Greekish: Everyday Recipes with Greek Roots
Overall Ranking: Solid Swallow
Greekish: Everyday Recipes with Greek Roots by Georgina Hayden, 2024, Bloomsbury Publishing
Who Wrote This and Why Should I Care?
Georgina Hayden is a distinguished food writer, cook, and presenter based in North London, whose work consistently garners critical acclaim. Her expertise is widely recognized, evidenced by prestigious accolades such as the Observer Food Monthly Award for Best New Cookbook for "Nistisima," as well as the Fortnum + Mason 'Cookery Writer of the Year' and the Guild of Food Writers 'Recipe Writer of the Year' awards. These honors underscore her exceptional talent in crafting compelling and delicious recipes.
Her culinary journey began with deep roots, growing up above her grandparents' Greek Cypriot taverna in Tufnell Park. This immersive upbringing, steeped in traditional family recipes and the vibrant atmosphere of the eatery, was instrumental in shaping her profound love for cooking. Further solidifying her professional foundation, Georgina spent 12 years as a key member of Jamie Oliver's esteemed food team, where she honed her skills in styling, developing, and writing recipes for a diverse range of media, from television to print campaigns. This extensive experience provided her with a comprehensive understanding of food presentation and recipe creation.
With four highly regarded books to her name: "Stirring Slowly," "Taverna," "Nistisima," and most recently "Greekish", she has established herself as a prolific and respected voice in the culinary world.
Beyond her books, Georgina is a regular contributor to prominent publications such as Delicious, Waitrose Magazine, and The Telegraph, and frequently appears on television programs like Channel 4's "Sunday Brunch" and BBC's "Saturday Kitchen." Her involvement as a judge on Channel 4's "Great Cookbook Challenge with Jamie Oliver" further highlights her authority. Additionally, she has recently launched her podcast, "Family Feeds," expanding her reach and offering further insights into her culinary philosophy. For those seeking authentic, well-crafted food content delivered with expertise and a personable approach, Georgina Hayden is an author well worth exploring.
Before You Start Cooking
Special Equipment Needed?
Kinda yes, but mostly no. You're all set with standard kitchen stuff. HOWEVER, you need be familiar with the metric system. You know, celsius, grams, and those other things that somehow confuse us Americans something fierce despite being the system that the whole world uses. If that is too much for you to work in metric then the author has kindly provided a conversion chart on page 283. So, if you love making notes in the margin this may be the book for you!
I myself just used my a kitchen scale and had it read out grams instead of ounces. But if you're brave enough... you can just eyeball.
Ingredient Affordability:
Are the ingredients readily available and reasonably priced? Yes, it is very on par for the other lunch/dinner cookbooks I've tried out but are a touch higher in cost. But just a touch.
Portion size: Does the recipe yield a satisfying amount of food for the cost? Everything I tried I got leftovers out of and they all kept very well. Excellent portions for what you get.
General DINNER/LUNCH average total: $12.70
This cookbook's DINNER/LUNCH average total cost: $14.75
Recipe Breakdown:
My Thoughts After Cooking from Greekish:
If you've ever dreamt of Mediterranean sunshine but your passport is gathering dust, Georgina Hayden's "Greekish" might just be your perfect culinary getaway. As someone who's never set foot in Greece and holds only a passing acquaintance with its vibrant cuisine, I found this cookbook to be an utterly brilliant way to dip a toe (or, let's be real, dive headfirst) into its delicious waters.
There's this intriguing trend of "ish" being tacked onto cookbook titles these days, and with "Greekish," the "ish" isn't about straying from authentic flavors. Oh no, the flavors here are decidedly Greek in nature. Instead, the "ish" speaks to a beautiful simplification of technique, stripping away unnecessary fuss to make these dishes wonderfully achievable. Every single recipe I tried was simple, straightforward, and yet managed to stand out in its own fantastic, often subtly surprising, way. The best part? Nearly all of these culinary gems can effortlessly slide into your weeknight routine, a refreshing change from cookbooks packed with complex, special-occasion-only affairs.
Hayden's recipes are not only well-written but also smartly incorporate authentic Greek ingredients like halloumi, lountza, and kefalotyri. Things you wouldn'r expect to find at your local ShopRite but absolutely are! And here's where "Greekish" truly shines for the home cook: while I've perused other Greek cookbooks that left me scratching my head over obscure, hard-to-find components, Georgina Hayden has clearly done the legwork. She's meticulously tested alternative ingredients or sought out more popular Greek ingredients, ensuring that you can achieve fantastic results even if your local supermarket isn't a Mediterranean bazaar. This thoughtful approach means less ingredient hunting and more actual cooking. I couldn't be happier with the delicious outcomes!
