29+ Delicious Vegetarian Greek Recipes to Try Today

Greek cuisine is renowned worldwide for its vibrant flavors, fresh ingredients, and rich cultural heritage.

While many associate it with olives, feta, and seafood, Greek cooking also offers an abundance of delicious vegetarian dishes that showcase the bounty of the Mediterranean.

From hearty bean stews and savory pies to refreshing salads and flavorful dips, vegetarian Greek recipes are both satisfying and wholesome.

Whether you’re a dedicated vegetarian or simply want to explore healthier, plant-based options, these 29+ vegetarian Greek recipes will inspire your next meal with authentic tastes and nourishing ingredients.

29+ Delicious Vegetarian Greek Recipes to Try Today

Exploring vegetarian Greek recipes opens the door to a world of bold flavors and simple, wholesome cooking.

These dishes highlight the best of Mediterranean ingredients—fresh herbs, seasonal vegetables, legumes, and quality olive oil—offering meals that are as nutritious as they are delicious.

Incorporating these recipes into your routine can add variety, color, and depth to your diet, all while connecting you to centuries of culinary tradition.

Whether you’re cooking for family, entertaining friends, or just treating yourself, these vegetarian Greek dishes promise to bring warmth and satisfaction to your table.

Spanakopita

Spanakopita is a beloved Greek spinach pie that showcases layers of flaky phyllo dough wrapped around a rich, herb-filled spinach and feta cheese mixture.

This vegetarian dish is a staple in Greek households and bakeries, celebrated for its texture and savory flavor.

Whether enjoyed warm or at room temperature, it serves well as an appetizer, snack, or light meal.

Ingredients

• 1 pound fresh spinach, chopped
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 2 tablespoons fresh dill, chopped
• 8 ounces feta cheese, crumbled
• 2 eggs, beaten
• Salt and pepper to taste
• 8 sheets phyllo dough
• 1/4 cup melted butter or olive oil for brushing

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté onion and green onions until soft. Add spinach and cook until wilted. Let cool slightly.
3. Stir in dill, feta, eggs, salt, and pepper. Mix well.
4. Grease a baking dish. Layer half the phyllo sheets, brushing each with melted butter.
5. Spread the spinach mixture evenly over the phyllo. Cover with the remaining phyllo sheets, brushing each with butter.
6. Score the top lightly with a knife. Bake for about 35–40 minutes until golden brown.
7. Let it rest before slicing and serving.

Spanakopita is a timeless vegetarian recipe that brings a burst of Mediterranean flavor to your table.

The delicate crunch of the phyllo contrasts beautifully with the creamy, savory filling.

It’s perfect for picnics, gatherings, or even a quick lunch that feels indulgent yet nutritious.

Briam

Briam is a traditional Greek roasted vegetable dish, similar to ratatouille but with a Mediterranean twist.

Made from simple vegetables like zucchini, potatoes, eggplant, and tomatoes, it’s infused with olive oil and herbs for a flavorful and wholesome meal.

This dish is naturally vegan and incredibly satisfying, making it ideal for any season.

Ingredients

• 2 zucchinis, sliced
• 2 eggplants, sliced
• 2 potatoes, sliced thin
• 2 tomatoes, sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1/2 cup chopped parsley
• 1/3 cup olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large baking dish, layer all the vegetables. Sprinkle with garlic, parsley, oregano, salt, and pepper.
3. Drizzle with olive oil and toss to coat evenly.
4. Cover with foil and bake for 45 minutes.
5. Remove foil and bake uncovered for another 30 minutes, until vegetables are tender and golden.
6. Serve warm or at room temperature with bread or feta cheese on the side.

Briam captures the simplicity and heartiness of traditional Greek cooking.

It’s a colorful, comforting dish that relies on the natural sweetness of vegetables, enhanced by herbs and olive oil.

It’s a wonderful way to eat healthy without sacrificing flavor.

Revithada

Revithada is a classic Greek chickpea stew, especially popular on the island of Sifnos.

Traditionally slow-cooked in a clay pot, this dish is deeply flavorful with tender chickpeas, onions, and aromatic herbs.

