List of Greek dishes


This is a list of notable dishes found in Greek cuisine.

Salads, spreads, dips, sauces

Appetizers and coldcuts

Soups

Vegetarian, egg dishes and pasta

Meat and fish dishes

Desserts and sweets

Cheeses

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:
NameImageDescription
Anthotyros A traditional fresh and flowery cheese. There are dry Anthotyros and fresh Anthotyros.
Formaela A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996.
Feta Feta is a white salty Greek cheese slice made from the milk of sheep or goats.
Graviera Graviera is one of the most popular cheeses in Crete. It is a hard cheese with a light yellow color, and has a slightly sweet and nutty taste. The Cretan version is made from sheep's milk, or sheep's milk with a small amount of goat's milk.
Kasseri Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in.
Kefalotyri Kefalotyri or kefalotiri is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus.
Kefalograviera Kefalograviera is a hard table cheese usually produced from sheep's milk or mixture of sheep's and goat's milk.
Ladotyri Mytilinis Cheese made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%.
Myzithra Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3.
Manouri Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Metsovone Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow's milk or a mixture of cow and sheep or goat milk.

Drinks