24 Delicious Fall Greek Recipes You’ll Love

As the crisp autumn air settles in, nothing feels more comforting than warm, seasonal dishes that celebrate both flavor and tradition.

While fall cooking often brings to mind pumpkins, apples, and squash, Greek cuisine offers a unique twist on these seasonal favorites.

Rooted in the Mediterranean diet, Greek recipes are known for their balance of freshness, health, and hearty comfort.

From roasted vegetables and savory pies to rich soups and meze, fall Greek recipes are both nourishing and soul-warming.

In this collection of 24 fall Greek recipes, you’ll discover how classic Mediterranean ingredients like olive oil, feta, oregano, and garlic blend seamlessly with autumn staples such as pumpkin, lentils, chestnuts, and apples.

These recipes will not only fill your kitchen with irresistible aromas but also bring the spirit of Greece to your fall table.

Whether you’re planning a cozy family dinner, a festive gathering, or simply craving comfort food with a healthy edge, these dishes are perfect for celebrating the flavors of the season.

24 Delicious Fall Greek Recipes You’ll Love

Greek cuisine is more than just food—it’s a celebration of life, family, and the harvest.

By bringing seasonal produce into traditional recipes, these 24 fall Greek recipes highlight the best of both worlds: the warmth and richness of autumn paired with the freshness and vibrance of the Mediterranean.

From soups and salads to hearty mains and sweet treats, each recipe tells a story of comfort, culture, and connection.

This fall, let your table be a place where Greek tradition meets the flavors of the season, creating meals that are as nourishing as they are memorable.

Greek Moussaka with Autumn Vegetables

Moussaka is one of Greece’s most famous comfort foods, traditionally made with layers of eggplant, potatoes, and a savory meat sauce topped with creamy béchamel.

For fall, this recipe incorporates seasonal vegetables such as butternut squash and mushrooms, adding a deeper earthy sweetness to the dish.

It’s hearty, warm, and perfect for a cool evening meal.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 small butternut squash, peeled and sliced thinly
• 2 large potatoes, peeled and sliced thinly
• 2 cups mushrooms, sliced
• 1 lb ground lamb or beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• ½ tsp allspice
• 1 tsp dried oregano
• ½ cup red wine
• Salt and pepper, to taste
• Olive oil, for cooking

For the béchamel:

• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk, warmed
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• Nutmeg, pinch

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them rest for 20 minutes, then pat dry.
2. Brush the eggplant, butternut squash, and potatoes with olive oil and roast on a baking sheet until tender, about 20–25 minutes.
3. In a large skillet, sauté onion and garlic until fragrant. Add the ground lamb (or beef) and cook until browned. Stir in mushrooms and cook until softened.
4. Add tomato paste, crushed tomatoes, red wine, and spices. Simmer until the sauce thickens, about 20 minutes. Season with salt and pepper.
5. Prepare the béchamel: melt butter in a saucepan, whisk in flour, and slowly add warm milk until smooth. Stir in cheese, nutmeg, and beaten egg.
6. In a baking dish, layer potatoes, then squash, then eggplant. Spread half the meat sauce. Repeat layers, finishing with meat sauce. Top with béchamel.
7. Bake for 45 minutes until golden and bubbly. Let rest before slicing.

This fall-inspired moussaka brings together the richness of Greek tradition with the earthy sweetness of autumn vegetables.

Each forkful is creamy, savory, and deeply comforting.

Fasolada (Greek White Bean Soup with Autumn Herbs)

Known as Greece’s national dish, fasolada is a rustic white bean soup made with tomatoes, olive oil, and fresh herbs.

In this fall version, seasonal carrots, celery, and rosemary deepen the flavor, creating a warming bowl of goodness perfect for crisp evenings.

Ingredients:

• 2 cups dried white beans (cannellini or navy beans), soaked overnight
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ¼ cup olive oil
• 1 tsp dried oregano
• 1 sprig fresh rosemary
• 2 bay leaves
• 6 cups vegetable or chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Extra-virgin olive oil, for drizzling

Instructions:

1. Drain soaked beans and place in a pot with fresh water. Bring to a boil, simmer for 30 minutes, then drain.
2. In a large soup pot, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
3. Add beans, tomatoes, broth, oregano, rosemary, and bay leaves. Stir well.
4. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until beans are tender and soup thickens.
5. Season with salt and pepper, remove bay leaves and rosemary.
6. Serve hot with fresh parsley and a drizzle of olive oil.

