Fall is the perfect time to enjoy hearty, flavorful meals, and Greek cuisine offers a bounty of dishes that highlight seasonal ingredients.

From comforting stews and savory pies to roasted vegetables and aromatic spices, Greek recipes in the fall are both wholesome and satisfying.

Using ingredients like pumpkin, squash, eggplant, lentils, and herbs such as oregano and dill, these dishes bring warmth, flavor, and tradition to your autumn table.

In this article, we’ve curated 15 fall Greek recipes that are perfect for dinners, family gatherings, or cozy weeknight meals.

From classic spanakopita and moussaka to seasonal soups and roasted vegetable dishes, these recipes capture the essence of Greek flavors while celebrating the best produce of autumn.

They’re hearty, healthy, and sure to impress both family and guests

15 Delicious Fall Greek Recipes for Family Meals

Fall Greek recipes are a delicious way to embrace the season with wholesome, comforting meals.

These 15 recipes showcase the versatility of Greek cuisine, from hearty mains to savory sides and baked treats.

Using seasonal ingredients, aromatic herbs, and classic Mediterranean flavors, these dishes provide warmth, nutrition, and authentic tastes that make autumn dinners and gatherings truly memorable.

Greek Pumpkin and Feta Pie (Kolokithopita)

Greek pumpkin and feta pie, or Kolokithopita, is a savory autumn delight.

Tender pumpkin is combined with creamy feta cheese, fresh herbs, and phyllo pastry, creating a flaky, flavorful pie.

Perfect as a main dish, appetizer, or side, it captures the essence of Greek fall cuisine, blending sweet and savory flavors with a satisfying, crispy texture that everyone will love.

Ingredients:

• 1 pound pumpkin, peeled and grated
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 8 sheets phyllo dough
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a large bowl, mix grated pumpkin, feta, ricotta, eggs, dill, olive oil, salt, and pepper until well combined.
3. Lay one sheet of phyllo in the dish and brush lightly with melted butter. Repeat layering 4 sheets.
4. Spread the pumpkin mixture evenly over phyllo, then layer the remaining 4 phyllo sheets on top, brushing each with butter.
5. Score the top layers lightly to make cutting easier after baking.
6. Bake for 40–45 minutes until golden brown and crisp. Let cool slightly before serving.

Greek pumpkin and feta pie is a warm, savory dish with a perfect balance of creamy cheese, sweet pumpkin, and crisp phyllo layers.

It’s ideal for autumn meals, offering a flavorful taste of Greece that’s both comforting and satisfying.

Greek Lentil Soup with Autumn Vegetables (Fakes Soupa)

Greek lentil soup with autumn vegetables, or Fakes Soupa, is a hearty, nutritious fall dish.

Brown lentils, carrots, onions, and seasonal squash are simmered in a tomato-based broth, flavored with garlic, olive oil, and herbs.

This rustic soup is perfect for a cozy evening, offering a warm, flavorful, and protein-rich meal that reflects the simplicity and heartiness of traditional Greek cuisine.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 1 cup pumpkin or squash, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots for 5 minutes until softened.
2. Add pumpkin, lentils, diced tomatoes, oregano, salt, and pepper. Stir well.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 30–35 minutes until lentils and vegetables are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Greek lentil soup with autumn vegetables is hearty, wholesome, and richly flavored.

Its combination of earthy lentils, tender seasonal vegetables, and fragrant herbs makes it a comforting, nutritious, and satisfying dish for chilly fall evenings.

Roasted Eggplant and Tomato Moussaka

Roasted eggplant and tomato moussaka is a classic Greek comfort dish, perfect for fall.

Layers of roasted eggplant, savory tomato sauce, and a creamy béchamel topping create a rich, hearty casserole.

Aromatic spices like cinnamon and nutmeg elevate the flavors, making this dish a warm, satisfying centerpiece for family dinners or festive gatherings during the autumn season.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• 1 (14 oz) can diced tomatoes
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For the béchamel:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast for 20 minutes until tender.
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Add ground meat and cook until browned.
3. Stir in diced tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.
4. For béchamel, melt butter in a saucepan, whisk in flour for 1–2 minutes, then gradually add milk. Cook until thickened. Stir in nutmeg and half of the Parmesan.
5. In a baking dish, layer roasted eggplant, meat sauce, and béchamel. Top with remaining Parmesan.
6. Bake for 35–40 minutes until golden and bubbly. Let cool slightly before serving.

