Menu: A Mediterranean Easter Menu
The Menu
Greek Easter Bread (Tsouréki)
Tsoureki, a braided easter bread that is probably Byzantine in origin, gets its spicy kick from makhlepi, an essence made from the pits of wild cherries, and black cumin seeds. Red-dyed hard boiled eggs that symbolize the blood of Christ are usually tucked into the bread’s folds. Get the recipe for Greek Easter Bread (Tsouréki) »
Spanakopita (Spinach Pie)
This spanakopita is a savory Greek pie made with feta cheese, leeks, and dill. It fits in a 9″ x 13″ baking dish and is perfect for feeding a crowd. Get the Recipe for Spanakopita (Spinach Pie) »
Peas Braised with Dill and Onions
Dishes such as this one belong to the category of Greek cookery known as latherá, which, loosely translated, means “oil-based stews.” The liberal use of olive oil produces a surprisingly light and sweet side dish. **See the recipe for Peas Braised with Dill and Onions »**
Roasted Lamb with Rosemary (Arni me Dendrolivano)
Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »
Baklava
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo. Get the recipe for Baklava »
Orange Cake (Portokalopita)
Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. Get the recipe for Orange Cake (Portokalopita) » **
More About This Menu
As an aperitif, you can't beat ouzo, the anise-flavored liqueur that is a specialty of Greece. For more on its history, see our article Ouzo—As Fine as Silk.
Phyllo is essential to many Greek dishes, such as baklava and spanakopita. There are a number of different store-bought varieties, each best for a specific preparation—we've created a guide to choosing the best.
Greek wine is a must with dinner. David Rosengarten's article 7 Reasons to Love Greek Wines has plenty of fantastic varieties to recommend from the rich wine tradition of Greece, ranging from crisp whites to light, balanced reds.
Many Greek-American families roast lamb the traditional way for Easter. Here are some tips on roasting an easter lamb, Greek-style.
In Greek Tradition Reborn, Diane Kochilas describes the Easters of her childhood growing up in an American center of Greek immigrant culture.
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