There’s nothing quite like the indulgence of a perfectly cheesy dish, and in Greece, tavernas take it to another level. Whether it’s crispy, golden layers of phyllo encasing melted goodness or rich, creamy dips bursting with flavour, Greek cuisine has mastered the art of cheese in every form. But with so many incredible options, how do you choose? This guide will help you navigate the best cheesy dishes to order at a Greek taverna.
SEE ALSO: The most iconic cheesy dishes you need to seek out when travelling →
Why cheese is so important in Greek cuisine
Cheese has been a cornerstone of Greek cuisine for thousands of years. Ancient Greeks were among the first to perfect the art of cheesemaking, with historical records mentioning cheese production as early as 2,000 BCE.
The legendary Feta, protected by a PDO (Protected Designation of Origin) status, traces its roots back to Homer’s Odyssey. Shepherds across Greece have traditionally relied on cheese as a way to preserve milk, ensuring food security in harsh conditions.
Greek cheese is deeply tied to the country’s geography and agriculture. The mountainous terrain and lush grazing lands give Greek cheeses their unique flavours. This is because goats and sheep feed on wild herbs, infusing their milk with natural aromatics. Every region boasts its own cheese traditions, making Greek cheese not just a food but a cultural experience.
Why you should eat in small tavernas in Greece
When visiting Greece, skip the tourist traps and seek out small, family-run tavernas for an authentic experience. These humble eateries serve dishes made with love, using time-honoured recipes passed down through generations. You’ll often find cheeses made from local shepherds, handmade phyllo pastries and dishes cooked in traditional clay ovens.
Small tavernas also provide a warm, welcoming atmosphere where you can chat with the owners, learn about regional food traditions and enjoy slower-paced dining. The best Greek food isn’t found in glossy restaurants. It’s in the backstreets, the mountain villages and the seaside tavernas where every meal feels like a celebration.
Which cheesy Greek dishes should you order?
Ok, you’ve followed my advice and find yourself in a family-run taverna on a small Greek island. Which cheesy Greek dish should you order from the overwhelming menu? Let’s have a look at the must-haves!
Saganaki
If you order just one cheese dish, make it Saganaki. This iconic appetiser is a simple but decadent masterpiece: a thick slice of Kefalotyri, Graviera or Kasseri, seared in a hot pan until golden and crisp on the outside while irresistibly gooey inside. The magic touch? A fresh squeeze of lemon to cut through the richness.
Want even more drama? Some tavernas serve Flaming Saganaki, where the cheese is flambéed with ouzo or brandy at your table. The experience is completed with a triumphant “Opa!” as the flames dance above your plate. Whether classic or flaming, Saganaki is an unforgettable start to your meal.
Tirokafteri
A meze platter isn’t complete without Tirokafteri, a creamy, fiery cheese dip that’s as addictive as it is flavourful. Made by blending Feta with spicy peppers, olive oil and a dash of vinegar or yoghurt, this spread brings a bold and zesty kick to warm pita bread or crunchy vegetables.
Every taverna has its own twist—some add roasted red peppers, while others ramp up the heat with chili flakes. Either way, it’s a must-try for those who love their cheese with a little fire.
Feta Me Meli
Think cheese and honey don’t belong together? Feta me meli will change your mind. This dish wraps creamy Feta in delicate phyllo pastry and bakes it to crispy perfection. Most tavernas will finish it with a drizzle of golden Greek honey and a sprinkle of sesame seeds. The contrast of salty, tangy, sweet and crunchy makes this dish a flavour explosion.
It’s proof that Feta is not just for salads—it can shine in sweet dishes too!
Boureki
Straight from the island of Crete, Boureki is a rustic baked dish featuring layers of thinly sliced zucchini, potatoes and creamy Mizithra or Feta cheese. Some versions add a hint of mint for freshness, while others include Graviera for extra depth.
It’s comfort food at its finest—warm, hearty, and perfect for sharing. If you love cheesy gratins, you’ll adore Boureki.
Horiatiki
Horiatiki is one of the most famous dishes in Greece and a staple at every taverna. It consists of ripe tomatoes, crisp cucumbers, thinly sliced red onions, Kalamata olives and a thick slab of Feta. And all generously drizzled with extra virgin olive oil and sprinkled with oregano. Some variations also include green bell peppers or capers for added depth.
One of the key highlights of horiatiki is the quality of its ingredients. In Greece, vegetables are sun-ripened and bursting with natural sweetness, making the salad incredibly refreshing. The combination of the salty, creamy Feta with the juicy tomatoes and briny olives creates a perfect balance of flavours.
The dish is usually served with crusty bread. This allows diners to soak up the delicious olive oil and tomato juices left at the bottom of the plate.