Roasted eggplant and tomato moussaka is rich, flavorful, and comforting.

The layers of tender vegetables, savory meat, and creamy béchamel create a satisfying fall dish that brings authentic Greek flavors to your table.

Pumpkin and Spinach Spanakopita

Pumpkin and spinach spanakopita is a fall twist on the classic Greek spinach pie.

Creamy pumpkin, fresh spinach, feta cheese, and aromatic herbs are wrapped in flaky phyllo dough, creating a savory, comforting dish perfect for autumn.

Its warm spices and tender filling make it ideal as an appetizer, side, or main dish during cozy fall meals.

Ingredients:

• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 8 sheets phyllo dough
• 2 tablespoons olive oil or melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, mix pumpkin, spinach, feta, eggs, dill, nutmeg, salt, and pepper.
3. Layer 4 sheets of phyllo in the dish, brushing each with olive oil. Spread pumpkin-spinach mixture evenly.
4. Cover with remaining 4 phyllo sheets, brushing each layer with olive oil.
5. Score the top gently to make cutting easier after baking.
6. Bake for 35–40 minutes until golden and crisp. Allow to cool slightly before serving.

Pumpkin and spinach spanakopita is a flaky, savory dish combining earthy pumpkin, tender spinach, and creamy feta.

This seasonal twist on a Greek classic makes for a perfect autumn appetizer, side, or main course.

Greek Roasted Butternut Squash with Feta and Oregano

Greek roasted butternut squash is a simple yet flavorful fall side dish.

Tender roasted squash is tossed with olive oil, fresh oregano, and crumbled feta, creating a dish that balances sweet, savory, and aromatic flavors.

Perfect alongside roasted meats, grains, or as a vegetarian main, it brings the warmth of Greek cuisine to your autumn table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, oregano, salt, and pepper.
3. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and lightly browned.
4. Remove from oven and sprinkle with crumbled feta and chopped parsley before serving.

Greek roasted butternut squash is tender, sweet, and perfectly complemented by salty feta and aromatic oregano.

This colorful, flavorful side dish is ideal for fall dinners or festive gatherings.

Pumpkin and Halloumi Souvlaki

Pumpkin and halloumi souvlaki is a savory, seasonal take on Greek skewers.

Cubes of tender pumpkin and salty halloumi cheese are marinated in olive oil, lemon, and herbs, then grilled to perfection.

Served as an appetizer or main dish, these skewers offer a delightful balance of sweet, savory, and smoky flavors that celebrate the essence of fall in Greek cuisine.

Ingredients:

• 2 cups pumpkin, cut into 1-inch cubes
• 8 oz halloumi cheese, cubed
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, smoked paprika, salt, and pepper. Add pumpkin and halloumi cubes and toss to coat. Marinate for 15–20 minutes.
2. Preheat grill or grill pan over medium heat. Thread pumpkin and halloumi onto skewers, alternating pieces.
3. Grill skewers for 8–10 minutes, turning occasionally, until pumpkin is tender and halloumi is golden.
4. Serve warm with a drizzle of extra olive oil or a squeeze of lemon.

Pumpkin and halloumi souvlaki is a tasty, colorful dish with a perfect balance of sweet pumpkin and salty cheese.

These skewers bring fall flavors and Greek flair to your table, ideal for appetizers, light meals, or festive gatherings.

Pumpkin Fritters with Honey and Cinnamon

Pumpkin fritters with honey and cinnamon are a sweet and spiced Greek treat perfect for fall.

Grated pumpkin is combined with flour, eggs, and warm spices, then pan-fried to golden perfection.

Drizzled with honey and a sprinkle of cinnamon, these fritters make a comforting dessert or snack that captures the essence of autumn in every bite.

Ingredients:

• 2 cups grated pumpkin
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 eggs, beaten
• 1/2 teaspoon baking powder
• Vegetable oil for frying
• Honey and additional cinnamon for serving

Instructions:

1. In a bowl, combine grated pumpkin, flour, sugar, cinnamon, nutmeg, eggs, and baking powder until well mixed.
2. Heat vegetable oil in a skillet over medium heat.
3. Spoon batter into hot oil, forming small fritters. Fry 2–3 minutes per side until golden brown.
4. Remove and drain on paper towels.
5. Drizzle with honey and sprinkle with cinnamon before serving.

Pumpkin fritters with honey and cinnamon are crispy, sweet, and warmly spiced.

This simple Greek treat is perfect for autumn desserts, snacks, or festive occasions, offering a delicious taste of fall.

