Vegetarian recipes from Greece

Greek cooking without meat rests on four plain supports: wheat as bread and filo pastry, dried pulses, olive oil used generously, and a set of aromatics built from onion, dill or parsley and lemon juice. Vegetables are stewed slowly in oil rather than quickly fried, which yields dishes eaten warm or at room temperature, often a day after cooking. Briam shows that slow oven method, courgettes and potatoes softening together; imam bayildi takes it further with aubergine saturated in oil and melted onion, while dolmades wrap rice and herbs in vine leaves.

These dishes form their own category, the fasting cookery followed for several weeks each year and made without animal products. Pulses carry the main weight: fasolada reduces dried beans with carrot, celery and tomato paste, gigantes plaki bakes large beans in a dill and tomato sauce, and revithia simmers chickpeas with onion and lemon. Outside fasting, cheese returns in the filo pies, spanakopita with spinach or tiropita with feta. A meal is assembled by adding small shared plates, with bread and a village salad.