Easy Greek Dinner Recipes For Ten People: A Stress-Free Menu With Make-Ahead Tips

The first time I cooked a Greek dinner for ten, I learned a sharp lesson fast: the food is easy, but the timing can bite you.

Greek cooking rewards smart prep. You mix a few bold ingredients, lemon, garlic, oregano, olive oil, and you get huge flavor, which means you don’t need fussy techniques to feed a crowd. In this guide, I’ll give you a balanced menu of easy Greek dinner recipes for ten people, plus a make-ahead timeline I’ve used in my own kitchen (including what I’d never try to do at the last minute again).

Plan The Menu: A Balanced Greek Spread For A Crowd

You don’t need 12 dishes. You need a smart mix of creamy, crunchy, fresh, and hot, which means guests feel like they ate a feast even if you cooked four core recipes.

I plan for 2 cold items + 2 hot sides + 1–2 mains + a topping bar. That structure creates choice, which means picky eaters self-solve.

“When I host, I stop trying to predict what everyone will eat. I build a serving bar so people can build what they want.”

How Much To Make: Simple Portion Guidelines For 10

I use clear portions so I don’t run out at minute 20, which means I stay out of panic mode.

Item	Portion per person	Amount for 10	Which means…
Protein (chicken/meatballs/beans)	6–8 oz cooked	4–5 lb cooked	which means most adults can take seconds without wiping you out
Potatoes or rice	3/4 cup	7–8 cups cooked	which means you have a solid base for a pita bowl or plate
Greek salad	1–1.5 cups	10–15 cups	which means the table feels abundant and fresh
Tzatziki	1/4 cup	2.5 cups	which means every bite can taste “restaurant-level” with no extra cooking
Pita bread	1–2 rounds	12–20 pitas	which means you cover big appetites and torn pieces for dipping
Feta	1–1.5 oz	10–15 oz	which means you get salty pops without overpowering the meal

Concrete example: If I buy 6 pounds of raw chicken thighs, I usually end up with about 4.5–5 pounds cooked after trimming and roasting, which means I land in the safe zone for ten.

Diet-Friendly Swaps: Vegetarian, Gluten-Free, And Dairy-Free Options

A Greek crowd menu adapts well, which means you can feed mixed diets without cooking separate meals.

• Vegetarian: I serve Gigantes Plaki as a main and keep meatballs optional, which means vegetarians get a real centerpiece.
• Gluten-free: I swap pita for rice bowls or potato plates, which means no one feels stuck with “just salad.”
• Dairy-free: I offer tahini-lemon sauce next to tzatziki, which means guests still get a creamy topping without yogurt.

Warning: Many store pitas contain dairy or whey. You should check labels, which means you avoid accidental slip-ups.

Shopping List And Pantry Staples For Greek Cooking

When I cook Greek food for a group, I buy a short list in bulk. The list stays simple, which means I save money and time.

Core produce (crowd-proof):

• Lemons (10–12), which means you can marinate, roast, and finish dishes with fresh acid.
• Garlic (2 heads), which means you get flavor without extra sauces.
• Cucumbers (5–6), tomatoes (10–12), red onions (4), which means salad + toppings happen with the same ingredients.

Proteins:

• Chicken thighs (6 lb raw) and/or ground beef/lamb (4 lb), which means you can offer two mains without doubling your work.
• Frozen shrimp (3 lb, peeled), which means you get a fast seafood option with no prep drama.

Pantry + dairy:

• Extra-virgin olive oil (at least 2 cups), which means you can roast and dress without rationing.
• Dried oregano, kosher salt, black pepper, cumin, which means you can season confidently.
• Greek yogurt (2 quarts), which means tzatziki and dessert both become easy.
• Feta (1 lb), which means you get instant “Greek” signal on the table.
• Canned tomatoes (2 x 28 oz), tomato paste, which means beans and sauces taste slow-cooked.

Authority check: The USDA FoodData Central lists plain nonfat Greek yogurt at about 10g protein per 100g, which means yogurt-based dessert can finish the meal without feeling heavy.

Big-Batch Starters And Sides

A Greek table changes when the cold dishes hit first. People start grazing right away, which means you buy time to finish hot items.