It’s hearty, protein-packed, and makes for a comforting vegetarian main or side dish.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Water as needed

Instructions

1. Preheat oven to 325°F (160°C).
2. Drain and rinse chickpeas. Place in an oven-safe pot with onions, garlic, olive oil, bay leaf, and oregano.
3. Add water to cover chickpeas by about 1 inch.
4. Cover tightly with a lid or foil and bake for 3–4 hours, stirring occasionally and adding water if needed.
5. When chickpeas are soft and flavorful, remove from oven and stir in lemon juice. Season with salt and pepper.

Revithada is a beautiful example of how a few basic ingredients can yield a deeply satisfying and soulful dish.

The slow cooking brings out a mellow richness in the chickpeas, making it a go-to comfort food for vegetarians and anyone who loves classic Greek flavors.

Fasolakia

Fasolakia is a traditional Greek green bean stew that’s both comforting and simple.

This vegetarian dish combines tender green beans, potatoes, and tomatoes simmered in olive oil and herbs.

It’s a staple in many Greek households, offering a perfect balance of fresh produce and bold, rustic flavor in every bite.

Ingredients

• 1 pound green beans, trimmed
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Add tomatoes and cook until the sauce thickens slightly.
3. Stir in potatoes and green beans. Add oregano, salt, and pepper.
4. Pour in enough water to cover the vegetables halfway.
5. Cover and simmer for about 40–45 minutes, until vegetables are tender.
6. Adjust seasoning and serve warm, garnished with parsley.

Fasolakia is a warm, nourishing dish that embodies Greek home-cooking.

It’s healthy, filling, and incredibly aromatic thanks to the herbs and olive oil.

Serve it with crusty bread or rice for a satisfying vegetarian meal any day of the week.

Gemista

Gemista, meaning “stuffed” in Greek, features tomatoes and bell peppers filled with a savory rice-and-herb mixture.

This vegetarian version skips the meat and highlights the Mediterranean flavors of fresh vegetables, olive oil, and aromatic herbs.

It’s often enjoyed at room temperature, making it great for meal prep or family gatherings.

Ingredients

• 4 large tomatoes
• 4 bell peppers
• 1 cup rice (medium grain works best)
• 1 onion, grated
• 2 cloves garlic, minced
• 1/2 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup water

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off tomatoes and peppers, scoop out the insides, and save the tomato pulp.
3. In a bowl, mix rice, onion, garlic, herbs, olive oil, salt, pepper, and chopped tomato pulp.
4. Fill each vegetable with the rice mixture. Place in a baking dish.
5. Add water to the bottom of the dish, drizzle vegetables with olive oil.
6. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until rice is fully cooked.

Gemista brings color, freshness, and comfort to the table. The stuffing is tender and herbaceous, while the roasted vegetables become beautifully sweet and flavorful.

It’s an ideal dish for anyone seeking a wholesome, plant-based Mediterranean meal.

Greek lentil soup

Greek lentil soup, known as “Fakes Soupa,” is a rustic and hearty dish made from brown lentils, garlic, onions, and a rich tomato broth.

It’s incredibly nutritious and warming, making it perfect for cooler days or when you need a simple yet satisfying vegetarian option.

Ingredients

• 1 cup brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 bay leaf
• 4 cups water or vegetable broth
• Salt and pepper to taste
• Red wine vinegar (for serving)

Instructions

1. In a pot, heat olive oil over medium heat. Sauté onion, garlic, and carrots until soft.
2. Stir in tomato paste, lentils, oregano, and bay leaf. Mix well.
3. Add water or broth and bring to a boil.
4. Lower heat and simmer for 40–50 minutes, until lentils are tender.
5. Season with salt and pepper. Remove bay leaf.
6. Serve hot with a splash of red wine vinegar and crusty bread.

Greek lentil soup is simple but deeply flavorful.

The lentils become creamy and rich as they cook, while the tomato and herb base gives the dish its signature Mediterranean character.

It’s a wholesome, budget-friendly recipe that’s easy to love and even easier to prepare.

Kolokithokeftedes

Kolokithokeftedes, or Greek zucchini fritters, are a crisp and savory vegetarian delight.

These golden bites are made with grated zucchini, fresh herbs, and crumbled feta, then lightly fried to perfection.

