The Greek Vegetarian Cookbook by Heather Thomas

  • Greek garlic toast with chickpeas (page 12)

    from The Greek Vegetarian Cookbook The Greek Vegetarian Cookbook by Heather Thomas

    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: red onions; rosemary; parsley; canned chickpeas; cherry tomatoes on the vine; crusty whole-grain bread; garlic
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Notes about Recipes in this book

  • Halloumi and lentil salad

    • e_635vt1 on June 16, 2026

      I would say that the prep is based on fairly good knife skills. What fantastic meal.

  • One-pan Greek brunch

    • Tina_Berlin on July 23, 2022

      I used vegan grill cheese and vegan Feta with yellow cherry tomatoes

  • Griddled stuffed pita pockets

    • e_635vt1 on June 16, 2026

      Super quick, super easy and a firm midweek favourite. If you have a hungry family the some sweet potato fries and a fantastic addition.

  • Halloumi and spinach pasta

    • Dcampos on May 12, 2025

      The directions call to add the spinach to the cooked pasta then add the creme fraiche/yolk mixture. Because I doubled the spinach, it cooled down the pasta and the creme fraiche/yolk mixture didn't make a silky sauce. I had to put it back on the stove top. The mizithra cheese also doesn't melt into the sauce. Despite these issues, the pasta was very tasty and easy to make. Next time I will save some pasta water, drain the pasta over the baby spinach to cook. Add it back to the pan and add the creme fraiche/yolk mixture using the pasta water as needed. I think Parm would taste better. Kefalograviera cheese was not available. Added Aleppo.

  • Rolled hortopita

    • MilduraSO on April 17, 2022

      Oh gosh, this was a stressful make. It turns out that the amount of filo in the recipe isn’t the standard size here in the U.K. I was short about 130g. Without enough filo the filling was just too thick and heavy. I struggled to roll it up, really struggled to roll it into a spiral and almost destroyed it getting it onto a baking tray. Despite all the challenges, it was delicious but I think I’ll be doing one of the other more straightforward pies in the future.

  • Chickpeas with spinach and lemon rice

    • Dcampos on May 12, 2025

      Enjoyed this with some feta on top. I thought the rice to water ratio was off so used my my typical ratio. Also, added the lemon juice after the rice was cooked to not change the texture of the rice.

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  • ISBN 10 0714879134
  • ISBN 13 9780714879130
  • Published May 29 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

A delicious collection of accessible and tasty Greek recipes – perfectly matched to the current trend for meat-free eating

Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.

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