Greek Easter Recipes | NBC New York

Greek Easter Recipes



    (Published Sunday, April 24, 2011)

    Check out some delicious Greek recipes for your Easter table. Get more from Kellari Taverna.




    • 1 dozen eggs--organic, brown preferred
    • 1 qt. dye
    • 16 skins of Spanish onions
    • 3 tablespoons  white vinegar
    • 6 cups water


    Day 1

    • In a stainless saucepan, bring all of the above ingredients to a simmer for an hour.
    • Strain and cool for a day at room temperature.

    Day 2 - Dye the Eggs

    • In a stainless saucepan, add the eggs and the red dye and simmer for 20 minutes.
    • Remove from heat and leave the eggs in the pot until desired color is reached.

    Traditional Greek Easter Hot Appetizer


    • Offal’s  of lamb (Sweetbreads, Hearts, liver, call fat, lamb casings)
    • Salt
    • Pepper
    • Dry Oregano
    • Olive oil


    • Wash the Offal’s of the lamb very thoroughly and cut them in medium size pieces.
    • Season with salt, pepper, oregano and olive oil.
    • Start skewering the Sweetbreads, Hearts and Liver in the 18 inch iron skewer alternatively.
    • Wrap the Kokoretsi with the cull fat and run the lamb casings until the whole skewer is covered.
    • Kokoretsi must be preferably roast on a spit until fully cooked for about 1 ½ hrs or cook in a 400 degree oven for 1 ¾ hrs.
    • When cooked allow to rest for 15 minutes.
    • Slice ½ inch rounds, season with dry oregano and serve.



    • 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
    • 1 cup Extra Virgin Olive Oil
    • 1/4 cup fresh lemon juice
    • 6 pc.  cloves garlic
    • 4 tsp.  fresh rosemary leaves
    • 1 tsp. salt
    • 2 tsp. freshly ground black pepper
    • 1 pc. onion medium size
    • 1 cup red wine


    • Preheat the oven to 375 degrees F.
    • Using your hands, rub the lamb with the Extra virgin Olive Oil and lemon juice.
    • Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat.
    • Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine .
    • Place the lamb in the oven and roast for 30 minutes.
    • Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees.
    • Remove the lamb from the oven and allow lamb to cool for 20 minutes before serving.