Visually, the book is a treat too, with pretty pictures for almost every single dish, all styled in a charming modern farmhouse-shabby chic aesthetic. It’s the kind of cookbook that makes you want to immediately get into the kitchen.
One of my biggest revelations from this entire "Greekish" experience has to be the two-ingredient yogurt flatbread. Seriously, this is one of those legendary, back-pocket, lightning-fast recipes that I will undoubtedly use again and again. I fully expect it to permanently replace my tried-and-true chapati recipe, which, while beloved, takes over an hour longer to prepare. It's a game-changer for quick, fresh bread on demand.
Now, for my one significant caveat: everything in this book is in metric. That means your oven heating times are in Celsius, not Fahrenheit, and ingredient measurements are grams, not cups. However, don't let this deter you for a second! There's a handy conversion chart right at the back of the book, so there's absolutely no need to consult any AIs or robots for help. Just power through that quick conversion, and you'll be well on your way to a delicious Greekish adventure.
With all of that in mind, I happily place "Greekish" squarely into our "Solid Swallows" category. It boasts an excellent assortment of dish types and perfectly accomplishes its goal: introducing modern cooks to quick-ish, delightfully Greek-ish recipes. Every recipe I tried was not only well-written and easy to follow but also tasted genuinely fantastic. The only thing keeping it from joining our "Recipe Royalty" group is that by simplifying traditional Greek dishes for approachability, it doesn't quite delve into the deeper, more intense flavors of Greek culinary culture that some might seek. Please don't let that slight distinction overshadow the immense praise this cookbook deserves! It is a fantastic introduction to Greek food and its made me want to seek out her other cookbooks. Something tells me that they are going to be fantastic as well.
Recipes that wowed or grossed me out: (with pictures)
Lemon and Oregano Chicken Wings
I couldn't believe how good these turned out. Georgina Hayden's recipe for Lemon and Oregano Chicken Wings with Feta Dip from Greekish is a true crowd-pleaser. The wings feel like spring with a short, quick burst of zesty lemon that is tucked into an aromatic oregano, and roasted to a golden crisp. The creamy feta dip, with its tangy yogurt and bold hits of garlic and chili, takes the dish to the next level—ideal for pairing with cucumber sticks or just enjoying as-is. Simple to prepare yet brimming with flavor, this recipe beautifully showcases the vibrant and comforting qualities of Greek cuisine. A must-try.
Ingredients 🍗
~2lbs chicken wings
2 lemons
2 tablespoons olive oil, plus extra for frying
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 red chillies
1 garlic clove
200g feta
150g Greek yoghurt
100g mayonnaise
40g kefalotyri or pecorino cheese
Directions 📜
2. In a large bowl, combine wings, zest and juice of 1 lemon, olive oil, garlic powder, oregano, salt, and pepper. Massage flavors into wings.
3. Spread wings on a lined baking sheet. Roast 35–45 min, turning halfway, until golden and cooked through.
4. For dip: Fry finely sliced chillies and garlic in a small pan with oil until golden, then cool. Mash feta with yogurt in a bowl. Mix in mayo, grated kefalotyri, zest of remaining lemon, and fried chilli and garlic. Add juice of ½ lemon, season, and adjust.
5. Serve wings with dip and cucumber sticks
One Pan Pastitsio
This one-pan pastitsio delivers unexpected but tasty flavors that truly shine, especially the golden, bubbly crème fraîche topping—an absolute highlight of the dish. I’ll admit I was hesitant about using cinnamon in a beef and noodle dish, but it was surprisingly subtle. Instead of overpowering, it added an earthy depth that made the dish feel even more savory and comforting—a very unexpected twist. While the sauce remains quite wet and doesn’t thicken much (not my personal favorite texture for pasta), but that cheesy crème fraiche makes up for it. It’s rich, satisfying, and is like a meaty Mediterranean hug. If you’re a fan of meaty down to earth flavors and don’t mind a wetter sauce consistency, this recipe is absolutely worth a try
Olive oil
1 pound mince - ideally beef, perhaps some pork too Sea salt and freshly ground black pepper
2 onions
4 garlic cloves
1 teaspoon dried oregano, plus a pinch
½ teaspoon ground cinnamon
2 tablespoons tomato purée
250g pastitsio pasta, bucatini or even penne (gluten-free, if needed)
6 cups beef stock
1 1/4 cup crème fraîche
2 egg yolks
100g graviera, kefalotyri or pecorino
Directions 📜
2. Peel and chop onions and garlic. Stir them into the pan with oregano and cinnamon. Fry for 5 more minutes on medium heat, adding more oil if needed.
