If you’re a fan of Mediterranean cuisine, you’ll love the Greek lunch dishes we’ve put together for you. From fresh salads and hearty soups to flavorful main courses and desserts, this menu will take you on a journey to the sunny beaches of Greece.

So gather your friends and family and get ready to indulge in some of the most mouthwatering recipes yo

• Traditional Greek Salad
• Spanakopita (Spinach and Feta Pie)
• Chicken Souvlaki
• Beef Stifado (Stewed Beef with Onions)
• Baklava (Sweet Pastry with Nuts)

Traditional Greek Salad

• 2 large ripe tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Mix all the ingredients in a large bowl, season with salt and pepper, and toss gently. Serve cold.

Spanakopita (Spinach and Feta Pie)

• 1 lb fresh spinach, washed and chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 eggs, beaten
• 1/4 cup melted butter
• 12 sheets phyllo dough, thawed
• Salt and pepper to taste

Preheat the oven to 375°F. In a large bowl, mix together the spinach, feta cheese, ricotta cheese, dill, parsley, green onions, eggs, salt, and pepper. Brush a 9-inch baking dish with some of the melted butter.

Layer 6 sheets of phyllo dough in the baking dish, brushing each sheet with butter. Spread the spinach mixture on top of the phyllo layers. Layer the remaining 6 sheets of phyllo dough over the top, brushing each sheet with butter. Tuck any excess dough into the edges of the dish.

Bake for 35-40 minutes, until golden brown and crisp. Let cool for a few minutes before slicing.

Chicken Souvlaki

• 1 lb boneless skinless chicken breasts, cut into chunks
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste

In a large bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Add the chicken chunks and stir to coat. Marinate in the refrigerator for at least 1 hour or overnight.

Preheat a grill or grill pan over medium-high heat. Thread the chicken pieces onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and lightly charred.

Beef Stifado (Stewed Beef with Onions)

• 2 lbs beef stew meat, cut into chunks
• 4 tbsp olive oil
• 4 onions, sliced
• 4 garlic cloves, minced
• 1 cup red wine
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1 cinnamon stick
• 3 bay leaves
• Salt and pepper to taste

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef from the pot and set aside.

Add the onions to the pot and cook until soft and caramelized, about 10 minutes. Add the garlic and cook for another minute. Add the red wine and beef broth and bring to a boil. Add the tomato paste, cinnamon stick, bay leaves, salt, and pepper. Return the beef to the pot and stir to combine.

Reduce the heat to low, cover, and simmer for 2-3 hours, until the beef is tender and the sauce has thickened. Remove the cinnamon stick and bay leaves before serving.

Baklava (Sweet Pastry with Nuts)

• 16 oz phyllo dough, thawed
• 1 1/2 cups chopped mixed nuts (walnuts, pistachios, almonds)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon

Preheat the oven to 350°F. Grease a 9×13-inch baking dish with some of the melted butter.