Greek Dilled Peas, Potatoes & Carrots

Maria *


This dish is among the "Lathera" meaning cooked in oil (olive oil), spring, summer & early Fall, favorites. Usually meatless dishes cooked in a olive oil based sauce including tomatoes & garlic. Especially appreciated during Lent when meat and dairy products are traditionally restricted.
I find it to be easier when using frozen peas, even when in season. Fresh peas can be substituted for the frozen, though, but not canned. This is my family's & my favorite vegetable dish. Hope you try it and enjoy a good healthy Greek meal.

Kali Orexi! Have a good appetite!

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4-5 as a main dish, 6-8 as a side.


20 Min


30 Min


Stove Top


1/2 c
olive oil
green onions, finely chopped
carrots, thinly sliced
1 lb
potatoes, cut into chuncks or small round
tomatoes, grated
1 c
1 bunch
large, dill (about 1/4 lb) finely chopped (or 5-6 tablespoons of dried dill weed
2 lb
frozen peas
salt & pepper to taste

Directions Step-By-Step

In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce.

Kali Orexi! Enjoy!

About this Recipe