A Greek Easter celebration


By: Judy Davie - The Food Coach

While lamb may be the main celebratory food over Easter, the Greeks enjoy a wide variety of fresh produce through this important holiday. And when you see what's in season right now, it's clear that Australia is a great place to enjoy a Greek Easter celebration.

An Australian-style Greek banquet must include the following ingredients.

1. Kalamata olives

Kalamata is the capital and central port of Messinia, located over 200 km south west of Athens. It's where the famous black Kalamata olives come from and an essential ingredient at any Greek family feast.

Serving suggestions

Cold marinated olives are delicious but if you'd like to make them more special, try heating them in the oven with a slug of olive oil, slivers of garlic, chilli, and a cinnamon stick.

2. Extra virgin olive oil

There's no need to buy Greek olive oil when our own Australian Extra Virgin Olive Oil is as good as it is. Look for one with a medium fruitiness which will come close in flavour to a good Greek olive oil.

Serving suggestions

Splash it over everything

3. Greek yoghurt

It's thick, creamy, made from either cow's or sheep's milk and an essential pantry item.

Serving suggestions

Greek yoghurt is the main ingredient in the Greek dip Tzatziki and there are many ways to make it. The traditional and time consuming method requires straining the yoghurt and the juices of grated cucumber overnight. I prefer the quick cheat's method which is to simply grate cucumber, squeeze the juices out quickly by hand and stir it through the Greek yoghurt with crushed garlic, salt and pepper. Serve it with warmed pitta bread for a delicious starter.

Greek yoghurt is also delicious drizzled with honey, another very popular Greek ingredient. I love it served with grilled oranges, honey and roast walnuts.

4. Grapes

Readily available right now, grapes feature large in Greek cuisine.


Serving suggestions

Grapes and dried muscatels are delicious served with cheese. For something different consider grilling haloumi salad and serving it with a salad made with green leaves and fresh grapes. A dressing made from wine vinegar and extra virgin olive oil will complete the dish.

5. Eggplant

Eggplants are used in the traditional Greek moussaka, made with ground lamb but it's central to many other Greek dishes and available now.

Serving suggestions

We love it fried into fritters and served with a lovely garlicky tahini sauce with lemon juice.

6. Lemons

Like the olive oil, lemons and their juice are used in almost everything including over eggplant fritters (see above) and sauteed greens (see below!)


7. Spinach

Greeks love their greens and although their popular greens such as horta and amaranth are not so widely available in Australia, spinach and silverbeet are.

Serving suggestions

It's hard to beat the all-time favourite spanakopita or spinach pie but I like spinach sauteed and served with crushed garlic, lemon juice and extra virgin olive oil.

8. Mint

With lamb, spinach, fresh or dried mint is used liberally in Greek cooking

Serving suggestions

Add it to sauteed green just before serving, or mix it through tzatziki for an extra boost in flavour.

9. Filo pastry

If you're making spanakopita you will need some filo pastry. Forget buying it, it's way too hard, instead have a refrigerated box on hand and make sure you thaw it to room temperature before using otherwise it will crack.

Serving suggestions

If there's pastry left after making the spinach pie you can literally wrap it around anything. I like it around salmon with a layer of spinach in-between. Not very Greek but delicious all the same.

10. Garlic

No Greek meal is complete without garlic. It is added to just about every savoury meal.

Serving suggestions

No need to suggest anything here other than to arm yourself with a good garlic crusher or a small chopping board dedicated to chopping smelly stuff!

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