. In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper. Pour dressing over salad and toss well. Chill for 30 minutes before serving.

This colorful orzo salad is the perfect blend of tangy, salty, and fresh.

It’s portable, endlessly customizable, and ideal for a quick lunch that keeps you energized and satisfied.

Greek Stuffed Peppers (Gemista)

Gemista are traditional Greek stuffed vegetables, often filled with a mixture of rice, herbs, and sometimes ground meat.

This vegetarian version uses bell peppers and is packed with flavor thanks to generous use of olive oil, tomatoes, and aromatic herbs.

It’s a filling and wholesome lunch option.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup long grain rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, grated
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/2 tsp cinnamon
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions
Preheat oven to 375°F (190°C). In a skillet, sauté onion and garlic in olive oil. Add grated tomatoes, rice, cinnamon, herbs, salt, and pepper. Cook for 5–7 minutes until rice starts to absorb the liquid. Stuff peppers with rice mixture and place in a baking dish. Drizzle with more olive oil and add a bit of water to the pan. Cover with foil and bake for 45–50 minutes, removing foil in the last 10 minutes for browning.

These Gemista are an ode to Greek home cooking—fragrant, filling, and nourishing.

They’re perfect warm or at room temperature, making them a practical and delicious lunch.

Greek Zucchini Fritters (Kolokithokeftedes)

Kolokithokeftedes are crispy zucchini fritters from the Greek islands, flavored with fresh herbs and crumbled feta.

These light, savory bites are ideal for lunch—served with a side of tzatziki or a simple green salad.

They’re a great way to enjoy summer vegetables in a Greek-inspired way.

Ingredients

• 2 medium zucchinis, grated
• 1/2 tsp salt
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh mint or dill
• 2 green onions, sliced
• 1 egg
• 1/3 cup all-purpose flour
• 1/4 tsp black pepper
• Olive oil, for frying

Instructions
Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes, then squeeze out excess moisture. In a large bowl, combine zucchini, feta, herbs, green onion, egg, flour, and pepper. Mix until just combined. Heat olive oil in a skillet over medium heat and drop spoonfuls of the mixture into the pan. Flatten slightly and fry 2–3 minutes per side until golden brown. Drain on paper towels.

These zucchini fritters are crispy outside, soft inside, and full of herbaceous flavor.

They offer a satisfying meatless option that’s quick to prepare and perfect for a light Greek-style lunch.

Greek Pasta Bake (Pastitsio)

Pastitsio is often described as the Greek version of lasagna.

It features layers of tubular pasta, spiced meat sauce, and creamy béchamel.

Though hearty, it makes a wonderful lunch that can be reheated beautifully throughout the week.

Ingredients

• 1/2 lb penne or ziti pasta
• 1/2 lb ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup crushed tomatoes
• Salt and pepper to taste
• 1 tbsp olive oil

For the béchamel:

• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/4 cup grated Parmesan
• 1 egg, beaten

Instructions
Cook pasta and set aside. In a skillet, cook onion and garlic in olive oil. Add ground meat, spices, salt, pepper, and crushed tomatoes. Simmer until sauce thickens. For the béchamel, melt butter in a saucepan, whisk in flour, then slowly add milk, stirring until thick. Remove from heat, add Parmesan and beaten egg. In a baking dish, layer pasta, meat sauce, then béchamel. Bake at 350°F (175°C) for 35–40 minutes until golden on top.

Pastitsio brings bold flavor and creamy comfort in every bite.

Though traditionally a dinner item, it’s a lunch you’ll look forward to, especially when reheated the next day.

Greek Tomato and Cucumber Salad

This Greek Tomato and Cucumber Salad is simplicity at its best—no lettuce, just ripe tomatoes, crisp cucumbers, red onion, olives, and feta tossed in a classic olive oil dressing.

It’s refreshing, hydrating, and perfect for a hot midday meal.