Fasolada is more than a soup—it’s a nourishing hug in a bowl.

With its creamy beans, fragrant herbs, and rustic texture, this Greek staple makes the perfect fall meal when paired with crusty bread.

Greek Pumpkin Pie (Kolokithopita)

Kolokithopita is a traditional Greek savory pie usually made with zucchini or pumpkin.

For fall, pumpkin is the star, combined with feta cheese, herbs, and crispy phyllo layers. This pie is aromatic, flaky, and a perfect seasonal twist on a Greek classic.

Ingredients:

• 1 medium pumpkin (about 3 cups grated flesh) or butternut squash
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1 cup feta cheese, crumbled
• ½ cup ricotta cheese
• 2 eggs, lightly beaten
• ½ tsp ground nutmeg
• 1 tsp dried mint
• ½ tsp cinnamon
• Salt and pepper, to taste
• 8 sheets phyllo dough, thawed
• ½ cup melted butter or olive oil, for brushing

Instructions:

1. Preheat oven to 350°F (175°C). Peel and grate the pumpkin. Place in a clean towel and squeeze out excess liquid.
2. In a skillet, sauté onion in olive oil until soft. Add grated pumpkin and cook until tender, about 10 minutes. Let cool.
3. Mix pumpkin with feta, ricotta, eggs, nutmeg, mint, cinnamon, salt, and pepper.
4. Brush a baking dish with olive oil. Layer 4 sheets of phyllo, brushing each with butter or oil.
5. Spread pumpkin mixture evenly. Cover with remaining 4 sheets of phyllo, brushing each. Tuck edges.
6. Score the top with a sharp knife, then bake for 45–50 minutes until golden brown.
7. Cool slightly before slicing.

Kolokithopita combines the sweet earthiness of pumpkin with the tang of feta and the crispiness of phyllo.

It’s a delightful fall dish that can be served as a snack, appetizer, or light meal.

Greek Lamb Stew with Chestnuts and Red Wine

This dish is a fall-inspired take on a traditional Greek lamb stew.

The slow-simmered lamb becomes meltingly tender, while chestnuts and root vegetables add a nutty sweetness and warmth.

A splash of red wine deepens the sauce, making it the perfect centerpiece for a cozy autumn dinner.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 cups chestnuts, roasted and peeled
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a heavy pot or Dutch oven. Brown lamb chunks on all sides, then set aside.
2. Sauté onion, garlic, carrots, and parsnips until lightly softened.
3. Add tomato paste and stir, then pour in red wine to deglaze. Let simmer for 5 minutes.
4. Return lamb to the pot, add crushed tomatoes, broth, cinnamon, thyme, and bay leaves. Bring to a simmer.
5. Cover and cook on low for 1.5–2 hours until lamb is tender.
6. Add chestnuts and cook for another 20 minutes until flavors meld.
7. Garnish with fresh parsley and serve with crusty bread or rice.

This lamb and chestnut stew is a warm embrace on a chilly autumn evening.

Rich, hearty, and deeply flavorful, it’s a perfect dish for festive gatherings or a slow Sunday meal.

Greek Stuffed Peppers with Autumn Grains and Herbs

Greek stuffed peppers (gemista) are a staple of home cooking.

In this fall variation, peppers are filled with a hearty mixture of bulgur, wild rice, and herbs, creating a wholesome, rustic meal that’s both filling and full of flavor.

Ingredients:

• 6 bell peppers, tops cut and seeds removed
• ½ cup bulgur wheat
• ½ cup wild rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large tomato, grated
• 2 tbsp tomato paste
• 2 tbsp olive oil
• ½ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tsp dried oregano
• 1 tsp cinnamon
• 1 ½ cups vegetable broth
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Arrange peppers upright in a baking dish.
2. Cook bulgur and wild rice separately until tender, then drain.
3. In a skillet, sauté onion and garlic in olive oil until fragrant. Add grated tomato, tomato paste, and spices. Cook until thickened.
4. Mix in cooked bulgur, wild rice, parsley, and dill. Season with salt and pepper.
5. Stuff peppers with the filling, leaving some room at the top. Pour broth into the bottom of the baking dish.
6. Drizzle peppers with olive oil, cover with foil, and bake for 40 minutes. Remove foil and bake 15 more minutes until tops are slightly browned.
7. Serve warm with a dollop of Greek yogurt.