I batch these sides because they hold well and scale cleanly, which means the 10th plate tastes like the 1st.

Tzatziki (Make-Ahead)

Tzatziki tastes best after it sits. The garlic mellows and the dill opens up, which means you get better flavor by doing less work day-of.

My big-batch formula (yields ~3 cups):

• 4 cups Greek yogurt
• 2 large cucumbers, grated
• 2 cloves garlic, grated
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped dill (or 1 tbsp dried)
• 1–1.5 tsp salt

Method (fast and clean):

1. I grate cucumber and squeeze it dry in a towel, which means the tzatziki stays thick instead of watery.
2. I stir everything in a bowl and chill at least 4 hours, which means the flavor blends.

Warning: If you skip squeezing the cucumber, you will get a puddle by hour two, which means the dip slides off pita.

Horiatiki Greek Salad (No-Lettuce Village Salad)

The surprise here is that no lettuce helps you. Lettuce wilts. Horiatiki stays crisp, which means you can prep early.

For 10 people:

• 10–12 Roma tomatoes, chunked
• 5–6 cucumbers, chunked
• 2 red onions, thin-sliced
• 2 green bell peppers, sliced
• 10–12 oz feta, slab or big chunks
• 1 cup Kalamata olives

Dressing: 1/3 cup olive oil + 3 tbsp red wine vinegar + 2 tsp oregano + 1 tsp salt.

Concrete example: I cut vegetables 60–90 minutes before serving and add feta at the end, which means the salad tastes fresh but not raw-sharp.

Spanakorizo (Greek Spinach Rice)

Spinach rice smells like lemon and warm olive oil the moment it hits the pot. That smell sets the room, which means guests start hungry.

Batch size: 4 cups dry rice makes ~12 cups cooked, which means you cover ten servings with buffer.

How I make it:

1. I sauté 2 chopped onions in 1/4 cup olive oil for 8 minutes, which means the base tastes sweet.
2. I add 4 cloves garlic and 2 tbsp dill, which means the aromatics show up even after reheating.
3. I stir in 4 cups rinsed long-grain rice and 8 cups broth, which means the rice cooks evenly.
4. I fold in 2 lb spinach (fresh or frozen) and simmer 18 minutes, which means the greens melt into the rice.
5. I finish with lemon zest + juice of 2 lemons, which means the dish stays bright.

Holding note: I add a splash of broth before reheating, which means the rice stays soft and not clumpy.

Roasted Lemon Potatoes

Roasted lemon potatoes look plain until you crack the pan and smell the garlic-lemon steam. That smell wins people over, which means you don’t need fancy plating.

For 10:

• 8 lb Yukon gold potatoes, wedges
• 1/2 cup olive oil
• 1/2 cup lemon juice (about 3–4 lemons)
• 2 cups chicken broth or water
• 2 tbsp oregano, 2 tsp salt, lots of pepper

Method:

1. I roast at 425°F for 35 minutes, flip, then roast 25 minutes, which means you get crisp edges.
2. I finish with lemon zest and a final drizzle of olive oil, which means the potatoes taste fresh, not flat.

Practical warning: If you crowd the pan, the potatoes steam. You should use two sheet pans, which means you keep the crisp.

Easy Pita And Dips Board (Optional Add-On)

A dips board buys you calm. People snack while you plate, which means you control the pace.

I set out pita, olives, feta, and one extra dip. If you want another crowd snack, I sometimes add a playful side like pumpkin crackers on the board, which means gluten-eaters get extra crunch without extra cooking.

Easy Greek Mains That Scale Well

The shift happens when the main comes out and you realize you didn’t babysit a stove all night. Sheet pans and baking dishes do the heavy lifting, which means you can host and cook.

I test mains by one rule: Can I cook it in the oven and hold it 20 minutes without ruining it? That rule keeps me sane, which means guests see confidence instead of chaos.

Chicken Souvlaki Sheet Pan With Peppers And Onions

Chicken souvlaki tastes like a grill, but the oven makes it predictable. Predictable heat prevents undercooked centers, which means you can serve on time.