Ingredients

• 2 ripe tomatoes, chopped
• 1 cucumber, peeled and sliced
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives
• 1/3 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions
In a large bowl, combine tomatoes, cucumber, onion, olives, and feta. In a small bowl, whisk olive oil, vinegar, oregano, salt, and pepper. Drizzle over the salad and toss gently. Let sit for 10 minutes before serving to allow flavors to blend.

This crisp and juicy Greek salad is ideal for a light lunch or a side dish.

It’s fast, fresh, and packed with the classic Mediterranean flavors that never go out of style.

Greek Eggplant Dip (Melitzanosalata)

Melitzanosalata is a smoky Greek eggplant dip often enjoyed as part of a meze spread but also perfect for a light, flavorful lunch when served with warm pita, olives, and fresh vegetables.

It’s creamy, garlicky, and carries a subtle tang that balances beautifully with grilled or roasted accompaniments.

Ingredients

• 2 large eggplants
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• Salt and pepper to taste

Instructions
Roast the eggplants over an open flame or in the oven at 400°F (200°C) until soft and the skin is charred, about 30–40 minutes. Let cool, then peel and discard the skin. Scoop the flesh into a bowl and mash or pulse in a food processor with garlic, lemon juice, and olive oil until creamy. Stir in parsley, season with salt and pepper, and chill before serving.

Melitzanosalata makes for a deeply satisfying, plant-based lunch with rich umami depth and a silky texture.

Pair it with flatbread or veggie sticks for a nourishing Greek-inspired meal.

Greek Lemon Potatoes

Greek Lemon Potatoes are tender, golden potatoes roasted in a citrusy broth of lemon juice, garlic, and oregano.

While typically served as a side dish, they can shine as a main lunch plate, especially when paired with a salad or a side of tzatziki.

Ingredients

• 6 medium potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 cup vegetable or chicken broth
• Salt and black pepper to taste

Instructions
Preheat oven to 400°F (200°C). Place potatoes in a baking dish. Whisk together olive oil, lemon juice, garlic, oregano, broth, salt, and pepper, then pour over the potatoes. Toss to coat evenly. Roast uncovered for 40–50 minutes, turning occasionally, until the liquid is mostly absorbed and the potatoes are golden and tender.

These lemon potatoes are zesty, soft on the inside, and crispy on the edges.

They make for a comforting, flavor-packed Greek lunch that’s both simple and satisfying.

Greek Chickpea Patties (Revithokeftedes)

Revithokeftedes are Greek-style chickpea patties with a crisp exterior and soft, herb-filled interior.

Often compared to falafel, they’re pan-fried and served with dips like tzatziki or hummus.

They make a protein-rich, vegetarian lunch full of Mediterranean flavor.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped dill or mint
• 1 tsp cumin
• 1 egg
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

Instructions
In a food processor, pulse chickpeas until coarsely chopped. Transfer to a bowl and mix in onion, garlic, herbs, cumin, egg, breadcrumbs, salt, and pepper. Form into small patties and chill for 15 minutes. Heat olive oil in a skillet and cook patties 3–4 minutes per side until golden brown. Drain on paper towels before serving.

Revithokeftedes are a delicious and versatile Greek lunch option.

They’re easy to prep ahead and pair beautifully with salads, pita, or dipping sauces for a light yet protein-packed meal.

Greek Veggie Wrap

The Greek Veggie Wrap is a quick, colorful lunch that combines fresh Mediterranean vegetables with tangy feta and creamy hummus, all wrapped in a soft flatbread or pita.

It’s a refreshing no-cook option that delivers big flavor with minimal effort—perfect for busy weekdays.

Ingredients

• 1 large flatbread or pita
• 2 tbsp hummus
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced cucumber
• 1/4 cup chopped tomatoes
• 2 tbsp sliced Kalamata olives
• A handful of baby spinach or lettuce
• 1 tbsp diced red onion
• 1 tsp olive oil
• A pinch of oregano
• Salt and pepper to taste

Instructions
Spread hummus evenly over the flatbread. Layer with spinach, cucumber, tomatoes, onion, olives, and feta. Drizzle with olive oil, sprinkle with oregano, and season lightly with salt and pepper. Roll tightly and wrap in foil or parchment for easy handling.