These autumn grain-stuffed peppers are hearty yet light, bringing the essence of Greek flavors to a seasonal dish.

They make a colorful and nourishing addition to any fall table.

Greek Apple and Walnut Halva

Halva is a traditional Greek semolina dessert often flavored with cinnamon and nuts.

This fall version highlights apples and walnuts, giving it a warm, spiced sweetness perfect for autumn gatherings or as a comforting after-dinner treat.

Ingredients:

• 1 cup semolina
• 1 cup sugar
• ½ cup honey
• ½ cup olive oil
• 2 cups water
• 2 apples, peeled and diced
• ½ cup walnuts, chopped
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• Zest of 1 lemon
• Pinch of salt

Instructions:

1. In a saucepan, heat olive oil and lightly toast the semolina until golden and nutty.
2. In a separate pot, combine water, sugar, honey, cinnamon, cloves, lemon zest, and a pinch of salt. Bring to a gentle simmer.
3. Slowly pour the syrup into the semolina, stirring constantly until thickened.
4. Stir in apples and walnuts, cooking for 2–3 minutes more.
5. Transfer mixture to a greased mold or pan, pressing down to shape.
6. Let cool and set, then slice into squares or diamonds.

This apple and walnut halva is a fragrant, sweet, and nutty dessert that captures the cozy flavors of fall.

Easy to make and deeply satisfying, it’s a delightful Greek treat for the season.

Greek Autumn Chicken Stew with Olives and Orzo

This Greek chicken stew is a rustic one-pot meal featuring tender chicken simmered with tomatoes, olives, and herbs, then finished with orzo pasta.

Perfect for fall, it’s hearty, tangy, and filling—a dish that feels like a cozy hug on a cool evening.

Ingredients:

• 2 lbs bone-in chicken thighs or drumsticks
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup Kalamata olives, pitted
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp cinnamon
• 1 cup orzo pasta
• 4 cups chicken broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Season chicken with salt and pepper, then brown on both sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste and crushed tomatoes.
3. Add chicken back into the pot along with broth, oregano, thyme, and cinnamon. Simmer covered for 40 minutes.
4. Stir in orzo and olives, then cook uncovered for another 15 minutes until pasta is tender and sauce thickens.
5. Garnish with fresh parsley and serve hot.

This chicken stew is rich with Mediterranean flavors and the earthy coziness of fall.

The combination of tender chicken, silky orzo, and briny olives makes it a must-try seasonal favorite.

Greek Roasted Eggplant with Pomegranate and Feta

A vibrant fall side dish or vegetarian main, this recipe features roasted eggplant topped with tangy feta, fresh herbs, and sweet-tart pomegranate seeds.

It’s a balance of smoky, salty, and sweet that captures the essence of autumn with a Greek twist.

Ingredients:

• 2 large eggplants, halved lengthwise
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ½ cup pomegranate seeds
• 2 tbsp toasted pine nuts

Instructions:

1. Preheat oven to 400°F (200°C). Score eggplants in a crosshatch pattern.
2. Mix olive oil, garlic, cumin, paprika, salt, and pepper. Brush over eggplant halves.
3. Roast for 40 minutes until tender and slightly caramelized.
4. Remove from oven, sprinkle with feta, parsley, pomegranate seeds, and pine nuts.
5. Serve warm or at room temperature.

This roasted eggplant dish is both visually stunning and delicious.

The creamy eggplant pairs beautifully with tangy feta and jewel-like pomegranate seeds, making it a perfect Greek-inspired fall dish.

Greek Pork with Quinces and Honey Glaze

Quinces, with their tart-sweet flavor, are a beloved autumn fruit in Greece.

This recipe pairs pork with roasted quinces in a honey glaze, creating a savory-sweet dish that’s deeply aromatic and ideal for fall gatherings.

Ingredients:

• 2 lbs pork tenderloin, cut into medallions
• 3 quinces, peeled, cored, and sliced
• 3 tbsp olive oil
• 2 tbsp butter
• 2 tbsp honey
• ½ cup white wine
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Season pork with salt and pepper.
2. Heat olive oil in a skillet and sear pork on all sides. Remove and set aside.
3. In the same skillet, add butter, honey, and white wine, stirring until a glaze forms.
4. Place quinces in a baking dish, drizzle with the glaze, and top with pork medallions. Sprinkle with oregano and cinnamon.
5. Roast for 30 minutes until pork is tender and quinces are caramelized.
6. Garnish with fresh thyme before serving.