3. Mix in tomato purée and fry for 1–2 minutes. Add pasta to the pan (snap pieces if needed to fit).
4. Pour in beef stock, season, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
5. In a bowl, combine crème fraîche, egg yolks, grated cheese (save some for topping), salt, and pepper.
6. Preheat the grill to high. Toss the cooked pasta and sauce in the pan, spread the crème fraîche mixture on top, and sprinkle with remaining cheese and oregano.
7. Place under the grill for 3–5 minutes until golden and bubbling. Let rest for 5–10 minutes before serving.
Spanikopita Jacket Potatoes
If you like twice baked potato or really just any potato but wish it had more bold Greek flavors then these Spanikopita Jacket Potatos from Georgina Hayden's cookbook "Greekish" are for you!
Creamy, cheesy, and packed with fresh herbs, it takes a humble potato and transforms it into something more vibrant. Georgina Hayden does a great job of balancing rich butter, tangy yogurt, and a savory feta topping that's got just enough kick to keep it interesting.
It’s an easy way to bring a little Mediterranean magic to your table. Whether you're serving it as a side or the star of the meal, it’s got all the cozy, satisfying flavors you’d expect from a Greek dish.
Ingredients 🥔
4 baking potatoes
Olive oil
100g baby spinach
¼ bunch of flat-leaf parsley or dill, or a combination
1 bunch of spring onions
150g graviera or mature cheddar
Sea salt and freshly ground
black pepper
40g unsalted butter
3 tablespoons Greek yoghurt
½ lemon
1 green chilli
100g feta
Directions 📜
1) Bake the Potatoes
- Preheat oven to 450°F.
- Prick potatoes with a fork, rub with olive oil, and wrap in foil.
- Bake for ~45 min or until tender.
- Remove from the oven and let cool for 15 minutes.
2) Prepare the Filling
- Chop spinach, parsley, and/or dill. Slice spring onions. Grate graviera or cheddar.
- Halve potatoes and scoop out the insides into a bowl. Season with salt and pepper.
- Mash with butter, then mix in spinach, spring onions, most of the herbs.
- Stir in yogurt, ⅔ of the grated cheese, and lemon zest.
- Fill potato shells with mixture.
3) Make the Topping
- Slice green chili (remove seeds for less heat).
- Toss with crumbled feta, remaining grated cheese, and a drizzle of olive oil.
4) Bake Again
- Scatter topping over potatoes. Bake for ~25 minutes until golden.
- Optionally, broil for an additional 5–10 minutes for extra crispiness.
- Sprinkle with remaining herbs and serve.
Breakfast Soutzoukakia
This is one you should definitely add to the rotation.It’s a unique and flavorful dish that brings a taste of Greece to your breakfast table. I’d recommend it to those who enjoy experimenting with new flavors and have a bit of time to spare in the morning. Would I make it again? Yes, but probably as a weekend treat rather than a weekday staple. Tasty for sure! Has an average cleanup time and dirty dish count for a breakfast meal.
🌿 Ingredients
- 1/2 lb ground beef
- ½ teaspoon ground cinnamon
- 2 teaspoons sweet smoked paprika
- 2 teaspoons ground cumin
- Sea salt and freshly ground black pepper
- 1 bunch of coriander
- 2 tablespoons olive oil, plus a little extra, if needed
- 2 onions
- 2 garlic cloves
- 2 red chillies
- 2 x 400g tins of plum tomatoes
- 1 tablespoon red wine vinegar, plus a little extra, if needed
- 4 large eggs
🍽️ Menu pairing
Definitely recommend serving this with a flatbread (see next recipe)
Everyday Yogurt Flatbread
Quick, easy, and good for those times when you need flatbread asap. Their speed does come at the cost of flavor so these are super basic. Not bad by any means, but I wouldn't eat them by themselves.
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