My Greek Table

A vibrant, modern Greek cookbook by Diane Kochilas, the foremost authority on Greek cuisine in the English-speaking world. Born out of her PBS television series of the same name, “My Greek Table” brings together over 100 recipes that span the full range of Greek home cooking, from simple mezedes and salads to hearty mains and traditional sweets.

Why Start Here

Kochilas writes with the warmth of someone who has cooked Greek food her entire life and the clarity of someone who has spent decades teaching it to non-Greek audiences. Her recipes are genuinely approachable. If you have never made spanakopita, her version walks you through every fold. If you want a weeknight dinner that feels special, her baked chicken with tomatoes and feta comes together in under an hour. The book does not assume you have a Greek pantry or years of experience. It meets you where you are.

What sets this book apart from other Greek cookbooks is its balance between tradition and modernity. Kochilas grew up between New York and her family’s native island of Ikaria, one of the world’s Blue Zones known for longevity. That dual perspective means you get deeply traditional dishes alongside inventive updates like baklava oatmeal and kale salads with feta. The recipes are organized into clear chapters covering salads, mezedes, vegetables, soups, grains, savory pies, meat, fish, and desserts, making it easy to build a complete Greek meal or just add one dish to your rotation.

The photography by Vasilis Stenos is gorgeous and documentary in style, capturing the landscapes and people of Greece alongside the food. Kochilas also weaves in stories about the regions and traditions behind each recipe, so you understand why certain dishes exist and what they mean to the people who cook them.

What to Expect

A beautifully produced 400-page hardcover that works both as an inspiring read and a practical kitchen reference. The recipes lean toward the healthy end of Greek cooking, reflecting the Mediterranean diet and Kochilas’s Ikarian roots. Ingredient lists are manageable, and most items are available at a well-stocked grocery store, though you will want good olive oil, dried oregano, feta cheese, and phyllo dough on hand. The difficulty level is genuinely accessible: most recipes suit a confident beginner, with a few more involved projects like handmade pies for when you want a weekend challenge. Kochilas includes helpful notes on technique and substitutions throughout.