This Greek Veggie Wrap is crisp, creamy, and satisfying—a portable Mediterranean lunch that’s light, nourishing, and endlessly customizable with your favorite vegetables or sauces.

Greek Green Bean Stew (Fasolakia)

Fasolakia is a traditional Greek stew made with green beans, tomatoes, potatoes, and olive oil.

Slow-cooked until tender and rich, it’s a comforting, plant-based dish that’s both hearty and healthy—ideal for a warm, homey lunch.

Ingredients

• 1 lb green beans, trimmed
• 1 large potato, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped or 1 cup crushed tomatoes
• 1/4 cup olive oil
• 1/2 cup water
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
In a pot, heat olive oil and sauté onion and garlic until fragrant. Add tomatoes and cook for 5 minutes. Stir in green beans, potatoes, water, oregano, salt, and pepper. Cover and simmer over low heat for 40–50 minutes, stirring occasionally, until vegetables are soft and the sauce has thickened.

Fasolakia is a staple of Greek home cooking, offering deep flavor from simple ingredients.

Served with crusty bread and a slice of feta, it’s a complete and comforting vegetarian lunch.

Greek Tuna Salad

Greek Tuna Salad brings together pantry-friendly tuna with Mediterranean ingredients like olives, cucumbers, and feta for a quick, protein-packed lunch.

Unlike traditional mayo-based tuna salads, this version uses olive oil and lemon for a lighter, zesty twist.

Ingredients

• 1 can tuna in olive oil, drained
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced olives
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions
In a bowl, combine tuna, cucumber, tomatoes, onion, feta, and olives. Drizzle with olive oil and lemon juice. Sprinkle with oregano, season to taste, and toss gently to combine. Serve over lettuce, in a pita, or with crackers.

This Greek Tuna Salad is bright, fresh, and satisfying without being heavy.

It’s ideal for a fast, nutritious lunch that keeps you full and fueled through the afternoon.

Greek Baked Feta with Tomatoes

Greek Baked Feta with Tomatoes is a warm, rustic dish that turns a simple block of feta into a creamy, savory lunch centerpiece.

Roasted with juicy cherry tomatoes, garlic, and herbs, it’s perfect for scooping up with crusty bread or serving over pasta or grains.

Ingredients

• 1 block (about 7 oz) feta cheese
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, sliced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Fresh thyme or basil (optional)
• Salt and pepper to taste

Instructions
Preheat oven to 400°F (200°C). Place feta in a small baking dish and scatter tomatoes and garlic around it. Drizzle everything with olive oil, sprinkle with oregano, and season lightly with salt and pepper. Bake for 20–25 minutes until the tomatoes burst and feta is golden and soft. Garnish with fresh herbs and serve warm.

This dish is comforting, fragrant, and full of Mediterranean flair.

It’s a beautiful vegetarian lunch that feels indulgent but is incredibly easy to prepare.

Greek Cabbage Salad (Lahanosalata)

Lahanosalata is a crunchy Greek cabbage salad that’s simple, refreshing, and packed with flavor thanks to a lemony olive oil dressing.

It’s a raw, healthy lunch option that pairs well with grilled pita or a slice of cheese pie.

Ingredients

• 2 cups green cabbage, finely shredded
• 1 carrot, grated
• 2 green onions, chopped
• 2 tbsp chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
Combine cabbage, carrot, green onions, and dill in a large bowl. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss well. Let it sit for 10 minutes before serving to soften and absorb flavor.

Lahanosalata is a crisp, cleansing salad that’s quick to prepare and incredibly satisfying.