This pork and quince dish is a flavorful blend of sweet, savory, and aromatic spices.

It brings together the warmth of Greek cooking with the seasonal abundance of autumn fruits.

Greek Octopus Stew with Autumn Red Wine Sauce

Octopus is a beloved ingredient in Greek coastal cuisine.

This fall variation stews octopus in a rich red wine and tomato sauce with warming spices.

Served with crusty bread or over orzo, it’s an earthy, comforting dish perfect for cooler weather.

Ingredients:

• 2 lbs octopus, cleaned and cut into large chunks
• ½ cup olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp dried oregano
• 1 tsp black peppercorns
• Salt, to taste
• Fresh parsley, for garnish

Instructions:

1. In a heavy pot, heat olive oil and sauté onion and garlic until fragrant.
2. Add octopus and cook for 5 minutes, letting it release its juices.
3. Stir in tomato paste, crushed tomatoes, red wine, bay leaves, cinnamon, oregano, and peppercorns.
4. Cover and simmer gently for 1.5–2 hours until octopus is tender and sauce thickens.
5. Adjust seasoning with salt, garnish with parsley, and serve with orzo or bread.

This hearty octopus stew blends sea flavors with autumn warmth.

The red wine sauce and spices make it a perfect seasonal comfort food rooted in Greek tradition.

Greek Baked Fish with Autumn Herbs and Lemon Potatoes

This dish is inspired by the classic Greek Psari Plaki but enhanced with autumn herbs.

The fish is baked with lemony potatoes, garlic, and oregano, creating a fresh yet hearty meal perfect for fall dinners.

Ingredients:

• 2 whole sea bass or snapper, cleaned and scaled (or 4 fillets)
• 4 medium potatoes, thinly sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 lemon, sliced
• ½ cup olive oil
• ½ cup white wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Spread sliced potatoes and onions in the dish. Drizzle with half the olive oil, sprinkle with oregano, paprika, salt, and pepper. Add wine.
3. Place fish on top, stuff cavity (or sprinkle fillets) with lemon slices and garlic. Drizzle with remaining oil.
4. Cover with foil and bake for 30 minutes, then uncover and bake 15 more minutes until fish is tender and potatoes golden.
5. Garnish with fresh herbs before serving.

This baked fish dish balances the lightness of seafood with the earthy depth of autumn herbs and potatoes.

It’s wholesome, rustic, and very Greek.

Shrimp with Pumpkin Orzo and Feta

A modern Greek-inspired recipe, this dish brings together sweet roasted pumpkin, creamy orzo, and succulent shrimp.

Finished with crumbled feta and fresh dill, it’s a seasonal seafood pasta that feels both comforting and elegant.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, cubed
• 1 cup orzo pasta
• 3 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup white wine
• 2 cups chicken or vegetable broth
• ½ cup crumbled feta
• 2 tbsp fresh dill, chopped
• ½ tsp chili flakes
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. Cook orzo in broth until al dente, then drain.
3. In a skillet, heat olive oil and sauté garlic. Add shrimp, season with chili flakes, salt, and pepper. Cook until pink, 3–4 minutes.
4. Deglaze with white wine and let reduce slightly.
5. Toss in roasted pumpkin and cooked orzo, mixing well.
6. Top with feta and dill before serving.

Shrimp with pumpkin orzo is a Greek-inspired fall pasta that marries sea and land flavors.

Creamy, tangy, and subtly sweet, it’s a dish that will impress both family and guests

Greek Apple Baklava with Cinnamon and Walnuts

Baklava is a well-known Greek dessert, usually made with layers of phyllo, nuts, and honey syrup.

For fall, apples join the mix, bringing a warm, spiced sweetness that pairs beautifully with walnuts and cinnamon.

This version is sticky, crunchy, and aromatic—perfect for the season.

