16 Best Vegetarian Greek Recipes

"Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course," says Diana Moutsopoulos. "This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!"

This Greek spinach pie with a rich cheese and spinach filling and a phyllo crust bakes up beautifully golden brown. "Old World recipe and tradition," says Sandy Parks. "Looks complicated, but not -- and best tasting one I've had."

So simple, delicious, and economical, this tasty vegetarian soup combines brown lentils with garlic, herbs, and tomato paste. "Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal," says Diana Moutsopoulos. "It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!"

"Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil," Diana Moutsopoulos. "It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side."

"Fasolatha is the national Greek dish," says CORWYNN DARKHOLME. It's a piquant tomato-based bean soup with oregano, thyme, and fresh parsley. "It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it."

"Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure," says Diana Moutsopoulos. "This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor."

A delicious, colorful salad, orzo pasta is tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing. "This was an excellent side dish for a chicken dinner or for burgers -- a great summer salad!" says SHAWNA MC. "Great fresh taste! I also used Greek salad dressing instead of the marinade, and used pitted kalamata olives."

You'll wrap grape leafs around a mixture of green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and a dash of brown sugar. "These are the richest appetizers we have ever served," says LINDA. "They are wonderful with wine and cheese! Use as much Gorgonzola as suits your taste!"

A delicious stew featuring the flavors of Greece!

"I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish," says Chef John. "Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main."

Brown lentils mix it up with chopped fresh cucumber, tomato, red onion, and crumbled feta cheese. "This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered," says Heather. "Just moisten with additional salad dressing when ready to use."

Italian-style diced tomatoes simmer with white cannellini beans and fresh spinach. Serve over hot penne and crumble bits of feta cheese over the top. "An easy, quick, and tasty recipe," says Joelene Craver. "The flavors are wonderfully different as they are combined and meld together."

"This is a versatile pie; add garlic, fennel, chard, and/or herbed feta for tasty variations," says Diane.

"This is the one and only Greek salad recipe that you'll ever need!" says Diana Moutsopoulos. "Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices."

Slices of eggplant, zucchini, potatoes and onion are layered with tomatoes and lentils and baked with a bechamel white sauce. "Spectacular!" raves MeatballMatt. "Very good, easy to make. Everybody loved this, and it was filling. Will make again."

Here's a truly delicious way to use that endless end-of-summer zucchini! Pan fry these Greek-inspired breaded zucchini, potato, and onion fritters in olive oil.