It offers a crunchy, tangy, and herbaceous break from heavier meals—perfect for a light Greek lunch.

Greek Mushroom Saganaki

Mushroom Saganaki is a lesser-known Greek gem—sautéed mushrooms simmered in a rich tomato sauce with garlic, spices, and a touch of ouzo or wine.

Finished with crumbled feta, it’s bold and deeply savory, making it ideal for a unique, meat-free lunch.

Ingredients

• 2 cups mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup onion, chopped
• 1/2 cup crushed tomatoes
• 1 tbsp ouzo or dry white wine (optional)
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese

Instructions
In a skillet, heat olive oil and sauté onion and garlic until soft. Add mushrooms and cook until browned. Stir in crushed tomatoes, oregano, ouzo or wine, salt, and pepper. Simmer for 10–15 minutes until thickened. Sprinkle with feta and serve warm with bread or rice.

This Mushroom Saganaki is rich and aromatic with a deep umami flavor.

It’s a quick, comforting Greek lunch with restaurant-level flavor and minimal prep.

Greek Peasant Salad (Horiatiki)

Horiatiki is the iconic Greek village salad made with chunky, fresh ingredients and no lettuce.

It’s all about the balance of juicy tomatoes, crisp cucumbers, briny olives, and creamy feta—all dressed with good olive oil and oregano.

It’s refreshing, rustic, and perfect for a simple lunch.

Ingredients

• 2 ripe tomatoes, cut into wedges
• 1 cucumber, sliced into half-moons
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives
• 1 block of feta cheese (about 3 oz)
• 2 tbsp extra virgin olive oil
• 1 tsp red wine vinegar (optional)
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Place tomatoes, cucumber, onion, and olives in a bowl or on a plate. Top with a slab of feta. Drizzle with olive oil and vinegar, then sprinkle with oregano, salt, and pepper. Let sit for 5–10 minutes before serving.

Horiatiki is a no-fuss, flavor-packed salad that’s bold yet light.

It’s a lunchtime classic that captures the soul of the Greek countryside in every bite.

Greek Spinach Rice (Spanakorizo)

Spanakorizo is a comforting Greek dish combining rice and spinach in a lemony, herbaceous sauce.

This vegetarian favorite is a warm, one-pot lunch that’s easy on the stomach and full of nutrients, especially iron and fiber.

Ingredients

• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch fresh spinach, chopped
• 1/2 cup long grain rice
• 1 cup vegetable broth or water
• Juice of 1 lemon
• 2 tbsp chopped dill
• Salt and pepper to taste

Instructions
Sauté onion and garlic in olive oil until soft. Add spinach and cook until wilted. Stir in rice and broth, bring to a boil, then reduce heat and simmer covered until rice is cooked and liquid is absorbed (about 20 minutes). Stir in lemon juice and dill. Adjust seasoning.

Spanakorizo is a hearty yet refreshing dish, perfect for a nourishing plant-based lunch.

It can be served warm or at room temperature with a dollop of Greek yogurt or crumbled feta.

Greek Fried Cheese (Saganaki)

Saganaki is a delicious Greek appetizer that also doubles as a quick and satisfying lunch.

It features a thick slice of cheese—usually kefalotyri or graviera—pan-fried until golden and crispy on the outside, while soft and gooey inside.

Served with lemon, it’s irresistible.

Ingredients

• 1 thick slice of kefalotyri or graviera cheese (about 1/2 inch thick)
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• Lemon wedges, for serving

Instructions
Lightly dampen the cheese with water and dredge it in flour, shaking off the excess. Heat olive oil in a skillet over medium heat and fry the cheese until golden and crisp on both sides, about 1–2 minutes per side. Serve immediately with lemon wedges.

Saganaki is rich, salty, and completely indulgent.

It’s a quick, protein-packed lunch option that’s especially satisfying when paired with a fresh salad or slices of warm bread.

