With a sniff of Spring in the air, let’s lighten up the recipes with some easy teatime food from The Greek Kitchen. There’s something wonderfully unfussy about Greek cooking – fresh ingredients, bold flavours and recipes designed to be shared around the table. From cooling tzatziki and warm, pillowy pita to sizzling souvlaki straight from the grill, these dishes capture the heart of Mediterranean hospitality. We’ve gathered together a handful of classic recipes from The Greek Kitchen to bring sunshine to your own home kitchen, whether you’re planning a relaxed family supper or a long, lingering weekend feast.

Pita Bread

Makes: 6 pita breads

Preparation time: 2 hours (including rising)

Cooking time: 15 minutes

Ingredients

• 3 cups (350 g / 12 oz) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon dried yeast
• 2 teaspoons sugar
• 2 tablespoons olive oil (plus extra for brushing)
• ¾ cup lukewarm water
• Cornmeal for dusting

Method

Combine flour, salt, yeast, and sugar; add oil and water to form dough.

Leave to rise for 30 minutes in a warm place.

Divide into six rounds and let rise briefly.

Cook in a hot oiled skillet for 3 minutes per side.

Store in airtight bags; reheat by grilling or baking.

Tzatziki

Makes: 2½ cups (600 ml / 1 pint)

Preparation time: 7¼ hours (including draining and chilling)

Ingredients

• 3 cups (750 ml / 1¼ pints) plain yogurt
• 1 long, thin cucumber, peeled and finely chopped
• 3–4 garlic cloves, finely chopped
• ¼ teaspoon salt
• 3–4 tablespoons olive oil
• 3 tablespoons finely chopped fresh dill

Method

Serve in a shallow bowl, sprinkled with dill.

Line a strainer with cheesecloth (muslin) or double paper towels and spoon the yogurt into it. Let drain over a bowl in the refrigerator for about 6 hours.

Transfer the strained yogurt to a bowl and stir in the cucumber, garlic, salt, and oil. Cover and chill.

Chicken Souvlaki

Serves: 4

Preparation time: 6½ hours (including marinating and soaking)

Cooking time: 10–15 minutes

Ingredients

• 1¾ lb (800 g) skinless, boneless chicken breast, cubed
• Pinch dried oregano (plus extra for sprinkling)
• 2–3 tablespoons olive oil
• Salt and pepper
• 2 onions, quartered (optional)
• 2 green bell peppers, cut into squares (optional)
• 1–2 tablespoons fresh lemon juice
• Pita bread, tzatziki, and lemon wedges to serve

Method

1. Marinate chicken with oregano, oil, and pepper for 6 hours or overnight.
2. Thread onto soaked skewers, alternating with vegetables if using.
3. Shake reserved oil with lemon juice and brush over skewers.
4. Grill for 10–15 minutes, turning and brushing frequently until cooked through.
5. Season with salt, sprinkle with oregano, and serve with pita and tzatziki.

Recipes from The Greek Kitchen by Vefa Alexiadou, published by Phaidon