They’re often served as a meze (appetizer) or side dish and pair beautifully with tzatziki or a squeeze of lemon.

Ingredients

• 2 medium zucchinis, grated
• 1/2 cup crumbled feta cheese
• 1 egg
• 2 green onions, finely chopped
• 2 tablespoons fresh dill or mint, chopped
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture.
2. In a bowl, combine zucchini, feta, egg, green onions, herbs, breadcrumbs, and flour. Mix well.
3. Form small patties with the mixture.
4. Heat olive oil in a skillet over medium heat. Fry patties until golden brown on each side, about 2–3 minutes per side.
5. Drain on paper towels and serve warm.

Kolokithokeftedes are bursting with fresh, herbaceous flavor and have a delightful crisp exterior.

They’re an excellent way to enjoy zucchini and make a fantastic addition to any Mediterranean-inspired meal or party spread.

Gigantes Plaki

Gigantes Plaki is a traditional Greek baked bean dish featuring giant butter beans in a rich tomato and herb sauce.

Slow-baked until tender and aromatic, it’s hearty enough to be a main course yet elegant enough for a holiday table.

The recipe is naturally vegetarian and full of protein and fiber.

Ingredients

• 2 cups dried giant beans (or large lima beans), soaked overnight
• 1 large onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 can crushed tomatoes (about 14 oz)
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook the soaked beans in water until just tender. Drain and set aside.
2. Preheat oven to 375°F (190°C).
3. In a pan, sauté onions, carrots, and garlic in olive oil until soft. Add tomato paste, crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
4. Combine beans with the sauce and transfer to a baking dish. Add a bit of water if needed.
5. Cover and bake for 45 minutes, then uncover and bake for another 15–20 minutes until thickened and bubbling.
6. Garnish with parsley and serve warm or at room temperature.

Gigantes Plaki is comfort food at its best.

The beans soak up the tomato sauce beautifully, creating a luscious, savory dish that’s ideal for plant-based eaters.

It’s filling, flavorful, and a great option for batch cooking or potlucks.

Horta Vrasta

Horta Vrasta, or boiled greens, is a simple and wholesome Greek side dish made from wild or cultivated leafy greens such as dandelion, spinach, or amaranth.

Served with olive oil and lemon juice, it’s both refreshing and cleansing—often enjoyed with bread and cheese for a light, satisfying meal.

Ingredients

• 1 bunch dandelion greens, spinach, or Swiss chard
• Water for boiling
• Olive oil
• Fresh lemon juice
• Salt to taste

Instructions

1. Wash the greens thoroughly to remove dirt or grit.
2. Bring a large pot of salted water to a boil.
3. Add the greens and boil for 5–10 minutes, until tender but not mushy.
4. Drain and let cool slightly.
5. Drizzle with olive oil and lemon juice. Add salt to taste. Serve warm or chilled.

Horta Vrasta is a true celebration of simplicity and nourishment.

With minimal ingredients, it delivers bold, earthy flavors and a boost of nutrients.

It’s an essential part of the Greek table and a gentle reminder of the beauty of eating seasonally and close to nature.

Melitzanosalata

Melitzanosalata is a smoky and creamy Greek eggplant dip that’s both satisfying and refreshing.

Often served as part of a mezze spread, this vegetarian dish highlights roasted eggplant blended with olive oil, lemon juice, garlic, and fresh herbs.

It’s a flavorful dip that pairs beautifully with pita bread or fresh veggies.

Ingredients

• 2 large eggplants
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 35–40 minutes, until soft and charred.
2. Let cool, then scoop out the flesh and place in a bowl.
3. Mash the eggplant and mix in garlic, olive oil, lemon juice, parsley, salt, and pepper.
4. Blend for a smoother texture, if desired. Chill before serving.

Melitzanosalata is a rich, velvety dip that adds depth to any Greek-style meal.

The smoky eggplant flavor combined with zesty lemon and herbs makes it both bold and refreshing.

It’s perfect for entertaining or a flavorful snack any time of day.

Tomatokeftedes

Tomatokeftedes, or Santorini tomato fritters, are a crunchy, herb-filled Greek appetizer made with ripe tomatoes, fresh herbs, and onion.

