Recipes · Greece · Vegetive

Chickpeas baked slowly with masses of onion, rosemary and lemon, swimming in good Greek olive oil.

Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.

Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.

A Greek pie of shatteringly crisp filo wrapped around a soft filling of feta, ricotta and dill.

Vine leaves rolled around herby rice with dill, mint and pine nuts, gently simmered in olive oil and lemon and served cold.

Whole aubergines stuffed with slow-cooked onions, tomatoes and garlic, then braised in olive oil until meltingly soft and sweet.

Giant white beans baked in a garlicky onion and tomato sauce until creamy inside and caramelised on top, scattered with fresh dill.

Greek white bean soup simmered with carrot, celery and tomato, finished with a generous pour of olive oil and a handful of parsley.

The Greek spinach and feta pie, layered between golden, shattering sheets of filo pastry.