Peas with olive oil, carrots, onions etcetera in a glass bowl

The Greek name for this recipe translates awkwardly as “oily peas,” emphasizing the substantial amount of olive oil in it. Extra virgin olive oil is crucial to this common, quick and easy Greek dish, making it tasty, filling, and healthy. It can also be made with green beans, but my family and I prefer the sweetness of the peas with onion and carrots.

Serve it as a vegetarian main dish, as Greeks do (with a boiled egg or two if you want more protein) or as an unusually flavorful side dish. It’s an excellent solution for a quick meal.


  • 1 kg (about 2.2 pounds) frozen peas or green beans
  • ¾ cup extra virgin olive oil
  • 1 large peeled potato, cut into bite sized pieces
  • 2 large peeled carrots, sliced into pennies (but not quite that thin)
  • 2 medium tomatoes, finally chopped with a knife or food processor
  • 1 large onion, finally chopped with a knife or food processor
  • chopped fresh dill (1/2 cup or to taste)
  • Salt and pepper to taste



Put all ingredients into a large pot.

Bring to a boil at high heat.

Reduce heat, cover, and simmer about half an hour. That’s it!

Vegetarian Dishes

Desserts, Sweet Snacks, Breakfast Items



Other Main Dishes