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A Greek Easter Dinner

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Brighten up a traditional Easter dinner with sunny Mediterranean flavors.

To serve eight, you'll need to double the salad and potato recipes. The shopping list already reflects the scaled-up amounts.

Brighten up a traditional Easter dinner with sunny Mediterranean flavors. An herb-rubbed roasted leg of lamb is the centerpiece of this dinner for eight, surrounded by simple roasted potatoes, spinach-phyllo pie, and a tangy herb salad with feta and roasted beets. While your guests are waiting for dinner, set out stuffed grape leaves or purchased pita and crudites with tzatzki sauce.

Download a pdf of this menu, including all recipes, shopping list, and timeline.

For hundreds more recipes and menus perfect for Easter, visit our Guide to Easter Dinner, or create your own Easter menu using the easy Easter Menu Maker, which generates a custom shopping list and cooking schedule based on your recipe picks. 

Menu Timeline

One Day Ahead:

  • Make the baklava and drizzle with the orange syrup.
  • Marinate the leg of lamb.
  • Make the stuffed grape leaves.

In the Morning:

  • Steam the beets and make the vinaigrette for the salad.
  • Make the spanakopita.

3-1/2 Hours Ahead:

  • Prep the lamb for the oven and let it come to room temperature. Heat the oven to 450°F.

2-1/2 Hours Ahead:

  • Lower the oven temperature to 350°F and begin roasting the lamb.

1 Hour Ahead:

  • Prep the potato planks and toss them with their coating.
  • Remove the stuffed grape leaves from the refrigerator and let them come to room temperature.

30 Minutes Ahead:

  • Remove the leg of lamb from the oven and let rest while you make the pan sauce
  • Raise the oven temperature to 450*F and begin roasting the potato planks.

Just Before Dinner:

  • Toss the salad greens and herbs with the vinaigrette and arrange them on serving plates with the beets and feta.

Shopping List

Fresh Produce

  • 2 lb. fresh spinach
  • 6 cups mesclun greens, or a mix of sorrel, watercress, arugula, and mizuna
  • 3 lb. red beets (6 to 8 medium)
  • 6 medium Idaho potatoes (about 2-1/2 lb. total)
  • 2 medium-large red onions
  • 2 bunches scallions
  • 2 large bunches fresh mint
  • 2 large bunches fresh flat-leaf parsley
  • 1 large bunch fresh dill
  • 1 small bunch fresh chives
  • 1 small bunch fresh tarragon
  • 1 small bunch fresh chevil
  • 1 small bunch fresh basil
  • 1 small bunch fresh marjoram
  • 1 small bunch fresh rosemary
  • 1 bulb garlic
  • 4 medium lemons
  • 2 medium oranges

Meat, Eggs & Dairy

  • 1 bone-in leg of lamb, 6 to 9 lb.
  • 18 oz. feta cheese (in a whole chunk)
  • 2 cups full-fat plain yogurt, preferably Greek-style
  • 10 oz. (1-1/4 cups) unsalted butter
  • 1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 2 tsp. whole milk

Other Groceries

  • 3 8-oz. packages frozen phyllo dough (you may need to buy 2 1-lb. “twin packs)
  • 16-oz. jar brine-packed grape leaves
  • 12 oz. (2-1/2 cups) unsalted, shelled raw pistachios
  • 12 oz. (2 cups, packed) dried apricots
  • 1-1/2 cups lower-salt chicken broth
  • 1 cup raw long-grain white rice
  • 1 cup dry white wine
  • 2/3 cup pine nuts
  • 6 Tbs. walnut oil or pecan oil
  • 1 whole nutmeg

Pantry Staples

  • 2 cups granulated sugar
  • 2 cups extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 3 Tbs. Dijon mustard
  • 1-1/2 tsp. ground cardamom
  • Kosher salt
  • Black peppercorns

The Menu


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