Coffee pot (briki)
This is a metal pot – traditionally made from copper – with a long handle that is used on the stovetop to make thick rich Greek coffee.
Olive oil can
Helpful for pouring the oil that is so ubiquitous in Greek cooking. An olive oil can makes it easy to pour small amounts with one hand, which can be more convenient than using measuring spoons.
Greek pastries and desserts are often drizzled with honey on top for added flavor. The honey dipper utensil drips honey slowly on them without adding too much or spilling.
Filo dough, often used in Greek pastries, needs to be brushed with butter or oil during preparation. Vegetables and meats are often brushed with oils and butters too.
Metal baking pans and tins
Greek cooking requires a variety of large metal baking tins and pans for cooking cheese and spinach pies and also desserts. Preferably not with non-stick coatings as these tend to get very scratched up when cutting.
And lots of them! Greek food is usually cooked in large quantities, and things like moussaka can require three or four pans on the stove at once.
Steel souvlaki skewers
If you can get hold of them these are much better than wooden ones because you can fit more meat on them, they stronger and don’t break or burn and they’re reusable.
Rotisserie or spit roaster
For the real Greek aficionado, a spit roaster can often be rented from Greek butchers for roasting whole lamb or goat. (It’s not a Greek Easter without spit roast lamb.) Some Greek ovens have rotisseries built in for spit roasting as well as slots on which to fit Souvlaki skewers to grill.