These golden bites are especially popular in the Cyclades islands and offer a sweet, tangy taste of summer in every bite.

They’re typically served with tzatziki or a simple yogurt sauce.

Ingredients

• 2 cups ripe tomatoes, finely chopped
• 1 small onion, grated
• 1/4 cup chopped fresh mint or parsley
• 1/2 teaspoon dried oregano
• 1 cup all-purpose flour
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Drain excess liquid from tomatoes using a sieve.
2. In a bowl, mix tomatoes, onion, herbs, oregano, salt, pepper, and flour until a thick batter forms.
3. Heat oil in a skillet over medium-high heat.
4. Drop spoonfuls of the mixture into the oil and flatten slightly.
5. Fry until golden and crisp, about 2–3 minutes per side. Drain on paper towels.

Tomatokeftedes are crisp on the outside and bursting with juicy tomato flavor inside.

They’re a celebration of the Mediterranean’s simple, sun-kissed ingredients, and their light texture makes them irresistible as a starter or snack.

Bouyiourdi

Bouyiourdi is a baked feta appetizer that combines spicy and savory flavors in one bubbling dish.

Made with feta cheese, tomatoes, hot peppers, oregano, and olive oil, it’s usually served hot and melty straight from the oven.

This vegetarian favorite is perfect for dipping warm bread or pita.

Ingredients

• 1 block feta cheese (about 7 oz)
• 1 tomato, sliced
• 1 hot chili pepper, sliced (or bell pepper for a milder version)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Freshly ground black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small baking dish or foil packet, layer feta, tomato slices, and peppers.
3. Drizzle with olive oil and sprinkle with oregano and black pepper.
4. Bake for 15–20 minutes until feta is soft and lightly browned.
5. Serve hot with crusty bread or pita.

Bouyiourdi is a bold, flavorful dish that’s both simple and indulgent.

The baked feta becomes warm and creamy, blending beautifully with the spicy and tangy toppings.

It’s a must-try for anyone who loves Mediterranean appetizers with a bit of a kick.

Patates Yahni

Patates Yahni is a traditional Greek potato stew that’s hearty, rustic, and entirely plant-based.

Slowly simmered with tomatoes, onions, garlic, and olive oil, the dish transforms humble ingredients into a deeply flavorful and comforting meal.

It’s often enjoyed with crusty bread or a simple green salad.

Ingredients

• 4 large potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 ripe tomatoes, grated (or 1 cup crushed tomatoes)
• 1 tablespoon tomato paste
• 1 bay leaf
• Salt and pepper to taste
• 1/2 teaspoon ground cinnamon (optional)
• Water or vegetable broth as needed

Instructions

1. Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until soft.
2. Stir in grated tomatoes, tomato paste, bay leaf, salt, pepper, and cinnamon. Cook for 5 minutes.
3. Add potatoes and just enough water or broth to cover them.
4. Bring to a boil, reduce heat, and simmer uncovered for 30–40 minutes, until potatoes are tender and the sauce has thickened.
5. Remove bay leaf and serve warm.

Patates Yahni is the definition of comfort food—simple, warming, and nourishing.

The potatoes absorb all the beautiful tomato and spice flavors, making it a satisfying vegetarian meal that’s both budget-friendly and incredibly tasty.

Dakos

Dakos is a classic Cretan dish that’s as refreshing as it is flavorful.

It starts with a barley rusk (or dried bread), which is softened with ripe tomatoes, olive oil, and topped with crumbled feta or mizithra cheese.

This no-cook, rustic salad makes a perfect light lunch or appetizer.

Ingredients

• 2 large barley rusks (or slices of crusty bread, toasted)
• 2 ripe tomatoes, grated
• 1/3 cup crumbled feta or mizithra cheese
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil or parsley (optional)

Instructions

1. Lightly moisten the rusks with a few tablespoons of water to soften slightly.
2. Spread the grated tomato evenly over the rusks.
3. Top with crumbled cheese.
4. Drizzle generously with olive oil.
5. Sprinkle with oregano, salt, and pepper. Garnish with herbs if desired.

