There’s no Easter without a traditional mageiritsa soup. And we have put together the most delicious recipe for you to enjoy. Try it alongside the single-variety wine Reserve Xinisteri from Oenou Yi-Ktima Vassiliades.


  • 1 lamb liver, very well washed and drained
  • 1 lamb offal, very well washed and drained
  • ¼ cup olive oil
  • 2 onions, finely chopped
  • 10 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  •  ¼ cup white wine
  • 2 lettuces, coarsely chopped
  • 1 small bunch of dill, finely chopped
  • Salt & pepper
  • 1 ½ litre meat broth from the boiling water
  • 2 bay leaves
  • 10-15 pepper corns
  • 2 sprigs of rosemary
  •  ½ cup rice

For the egg and lemon

  • 2 eggs
  • Juice of 2 medium lemons
  • Salt & pepper


  1. Boil the liver and the offal in boiling water for 10 minutes. Drain and leave to cool. Keep the broth aside for the soup.
  2. Finely chop the entrails into very small pieces.
  3. Heat the olive oil and sauté the onions and garlic.
  4. Add the entrails and sauté for 10 minutes, stirring regularly.
  5. Add the wine and wait for it to evaporate.
  6. Add the lettuce and the chopped dill stalks. Season with salt and pepper.
  7. Add the broth, bay leaves, peppercorns and rosemary springs and simmer for half an hour.
  8. Add the chopped dill and adjust the salt and pepper.
  9. Add the rice and simmer for another 15 minutes until it’s cooked.
  10. While the rice is boiling, beat the eggs in a bowl and slowly add the lemon juice, beating constantly.
  11. Take a spoonful of broth from the soup and add it in the egg and lemon mixture.
  12. Pour the mixture into the pot slowly so that it does not curdle, stirring constantly.
  13. Boil for another 2-3 minutes on low heat.
  14. Serve the soup with fresh dill, if desired, and freshly ground pepper, next to a glass of Reserve Xinisteri from Oenou Yi-Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.