Greek Meatballs (Keftedes)

Keftedes are traditional Greek meatballs made with ground meat, herbs, and aromatics, then pan-fried until golden.

They’re incredibly flavorful and can be served hot or cold, making them a versatile lunch option alongside pita, tzatziki, or a simple tomato salad.

Ingredients

• 1 lb ground beef or lamb
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1 tbsp chopped mint (optional)
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions
Combine all ingredients in a large bowl and mix well. Form into small balls and chill for 15–20 minutes. Heat olive oil in a pan over medium heat and fry the meatballs in batches until browned and cooked through, about 3–4 minutes per side. Drain on paper towels before serving.

Keftedes are juicy, herby, and packed with bold Mediterranean flavor.

They’re perfect for meal prep and taste just as good the next day—hot or cold—making them an ideal lunch for busy days.

Greek Cheese Pie (Tiropita)

Tiropita is a rich and savory Greek pie made with layers of flaky phyllo dough filled with a creamy mixture of feta and other cheeses.

It’s a comforting and satisfying lunch that can be served warm or at room temperature, often enjoyed with a light salad.

Ingredients

• 1 package phyllo dough, thawed
• 1/4 cup melted butter or olive oil
• 1 cup crumbled feta cheese
• 1/2 cup ricotta or cream cheese
• 2 eggs, beaten
• Salt and pepper to taste

Instructions
Preheat oven to 350°F (175°C). In a bowl, mix feta, ricotta, eggs, salt, and pepper. Grease a baking dish and layer half the phyllo sheets, brushing each with butter. Spread the cheese mixture evenly, then layer the remaining phyllo sheets on top, again brushing each with butter. Bake for 35–40 minutes until golden and crispy. Let cool slightly before slicing.

Tiropita is buttery, cheesy, and utterly delicious.

It’s easy to pack and reheat, making it a go-to option for a Greek-style lunch that feels both indulgent and homey.

Greek Chickpea Stew (Revithia)

Revithia is a simple, rustic Greek chickpea stew made with olive oil, onions, and lemon.

Traditionally simmered slowly, it has a creamy texture and bright, citrusy flavor that’s both comforting and nourishing—perfect for a plant-based midday meal.

Ingredients

• 1 cup dried chickpeas (or 1 can, rinsed)
• 1 onion, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 bay leaf
• Salt and pepper to taste
• Water or vegetable broth

Instructions
If using dried chickpeas, soak overnight and simmer until tender. In a pot, heat olive oil and sauté onion until soft. Add chickpeas, bay leaf, salt, and enough water or broth to cover. Simmer for 45 minutes (or 20 minutes if using canned) until thickened. Stir in lemon juice before serving.

Revithia is humble but flavorful—an ideal lunch when you want something hearty, healthy, and deeply rooted in Greek tradition.

Serve with crusty bread and olives for a complete meal.

Greek Avocado Toast

Greek Avocado Toast is a Mediterranean twist on the classic, blending creamy avocado with tangy feta, juicy tomatoes, olives, and herbs.

It’s a fast, fresh, and nutrient-rich lunch that feels both modern and authentic to Greek flavors.

Ingredients

• 2 slices of whole-grain or sourdough bread, toasted
• 1 ripe avocado
• 1/4 cup cherry tomatoes, halved
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped Kalamata olives
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions
Mash the avocado with lemon juice, salt, and pepper. Spread onto toasted bread. Top with cherry tomatoes, olives, and feta. Sprinkle with oregano and an extra drizzle of olive oil if desired. Serve immediately.

Greek Avocado Toast is creamy, zesty, and loaded with texture.

It’s perfect for a light lunch that’s easy to assemble, filling, and full of Mediterranean personality.

Greek Bulgur Salad (Pligouri)

Pligouri is a wholesome Greek bulgur salad packed with herbs, vegetables, and lemony olive oil.

It’s similar to tabbouleh but heartier and earthier, making it a well-balanced plant-based lunch that can be made in advance and enjoyed chilled or room temp.

