- dolmades
- Vine leaves stuffed with rice, herbs and sometimes minced meat, served warm or at room temperature. The name comes from the Turkish word for "stuffed". What is meze: your guide to Greece's small-plate tradition
- horta
- Boiled wild greens dressed with olive oil and lemon, a staple side dish in Greek tavernas. How to spot an authentic Greek restaurant: 6 signs that matter
- meze
- A selection of small dishes served at the start of a Greek meal, designed to be shared and eaten slowly alongside drinks. Greek restaurant etiquette: 5 customs that shape the experience
- phyllo
- A paper-thin dough rolled into sheets, layered with butter or oil, then baked until crisp. It forms the base of many Greek pastries. Greek restaurant desserts: 8 sweets worth trying after your meal
- saganaki
- Fried cheese served hot in a small pan, named after the pan itself. The cheese is usually a firm variety such as kefalotyri or graviera. What is meze: your guide to Greece's small-plate tradition
- semolina
- Coarse flour milled from durum wheat, used in Greek desserts to thicken custards and give cakes a slightly grainy texture. Greek restaurant desserts: 8 sweets worth trying after your meal
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