17 incredible gluten-free Greek dishes
The classic horiatiki is an incredible gluten free Greek dish
On a gluten-free diet and unsure of which Greek dishes you can eat? Then you’ve come to the right place! Your diet won’t stop you from savoring the rich and varied flavors of Greece; you just need an idea of what incredible foods you can eat. Most of the dishes listed below will not only be available at practically any Greek restaurant around the world but are also fairly easy and accessible to make at home if you want to expand your recipe repertoire. We will warn you, though: don’t read the rest of this post on an empty stomach...
Mains
Gemista (v)
Gemista, literally meaning ‘filled’ in Greek, are hollowed-out cooked tomatoes and peppers stuffed with tomato-flavored rice. If you’re both veggie and gluten-free, gemista is the dish for you.
Souvlaki
Though we’re sure it needs no introduction, souvlaki, plural souvlakia, is a simple but very effective grilled meat skewer. We’d argue it’s best enjoyed when grabbed from a streetside souvlatzidiko on the way back home after spending a day at the beach...
Kleftiko
Kleftiko is a lamb leg or shoulder which is roasted in a parcel with potatoes, lemon, and herbs. This is one to cook when you need to impress your family on a special occasion.
Lavraki
What would a list of Greek mains be without mentioning fresh fish? Lavraki, meaning seabass, is a go-to for Greek fish lovers and is served at any psarotaverna across Greece.
Sides
Gigantes (v)
Even thinking about gigantes makes us feel warm inside! Gigantes are giant baked beans in a thick, herby tomato sauce. They’re more commonly served in winter because of their rich, hearty taste.
Xoriatiki salata (v)
Xoriatiki salata is an absolute classic in Greek cuisine and, if you’re anything like us, the ingredients to it will be staples in your fridge. Constructed with cucumbers, tomatoes, red onions, peppers, olives, feta and a mountain of oregano, the flavour of xoriatiki salata is emblematic of Greek summer.
Spanakorizo
This is one of our all-time favorite side dishes. It’s quite filling and sometimes I eat it on its own as a main course. This combo of spinach, rice, onions, garlic, dill, and tomatoes (and tomato paste!) is one that many cooks give their own spin. Thanks to the spinach, it’s an excellent way to get your iron.
Dolmades (v)
Dolmades are parcels of rice wrapped in vine leaves. They have a distinctive taste which may be off putting to some, though delicious to others.
Kalamari tis Skaras
Kalamari tis skaras, or grilled squid, is another staple of a Greek summer. Though you can’t enjoy kalamarakia tiganita (fried squid) on a gluten-free diet, we’d argue that meaty, flavoursome kalamari tis skaras is just as good, if not better.
Dips
Fava (v)
Fava is a unique dish to Greece as the yellow split beans that it is made from are grown exclusively on the Cycladic islands of Anafi and Santorini. It has a subtle yet comforting taste that pairs well with xtapodi psito (grilled octopus) or, more simply, with a slice of grilled bread.
Tzatziki (v)
Tzatziki is made primarily from Greek yoghurt, garlic and mint leaves and has an incredibly refreshing, moreish flavour. It’s particularly tasty with hot, meaty dishes, for example when smeared on a gyro.
Skordalia (v)
If you don’t like garlic, skip this one! The main components of skordalia are potatoes and garlic which make for a very strong, but delicious, taste. It’s traditional to eat skordalia with battered cod on Greek Independence Day, which is, conveniently, just around the corner - maybe this is a sign to change your menu for Thursday...
Melitzanosalata (v)
Aubergines are a key part of many dishes in Greek cuisine, of which melitzanosalata is one. It’s often served at Greek restaurants alongside the complimentary bread basket and is a light, refreshing alternative to more common dips.
Desserts
Rizogalo (v)
Onto the good stuff! Rizogalo is the Greek version of rice pudding. It’s milky, creamy, sweet and satisfying - what more could you want from a dessert?
Amygdalota/ergolavi (v)
Amygdalota or ergolavi are very often ‘keraseid’ (given for free) at the end of your meal at restaurants in Greece. Their main ingredient is almond flour, which lends them their nutty, sweet flavour.
Pasteli (v)
Pasteli can be eaten as a dessert or as the Greek answer to an energy bar. It’s made using sesame seeds and honey - and that’s all! If you don’t want a heavy dessert but still want something sweet, then try pasteli.
Yiaourti me Meli (v)
We’re rounding the post off with another classic: yiaourti me meli, or Greek yoghurt with honey. We love to enjoy this for breakfast with some fresh fruit but its sweetness makes it great as a dessert, too.
As you can see, eating varied, delicious gluten-free foods in Greece is not hard. If you want to bring the taste of Greece to your home, you can make any of these dishes with fairly simple ingredients! And, if nothing on this list quite hits the spot, you can always search for gluten-free remakes of your favourite Greek dishes