For 10:

• 6 lb boneless chicken thighs, cut into chunks
• 3 bell peppers + 2 large red onions, sliced

Marinade (my ratio): 1/2 cup olive oil + 1/2 cup lemon juice + 6 cloves garlic + 2 tbsp oregano + 2 tsp salt.

Steps:

1. I marinate chicken at least 2 hours (overnight is best), which means the meat stays juicy.
2. I roast at 450°F for 18–22 minutes and broil 2 minutes, which means you get browned edges.

Data point: The USDA lists 165°F as the safe internal temperature for poultry, which means you should use a thermometer and stop guessing. I keep one cheap probe thermometer on my counter for crowd dinners.

Baked Greek Meatballs (Keftedes) With Lemon-Oregano

Meatballs feel festive because people grab them fast. They also reheat well, which means you can cook them ahead.

For 10:

• 4 lb ground beef (or 2 lb beef + 2 lb lamb)
• 2 eggs
• 1.5 cups breadcrumbs (or almond flour for GF)
• 1 grated onion
• 4 cloves garlic
• 2 tbsp dried oregano
• Zest of 2 lemons + 2 tbsp lemon juice
• 2 tsp salt, pepper

Steps:

1. I mix lightly and stop when it holds together, which means the meatballs stay tender.
2. I bake at 425°F for 16–18 minutes, which means the kitchen stays clean.
3. I finish with lemon juice and chopped parsley, which means the flavor pops.

Honest assessment: Fried keftedes taste richer, but baked meatballs free your time. That trade is worth it for ten, which means you enjoy your own dinner.

Vegetarian Main: Gigantes Plaki (Baked Giant Beans In Tomato Sauce)

Gigantes come out of the oven bubbling with tomato and olive oil. The sauce tastes slow, but the work stays light, which means vegetarians get comfort food without fuss.

For 10:

• 2 lb dried giant beans (or 6–7 cans large butter beans)
• 2 x 28 oz crushed tomatoes
• 1/3 cup olive oil
• 2 onions, diced
• 4 cloves garlic
• 2 carrots, diced
• 2 tbsp tomato paste
• 2 tsp oregano + 2 bay leaves

Steps (canned bean shortcut):

1. I sauté onion and carrot for 10 minutes, which means the sauce tastes sweet.
2. I add garlic, tomato paste, and tomatoes, which means the sauce thickens.
3. I stir in beans and bake at 375°F for 45–55 minutes, which means the top caramelizes.

Concrete example: I bake this in a deep 9×13-inch dish. I let it rest 15 minutes before serving, which means the sauce stops running.

Seafood Option: Lemon-Garlic Shrimp Saganaki-Style

Shrimp cook in minutes. That speed saves you when guests arrive early, which means you still look prepared.

For 10:

• 3 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 6 cloves garlic
• 1 tsp red pepper flakes
• 1 x 28 oz crushed tomatoes (or 2 cups cherry tomatoes)
• 8 oz feta

Steps:

1. I simmer the tomatoes and garlic for 10 minutes, which means the sauce loses raw edge.
2. I add shrimp for 3–4 minutes until pink, which means they stay tender.
3. I crumble feta on top and cover 2 minutes, which means you get creamy-salty pockets.

If you want another seafood-friendly idea for a different night, I also like this salmon scampi approach, which means you can keep the lemon-garlic theme without repeating shrimp.

Sauces, Toppings, And Build-Your-Own Serving Ideas

A serving bar flips a dinner party. People stop waiting for you and start building plates, which means you get your evening back.

I keep toppings punchy and quick. The goal is contrast, which means each bite feels new.

Simple Greek Marinade And Dry Rub Ratios

I use ratios because they scale without math stress, which means I can double recipes on the fly.

Basic Greek marinade ratio (for ~2 lb protein):

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic
• 2 tsp oregano
• 1 tsp salt

Dry rub ratio (for ~2 lb):

• 2 tsp oregano
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp black pepper

“I don’t chase perfect. I chase repeatable.”

Which means… you can season chicken, meatballs, or beans with the same flavor logic and still get a coherent menu.

Quick Tomato-Cucumber Relish And Pickled Red Onions

These two toppings change everything fast. They add crunch and acid, which means rich meats taste lighter.

