How to Celebrate Greek Easter
Celebrate spring with a tasty menu of traditional favorites
For Paige Poulos and many fellow Greek Americans in the West, Greek Easter comes a little later this year (April 19). There’s no glazed ham or bunny-themed centerpiece, but the meaning of the holiday, and the love of tradition, is the same. At Poulos’s home in Point Richmond, California, the celebration is only complete with a tableful of simple Greek foods, surrounded by family.
Poulos’s husband grills an aromatic wine- and herb-marinated leg of lamb. Poulos adds a traditional Greek soup, salad, and spring vegetables. Lambropsomo––anise-scented bread embedded with red-dyed eggs in a cross shape––is a central symbol for the holiday. And flaky baklava with a glass of Greek dessert wine or a strong Greek coffee makes for a sweet ending to a meal that is just as enjoyable for a non-Greek Easter too.
Your Greek Menu
Feta cheese and olives, pickled green tomatoes with chiles (available in Mediterranean delis), and spanakopita (spinach-and-cheese filo packets, available frozen)
Serve with: ouzo (an anise-flavored spirit), diluted with ice water
Greek lamb with herbs and garlic
Swiss chard or spinach sautéed with olive oil and salt and garnished with lemon wedges
Boiled artichokes drizzled with olive oil and vinegar
Steamed baby potatoes mixed with olive oil, salt, and pepper
Greek Easter bread (lambropsomo) or other sweet egg bread, such as Hawaiian
Serve with: Greek red wine, such as Amethystos – a blend of Cabernet Sauvignon, Merlot, and Limnio from Macedonia, with blackberry and cherry flavors – or a fruity Zinfandel
Serve with: Mavrodaphne, a Greek dessert wine