Dakos is the essence of Greek island simplicity—crunchy, juicy, creamy, and herbaceous all at once.

It’s incredibly easy to make yet packed with authentic Mediterranean flavor. Perfect for warm weather or when you need something quick and satisfying.

Spanakorizo

Spanakorizo is a humble yet iconic Greek spinach and rice dish.

Gently cooked in a tomato or lemon-based broth, it offers a creamy texture and fresh herbal notes from dill and green onions.

This vegetarian classic is often served with a dollop of Greek yogurt or a lemon wedge on the side.

Ingredients

• 1 bunch fresh spinach, chopped
• 1/2 cup medium-grain rice
• 1 onion, finely chopped
• 2 green onions, sliced
• 1/4 cup olive oil
• 1 tablespoon tomato paste (or juice of 1 lemon for lemony version)
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Water or vegetable broth as needed

Instructions

1. Heat olive oil in a pot. Sauté onion and green onions until soft.
2. Stir in tomato paste (or lemon juice), rice, and 1 cup of water or broth. Cook for 5 minutes.
3. Add spinach and dill. Cover and cook on low heat for 20–25 minutes, until rice is tender and most of the liquid is absorbed.
4. Season with salt and pepper. Let it rest before serving.

Spanakorizo is a true comfort dish—simple, nourishing, and deeply satisfying.

The rice becomes tender and infused with spinach and herbs, making it a perfect meal on its own or a delicious side to other Greek vegetarian dishes.

Manestra

Manestra is a cozy Greek dish made with orzo pasta simmered in a tomato-rich sauce.

Traditionally served as a side or light main, this one-pot recipe is vegetarian, satisfying, and packed with Mediterranean flavor.

Its silky texture and savory depth make it a go-to comfort food in Greek kitchens.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups crushed tomatoes
• 3 cups vegetable broth or water
• Salt and pepper to taste
• Grated kefalotyri or Parmesan cheese (optional for serving)

Instructions

1. In a saucepan, heat olive oil and sauté onion and garlic until translucent.
2. Stir in the crushed tomatoes and cook for 5 minutes.
3. Add orzo and mix to coat with the tomato mixture.
4. Gradually pour in the broth, stirring occasionally. Simmer until orzo is tender and creamy, about 15 minutes.
5. Season with salt and pepper. Serve warm, with grated cheese if desired.

Manestra is a dish that proves simplicity and comfort can go hand in hand.

The orzo becomes creamy as it absorbs the savory tomato base, making each bite velvety and deeply flavorful.

It’s ideal for a quick, wholesome vegetarian dinner.

Prasorizo

Prasorizo is a traditional Greek leek and rice stew, gently cooked in olive oil with lemon and fresh herbs.

Light yet filling, this dish showcases how leeks can shine as the star ingredient.

It’s a perfect choice for a comforting vegetarian meal that feels both hearty and refreshing.

Ingredients

• 4 leeks, cleaned and sliced
• 1/2 cup rice (medium or short grain)
• 1 onion, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tablespoons chopped dill or parsley
• Salt and pepper to taste
• 2 cups water or vegetable broth

Instructions

1. In a large pan, heat olive oil and sauté onion and leeks until soft and fragrant.
2. Stir in rice and mix to combine.
3. Add lemon juice, herbs, salt, pepper, and water or broth. Bring to a boil.
4. Reduce heat and simmer, covered, for 20–25 minutes, until rice is tender and the mixture is thick.
5. Let it rest a few minutes before serving.

Prasorizo offers delicate flavors with a creamy, risotto-like texture.

The leeks give it sweetness while the lemon and herbs brighten every spoonful.

It’s a lovely vegetarian dish that highlights the beauty of seasonal greens.

Tirokafteri

Tirokafteri is a bold and tangy Greek cheese spread made with feta, yogurt, olive oil, and spicy peppers.

Creamy, salty, and just the right amount of heat, it’s a favorite in mezze platters and pairs perfectly with warm pita or fresh vegetables.

Ingredients

• 7 oz feta cheese
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• 1 small red chili pepper or 1/2 teaspoon red pepper flakes
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions

1. In a food processor, combine feta, yogurt, olive oil, chili, and lemon juice.
2. Blend until smooth and creamy.
3. Adjust seasoning with salt, pepper, or more chili to taste.
4. Chill before serving with pita or raw veggies.

