31 Greek Appetizers For The Best Mezze Spread

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cream Feta Dip

Cream Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 4 oz feta cheese, crumbled
• 1/2 cup Greek yogurt (or sour cream)
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. In a medium bowl, combine the softened cream cheese and feta cheese until smooth and well blended.
2. 2. Stir in the Greek yogurt, minced garlic, lemon juice, and olive oil; beat or whisk until the mixture is creamy and homogeneous.
3. 3. Fold in the chopped dill and chives; season with salt and black pepper to taste.
4. 4. If the dip is too thick, thin with a small amount of additional Greek yogurt or a splash of lemon juice until you reach your desired consistency.
5. 5. Refrigerate the dip for 15–30 minutes to let the flavors meld (optional but recommended).
6. 6. Serve with pita chips, crackers, or fresh vegetables.

2. Greek Vegetarian Phyllo Pizza

🍕 Greek Vegetarian Phyllo Dough Pizza Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’32’, ’32 slices’]

This Vegetarian Greek-style phyllo dough pizza (or filo pastry pizza) with feta, basil, and tomatoes is healthier than your typical game day food, but you’d never know it! The butter and cheeses between the phyllo/filo dough layers and the fresh herbs and veggie toppings make it magically delicious. It’s the perfect game day snack or potluck dish. Kid and adult friendly!

Ingredients

• 10 sheets phyllo/filo pastry, thawed (to thaw phyllo/filo dough, follow package instructions-usually it’s overnight in fridge)
• 1/2 cup butter (melted)
• 2/3 cup freshly grated parmesan cheese
• 1/2 cup crumbled feta cheese
• 3/4 cup fresh baby spinach
• 1 1/2 cups grated mozzarella cheese
• 1 whole onion (finely chopped)
• 4 Roma tomatoes (sliced length-wise)
• 1 200 ml can sliced black olives
• 2 tsp. dried oregano
• 28 g pkg of fresh basil
• Optional: other fresh herbs like rosemary, oregano or thyme can be used as well

Instructions

1. Preheat oven to 375 degrees F/190 degrees C. Spray baking sheet with non-stick cooking spray. * I use a (15.5 in X 11.5 in) jelly roll pan, as it is the PERFECT size!
2. Melt butter
3. Place first sheet of phyllo dough on baking sheet, lightly brush with melted butter then sprinkle with 1 tbsp Parmesan cheese and 1 tbsp mozzarella cheese.
4. Repeat above until all sheets are used.
5. Press firmly so layers stick together and press excess pastry down at edges to make crust
6. Chop onion and sprinkle top sheet with onion and dried oregano.
7. Sprinkle on remaining mozzarella and feta cheese. Then add spinach and black olives.
8. Slice tomatoes length-wise. Arrange tomato slices on top, then top with sprigs of fresh oregano (or basil, thyme or rosemary- whatever your preference) * I used basil and rosemary
9. Bake for 20-25 minutes, until edges are golden.
10. Cut into 16 squares, then cut each of those squares into halves (triangles).

3. Taboule Salad

The Fastest Taboule Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

A nourishing, fast, and simple salad that pairs well with just about anything except cat food. Don’t eat cat food.

Ingredients

• ¼ cup fine bulgur (or quinoa)
• ½ cup boiling water
• 2 1/2 cups minced flat-leaf parsley
• ⅓ cup chopped fresh mint leaves
• 1 small Persian cucumber (or small English cucumber)
• 1 medium tomato
• ⅓ cup finely chopped yellow or red onion
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• A few whole mint leaves (to garnish)

Instructions

1. Rinse the bulgur wheat until it’s clean, then let it soak in hot water for 10 minutes, until most of the liquid has been absorbed. Afterward, drain out any excess water from the bulgur wheat using a mesh strainer.
2. While the bulgur is soaking, finely chop the parsley and mint. Dice the cucumber and onion into very small pieces. Dice the tomato and place them in a colander to strain out the excess juice.
3. Mix the chopped herbs, vegetables, olive oil, lemon juice, salt, and pepper in a bowl or dish. Add in the bulgur (or cooked quinoa) and mix everything together.

4. Meat Stuffed Grape Leaves

Meat Stuffed Grape Leaves is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT60M · Yield: [’50’]

Always a crowd pleaser, these meat- stuffed grape leaves are delicious warm, cold or room temperature.

Ingredients

• one 2-pound jar of grape leaves (roughly 50 leaves)
• 1 pound ground sirloin
• 1/2 cup long-grain white rice (rinsed)
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon pepper juice of two lemons
• 2 celery stalks (cut into thirds (optional))
• 5 cabbage leaves (optional)
• 2 tablespoons dried mint
• cabbage leaves.

