7 Greek Lent Recipes You Need to Try This Year!
Greek cuisine is full of delicious, plant-based recipes perfect for Lent and fasting periods. If you’re following Greek Orthodox traditions, or looking for wholesome meals, then try these Greek Lent recipes!
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In Greece, Lent (Sarakosti) is a time of reflection, spiritual cleansing, and a return to simple, plant-based foods. This period of fasting excludes meat, dairy, and sometimes even olive oil, leading to a variety of healthy and delicious plant-based recipes.
But make no mistake—Greek Lenten meals are far from boring!
Fresh vegetables, legumes, and herbs are key ingredients that bring out the best of the Mediterranean while staying nutrient-rich and satisfying.
Perfect for those observing Lent but also for those who just want new vegetarian and vegan Greek recipes, these 7 traditional dishes are a must-try! Ready to discover some authentic Greek Lent recipes? Let’s dive in!
1. Fakes (Greek Lentil Soup)
Ingredients
- 1 ½ cups brown lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 can (14 oz) crushed tomatoes
- 4 cups water or vegetable broth
- ¼ cup olive oil (optional)
- 1 bay leaf
- 1 tsp oregano
- Salt & pepper to taste
- 2 tbsp red wine vinegar
Instructions
- Rinse and drain the lentils.
- In a pot, sauté onion, garlic, and carrot in olive oil until softened.
- Add lentils, crushed tomatoes, water, bay leaf, oregano, salt, and pepper.
- Simmer for 30–40 minutes until lentils are tender.
- Stir in red wine vinegar for extra depth of flavor.
- Serve hot with crusty bread and olives!
2. Revithada (Greek Chickpea Stew)
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 4 cups water or vegetable broth
- 1 bay leaf
- 1 tsp thyme or rosemary
- Salt & pepper to taste
- Juice of 1 lemon
Instructions
- Drain and rinse the soaked chickpeas.
- In a pot, sauté onion and garlic in olive oil.
- Add chickpeas, bay leaf, thyme, salt, and broth.
- Simmer for 1 ½ to 2 hours until chickpeas are soft.
- Stir in lemon juice before serving.
- Enjoy with warm pita bread!
3. Gemista (Stuffed Tomatoes & Peppers)
Ingredients
- 4 large tomatoes
- 4 bell peppers
- 1 ½ cups rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated zucchini
- ½ cup chopped parsley
- ¼ cup olive oil
- 1 tsp dried mint
- Salt & pepper to taste
- 2 cups water
Instructions
- Cut off the tops of tomatoes and peppers, scoop out the insides, and save for the filling.
- In a pan, sauté onion, garlic, and zucchini in olive oil.
- Add rice, chopped tomato flesh, mint, parsley, salt, and pepper.
- Fill the vegetables with the mixture and place in a baking dish.
- Add water to the dish, cover with foil, and bake at 375°F (190°C) for 45 minutes.
- Serve warm or at room temperature!
4. Fasolada (Greek White Bean Soup)
Ingredients
- 2 cups dried white beans, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 1 can (14 oz) crushed tomatoes
- 4 cups water or vegetable broth
- ¼ cup olive oil
- 1 tsp oregano
- Salt & pepper to taste
Instructions
- Drain and rinse the soaked beans.
- In a pot, sauté onion, carrots, and celery in olive oil.
- Add beans, tomatoes, water, oregano, salt, and pepper.
- Simmer for 1 ½ hours until beans are soft.
- Serve with fresh parsley and crusty bread!
5. Spanakorizo (Greek Spinach Rice)
Ingredients
- 1 ½ cups rice
- 1 onion, chopped
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 tsp dill
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- In a pan, sauté onion and garlic in olive oil.
- Add rice and 3 cups water, cooking until tender.
- Stir in spinach, dill, lemon juice, salt, and pepper.
- Cook for 5 more minutes, then serve warm!
6. Briam (Greek Roasted Vegetables)
Ingredients
- 1 zucchini, sliced
- 1 eggplant, sliced
- 2 potatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- ¼ cup olive oil
- 1 can (14 oz) crushed tomatoes
- 1 tsp oregano
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix all vegetables in a baking dish.
- Drizzle with olive oil and crushed tomatoes, then season with oregano, salt, and pepper.
- Bake for 45–50 minutes, stirring occasionally.
- Serve warm with bread or feta (if not fasting)!
7. Melitzanosalata (Greek Eggplant Dip)
Ingredients
- 2 large eggplants
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- Salt & pepper to taste
Instructions
- Roast eggplants at 400°F (200°C) for 40 minutes until soft.
- Scoop out flesh and mash with garlic, olive oil, lemon juice, vinegar, salt, and pepper.
- Serve chilled with pita bread or veggies and add a few Kalamata olives on top!
Tips for Greek Lenten Cooking
- Legumes are essential
Lentils, beans, and chickpeas provide plant-based protein. - Olive oil adds richness
Unless following strict fasting rules, use it generously! - Herbs elevate the flavors
Oregano, dill, mint, and parsley are key. - Pair with bread
Many Greek Lenten dishes are best enjoyed with pita or rustic bread.
These 7 Greek Lent recipes keep meals nutritious, hearty, and plant-based if you’re fasting or simply embracing Greek vegan cuisine. Which recipe will you try first?
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Greek Lent Dishes You Will Love
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