Tomato-cucumber relish (10 servings):

• 3 tomatoes + 1 cucumber, diced
• 2 tbsp olive oil + 1 tbsp lemon juice
• Salt + oregano

Fast pickled red onions:

• 2 red onions, thin-sliced
• 1 cup vinegar + 1 cup water
• 1.5 tbsp sugar + 1 tbsp salt
• Rest 30 minutes

Data point: The FDA Food Code sets 135°F as the hot-holding threshold for cooked foods, which means you should keep hot items above that line if they sit out. I treat toppings as cold items and keep them nested in a bowl of ice.

Serving Bar Setup: Pitas, Rice, Potatoes, And Toppings

I set the table in this order: base → protein → sauces → crunchy toppings. That order controls the mess, which means fewer spills and less cross-contamination.

Station	What I put out	Which means…
Base	pitas, spanakorizo, lemon potatoes	which means every diet gets a foundation
Protein	chicken, meatballs, beans, shrimp	which means guests choose without asking
Sauces	tzatziki, lemon wedges, olive oil	which means dry food becomes glossy and bright
Crunch	salad, relish, pickled onions	which means each plate gets texture
Finish	feta, olives, herbs	which means the food tastes “complete”

If you want a fun carb add-on for kids or big appetites, a quick tostada pizza night works as a separate meal plan idea, which means you can reuse the topping-bar mindset on non-Greek nights too.

Make-Ahead Timeline And Day-Of Game Plan

The transformation comes from one decision: I stop cooking everything on the same day. I shift work earlier, which means day-of feels almost boring.

I built this timeline after hosting ten people in a too-small kitchen with one oven. I now plan like a caterer, which means I don’t rely on luck.

What To Prep 2 Days Before

Two days out feels early, but it saves you. It spreads effort, which means you stay sharp.

• I shop and wash produce, which means I cut faster later.
• I mix tzatziki and chill it, which means it thickens and tastes better.
• I make pickled red onions, which means they turn bright pink and mild.

Concrete example: I store onions in a quart jar and shake once. That shake redistributes salt, which means every slice tastes even.

What To Prep 1 Day Before

This is the “quiet power” day. You do the jobs that create calm, which means hosting feels social.

• I marinate chicken overnight, which means the oven version still tastes like a grill.
• I bake gigantes plaki (or prep the sauce), which means a vegetarian main is done.
• I portion feta, olives, and herbs, which means the topping bar assembles in 3 minutes.

Warning: I do not cut tomatoes a day ahead. Tomatoes get mealy in the fridge, which means your salad loses that crisp snap.

What To Cook And Assemble Day Of

Day-of work should feel like simple assembly. That plan keeps you present, which means you enjoy your guests.

1. I roast lemon potatoes first, which means they hold well.
2. I bake meatballs second, which means the oven stays hot.
3. I roast chicken last and broil, which means it hits the table with color.
4. I chop salad and toss right before serving, which means it stays crisp.

Time example: If dinner is at 6:30, I start potatoes at 4:45, meatballs at 5:25, chicken at 5:50, and salad at 6:10, which means everything lands warm at once.

Holding, Reheating, And Keeping Food Warm Without Drying Out

Dry food kills a party. You can prevent it with moisture and covers, which means leftovers taste good too.

• I hold potatoes in a turned-off oven with the door cracked, which means they stay crisp instead of steaming.
• I keep meatballs in a covered dish with a spoonful of broth, which means they stay juicy.
• I reheat spanakorizo with 2–4 tbsp broth stirred in, which means rice loosens.

Safety note: The USDA recommends keeping hot foods at 140°F or above and cold foods at 40°F or below, which means you should use small serving bowls and refill them instead of leaving everything out for hours.

When I want a completely different prep-ahead skill, I use this guide on how to prepare pancakes on a grill, which means I practice heat control in a low-stakes way before big hosting days.

Desserts And Drinks To Finish The Meal

Dessert should feel like relief, not another project. Greek sweets often rely on honey, citrus, and dairy, which means you can finish strong without a pastry marathon.

Easy Dessert: Yogurt With Honey, Walnuts, And Citrus

This dessert tastes like a clean reset. Cold yogurt hits after warm garlic and lemon, which means the meal ends light.