Tirokafteri is bold and crave-worthy—a perfect blend of creamy feta and spicy heat.

Whether served as a dip, sandwich spread, or appetizer, it brings a burst of flavor and Mediterranean flair to any table.

Lachanorizo

Lachanorizo is a traditional Greek cabbage and rice dish that’s hearty, nutritious, and delightfully simple.

This comforting one-pot meal combines soft, stewed cabbage with rice, tomatoes, and olive oil, resulting in a savory, satisfying vegetarian option that’s easy to prepare and packed with flavor.

Ingredients

• 1/2 head of green cabbage, shredded
• 1 onion, finely chopped
• 1/2 cup medium-grain rice
• 1/4 cup olive oil
• 1 tablespoon tomato paste
• 1 teaspoon paprika (optional)
• Salt and pepper to taste
• 2 cups water or vegetable broth
• Juice of 1/2 lemon (optional)

Instructions

1. Heat olive oil in a pot and sauté the onion until translucent.
2. Add shredded cabbage and cook until it softens, about 10 minutes.
3. Stir in tomato paste, paprika, salt, and pepper. Add rice and mix well.
4. Pour in water or broth. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes, until rice is tender and the liquid is absorbed.
5. Squeeze lemon juice over the dish before serving if desired.

Lachanorizo is the kind of humble meal that surprises you with how deeply comforting it is.

The sweetness of the cabbage combined with the richness of olive oil and tomatoes creates a beautifully balanced flavor.

It’s an ideal choice for a cozy vegetarian dinner.

Revithokeftedes

Revithokeftedes, or Greek chickpea fritters, are crunchy, herbaceous bites similar to falafel but with a distinctly Greek twist.

Packed with herbs like mint and parsley, and spiced with cumin and onion, they’re crispy on the outside and soft inside.

Perfect for mezze platters or a plant-based snack.

Ingredients

• 2 cups cooked chickpeas
• 1 small onion, grated
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon cumin
• 1/4 cup flour or chickpea flour
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a food processor, pulse chickpeas until coarse (not a smooth paste).
2. Mix with onion, garlic, herbs, cumin, flour, salt, and pepper until well combined.
3. Form small balls or patties and chill for 20 minutes to firm up.
4. Heat olive oil in a pan and fry until golden brown on each side.
5. Drain on paper towels and serve with lemon wedges or yogurt dip.

Revithokeftedes are a tasty, protein-rich alternative to meat-based snacks.

They’re packed with bold, fresh flavors and are especially satisfying when served with a tangy yogurt sauce or tucked into a pita with veggies.

Bamies Latheres

Bamies Latheres is a classic Greek okra stew cooked in olive oil and tomato sauce.

It’s part of the “ladera” style of cooking—vegetables stewed in generous amounts of olive oil.

Tender, flavorful, and vegan, this dish brings out the best in okra and pairs beautifully with rice or crusty bread.

Ingredients

• 1 pound okra, trimmed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. If using fresh okra, soak in vinegar water for 30 minutes, then rinse and pat dry.
2. In a pot, heat olive oil and sauté onion and garlic until soft.
3. Add tomatoes, vinegar, salt, and pepper. Cook for 5 minutes.
4. Add okra and stir gently to coat with the sauce.
5. Cover and simmer on low heat for 30–40 minutes, until okra is tender.
6. Garnish with parsley and serve with bread or rice.

Bamies Latheres is rich, tangy, and incredibly satisfying.

The okra becomes meltingly tender, and the tomato sauce gets beautifully infused with the natural flavors of the vegetable and olive oil.

It’s a must-try for anyone exploring traditional Greek vegetarian cuisine.

Kreatopita without meat

Kreatopita typically means “meat pie” in Greek, but this vegetarian version cleverly mimics the savory depth of the traditional dish using mushrooms, lentils, onions, and warming spices. Wrapped in crispy layers of phyllo dough, it’s a hearty and satisfying pie perfect for lunch, dinner, or entertaining guests.

