Indulge in Delightful Flavors with this Greek Feast: Moussaka, Spanakopita, and More


Indulge in Delightful Flavors with this Greek Feast: Moussaka, Spanakopita, and More

What are some typical ingredients used in moussaka and spanakopita?

Greek Feast: Moussaka, Spanakopita, and More

Get ready to indulge in a delicious Greek feast that will take you on a journey to the Mediterranean. This menu is filled with flavorful dishes that are made with fresh ingredients and traditional cooking techniques that have been passed down through generations.

From the smoky eggplant and ground lamb in the moussaka to the flaky phyllo dough in the spanakopita, you won’t want to miss out on these mouthwatering recipes. So gather your friends and family, put on some Greek music, and get ready for a night of feasting!


A classic Greek dish that is perfect for a special occasion. Layers of eggplant, ground lamb, and creamy béchamel sauce create a savory and satisfying meal.


  • 2 large eggplants, sliced
  • 1 lb. ground lamb
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz.) diced tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. ground cinnamon
  • ½ cup red wine
  • Salt and pepper, to taste
  • 4 tbsp. unsalted butter
  • 4 tbsp. flour
  • 2 cups whole milk
  • ¼ tsp. grated nutmeg
  • 1 egg, beaten
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350°F. Lightly coat the eggplant slices with olive oil and cook in batches in a large skillet until they soften and turn a light golden brown. Remove and set aside.
  2. In the same pan, cook the ground lamb, onion, and garlic until the lamb is browned. Add the diced tomatoes, oregano, cinnamon, and red wine, and let the mixture simmer for about 10 minutes. Season with salt and pepper.
  3. To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly. Gradually whisk in the milk, nutmeg, and salt and pepper, and bring the mixture to a boil. Reduce heat and let the sauce simmer for 5-10 minutes, stirring occasionally.
  4. Spread a layer of eggplant in the bottom of a 9×13-inch baking dish. Top with half of the lamb mixture, and then another layer of eggplant. Pour the béchamel sauce on top, and sprinkle with Parmesan cheese. Repeat the layers, ending with the cheese.
  5. Bake for 45-50 minutes, or until the top is golden brown and the mixture is bubbling. Let the moussaka cool for 10 minutes before serving.


This spinach and feta pie has a crisp phyllo crust and a savory filling that is perfect as a side dish or a light meal.


  • ½ lb. phyllo dough, thawed
  • 1 lb. fresh spinach, washed and trimmed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 cup crumbled feta cheese
  • 3 eggs, beaten
  • 1 tbsp. olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 350°F. Cook the spinach in a large pot of boiling, salted water until it wilts. Drain, squeeze out excess water, and chop.
  2. In a large skillet, cook the onion and garlic in olive oil until softened. Add the spinach, feta cheese, eggs, salt, and pepper, and stir to combine.
  3. Lightly brush a 9×13-inch baking dish with olive oil. Lay out a sheet of phyllo dough on the bottom of the dish, letting the edges hang over the sides. Brush with olive oil. Repeat with 7 more sheets of phyllo dough.
  4. Pour the spinach and feta mixture into the baking dish, and spread it out evenly. Fold the overhanging phyllo dough back over the filling, brushing each layer with olive oil. Top with 8 more sheets of phyllo dough, brushing each with olive oil.
  5. Bake for 30-40 minutes, or until the pie is golden brown and crispy. Let it cool for 10 minutes before slicing.

We hope you enjoyed this Greek feast as much as we did. Don’t be afraid to experiment with other classic dishes, such as souvlaki, tzatziki, and dolmades. And remember, in Greece, food is not just a means of sustenance; it’s a way of life.

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