In northern Greece, it is common to see main dishes like this where the sauce is made with thick, strained sheep's milk yogurt.
Serve this for a delicious one-pot main during the meal.
Octopus may not be on most people's must-make list of Easter dishes, but this local Greek specialty is definitely worth a try.
Sorrel, a brightly tart yet bitter springtime green, flavors this delicious side dish perfect for Easter.
Traditionally filled with soft whey cheese, these tartlets from the island of Santorini are an important part of a Greek Easter celebration.
There are different versions of this pastry depending upon where you go in Greece. Here, Diane Kochilas shares a version that is inspired by the ones in Lesvos.