Ingredients

• 1 cup cooked green lentils
• 1 cup mushrooms, finely chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 8 sheets phyllo dough
• 1/4 cup olive oil for brushing

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until their liquid evaporates.
3. Stir in lentils, cinnamon, cloves, oregano, salt, and pepper. Cook for 5 minutes and let cool.
4. Layer half of the phyllo sheets in a greased baking dish, brushing each with olive oil.
5. Spread the filling evenly. Cover with remaining phyllo sheets, brushing each layer with oil.
6. Score the top and bake for 35–40 minutes until golden and crisp.

This vegetarian kreatopita delivers robust, spiced flavor without the need for meat.

The lentils and mushrooms create a rich, satisfying filling, while the phyllo provides a flaky, golden crunch.

It’s a creative take on a beloved Greek classic.

Fava Santorinis

Fava Santorinis is a velvety yellow split pea purée, famously native to the island of Santorini.

It’s a simple, naturally vegan dish that highlights the delicate sweetness of yellow split peas, often topped with caramelized onions, capers, and a drizzle of olive oil.

Served warm or chilled, it makes a lovely appetizer or side.

Ingredients

• 1 cup yellow split peas
• 1 onion, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Optional toppings: caramelized onions, capers, chopped parsley

Instructions

1. Rinse split peas and boil with onion halves in 3 cups of water. Skim off any foam.
2. Simmer for 40–50 minutes until peas are very soft and water is mostly absorbed.
3. Remove onion and purée the peas using a blender or immersion blender.
4. Stir in olive oil, lemon juice, salt, and pepper.
5. Serve with toppings of your choice and a drizzle of olive oil.

Fava Santorinis is a smooth, comforting dish that’s full of earthy flavor.

The creaminess of the purée pairs beautifully with bold toppings like tangy capers or sweet onions, making it a standout among Greek vegetarian spreads.

Hortopita

Hortopita is a traditional Greek wild greens pie, similar to spanakopita but made with a mix of seasonal greens like dandelion, chard, or beet greens.

Combined with fresh herbs and often a little feta, then wrapped in flaky phyllo, this pie is a celebration of foraged and fresh ingredients.

Ingredients

• 5 cups mixed greens (dandelion, spinach, beet greens, etc.)
• 1 bunch green onions, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup crumbled feta (optional)
• 2 eggs (optional)
• 8 sheets phyllo dough
• 1/4 cup olive oil for brushing
• Salt and pepper to taste

Instructions

1. Sauté green onions and greens until wilted. Let cool.
2. Mix in dill, feta (if using), eggs, salt, and pepper.
3. Layer half the phyllo in a greased baking pan, brushing each with olive oil.
4. Spread the filling evenly, then layer remaining phyllo on top, brushing each with oil.
5. Bake at 375°F (190°C) for 35–40 minutes, until golden brown. Let cool slightly before serving.

Hortopita is a nourishing, herbaceous pie that pays tribute to traditional Greek farming and foraging.

Its earthy greens and flaky crust make every bite taste fresh, balanced, and full of soul—an essential vegetarian classic from rural Greece.

Revithia Plaki

Revithia Plaki is a classic Greek baked chickpea dish that’s both hearty and flavorful.

Slow-cooked with onions, garlic, tomatoes, and plenty of olive oil, the chickpeas absorb the rich, aromatic sauce resulting in a comforting vegetarian meal that pairs well with crusty bread or a fresh salad.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 cups crushed tomatoes
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook soaked chickpeas in boiling water until tender, then drain.
3. In a pan, sauté onions and garlic in olive oil until softened.
4. Mix in tomatoes, oregano, salt, and pepper, cooking for 5 minutes.
5. Combine chickpeas with tomato mixture in a baking dish. Add a splash of water if needed.
6. Cover with foil and bake for about 1.5 hours until sauce thickens and flavors meld.
7. Garnish with parsley before serving.

Revithia Plaki is a true representation of Greek comfort food.

The slow baking enhances the chickpeas’ creamy texture while infusing them with robust, herby tomato flavors.

This dish is perfect for cozy dinners and embodies wholesome Mediterranean eating.

