Dekapentaugoustos is dedicated to the Dormition of Virgin Mary

and has its very own Greek way of celebrating! The orthodox calendar of August commences with a fasting phase which lasts until this very special day. Christians refrain from oil and any kind of animal products, including fish and meat, yet excluding seafood due to the fact that it doesn’t have blood and olives as they come unprocessed from the ground.

As one of the largest three holidays in Greece, it’s an integral part of Greek culture and celebrated as such. Stores and services are shut down, clubs and bars are usually open on a more relaxed, party mode. Family gatherings outside the city enjoying delicious food as well as getaways with friends are among the most typical way to enjoy the day. Islands and entertainment centres are packed.

On the day the Virgin is believed to have ascended to heaven, the most popular celebration in the country takes place in Tinos island. Home to Panagia Evangelistria, propably the most important Orthodox pilgrimage Greek site, tourists and Greeks alike visit the Cycladic island, crawling up the hill to the church, to show their devotion and ask for Virgin Mary’s blessing.

It’s thus very common to host a meal for family or friends on the day. Despite that fact that there’s not a set “traditional” dish to make on the day in contrast to Greek Easter, there are a couple of meal suggestions that usually make their appearance around the table and you can find those below. Wishing everyone a blessed August!

Tinos Panagia Evangelistria Church

Green salad with manouri and fruits

Pairing well with meat dishes, it’s a light, refreshing option for the starting dishes.


  • 100g Manouri cheese in cubes
  • 200g green cut vegetable of your choice, i.e lettuce, spinach and cabbage
  • 2 tbsp. seeds such as sunflower seed
  • 1/2 pomegranate’s seeds
  • 2 tbsp. dried cranberry
  • 1 sliced orange

For the sauce

  • 1 tsp. balsamic vinegar
  • 1 tsp. mustard
  • juice from 1 lemon
  • 1 cup extra virgin olive oil
  • 1 tsp. honey
  • salt


  • Wash, dry and cut all the green veggies
  • Add the orange, seeds, cranberry and manouri cheese
  • Boil the lemon juice until it becomes less, add the other sauce ingredients and stir it until it’s cold.

Greek roast lamb with lemon potatoes

A traditional Greek dish which everyone loves after the fasting period.


  • 2 tablespoon(s) oregano
  • 2 tablespoon(s) mustard
  • 2 tablespoon(s) honey
  • 4 tablespoon(s) olive oil
  • lemon juice and zest of 2 lemons
  • 3-4 sprig(s) rosemary
  • 3 clove(s) of garlic
  • 1 1/2 kilo lamb, leg
  • 1 1/2 kilo potatoes
  • salt
  • pepper


  • Preheat the oven to 170ο C
  • Blend the mustard, lemon, honey, garlic, olive oil, rosemary, oregano, salt and pepper until dissolved
  • Cut the potatoes into large pieces
  • Pour the marinade over the lamb and the potatoes
  • Move them to a baking pan
  • Cover with aluminum foil and parchment paper
  • Roast for 3 hours as it is.  Then, uncover the baking pan and roast for 30-45 minutes until golden

Greek Potato Salad (Patatosalata)

Light and easy, who can really resist? Serves 6 people


  • 1 1/2 kilos potatoes, medium
  • lemon juice and zest of 2 lemons
  • 2 tbsp. mustard
  • 1 tbsp. honey
  • 2 tbsp. olive oil
  • 3 tbsp. white vinegar
  • 50 g capers
  • 50 g olives
  • 50 g olives
  • 4 spring onions
  • 2 sprig(s) celery
  • 1/2 bunch parsley
  • 1 tbsp. paprika
  • salt
  • pepper
  • feta optionally


  • Wash the potatoes. It’s not necessary to peel them at this stage
  • In a pan with boiling water, add the potatoes and when ready, drain them, let them cool for 10 minutes and peel them and cut them into equal size
  • Add all the dressing ingredients to a large bowl or into a cup with a cover and whisk until combined.
  • Add pepper and salt to the dressing and pour over the potatoes
  • Chop the celery, onions and parsley and and add them over to the potatoes. Toss and enjoy!