Ingredients:

• 1 package phyllo dough, thawed
• 1 cup butter, melted
• 3 apples, peeled and finely diced
• 1 ½ cups walnuts, chopped
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup sugar

For the syrup:

• 1 cup honey
• 1 cup water
• 1 cup sugar
• 1 cinnamon stick
• 2 strips orange peel

Instructions:

1. Preheat oven to 350°F (175°C). Butter a baking dish.
2. In a bowl, mix apples, walnuts, sugar, cinnamon, and cloves.
3. Layer 8 sheets of phyllo in the dish, brushing each with butter.
4. Spread half of the apple-walnut mixture, top with 6 more sheets of phyllo. Repeat layers. Finish with 8 buttered phyllo sheets on top.
5. Cut into diamonds with a sharp knife. Bake for 45–50 minutes until golden.
6. While baking, prepare syrup by simmering honey, sugar, water, cinnamon, and orange peel for 10 minutes. Cool slightly.
7. Pour hot syrup over hot baklava. Let soak before serving.

This apple baklava is a fall twist on a Greek classic.

It’s crunchy, sticky, spiced, and sweet—the perfect dessert for cozy evenings.

Greek Pumpkin Bougatsa (Phyllo Custard Pie)

Bougatsa is a Greek pastry filled with semolina custard.

In this fall version, pumpkin puree is blended into the custard, creating a creamy filling wrapped in crisp phyllo and dusted with powdered sugar and cinnamon.

It’s a festive, seasonal dessert that’s easy to love.

Ingredients:

• 1 package phyllo dough
• ½ cup butter, melted
• 3 cups milk
• ½ cup fine semolina
• ½ cup sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 eggs, lightly beaten
• Powdered sugar and extra cinnamon, for topping

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat milk in a saucepan. Slowly whisk in semolina, sugar, and pumpkin puree until thickened. Remove from heat.
3. Stir in vanilla, cinnamon, and eggs. Let cool slightly.
4. Brush a baking dish with butter. Layer half the phyllo sheets, brushing each with butter.
5. Spread custard evenly, then top with remaining phyllo sheets. Tuck in edges and brush with butter.
6. Bake for 40–45 minutes until golden.
7. Cool slightly, dust with powdered sugar and cinnamon, then slice.

Pumpkin bougatsa is creamy, flaky, and fragrant.

With each bite, you get a taste of Greek tradition wrapped in the flavors of fall.

Greek Spiced Rice Pudding with Autumn Pears

Rice pudding, or rizogalo, is a comforting Greek dessert often flavored with cinnamon.

This fall-inspired version includes poached pears and warm spices, making it a rich yet light ending to any meal.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cup water
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 ripe pears, peeled and sliced
• 2 tbsp honey
• 1 cinnamon stick
• Zest of 1 lemon

Instructions:

1. In a saucepan, combine rice, water, and 2 cups milk. Simmer until rice is nearly tender.
2. Stir in remaining milk, sugar, vanilla, cinnamon, nutmeg, and lemon zest. Cook until creamy.
3. In a separate pan, poach pear slices in honey, a little water, and a cinnamon stick until soft and glazed.
4. Spoon rice pudding into bowls, top with warm pears and a drizzle of honey.
5. Serve warm or chilled.

This spiced rice pudding with pears is velvety, aromatic, and perfectly autumnal.

It’s a comforting Greek dessert with a seasonal flair that pairs wonderfully with tea or coffee.

Greek Olive and Herb Bread (Eliópsomo)

Eliópsomo, or olive bread, is a beloved staple in Greek villages.

This fall version uses black olives, fresh rosemary, and thyme, baked into a rustic loaf.

Its savory aroma fills the kitchen and pairs beautifully with hearty soups and stews.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 cup Kalamata olives, pitted and chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Instructions:

1. In a bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 10 minutes.
2. Stir in flour, salt, and olive oil. Knead until smooth, about 8 minutes.
3. Fold in olives, rosemary, and thyme. Cover and let rise for 1 hour.
4. Preheat oven to 375°F (190°C). Shape dough into a round loaf and place on a baking sheet.
5. Bake 35–40 minutes until golden and hollow-sounding when tapped.
6. Cool slightly before slicing.

This olive and herb bread is rustic, fragrant, and perfect for fall meals.

Every slice delivers a burst of Greek flavors that complement seasonal dishes beautifully.

Greek Pumpkin Pita Pie (Kolokithopita Psomi)

This savory bread-pie hybrid is a fall twist on traditional pita pies.

Pumpkin is mixed with feta, onions, and herbs, then baked inside a golden bread dough.