Kolokythopita

Kolokythopita is a Greek zucchini pie made with tender grated zucchini, feta cheese, and fresh herbs, all encased in layers of crispy phyllo dough.

It’s a delightful vegetarian dish often enjoyed warm or at room temperature as a snack, appetizer, or light meal.

Ingredients

• 3 medium zucchinis, grated
• 1 cup crumbled feta cheese
• 1 onion, finely chopped
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 8 sheets phyllo dough
• Salt and pepper to taste

Instructions

1. Squeeze excess moisture from grated zucchini.
2. Sauté onion in olive oil until soft, then combine with zucchini, feta, eggs, dill, salt, and pepper.
3. Preheat oven to 375°F (190°C).
4. Layer half the phyllo sheets in a greased baking pan, brushing each with olive oil.
5. Spread zucchini mixture evenly and cover with remaining phyllo sheets, brushing each layer.
6. Bake for 35–40 minutes until golden and crisp.

Kolokythopita is a delicious way to enjoy fresh zucchini with the tang of feta and brightness of herbs.

The crispy phyllo adds texture that complements the moist, flavorful filling, making it a crowd-pleaser for any occasion.

Gigantes Salad

Gigantes Salad transforms the classic baked giant beans into a refreshing cold salad, perfect for warm weather or as part of a mezze platter.

Combined with tomatoes, cucumbers, olives, and a lemon-olive oil dressing, it’s a vibrant, protein-packed vegetarian dish full of Mediterranean freshness.

Ingredients

• 2 cups cooked giant beans (butter beans)
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine cooked beans, cucumber, tomatoes, olives, and red onion.
2. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour dressing over salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

Gigantes Salad is light yet filling, showcasing the creamy beans alongside crisp vegetables and a zesty dressing.

It’s a refreshing way to enjoy Greek flavors, ideal as a side dish or a satisfying vegetarian lunch.

Revithosalata

Revithosalata is a traditional Greek chickpea salad that’s simple, refreshing, and packed with flavor.

Combining tender chickpeas with olive oil, lemon juice, garlic, and fresh herbs, this vegetarian dish is a perfect light lunch or side that embodies the essence of Mediterranean cooking.

Ingredients

• 2 cups cooked chickpeas
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Optional: diced red onion or cucumber

Instructions

1. In a bowl, combine chickpeas, olive oil, lemon juice, garlic, and parsley.
2. Mix well and season with salt and pepper to taste.
3. Add diced red onion or cucumber if desired for extra crunch.
4. Chill for at least 30 minutes before serving.

Revithosalata is a light, nutritious salad that highlights the creamy texture of chickpeas and the bright flavors of lemon and herbs.

It’s an excellent vegetarian dish for warm days or as a healthy side to grilled vegetables or bread.

Fasolada

Fasolada is the classic Greek white bean soup, often considered the national dish of Greece.

This wholesome vegetarian soup combines white beans, tomatoes, olive oil, and aromatic vegetables to create a comforting and nutritious meal that’s easy to prepare and perfect year-round.

Ingredients

• 2 cups dried white beans, soaked overnight
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 2 cups crushed tomatoes
• 6 cups water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Drain and rinse soaked beans.
2. In a large pot, sauté onion, carrots, celery, and garlic in olive oil until softened.
3. Add beans, crushed tomatoes, oregano, salt, and pepper.
4. Pour in water or broth and bring to a boil.
5. Reduce heat and simmer for about 1.5 to 2 hours, until beans are tender.
6. Garnish with parsley before serving.

Fasolada is a hearty and soul-warming soup that celebrates simple, wholesome ingredients.

It’s packed with fiber and protein, making it a nourishing vegetarian main course or starter.

Conclusion

Whether you’re new to vegetarian cooking or a seasoned pro, Greek cuisine offers countless opportunities to enjoy plant-based meals that never compromise on flavor. The 29+ recipes presented here demonstrate how versatile and vibrant vegetarian dishes can be, from comforting stews and crispy pies to bright salads and creamy dips. By embracing these recipes, you’ll not only nourish your body but also experience the rich cultural heritage and timeless simplicity that make Greek food beloved worldwide. Dive into these recipes and let the fresh, wholesome flavors of Greece inspire your cooking journey.