From the Aegean Coast

Greek Island Cooking With Liquid Gold Olive Oil

Bring the sun-soaked flavors of Santorini, Crete, and Mykonos to your kitchen — fresh seafood, garden vegetables, tangy feta, and the finest extra-virgin olive oil. The original Mediterranean diet, the way it's still made on the islands.

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Greek Island Kitchen

Six recipes that taste like a Greek summer — every one made with the finest cold-pressed olive oil, tangy feta, and the kind of fresh herbs that grow wild on the islands.

Greek Salad

Authentic Horiatiki (Greek Salad)

⏱ 15 min🍽 4 servings🔥 Easy

The real Greek salad: ripe tomatoes, crisp cucumber, briny olives, and a thick slab of feta — no lettuce, no fuss. Just olive oil, oregano, and sunshine.

Ingredients

  • 4 large ripe tomatoes, cut into wedges
  • 1 large cucumber, sliced thick
  • 1 green bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 200g block of authentic Greek feta cheese
  • ½ cup Kalamata olives
  • ¼ cup extra-virgin Greek olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp dried Greek oregano
  • Sea salt and black pepper
  • 1 tsp capers (optional)

Instructions

  1. Arrange tomatoes, cucumber, bell pepper, and red onion in a wide shallow bowl.
  2. Sprinkle with salt and let sit 5 minutes to release juices.
  3. Scatter olives over the top. Place the whole block of feta on top of the salad — do NOT crumble it.
  4. Drizzle generously with olive oil and red wine vinegar.
  5. Sprinkle oregano over the feta and salad. Add capers if using. Season with black pepper.
  6. Serve immediately with crusty bread to soak up the juices.
Spanakopita

Spanakopita (Spinach Feta Pie)

⏱ 1 hr 30 min🍽 8 servings🔥 Medium

Layers of crispy phyllo encasing a savory filling of spinach, feta, herbs, and onions — brushed with butter and olive oil for the perfect golden crust.

Ingredients

  • 1 kg fresh spinach (or 500g frozen, thawed)
  • 2 bunches green onions, chopped
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup extra-virgin olive oil (divided)
  • 4 large eggs, lightly beaten
  • 400g feta cheese, crumbled
  • ½ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 500g phyllo dough (about 16 sheets)
  • ½ cup melted butter

Instructions

  1. Heat 3 tbsp olive oil in a large pan. Sauté yellow onion until soft, 8 min. Add green onions and garlic; cook 2 minutes.
  2. Add spinach in batches, wilting each before adding more. Cook until liquid evaporates. Cool, then squeeze dry.
  3. Mix spinach with eggs, feta, dill, parsley, salt, and pepper.
  4. Preheat oven to 180°C (350°F). Brush a 23x33cm baking dish with butter.
  5. Layer 8 sheets of phyllo, brushing each with melted butter and remaining olive oil mixed.
  6. Spread filling evenly. Top with 8 more layered, buttered phyllo sheets. Score top into squares.
  7. Bake 45 minutes until deep golden and crispy. Cool 10 minutes before cutting.
Grilled Octopus

Grilled Octopus with Lemon & Oregano

⏱ 1 hr 45 min🍽 4 servings🔥 Medium

Tender octopus, slow-simmered then charred over high heat, dressed simply with olive oil, lemon, and dried oregano. The taste of an Aegean taverna.

Ingredients

  • 1 large octopus (about 1.5 kg), cleaned
  • 2 bay leaves
  • 1 onion, quartered
  • 5 black peppercorns
  • 1 wine cork (traditional Greek tenderizer)
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp dried Greek oregano
  • 3 cloves garlic, minced
  • Sea salt and black pepper
  • Lemon wedges for serving

Instructions

  1. Place octopus, bay leaves, onion, peppercorns, and cork in a large pot. Cover with water and bring to a boil.
  2. Reduce heat and simmer 1 hour or until tender (test with a fork). Drain.
  3. Cut into large pieces. Whisk olive oil, vinegar, lemon juice, oregano, garlic, salt, and pepper.
  4. Toss octopus with half the dressing. Marinate 20 minutes.
  5. Grill octopus over high heat 2-3 minutes per side until charred and crisp.
  6. Drizzle with remaining dressing. Serve with lemon wedges and crusty bread.
Lamb Souvlaki

Lamb Souvlaki with Tzatziki

⏱ 30 min + marinating🍽 4 servings🔥 Easy

Tender chunks of marinated lamb skewered and grilled to perfection, served with cool, garlicky tzatziki and warm pita.