Dakos
Dakos is a traditional Cretan dish that combines barley rusks with the bold flavours of Greek ingredients. This dish starts with dried barley rusks, which are slightly softened with a drizzle of extra virgin olive oil or a splash of water. These rusks form the base of the dish, soaking up the rich juices of grated ripe tomatoes on top.
The magic of Dakos comes from the cheese—crumbled Mizithra or Feta is generously sprinkled over the tomatoes, adding a creamy contrast to the crunchy rusks. Oregano, capers and olives often garnish the dish, enhancing its depth of flavour.
Some variations even include a drizzle of aged balsamic vinegar or a handful of fresh basil for an extra twist.
Tiropita, Spanakopita & Manitaropita (Greek Cheese Pies)
Greek cheese pies are among the most beloved savoury pastries in the country. These pies are a staple in Greek households and tavernas, enjoyed as a snack, appetiser or even breakfast.
Tiropita
Tiropita is one of Greece’s most famous pastries, featuring layers of golden, flaky phyllo dough filled with a creamy blend of Feta and Kasseri. The filling is rich and tangy, creating the perfect contrast with the crispy pastry. Tiropita can be made as a large pie or in smaller, individually wrapped portions known as tiropitakia.
Spanakopita
Spanakopita is a variation of tiropita that includes spinach, giving it a fresh, slightly earthy flavour. The combination of wilted spinach, Feta and herbs like dill and mint wrapped in crunchy phyllo makes this dish an irresistible Greek classic. It is a favourite at both casual meals and festive gatherings.
Manitaropita
Manitaropita swaps spinach for mushrooms, creating a deeply savoury and umami-rich filling. The addition of Feta or Graviera cheese enhances the flavour, making it a delicious choice for those who love hearty, earthy tastes. Manitaropita is often seasoned with garlic, thyme and black pepper to complement the mushrooms’ natural richness.
Moussaka
Moussaka is one of Greece’s most iconic and beloved baked dishes, often described as the ultimate Greek comfort food. This hearty, multi-layered casserole features a combination of fried eggplant, spiced minced meat (usually lamb or beef) and a rich, creamy béchamel sauce. And it is all topped with a generous layer of melted Kefalotyri or Graviera cheese.
Moussaka is a labour-intensive dish, often reserved for special occasions or Sunday family gatherings. A portion of moussaka is incredibly satisfying, making it the perfect main course at a small Greek taverna.
Pastitsio
Pastitsio is often compared to Italian lasagne but with its own unique twist. This comforting dish features thick, tube-like pasta layered with seasoned minced meat, a rich béchamel sauce and a topping of Kefalotyri. The cheese turns beautifully golden and slightly crispy when baked.
The meat sauce is made with ground beef or lamb, slow-cooked with tomatoes, onions, cinnamon and nutmeg. This gives the dish a slightly sweet and aromatic flavour. And the creamy béchamel sauce adds a velvety texture that balances the rich, savoury layers beneath it.
Pastitsio is a staple at Greek gatherings, family dinners and festive celebrations. It’s a dish that embodies Greek hospitality—warm, hearty, and deeply satisfying.
Giouvetsi
Giouvetsi is a comforting, slow-cooked Greek dish made with tender lamb or beef, orzo pasta and a rich tomato-based sauce, all topped with a generous sprinkle of Kefalotyri cheese. Traditionally cooked in a clay pot, this dish absorbs deep, hearty flavours as it simmers. As a result, it is a favourite in Greek households and tavernas alike.
The meat is first seared to develop flavour, then slow-cooked in a sauce made from ripe tomatoes, onions, garlic, cinnamon and bay leaves. Once the meat is tender, the orzo pasta is added directly into the pot, soaking up the delicious sauce as it cooks. The final touch is a layer of grated Kefalotyri or Graviera, which melts into the dish, creating a rich and savoury finish.
Giouvetsi is often served with a side of crusty bread to scoop up every last bite of the sauce. It’s a dish that embodies Greek comfort food—warm, satisfying, and perfect for a long, leisurely meal.
Dolmadakia Me Tyri
Dolmadakia, or stuffed vine leaves, are typically filled with rice and herbs, but this variation swaps out the traditional filling for a creamy cheese mixture. Feta, Mizithra or Anthotyro cheese is blended with fresh herbs and sometimes a hint of lemon zest before being wrapped in tender vine leaves.
These delicate parcels are then lightly steamed or baked, allowing the cheese to soften and meld with the aromatic flavours of the vine leaves. Often drizzled with olive oil or served with a yoghurt-based sauce, dolmadakia me tyri are a deliciously unique way to enjoy Greek cheese in a lighter, bite-sized form.
Final thoughts
Greek tavernas are a paradise for cheese lovers. Next time you find yourself at a Greek taverna, go full cheese mode and try as many of these dishes as you can. And don’t forget to shout “Opa!” when that Saganaki hits the table!
What’s the cheesiest dish you’ve ever tried in Greece? Let us know in the comments below!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