Stuffed Grape Leaves with Seasonal Vegetables (Vegetarian Dolmades)

Vegetarian dolmades are grape leaves stuffed with rice, pumpkin, zucchini, and fresh herbs, making them a perfect fall-friendly Greek dish.

Lightly seasoned and gently cooked, these dolmades are served with a squeeze of lemon, offering a comforting and nutritious appetizer or main course that celebrates seasonal vegetables and authentic Mediterranean flavors.

Ingredients:

• 20 grape leaves, rinsed
• 1 cup rice, rinsed
• 1/2 cup pumpkin, finely diced
• 1/2 cup zucchini, finely diced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh mint, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. In a skillet, heat olive oil and sauté onion until translucent. Add pumpkin, zucchini, rice, dill, mint, salt, and pepper. Cook 5–7 minutes, stirring occasionally.
2. Lay a grape leaf flat, vein side up. Place 1–2 tablespoons of filling near the stem end. Fold sides over and roll tightly.
3. Place stuffed leaves seam-side down in a pot, layering if necessary.
4. Cover with water, add lemon juice, and simmer for 40–45 minutes until rice is cooked.
5. Serve warm or at room temperature, drizzled with extra olive oil and lemon juice.

Stuffed grape leaves with seasonal vegetables are tender, flavorful, and aromatic.

This fall-adapted version highlights pumpkin and zucchini, providing a nutritious, comforting, and authentically Greek dish perfect for gatherings or family meals.

Lentil-Stuffed Zucchini (Kolokithakia Yemista)

Lentil-stuffed zucchini, or Kolokithakia Yemista, is a hearty fall Greek dish featuring zucchinis filled with a savory mix of lentils, onions, herbs, and tomatoes.

Baked to perfection, these stuffed vegetables are aromatic, nutritious, and satisfying, making them ideal as a main dish, side, or vegetarian entrée during the autumn months.

Ingredients:

• 4 medium zucchinis, halved lengthwise and scooped
• 1 cup cooked green or brown lentils
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Add diced tomatoes, cooked lentils, oregano, salt, and pepper. Cook 5–7 minutes until slightly thickened.
3. Fill zucchini halves with the lentil mixture and place in a baking dish. Sprinkle with breadcrumbs if desired.
4. Cover with foil and bake 30–35 minutes until zucchinis are tender. Remove foil for the last 10 minutes for slight browning.
5. Serve warm, garnished with fresh herbs.

Lentil-stuffed zucchini is hearty, wholesome, and packed with fall flavors.

This Greek dish combines tender zucchini with a savory lentil filling, making it a satisfying vegetarian entrée or side that’s perfect for autumn meals.

Roasted Autumn Vegetable Greek Salad

Roasted autumn vegetable Greek salad is a hearty, colorful dish perfect for fall.

Roasted sweet potatoes, beets, and bell peppers are combined with cucumbers, olives, and feta cheese, then tossed in a lemon-oregano dressing.

This salad is both nutritious and satisfying, offering a warm, flavorful twist on the traditional Greek salad that highlights the best fall produce.

Ingredients:

• 2 cups sweet potatoes, cubed
• 1 cup beets, cubed
• 1 cup red bell peppers, sliced
• 1 cucumber, sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, beets, and bell peppers with 1 tablespoon olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a large bowl, combine roasted vegetables with cucumber, olives, and feta.
3. Whisk remaining olive oil, lemon juice, oregano, salt, and pepper, then drizzle over salad. Toss gently and serve.

Roasted autumn vegetable Greek salad is vibrant, flavorful, and wholesome.

The combination of warm roasted vegetables, salty feta, and tangy dressing makes it a perfect seasonal side or light main dish.

Pumpkin Orzo with Spinach and Feta

Pumpkin orzo with spinach and feta is a comforting fall Greek dish.

Tender orzo pasta is cooked with creamy pumpkin, fresh spinach, and crumbled feta, creating a flavorful, hearty one-pot meal.

This dish is perfect for dinner parties, weeknight meals, or cozy autumn lunches that celebrate seasonal ingredients in authentic Greek style.

Ingredients:

• 1 cup orzo pasta
• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet and sauté onion until soft.
2. Add pumpkin puree, vegetable broth, cinnamon, salt, and pepper. Bring to a simmer.
3. Stir in orzo and cook 8–10 minutes until tender, stirring occasionally.
4. Add chopped spinach and cook 2–3 minutes until wilted.
5. Remove from heat and stir in crumbled feta before serving.