Ingredients

  • 800g boneless lamb shoulder, cut into 3cm cubes
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 5 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp fresh thyme leaves
  • 2 tsp salt, 1 tsp black pepper
  • Tzatziki: 2 cups Greek yogurt, 1 cucumber grated and squeezed dry, 3 cloves garlic minced, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp fresh dill, salt
  • Warm pita bread for serving
  • Sliced red onion, tomatoes, lemon wedges

Instructions

  1. Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Toss with lamb cubes.
  2. Marinate at least 4 hours, preferably overnight.
  3. For tzatziki: combine all ingredients, season with salt, and chill 30 min.
  4. Thread lamb onto skewers. Grill over high heat 3-4 minutes per side until charred outside, juicy inside.
  5. Serve on warm pita with tzatziki, sliced red onion, tomatoes, and lemon wedges.
Fasolada

Fasolada (Greek White Bean Soup)

⏱ 1 hr 30 min🍽 6 servings🔥 Easy

The unofficial national dish of Greece — creamy white beans simmered with tomatoes, carrots, celery, and a generous drizzle of olive oil. Pure peasant food perfection.

Ingredients

  • 500g dried cannellini or great northern beans (soaked overnight)
  • ½ cup extra-virgin olive oil (plus more for serving)
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1.5 liters water or vegetable broth
  • 2 tbsp fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and black pepper

Instructions

  1. Drain soaked beans. Place in a large pot, cover with fresh water, bring to a boil. Cook 30 minutes; drain.
  2. Heat olive oil in same pot. Sauté onion, carrots, and celery until soft, 10 minutes.
  3. Add garlic; cook 1 minute. Stir in tomato paste; cook 1 minute.
  4. Add beans, crushed tomatoes, bay leaves, oregano, and water. Bring to a simmer.
  5. Cook 45-60 minutes until beans are very tender. Mash some beans against the side of pot to thicken.
  6. Stir in parsley and lemon juice. Season generously with salt and pepper.
  7. Serve hot with extra olive oil drizzled on top and crusty bread.
Greek Yogurt with Honey

Greek Yogurt with Honey & Walnuts

⏱ 5 min🍽 4 servings🔥 Easy

The simplest, most beautiful Greek dessert — thick strained yogurt, raw thyme honey, toasted walnuts, and a sprinkle of cinnamon. Heaven in a bowl.

Ingredients

  • 4 cups thick Greek yogurt (full-fat strained)
  • ½ cup raw Greek thyme honey (or wildflower honey)
  • 1 cup walnut halves
  • 2 tbsp unsalted butter
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • Optional: fresh figs, pomegranate seeds, or seasonal fruit

Instructions

  1. Toast walnuts: melt butter in a small skillet over medium-low heat. Add walnuts and a pinch of salt. Cook, stirring, until fragrant and lightly browned, 3-4 minutes. Cool slightly.
  2. Divide yogurt among 4 bowls.
  3. Drizzle each generously with honey.
  4. Top with warm buttery walnuts and a dusting of cinnamon.
  5. Add fresh figs or pomegranate seeds if desired. Serve immediately.
✨ Live Like a Greek

ShapeON — Mediterranean-Inspired Wellness

The Greek islands have proven for thousands of years that real food, olive oil, and natural living lead to vibrant health. ShapeON brings those same principles into a powerful natural supplement.

STARTER
ShapeON 2 Bottles
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