Ingredients

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley
• 2 tbsp chopped mint
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions
Pour boiling water over bulgur in a bowl. Cover and let sit for 20 minutes until tender and fluffy. Fluff with a fork and add vegetables and herbs. Drizzle with lemon juice and olive oil. Toss gently and chill before serving.

Pligouri is light yet filling, bursting with freshness and vibrant colors.

It’s perfect for a make-ahead Greek lunch that travels well and tastes even better the next day.

Greek Stuffed Pita with Hummus and Veggies

This easy Greek Stuffed Pita is a flavorful vegetarian lunch featuring hummus, crisp vegetables, briny olives, and creamy feta all tucked inside soft pita bread.

It’s perfect for on-the-go meals and requires no cooking—just assemble and enjoy.

Ingredients

• 1 whole pita, halved to create pockets
• 4 tbsp hummus
• 1/4 cup shredded lettuce or spinach
• 1/4 cup diced cucumber
• 1/4 cup chopped tomatoes
• 2 tbsp crumbled feta
• 1 tbsp sliced Kalamata olives
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions
Spread hummus inside each pita half. Layer with greens, cucumber, tomatoes, olives, and feta. Drizzle with lemon juice and season lightly with salt and pepper. Serve immediately or wrap for later.

This stuffed pita is fresh, savory, and satisfying—offering classic Greek flavors in a convenient handheld form.

It’s ideal for a light yet protein-rich lunch that comes together in minutes.

Greek Baked Giant Beans (Gigantes Plaki)

Gigantes Plaki is a beloved Greek dish featuring large white beans baked in a rich tomato and herb sauce.

Hearty, wholesome, and completely plant-based, it’s a traditional lunch that’s both satisfying and deeply flavorful, especially when served with crusty bread.

Ingredients

• 1 1/2 cups dried giant beans (or butter beans), soaked overnight
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions
Cook the soaked beans in salted water until tender, about 1 hour. Drain and set aside. In a pan, sauté onion, garlic, and carrot in olive oil until soft. Add crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10 minutes. Combine with beans in a baking dish and bake at 375°F (190°C) for 40–45 minutes until bubbling and slightly browned. Garnish with parsley before serving.

Gigantes Plaki is rich, earthy, and packed with fiber.

It’s an excellent vegetarian lunch that can be enjoyed hot or cold, and it pairs beautifully with olives and feta.

Greek Stuffed Grape Leaves (Dolmades)

Dolmades are tender grape leaves rolled with a flavorful rice and herb filling.

They’re often served as part of a meze platter, but make a fantastic light lunch on their own—especially when paired with a side of Greek yogurt or tzatziki.

Ingredients

• 1 jar grape leaves, rinsed and drained
• 1 cup short-grain rice
• 1/4 cup chopped dill
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 1 onion, finely chopped
• Juice of 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• Water or vegetable broth for simmering

Instructions
In a pan, sauté onion in olive oil until soft. Add rice, herbs, salt, and pepper. Stir in 1/2 cup water and cook until partially absorbed. Let cool. Place a small spoonful of filling in each grape leaf and roll tightly. Arrange in a pot, drizzle with lemon juice and a bit of olive oil, and add just enough water or broth to cover. Simmer gently for 35–40 minutes until tender.

Dolmades are delicate, aromatic, and deeply satisfying.

They’re perfect served chilled or at room temperature, making them a convenient Greek lunch packed with herby flavor.

Conclusion

Greek food is more than just a meal—it’s a celebration of community, tradition, and balance. These 29+ Greek lunch recipes bring that spirit to your table, offering bold flavors and wholesome ingredients that reflect the heart of the Mediterranean diet.

Whether you’re savoring a warm Spanakorizo or enjoying a simple tomato-cucumber salad under the sun, each recipe invites you to slow down, eat well, and connect with the rich culinary culture of Greece—one lunch at a time.