Greek Lent Delight: Potatoes and Peas Dish That’s Big on Flavour, Not Meat.

Lent might mean cutting out meat, but that doesn’t mean cutting out flavour! Enter this Potatoes and Peas Dish; a Greek classic that proves simple ingredients can create magic.

I stumbled across this recipe from the Greek Vegan and instantly knew I had to try it. But, in true Anne fashion, I made a little tweak. Instead of the suggested ¼ cup of water or wine, I mixed 2 tablespoons of cornflour with the lemon juice. Why? Because I wanted a thicker, silkier sauce that clings to every bite.

The result? A dish that’s comforting, hearty, and packed with flavour. Perfect for Greek Easter Lent when you need something nourishing that won’t leave you feeling like you’re missing out.

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Why You’ll Love This Potatoes and Peas Dish

• Perfect for Lent: No meat, no dairy, just pure plant-based goodness.
• Minimal Ingredients, Maximum Flavour: Sometimes, the simplest things taste the best.
• Easier Than It Looks: If you can chop potatoes and stir a pot, you’ve got this.

Ingredients:

• 4 large potatoes, peeled and cut into chunks
• 1.5 cups green peas (fresh or frozen)
• 1 small to medium onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup olive oil
• 1/2 cup chopped fresh dill
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1/4 cup lemon juice
• 2 tbsp cornflour (mixed with the lemon juice)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion, dill and garlic, sauté until soft.
2. Add the potatoes and peas stirring for a couple of minutes to coat them in the oil and aromatics.
3. Add salt and pepper. Stir well.
4. Add the water, bring to a simmer, then cover and cook for about 20 minutes until the potatoes are cooked.
5. Mix the lemon juice with the cornflour, then pour it into the pot, stirring continuously until the sauce thickens – about 3-5 minutes
6. Remove from heat and let it sit for a 15 minutes before serving.

Serve & Enjoy

This Potatoes and Peas Dish pairs beautifully with some crusty bread (hello, carb heaven) or even a simple side of olives or olive bread. It’s proof that Lent doesn’t have to be dull. It can be downright delicious.

So whether you’re fasting for Greek Easter or just looking for a plant-based meal that delivers on flavour, give this dish a go. You won’t miss the meat; promise!

Lenten Perfection: This Potatoes and Peas Dish is Pure Greek Comfort

This Potatoes and Peas Dish is a simple yet flavourful meal that’s perfect for Greek Easter Lent. Originally inspired by The Greek Vegan, I made a slight tweak—ditched the extra liquid and used cornflour with lemon juice for a richer, more velvety sauce. The result? A comforting, hearty dish that even the most carnivorous family members will love.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 4 people

Course: dinner, lunch

Cuisine: Greek

Ingredients Method

Ingredients

  

• 4 large potatoes peeled and cut into chunks
• 1.5 cups green peas fresh or frozen
• 1 small to medium onion finely chopped
• 2 cloves garlic minced
• 1/3 cup olive oil
• 1/2 cup chopped fresh dill
• ½ tsp salt to taste
• ½ tsp black pepper
• 1/4 cup lemon juice
• 2 tbsp cornflour mixed with the lemon juice

Method

 

1. Heat olive oil in a large pot over medium heat. Add the onion, dill and garlic, sauté until soft.
2. Add the potatoes and peas stirring for a couple of minutes to coat them in the oil and aromatics.
3. Add salt and pepper. Stir well.
4. Add the water, bring to a simmer, then cover and cook for about 20 minutes until the potatoes are cooked.
5. Mix the lemon juice with the cornflour, then pour it into the pot, stirring continuously until the sauce thickens – about 3-5 minutes
6. Remove from heat and let it sit for a 15 minutes before serving.

FAQs: Potatoes and Peas Recipe