Instructions

1. Line a large pot with celery ribs and loose cabbage leaves.
2. Place grape leaves on a plate and trim any large, thick stems off bottom.
3. In a large bowl, combine ground meat, rice, juice of 1 lemon, garlic, salt and pepper.
4. Working one grape leaf at a time, place the leaf at on a plate and add 1 tablespoon of the meat mixture near stem.
5. Form meat into thin cigar shapes, then roll the grape leaf starting at the stem all the way to the top. No need to fold in sides but they’ll look nicer if you do.
6. Line stuffed grape leaves in pot, alternating direction with each layer, until the pot is lled 3/4 of the way or you’ve used all your leaves.
7. Cover the grape leaves with water, making sure there’s at least one inch of liquid above the grape leaves. Pour in remaining lemon juice and add dried mint.
8. Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh them down.
9. Cover pot with lid and bring to a simmer.
10. Reduce heat to low and simmer for 15 minutes or until rice is fully cooked. Serve with pita bread and cucumber laban.

5. Greek Tomato Fritters

Greek Tomato Fritters (Tomatokeftedes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT25M · Yield: [’20’]

These Greek tomato fritters made with peak-season tomatoes are crispy, full of flavor, and perfect as a simple mezze or appetizer that always flies off the table!

Ingredients

• 1 pound tomatoes (finely diced)
• ½ medium yellow onion (finely diced)
• 3 scallions (finely sliced)
• 2 tablespoons fresh parsley (finely minced)
• 2 tablespoons fresh mint (finely minced)
• ¾ tsp salt
• freshly ground pepper (to taste)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 4 ounces feta cheese (crumbled (optional))
• Olive oil or vegetable oil for frying

Instructions

1. Add the tomatoes, onions, scallions, parsley, mint, salt and pepper into a medium-large bowl. Mix to combine, then add the flour and baking powder. Mix until it forms a cohesive batter, then stir in the feta, but be careful not to overtmix or it will make the fritters tough.
2. Heat a thin layer of oil in a large heavy-bottomed frying pan (such as cast iron) over medium-high heat.
3. Working in batches, carefully place heaping tablespoons of batter into the hot oil. Fry on all sides until golden brown, crispy and cooked through. If the batter is still a little bit raw in the center, you can finish cooking in a 350 degree oven for about 5-10 minutes.
4. Serve hot with tzatziki sauce or your favorite dip.

6. Greek Chicken Skewers

Greek Chicken Souvlaki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [‘4’, ‘4 servings’]

Greek Chicken Souvlaki is juicy marinated chicken skewers that are bursting with Mediterranean flavors! They cook up in 15 minutes!

Ingredients

• 1 1/2 lbs. boneless skinless chicken breast (about 2 large chicken breasts; cut into 1″ chunks)
• Salt and freshly ground black pepper (to taste)
• 1 lemon (juiced (2-3 tablespoons))
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic (minced (or 1/2 teaspoon garlic powder))
• 1 teaspoons dried oregano
• Greek tzatziki recipe (for serving; optional)

Instructions

1. Season the chicken with salt and freshly ground black pepper to taste and place in a medium bowl or large zip top bag.
2. Add the lemon juice, olive oil, garlic and oregano, then toss the chicken in the marinade until well coated.  Marinate for a minimum of 2 hours or overnight.
3. About 1-2 hours before cooking time, remove the chicken from the refrigerator and skewer onto the wooden or metal skewers and let stand at room temperature.  The chicken will cook more evenly when it’s grilled at room temperature.
4. Preheat the grill to medium high heat.  Reduce the heat to medium and grill the chicken for about 3 minutes on each side or until grill marks form, or until a thermometer inserted into the center of the chicken registers 160 degrees. Place the chicken on a platter, cover loosely with foil, and allow to rest for 5-10 minutes. Enjoy!

7. Greek Chickpea Soup

Greek Chickpea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 people’]

A vegetarian version of the Greek Avgolemono, this easy and delicious egg-thickened soup combines veggies, rice, chickpeas, lemon, and dill for a bright, savory, satisfying meal that comes together in just 30 minutes!

Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 leek (white and light green parts only, medium, sliced)
• 1 carrot (medium, sliced)
• 1 stalk celery (medium, sliced)
• 4 cloves garlic (chopped)
• 3 cups vegetable broth
• 15 ounces chickpeas (from 1 can, drained)
• 1 cup cooked rice
• 3 to 4 tablespoons lemon juice (from about 1 fresh lemon)
• ¼ cup dill (fresh, chopped)
• kosher salt (to taste)
• 1 cup cooked rice
• 2 eggs
• 1 cup vegetable stock or broth

Instructions Soup

1. Slice your carrot, celery, and leeks. Mince your garlic. Clean the leeks very well under cold water to remove the sand and grit, preferably in a colander.
2. Place a medium pot over medium heat and add olive oil. Sweat the carrots, celery, and leeks for about 5 minutes, until they are softened. Add a pinch of salt.
3. Add the garlic and cook for another minute.
4. Add the stock or broth and bring up to a boil and back down to a simmer. Season with salt to taste.
5. Add the chickpeas and cook for about 15 minutes.
6. Add one cup of the cooked rice.

