HomeFoodMary Politis shares her Greek Easter Sunday lunch menu with a twist

Mary Politis shares her Greek Easter Sunday lunch menu with a twist




It’s that time of the year again when Greek people across the world celebrate Orthodox Easter and fill their stomachs with mageritsa, lamb-on-the-spit, red-dyed eggs and even seafood.

But are you looking for a Greek Easter Sunday lunch with a twist this year? Mary Politis from Mary’s Kouzina has the answer and it’s guaranteed to be a hit with the family!

Entrée: Spanakopita



  • 1 large bunch of sliver beet washed and chopped (kept raw)
  • 1 cup of chopped dill
  • 1/2 cup chopped mint
  • 4-6 chopped spring onions
  • 3-4 eggs
  • 1/2 cup olive oil
  • 500g Ricotta cheese
  • 200g Feta
  • Generous amount of cracked pepper
  • Salt – use sparingly
  • 1 box filo pastry 
  • Olive oil brushing pastry


1. Combine all the filling ingredients into a large bowl and incorporate well then set aside.

2. Preheat your oven to 170C fan forced. You’ll need three or four sheets for every spanakopita roll.

3. Oil and layer each sheet of filo pastry. Begin to gather the pastry from the shorter side to create a crinkled look. Add a generous amount of filling on one end of the folded filo. Fold in each edge to seal and roll. Continue this process until you’ve used all of the filling. 

4. Bake for approximately 40 minutes, until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.

5. Allow it to cool for 5 minutes and enjoy it best hot!

Main: Lamb Souvlakia

Lamb souvlakia.


  • 3 boneless lamb shoulders, trimmed of fat and cut into chunks approximately 2cm thick. If you want to make them extra special, use lamb backstrap.

In a small bowl combine:

  • 4-5 cloves of grated garlic.
  • 1 tsp garlic powder.
  • 1 tsp onion powder.
  • 1 tsp sweet paprika.
  • 1 Tbsp smoked paprika.
  • 1 Tbsp oregano.
  • Generous amount of salt and pepper.
  • 1/2 cup olive oil.

BBQ marinade whilst cooking:

  • 1/2 cup lemon juice.
  • 1/4 cup extra virgin olive oil.
  • 1 tsp dried oregano.
  • Salt and pepper.
Lamb souvlakia.


1. Combine all the herbs and spices with the oil and pour over the cut up lamb, mixing it very well and letting it marinate over night.

2. When ready to assemble, cut 3-4 capsicums and 1-2 onions (depending on their size) into 2cm squares and skewer alternating lamb, capsicum, lamb and onion pieces onto the sticks. If you have leftover veggies make a veggie souvlaki, they’re beautiful on the BBQ.

3. Once on the fire, ensure you brush them generously with the lemon and olive oil marinade.

4. When the souvlakia have come off the BBQ give them one last generous splash of the lemon oregano oil. The more the better.

5. Makes approximately 25 souvlakia (depending on size of lamb, skewers and if you choose to add capsicum and onion). Enjoy!

Dessert: Galaktoboureko parcels with Ouzo syrup

Galaktoboureko parcels.


  • 375g Fillo Pastry
  • 250g butter, melted


  • 400 g caster sugar
  • 450 ml water
  • 225 ml Ouzo
  • 1 ribbon of orange rind


  • 100 g butter
  • 160 g fine semolina
  • 100 g caster sugar
  • 1 ribbon of orange rind
  • 1 L full cream milk
  • 1 tsp vanilla bean paste
  • 1 egg 


1. Take your Filo Pastry out of the fridge to bring it down to room temperature in its packaging.

2. Preheat your oven to 180 degrees Celsius fan forced. You will need a 12-hole cupcake tin.


1. Combine the water, sugar, orange rind & 125ml of the ouzo into a small pot, placing it over medium high heat. Allow it to boil for approximately 20 minutes until it thickens slightly. Just before turning off the heat, add the remaining 100ml of the ouzo.

2. Set aside to cool.


1. Over medium high heat add butter to another saucepan & allow it to melt. Add the semolina, sugar & orange rind. Combine ingredients then add half the milk whisking continuously, & then add the vanilla. Add the remainder of the milk & continue to mix.

2. Once the custard has thickened add the whole egg & whisk it into the custard quickly. Remove the orange rind & set aside.

To assemble the parcels:

1. Brush one sheet of filo pastry with melted butter. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with butter. Cut the sheet in half parallel to the shortest side of the Pastry. Place one piece of Pastry over the other to form a cross shape. Transfer the Pastry to one of the cupcake holes and using your hand push it in. Place three tablespoons of the custard into the tin & scrunch in the overhanging Pastry to seal the parcel. Repeat with remaining filo pastry and custard filling.

2. Bake for 35 minutes or until golden and crispy all over. 

3. Remove from the oven & pour the cool syrup evenly over the hot filo pastry, reserving some of the syrup for serving. Allow the parcels to cool slightly before serving.

Recent posts