For 10 bowls:

• 5 cups Greek yogurt
• 1/2 cup honey
• 1.5 cups chopped walnuts
• Zest of 2 oranges or 3 lemons

I set it out as a “build-your-own” bowl. That setup reduces serving work, which means you get to sit.

Data point: A 1-ounce serving of walnuts is about 185 calories per USDA data, which means a small sprinkle feels rich without needing cake-sized portions.

Baking Option: Orange Semolina Cake (Revani-Style)

Revani smells like orange peel the moment it comes out. That scent makes the room feel warm, which means guests linger.

Why I choose it: Semolina cakes stay moist for days. Syrup soaks in, which means you can bake early.

Simple plan:

• I bake the cake in a 9×13 pan.
• I pour warm citrus syrup over it.
• I cut 20 small squares, which means everyone gets dessert and seconds stay possible.

Honest note: This cake is sweet. You should serve small pieces with yogurt, which means the dessert feels balanced.

Greek-Inspired Drinks: Lemon-Mint Iced Tea And Simple Spritzers

Drinks should refresh and stretch. A big pitcher does that, which means you avoid constant refills.

Lemon-mint iced tea (1 gallon):

• 12 tea bags
• 1 gallon water
• 1/2 cup lemon juice
• 1/4 cup honey
• 1 bunch mint

Simple spritzer:

• Sparkling water + orange slices + a pinch of salt

Practical warning: Alcohol can crowd out hydration. I always offer a strong non-alcoholic option first, which means guests pace better.

If you want a separate cocktail night, this rose margarita can fit a citrus theme, which means you can reuse the same orange and lemon prep.

Conclusion

A Greek dinner for ten stops feeling hard when you treat it like a system. You pick scalable mains, you build a topping bar, and you prep cold items early, which means the evening feels social instead of frantic.

When I follow this plan, I finish cooking before guests settle in. I then eat while the food is hot, which means I host like a human and not like a short-order cook.

Frequently Asked Questions (Easy Greek Dinner Recipes for Ten People)

What are easy Greek dinner recipes for ten people that won’t overwhelm me?

A simple, crowd-friendly Greek plan is 2 cold items (tzatziki, horiatiki salad), 2 hot sides (spanakorizo, roasted lemon potatoes), plus 1–2 mains like sheet-pan chicken souvlaki, baked keftedes, or gigantes plaki. Add a topping bar so guests build their own plates.

How much food should I make for easy Greek dinner recipes for ten people?

Use clear portions to avoid running out: plan 6–8 oz cooked protein per person (about 4–5 lb cooked total), 3/4 cup potatoes or rice (7–8 cups cooked), 10–15 cups Greek salad, about 2.5 cups tzatziki, 12–20 pitas, and 10–15 oz feta.

Can I prep easy Greek dinner recipes for ten people ahead of time?

Yes—Greek food rewards make-ahead prep. Mix tzatziki and quick-pickle red onions 2 days before. Marinate chicken and bake gigantes plaki 1 day before. Day-of, roast lemon potatoes first, bake meatballs next, roast chicken last, and toss the salad right before serving.

What’s the best way to set up a Greek “build-your-own” serving bar for a crowd?

Arrange the table in a simple order to reduce mess: base (pitas, spanakorizo, lemon potatoes) → proteins (chicken, meatballs, beans, shrimp) → sauces (tzatziki, lemon wedges, olive oil) → crunchy items (salad, relish, pickled onions) → finishers (feta, olives, herbs).

How do I keep Greek dinner party food warm and safe during serving?

Keep hot foods above about 140°F and cold foods below 40°F. Hold potatoes in a turned-off oven with the door slightly cracked to avoid steaming. Keep meatballs covered with a spoonful of broth to stay juicy. Use smaller serving bowls and refill often.

What are easy Greek dinner recipes for ten people if I need vegetarian, gluten-free, or dairy-free options?

For vegetarian guests, serve gigantes plaki as a main and keep meat optional. For gluten-free, swap pita for rice bowls or potato plates. For dairy-free, offer tahini-lemon sauce alongside tzatziki. Also check pita labels—many store-bought versions contain dairy or whey.