Mayeritsa (Greek Easter Soup)

Traditionally, Mayeritsa is only eaten once a year to break the fast at the end of Lent. It’s designed to use ALL of the lamb's leftover parts, is prepared on Holy Saturday, and is eaten after midnight church services. It’s said that this soup eases the stomach at the end of the 40-day fast before going ham on Easter Sunday! However, I have never been able to stomach the OG version, no matter how excited I was to break fast.

I was absolutely smitten when I found this Greek Monk's vegan recipe using meaty mushrooms, tahini, lemon, GEVOO, and wild greens. This is our Fancy Peasant version. We tweaked it a bit and made it golden. I hope you are smitten too! It’s divine.

Mayeritsa (Greek Easter Soup)


  • 2 packs oyster mushrooms, sliced
  • 2-3 large bunches wild greens, chopped
  • 3-4 spring onions, chopped
  • 4 tablespoons fresh dill, chopped
  • ½ cup rice
  • 1 ½ cup Tahini
  • 1-2 lemons, juiced
  • ½ cup GEVOO
  • Vegetable broth to cover
  • salt and black pepper


  1. Bake (or sauté) mushrooms for 30 minutes at 350°
  2. heat GEVOO and sautéed spring onions, mushrooms, wild greens, salt, and pepper in a large stock pot. Add rice, fresh dill, and mix well.
  3. Gradually begin to add vegetable broth about halfway and cover.
  4. In a large mixing bowl, mix tahini, lemon juice, and whisk well. Then, add 3-4 cups of your broth and continue mixing. Stir mixture back into soup.
  5. Simmer for a couple of minutes