Pumpkin orzo with spinach and feta is creamy, flavorful, and satisfying.

Its balance of tender pasta, sweet pumpkin, and salty feta makes it an ideal autumn comfort dish with authentic Greek flair.

Greek Spiced Honey Cookies (Melomakarona)

Greek spiced honey cookies, or Melomakarona, are traditional autumn treats flavored with warm spices, olive oil, and honey.

These cookies are soft, aromatic, and perfect for fall celebrations, festive gatherings, or as a sweet treat with tea or coffee.

Their rich flavor and subtle sweetness make them a quintessential Greek dessert for the season.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup semolina
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 cup orange juice
• 1/2 cup olive oil
• 1/4 cup sugar
• 1/4 cup honey
• 1/4 cup chopped walnuts

For syrup:

• 1/2 cup honey
• 1/4 cup water
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, semolina, baking powder, baking soda, cinnamon, and cloves.
3. In another bowl, combine orange juice, olive oil, sugar, and honey. Gradually mix in dry ingredients to form dough.
4. Shape dough into small oval cookies and place on prepared baking sheet. Bake 20–25 minutes until golden.
5. For syrup, heat honey, water, and cinnamon until combined. Dip baked cookies in syrup and sprinkle with chopped walnuts.

Greek spiced honey cookies are soft, fragrant, and sweetly spiced.

These Melomakarona are perfect for autumn desserts or festive occasions, offering a delightful taste of traditional Greek flavors that celebrate the season.

Roasted Eggplant with Tomato and Feta

Roasted eggplant with tomato and feta is a hearty, flavorful Greek dish perfect for fall.

Tender roasted eggplant is combined with juicy tomatoes, garlic, and aromatic herbs, then topped with salty feta cheese.

This dish can be served as a side, a vegetarian main, or part of a meze platter, highlighting seasonal vegetables and authentic Mediterranean flavors.

Ingredients:

• 2 large eggplants, sliced into 1-inch rounds
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with olive oil, and roast 20 minutes until tender.
2. In a bowl, toss cherry tomatoes with garlic, oregano, salt, and pepper. Spread over roasted eggplant and roast an additional 10 minutes.
3. Remove from oven and sprinkle with crumbled feta and chopped parsley.
4. Serve warm as a side dish or light main course.

Roasted eggplant with tomato and feta is tender, flavorful, and aromatic.

Its combination of roasted vegetables and salty feta makes it a delicious fall dish that brings the best of Greek flavors to your table

Autumn Greek Meatballs with Tomato Sauce (Keftedes)

Autumn Greek meatballs are hearty, spiced, and perfect for fall dinners.

Ground beef or lamb is mixed with breadcrumbs, herbs, and warm spices, then baked or fried and simmered in a rich tomato sauce.

This dish is a comforting, family-friendly meal that pairs beautifully with rice, pasta, or crusty bread.

Ingredients:

• 1 pound ground beef or lamb
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

For the sauce:

• 2 cups diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Mix ground meat, breadcrumbs, egg, onion, garlic, oregano, cinnamon, salt, and pepper. Form into small meatballs.
2. Place meatballs on a baking sheet and bake 15–20 minutes until lightly browned.
3. In a saucepan, heat olive oil, add diced tomatoes, tomato paste, sugar, salt, and pepper. Simmer 10 minutes.
4. Add baked meatballs to the sauce and simmer 10–15 minutes until cooked through.
5. Serve warm with rice, pasta, or bread.

Autumn Greek meatballs are savory, spiced, and rich in flavor.

The combination of tender meatballs and aromatic tomato sauce makes this dish a comforting fall favorite for family meals or dinner parties

Spiced Pumpkin and Chickpea Stew

Spiced pumpkin and chickpea stew is a warm, hearty, and healthy Greek-inspired dish perfect for autumn.

Sweet pumpkin and protein-rich chickpeas are simmered with onions, garlic, tomatoes, and aromatic spices for a comforting stew.

This dish can be served with crusty bread or rice, making it an ideal vegetarian main for chilly fall evenings.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin, chickpeas, diced tomatoes, cinnamon, cumin, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer 25–30 minutes until pumpkin is tender.
4. Adjust seasoning, garnish with fresh parsley, and serve warm.

Spiced pumpkin and chickpea stew is rich, comforting, and packed with fall flavors.

The combination of sweet pumpkin, hearty chickpeas, and aromatic spices makes this Greek-inspired stew a perfect vegetarian dish for autumn dinners.