Greek Easter Recipes

To those who observe the Greek Orthodox Faith, Greek Easter is the most significant holiday of the year. Families gather and celebrate by going to church, hosting feasts, and setting off fireworks. 

Greek Orthodox Easter is celebrated on a different day than Western Easter because Eastern Christianity follows the Julian Calendar. On rare occasions, Easter and Orthodox Easter can fall on the same day, but usually, they will be 1-2 weeks apart. 

Preparations in the days leading up to the Holy Sunday are just as important as the day itself! The week before Easter Sunday is considered Holy Week, many people participate in a fast. On Saturday, families typically attend a Holy Saturday church service and break the fast after returning home. 

After 40 days of lent, the festivities begin with traditional dishes such as soup, lamb, and pastries. Be prepared to eat, because there will be a lot of food!

Here are 3 of the traditional Greek Easter dishes that you can try making at home.

 

Tyropitakia (Cheese Pies)

Ingredients:

• 1/2 lb. feta, crumbled
• 1/2 lb. ricotta
• 1/2 cup kasseri cheese, grated
• 1/4 lb. cream cheese
• 1/2 lb. butter, melted
• Chopped parsley to taste
• Grated nutmeg, to taste
• 2 eggs, well beaten
• 1 pkg. commercial phyllo pastry
• White pepper, to taste

Directions:

1. Make the filling by combining all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and refrigerate for 1 hour.

2. Preheat the oven to 350 degrees F.

3. Unroll the phyllo dough, making sure to keep the dough covered at all times while using as it dries out quickly.

4. Cut the phyllo into 4 or 6 strips, depending on the desired size or amount of pastries.

5. One strip at a time, brush on the melted butter, and place a small dollop of cheese mix in the middle-top of the strip.

6. Fold the right corner of the phyllo to the left edge to form a right angle, then fold upward. Continue folding at right angles until you reach the top and have a triangle.

7. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown.

 

Roasted Lamb Leg

Ingredients:

• One 8 to 10 lb. leg of lamb, bone-in, trimmed
• 2 lemons, cut in half
• Salt and pepper
• 4 cloves garlic, sliced lengthwise
• Dash of oregano
• 8 oz. water

Directions:

1. Preheat the oven to 450 degrees.

2. Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature.

3. Squeeze lemons over the lamb. Slice the cloves of garlic, lengthwise.

4. Set aside salt and pepper in a small container. Cut 6 small slots into the sides of the lamb leg, about 1-inch deep. Insert the garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle the top of the lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on the lowest rack of the oven for 40 minutes to 1 hour.

5. Remove foil, lower heat to 375 degrees, and roast for another 40 to 50 minutes, or until lamb reaches the desired internal temperature (See Note).

6. Remove Lamb from oven, and let stand about 30 minutes as the lamb continues to cook.

Note: To test the temperature, insert a meat thermometer into the thickest part of the leg without touching the bone. For a rare lamb, the temperature should reach 140 degrees. For medium, the thermometer should reach 145 degrees.

 

Tsoureki (Greek Easter Bread)

• 1 pack active dry yeast (2 1/4 teaspoons)
• 5 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1 1/3 cup milk
• 5 tbsp. unsalted butter, plus more for greasing bowl
• 1 tsp. fine salt
• 2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash
• 2 tsp. ground fennel seed
• 1/4 tsp. almond extract
• 1 to 3 hard-cooked eggs, dyed red
• Vegetable oil, for rubbing

Directions:

1. Pour 1/3 cup of hot water (about 110 degrees F) into a bowl. Using a mixer, gently whisk in the yeast, 1 tablespoon of the flour, and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, about 5 to 10 minutes. 

2. Heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, sugar, and salt. Set aside to cool, for about 5 minutes. 

3. Using the paddle attachment, add the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed, and almond extract.  Beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a sticky ball, which should take around 5 minutes. 

4. Remove the dough from the bowl and place it on a lightly floured surface. Knead for about 5 minutes, adding additional flour as needed until the dough is smooth. 

5. Set aside the dough in a lightly buttered bowl, covered, and place in a warm spot to let rise for about 1.5 hours, until doubled in size. 

6. Still in the bowl, punch down the dough.

7. Lightly flour a work surface. Remove dough from the bowl, and place on the surface. Cut into three equal parts. Gently roll each piece into a 16-inch-long rope. Line a cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise for about 1 hour, until doubled in size. 

8. Rub the egg(s) with vegetable oil, and then buff with a paper towel. Gently press down the egg into the center of the dough, or evenly spaced if using multiple. Cover and set aside for another hour, until doubled in size again. 

9. Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake for 45 minutes, or until the loaf is dark golden brown and sounds hollow when tapped. Cool 30 minutes before serving.