It’s hearty, flavorful, and works wonderfully as a snack or side.

Ingredients:
For the dough:

• 4 cups flour
• 2 tsp dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 1 tsp salt

For the filling:

• 2 cups pumpkin, grated and drained
• 1 onion, finely chopped
• 1 cup feta cheese, crumbled
• 2 tbsp dill, chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• Olive oil, for sautéing

Instructions:

1. Prepare dough by mixing yeast with warm water. Stir in flour, oil, and salt, then knead until elastic. Let rise 1 hour.
2. Sauté onion in olive oil until soft. Add pumpkin and cook until tender. Cool slightly.
3. Stir in feta, dill, cinnamon, and nutmeg.
4. Roll dough into a rectangle. Spread filling, fold, and seal edges like a flat pie.
5. Bake at 375°F (190°C) for 35–40 minutes until golden.
6. Cool slightly, then slice and serve warm.

This pumpkin pita pie is savory, earthy, and fragrant.

It’s a perfect bread-meets-pie recipe that highlights Greek flavors with fall’s favorite vegetable.

Greek Chestnut Bread with Honey Glaze

Chestnuts are a classic fall ingredient in Greece.

This sweet-savory bread uses chestnut puree and flour for a nutty flavor, topped with a delicate honey glaze.

It’s wonderful for breakfast or as a sweet bread with coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 cup chestnut flour (or finely ground roasted chestnuts)
• 1 packet (2 ¼ tsp) dry yeast
• 1 ¼ cups warm milk
• 2 tbsp olive oil
• 2 tbsp sugar
• 1 tsp salt
• ½ cup chopped roasted chestnuts

For the glaze:

• ¼ cup honey
• 1 tbsp butter

Instructions:

1. Mix yeast and sugar into warm milk, let sit until foamy.
2. Add flours, olive oil, and salt. Knead into a smooth dough. Fold in chopped chestnuts.
3. Cover and let rise for 1 hour.
4. Preheat oven to 350°F (175°C). Shape dough into a loaf and place in a greased pan.
5. Bake 35–40 minutes until golden.
6. Warm honey with butter and brush over hot bread. Cool slightly before slicing.

Greek chestnut bread is soft, nutty, and slightly sweet, with a honey glaze that makes it irresistible.

It’s a warm and rustic bread that captures the flavors of fall perfectly.

Greek Pumpkin Fritters (Kolokithokeftedes Me Feta)

Pumpkin fritters are a fall-inspired twist on the classic Greek zucchini fritters.

Made with grated pumpkin, feta, and herbs, they’re crispy on the outside and tender inside.

These fritters work beautifully as an appetizer, meze, or side dish.

Ingredients:

• 3 cups pumpkin, grated and drained
• 1 small onion, grated
• 2 eggs, lightly beaten
• ½ cup feta cheese, crumbled
• ½ cup breadcrumbs
• 2 tbsp fresh dill, chopped
• 1 tsp dried mint
• ½ tsp cinnamon
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Grate pumpkin and squeeze out excess water with a towel.
2. In a large bowl, mix pumpkin, onion, eggs, feta, breadcrumbs, dill, mint, cinnamon, salt, and pepper.
3. Form into small patties.
4. Heat olive oil in a pan and fry fritters until golden and crisp, about 3 minutes per side.
5. Drain on paper towels and serve warm with Greek yogurt or tzatziki.

These pumpkin fritters are savory, slightly sweet, and aromatic.

They bring together the cozy flavors of fall with the classic meze tradition of Greece.

Greek Autumn Hummus with Roasted Carrots and Tahini

Though hummus is more Middle Eastern, Greeks enjoy dips made with chickpeas and tahini as part of their meze spreads.

This autumn twist blends roasted carrots into the hummus, giving it a sweet, earthy depth and a gorgeous orange color.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained)
• 2 medium carrots, roasted until tender
• 3 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• ½ tsp ground cumin
• ½ tsp paprika
• Salt, to taste
• Pomegranate seeds and olive oil, for garnish

Instructions:

1. Roast carrots at 400°F (200°C) for 20–25 minutes until soft.
2. In a food processor, blend chickpeas, roasted carrots, tahini, garlic, lemon juice, cumin, paprika, salt, and olive oil until smooth.
3. Adjust seasoning and texture with a splash of water if needed.
4. Serve in a bowl topped with olive oil and pomegranate seeds.

