What to Expect When Visiting Greece at Easter
If you think Greek Orthodox Easter is on a par with a typical ‘chocolate-eggs-and-bunnies‘ affair, think again. In Greece, Easter – or ‘Paska’ – is bigger than Christmas and easily the most important event of the year. It is also a wonderful time to visit the Greek Islands. Days are getting longer and warmer, in the mild spring temperatures wildflowers stand in bloom, and there is an excited buzz in the air, as family members scattered around the world arrive at their villages to celebrate with their loved ones.
The date of Greek Easter can vary enormously from year to year. The Orthodox Church calculates it according to the Julian calendar. This year it falls on the 12th of April, just one week after Catholic and Protestant Easter, while in 2027 the 2 celebrations will be 5 weeks apart, only to coincide again in 2028.
Key Dates in the Orthodox Calendar
- Holy Week (‘Megali Evdomada’):
The week leading up to Easter itself, is when most people strictly follow the Easter fast and Church services are held throughout the week. Whilst some tavernas are closed during Holy Week, some do offer ‘Nistisima‘ (special fasting menus) of delicious seafood and hearty vegetable dishes which aren’t restricted during Orthodox Lent.
For those seeking a more varied menu, our Villas in Crete and Kefalonia all have fully equipped kitchens and barbecues to prepare your own culinary delights, and local shops and supermarkets stock their usual selection, – plus many special Easter treats!
- Good Friday (‘Megali Paraskevi’):
This is a day of mourning and of solemn beauty. Church bells ring and in the evening after the main service, a candlelight procession follows the flower decorated Epitaph through the streets.
Many tavernas are closed and shop opening hours are limited, so plan ahead and stock up the day before!
- Easter Saturday Night (‘Megalo Savvato’):
This is the most anticipated moment of the Greek Easter celebrations, when everyone gathers in and around church at 11pm for the main church service, which is transmitted to the crowds outside via loudspeakers. Families in their fineries meet up with friends and kids play and run around holding their ‘lambades‘, specially decorated candles traditionally gifted to them by their godparents.
At midnight, the ‘Holy Light’ is passed from the priest to the congregation until everybody’s candle is lit. The silence is broken by the joyful cry of “Christos Anesti!” (Christ is Risen!), followed by fireworks and the ringing of bells.
Following the religious celebration, Greeks heads back home to eat or meet up with friends and family at local tavernas, which open at midnight, to end their fast with ‘Magiritsa’, a traditional soup made from lamb offal and other meats, herbs and egg-lemon sauce. Sweet Easter treats are also served at this occasion, such as ‘Koulourakia‘ biscuits, ‘Baklava‘, and sweet ‘Kalitsounia‘ pastries made with ‘Mizithra‘ (soft whey cheese, similar to Italian ricotta), herbs and spices…and of course plenty of chocolate for the children!
Now is also the time to start playing ‘Tsougrisma’, the traditional Greek egg-cracking game to celebrate the Resurrection. Using hard-boiled eggs dyed red, players tap their egg against another’s, while exchanging the greeting “Christos Anesti!” (He is risen!) and “Alithos Anesti!” (Truly, he is risen!). The eggs represent new life and hope, with the bright red colour symbolising the blood of Christ, who gave his life for the salvation of people. The owner of the last ‘uncracked’ egg wins.
- Easter Sunday (‘Kyriaki tou Paska’): This is a joyful day of celebration with family and friends (where wine starts flowing before lunchtime), lamb and goat is roasted in gardens and on the streets, and there is plenty of music and dancing.
Greek hospitality really shows itself today, so don’t be surprised if you are invited for a glass of wine or a plate of roasted lamb by your neighbours (or even complete strangers), as you walk by their celebrations.
Differences between Easter celebrations in Crete and Kefalonia
Easter Saturday Highlights:
- Crete:
On Saturday morning, in villages and towns, Cretans assemble wood for enormous bonfires (called ‘Founares‘) and erect effigies of Judas, which are set on fire on Saturday evening, often accompanied by ‘Mpalothies‘ (traditional celebratory gunshots into the air). City municipalities nowadays designate specific open squares or beach areas for the ‘founares’, to keep them away from historical buildings and narrow streets, while gun shots are replaced by fireworks.
The focus is on the ‘Holy Light’, (i.e. the candle) which is being carried home on Easter Saturday to mark a soot cross over the front door in the hope of an auspicious year.
- Kefalonia:
On Saturday morning, dignitaries and residents throw clay pots (‘Botides‘) from stages or balconies to shatter them on the street, symbolising the ‘Resurrection earthquake’.
The Motorcade Escort: When the ‘Holy Light’ arrives from Jerusalem, a large group of motorcyclists waits to meet it at the airport. They escort the flame across the island with honking horns and sirens. Kefalonia is also known for large firework displays, set off at the moment on Easter Saturday night, when the priest chants “Christos Anesti!”.
Locals keep a shard of a broken clay pot for good luck. The focus in Kefalonia is very much on this Saturday morning tradition, often featuring local bands and choirs.
Easter Food
- Crete:
Famous for ‘Antikristo‘, lamb/goat traditionally slow-roasted in a circle around a central fire rather than on a spit, the way shepherds used to roast their meat, (though spit-roasts feature too nowadays.)
‘Lychnarakia‘, oil-lantern shaped, open mizithra pies, a sweet treat which is very much part of the Cretan Easter celebrations.
(Olive Oil-) ‘Koulourakia‘ biscuits, flavoured with cinnamon, cloves and fresh orange juice.
Many Cretans add a splash of ‘Tsikoudia‘ (Cretan raki) or cognac to the dough, which makes the cookies extra crisp and perfect for dunking. - Kefalonia:
Spit-Roast from lamb/goat, often basted with lemon and oregano.
Kefalonian ‘Tsoureki‘, the fluffy, more sophisticated, version of the Greek brioche-style bread, braided and decorated with red dyed hard boiled eggs and sliced almonds, flavoured with orange zest and ‘Mastiha‘ (a natural, aromatic resin harvested from the mastic tree).
(Butter-) ‘Koulourakia‘ biscuits, using high-quality local butter often flavoured with ‘Sapsiho‘ (local marjoram) or vanilla and cognac.
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