Favorite Greek Vegetarian Recipes

This is my favorite dish. Made with large yigandes beans (or large lima beans), tomato, onions, a little garlic, and parsley, this is an oven-to-table dish that can be served as an entree, or in smaller portions as an appetizer, side, or meze. It can be fixed in advance and keeps well for a few days.

Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish.

In this dish, the eggplant are dredged in flour and browned to a slight crisp before adding to the pot, giving the dish a lovely mix of textures and tastes. This stovetop dish includes eggplant, potatoes, tomatoes, onions, herbs, and olive oil.

As simple as this recipe looks, it will fast become a family favorite. Fresh grean beans, tomatoes, herbs and spices are simmered together long enough for the tastes to meld. Served in larger portions, it's a fabulous main dish.

The origins of this dish can be found in antiquity. A classic Middle Eastern dish, it is a familiar sight at Greek restaurants around the world (although not in Greece). Chickpeas, tahini (a paste made from toasted sesame seeds), olive oil, garlic, and lemon juice combine to create a dip to serve before or with a meal.

Fabulous baked vegetables stuffed with a seasoned rice mixture. Use a selection of vegetables, including tomatoes, zucchini, peppers, eggplant, and potatoes - or just one.

Spinach and cheese cooked in flaky phyllo pastry - a Greek classic and a favorite appetizer, snack, side dish, or main dish. There are several versions of spanakaopita, including without cheese, but this one is my favorite and the quickest to make.

One of the easiest dishes to make, this stovetop casserole is a delicious and healthy side or main dish. Spinach, onion, rice, and seasonings topped off with the signature squeeze of lemon juice... a must for Greek veggies.

This is a delicious oven casserole that features the classic tastes of spinach with green onion, leeks, dill, and feta cheese, around a layer of giant beans (yigandes) or lima beans. A sprinkle of cheese, tomatoes, and bread crumbs on top completes the dish.

If you aren't familiar with bulgur (often spelled "bulghur"), it is partially hulled wheat that has been soaked, steamed, dried, then crushed - and it can basically be used wherever you might use rice. It cooks quickly - like rice - and it has a wonderful nutty flavor. Bulgur is one of my favorite grains, and if you haven't tried it, this might be the perfect opportunity.