This autumn hummus is creamy, smoky-sweet, and visually stunning.

It pairs perfectly with pita bread, veggies, or as part of a Greek mezze platter.

Greek Dolmades with Autumn Rice and Herbs

Dolmades are grape leaves stuffed with rice and herbs, a classic Greek appetizer.

This fall version includes warming spices and earthy herbs, making the filling aromatic and seasonal.

Served warm or cold with lemon, they’re a staple of Greek hospitality.

Ingredients:

• 1 jar grape leaves, rinsed and drained
• 1 cup short-grain rice
• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tsp dried mint
• ½ tsp cinnamon
• 2 cups vegetable broth
• Juice of 2 lemons
• Salt and pepper, to taste

Instructions:

1. Sauté onion in olive oil until soft. Stir in rice, parsley, dill, mint, cinnamon, salt, and pepper. Add ½ cup broth and cook until absorbed. Cool slightly.
2. Place a grape leaf shiny side down. Spoon a small amount of rice mixture near the stem end and roll tightly, folding in sides. Repeat with remaining leaves.
3. Line a pot with a few grape leaves. Arrange stuffed leaves seam-side down in layers.
4. Pour remaining broth and lemon juice over dolmades. Weigh down with a plate to keep them in place.
5. Cover and simmer gently for 40 minutes until rice is tender.
6. Serve warm or cold with extra lemon wedges.

These autumn dolmades are fragrant, lemony, and comforting.

They showcase Greek meze at its best while celebrating the earthy spices of the season.

Greek Lentil Salad with Roasted Squash and Feta

Lentils are a staple in Greek cooking, often made into hearty soups.

In this fall variation, earthy lentils are paired with roasted butternut squash, crumbled feta, and fresh herbs to create a colorful, protein-rich salad that’s perfect for cooler days.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups butternut squash, cubed
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• ½ red onion, finely sliced
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions:

1. Cook lentils in boiling water until tender but not mushy, about 20 minutes. Drain and cool.
2. Toss squash with olive oil, oregano, salt, and pepper. Roast at 400°F (200°C) for 25 minutes until caramelized.
3. In a large bowl, combine lentils, roasted squash, onion, feta, parsley, and dill.
4. Whisk dressing ingredients and pour over salad. Toss gently.
5. Serve warm or at room temperature.

This lentil and squash salad is hearty yet refreshing.

The nutty lentils, sweet roasted squash, and tangy feta bring together the essence of fall with Greek flavors.

Greek Beet Salad with Garlic Yogurt Dressing

Beets are popular in Greek cuisine, often boiled and served with garlic yogurt sauce.

This fall salad combines roasted beets, walnuts, and a creamy yogurt-garlic dressing for a vibrant and nutritious side dish.

Ingredients:

• 4 medium beets, roasted and sliced
• ½ cup walnuts, toasted and chopped
• ½ cup Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Roast beets at 400°F (200°C) for 45 minutes until tender. Peel and slice.
2. In a bowl, whisk yogurt, garlic, lemon juice, olive oil, salt, and pepper.
3. Arrange beets on a serving plate. Drizzle with yogurt dressing.
4. Top with walnuts and garnish with fresh dill.
5. Serve slightly warm or chilled.

This Greek beet salad is creamy, earthy, and tangy with a hint of sweetness. The yogurt dressing balances the richness, making it a perfect fall salad.

Greek Apple and Walnut Village Salad

A fall twist on the traditional horiatiki (Greek village salad), this version adds crisp apples and walnuts for seasonal sweetness and crunch.

Combined with tomatoes, cucumbers, and feta, it’s both refreshing and autumnal.

Ingredients:

• 2 tomatoes, chopped
• 1 cucumber, chopped
• ½ red onion, thinly sliced
• 1 green bell pepper, sliced
• 1 apple, thinly sliced
• ½ cup walnuts, toasted
• ½ cup feta cheese, cubed
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Place tomatoes, cucumber, onion, bell pepper, and apple slices in a large bowl.
2. Add walnuts and feta.
3. Whisk olive oil, vinegar, oregano, salt, and pepper together. Pour over salad and toss lightly.
4. Serve immediately with crusty bread.

This apple and walnut village salad brings a crisp, sweet touch to a Greek classic. It’s light, colorful, and the perfect addition to a fall table.