Lenten table ideas: 3 delicious greek recipes for the fasting season

Lent is the time when Greek cuisine truly shines. Based on vegetables, legumes, and seafood, a traditional Lenten table is not only a religious fasting tradition but also an opportunity for healthy and flavourful meals.

To truly elevate these dishes, the secret lies not only in quality ingredients but also in the right cookware NAVA presents three beloved Lenten recipes along with the essential kitchen tools to perfect them.

1. Traditional Greek chickpea stew (Revithada) in a casserole pot

Revithada is the ultimate Greek comfort food during Lent. To achieve its rich, velvety texture, slow cooking is key.

Ingredients:

• 500g chickpeas (soaked overnight)
• 2 dry onions
• 150ml olive oil
• 2 bay leaves
• Salt & pepper
• Lemon juice

Instructions:

1. Sauté the onions in the non-stick cast iron pan “Atlas” with stainless steel handle (30cm) until softened. Add the chickpeas and stir for 2–3 minutes.

2. Transfer everything to the square casserole-roaster "Funtzio" with nonstick stone coating 24cm.

3. Add water to fully cover the chickpeas, then add olive oil and spices.

4. Cover and bake at 180°C (350°F) for at least 3 hours. The casserole locks in moisture and flavour for perfectly tender chickpeas. presents three beloved Lenten recipes along with the essential kitchen tools to perfect them.

2. Seafood orzo “Kritharoto” with fresh herbs

Bring the flavours of the sea to your Lenten table. Orzo requires careful attention to prevent it from becoming overcooked.

Ingredients:

• 300g orzo
• 500g shrimp or mussels
• 1 garlic clove
• Fresh spring onion
• Vegetable broth
• Saffron (optional)

Instructions:

1. Sauté garlic and seafood for 2 minutes in the “Terrestrial” non-stick Casserole with lid and granite coating 20cm, then remove.

2. Add the orzo and gradually pour in vegetable broth, one ladle at a time, stirring continuously with a silicone spatula.

3. At the final stage, return the seafood to the pot. The reinforced coating ensures the orzo becomes creamy without sticking.

3. Crispy Greek spinach pie

A classic Lenten favourite, spinach pie requires proper baking to achieve that perfectly crispy, flaky texture.

Ingredients:

• 1kg spinach
• 500g leek or mixed greens
• Fresh dill
• Spring onions
• Salt & pepper
• Olive oil
• Traditional country-style phyllo sheets

Instructions:

1. Prepare the filling in the stainless steel mixing bowl “Acer” 20cm, rubbing the greens with salt to release excess moisture.

2. Sauté the mixture in the non-stick die-cast aluminium fry pan "Ωmega" with stone coating 24cm, until softened.

3. Layer half of the phyllo sheets in the aluminium rectangular roaster "Imperial" with nonstick stone coating 35cm, brushing each with olive oil.

4. Add the filling and cover with the remaining phyllo sheets, brushing each layer with oil.

5. Lightly score the pie to ensure even baking.

6. Bake at 190°C (375°F) on the middle rack until golden brown. The premium baking tray distributes heat evenly, creating an irresistibly crispy base.

Why choose NAVA cookware?

Cooking is creativity and NAVA understands that perfectly. Our cookware combines:

Premium Quality: Durable materials for demanding recipes.

Healthy Cooking: Non-stick surfaces requiring minimal oil.

Modern Design & Functionality: Tools that make everyday cooking easier and more enjoyable.

Discover the full NAVA cookware collection and create unforgettable Lenten moments aroundthe table with trusted Greek quality.