Rice, Egg, and Broth Mixture

1. Meanwhile, heat the remaining rice and stock or broth until warmed through. Add to a food processor or blender.
2. Add the eggs and blend until thick and smooth.
3. Once the soup has cooked with the chickpeas for about 15 minutes, add the rice, egg, and broth mixture into the soup to thicken it.
4. Add the lemon juice and dill to the soup, taste for seasoning, adding salt if needed, and serve.

8. Lamb Burgers

Lamb Sliders with Tzatziki Sauce: is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘5’]

Add a little exotic flare to your grilling with these Lamb Sliders with Tzatziki Sauce–the cucumber, yogurt, lemon sauce is the perfect compliment!

Ingredients

• 1/2 cups plain reduced fat yogurt
• 1/2 cups cucumber (chopped)
• 1 Tablespoon lemon juice
• 1 Tablespoon parsley (or mint or dill)
• 1 cloves garlic minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground lamb
• 1 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 Tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 2 teaspoons dried minced onion
• salt, pepper (to taste)
• 5 dinner rolls (/slider buns)

Instructions

1. Mix sauce ingredients, then set aside for flavors to blend.
2. Mix the lamb with the herbs, being careful not to overwork the meat.
3. Divide ground lamb into 5 sections and form into patties. Salt and pepper the patties, then grill until done.
4. Serve on slider roll topped with sauce.

9. Feta Spinach Mini Peppers

Feta Spinach Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 mini bell peppers, halved lengthwise and seeds removed
• 1 cup feta cheese, crumbled
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 tablespoons cream cheese (optional, for binding)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. Rinse the peppers, cut each in half lengthwise, and remove seeds.
3. 3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté 30 seconds, then add spinach and cook until wilted, about 2 minutes. Remove from heat.
4. 4. In a bowl, mix the wilted spinach, feta, lemon juice, oregano, and black pepper. If using cream cheese, fold it in to help bind the filling.
5. 5. Spoon filling into each pepper half, arranging them on the prepared baking sheet.
6. 6. Drizzle the remaining 1 tablespoon olive oil over the stuffed peppers. Bake for 15–20 minutes, until peppers are tender and filling is heated through and lightly golden.
7. 7. Remove from oven, garnish with parsley if using, and serve warm.

10. Spicy Feta Dip

Quick Spicy Feta Dip (Tirokafteri) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 6

Blend up this smooth creamy spicy feta dip in ten minutes! Serve as part of a mezze or with something equally tasty to dip in it or spread it on..

Ingredients

• 1 large clove garlic
• 8 pickled peppers or two fresh chili peppers- see notes
• 9oz feta (250g)
• 5.3oz ricotta or cottage cheese (150g)
• 8.5oz plain greek yoghurt (250ml)
• 1/4 cup olive oil (60ml)
• 1/2 tablespoon white vinegar
• (optional)To serve: Olive oil, black pepper, smoked paprika

Instructions

1. Remove the stems from the peppers and break into two or three pieces and add to the bowl of a food processor. Crush the garlic and add it next.
2. Add in all the other ingredients and process until smooth.
3. Transfer to a container and chill in the fridge for at least 30 minutes.
4. Optionally, when serving, add freshly cracked black pepper, a sprinkle of smoked paprika, and a teaspoon or two of olive oil and swirl through.

11. Greek Cucumber Tomato Salad

Crunchy Greek Cucumber Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Cool and crisp, this flavorful Greek Cucumber Tomato Salad will easily become your new favorite summer side dish.

Ingredients

• 2 cup roughly chopped mini cucumbers (about 4 mini cucumbers)
• 2 cup halved grape tomatoes
• 1 cup pitted black olives, cut in half
• 8 oz mozzarella pearls, drained (You can use bocconcini, but since they’re a big bigger, cut them in half for better distribution.)
• 4 oz jar of roasted red peppers, drained (if the peppers are whole, slice them into small strips)
• 1/4 cup thinly sliced red onion
• 1/2 cup toasted walnuts, roughly chopped
• Cracked black pepper, to taste
• 1.5 tablespoon extra virgin olive oil
• 1.5 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon pure honey
• Pinch of sea salt, to taste

Instructions

1. To toast the walnuts, heat a small pan over low-medium heat. Once the pan is hot, add the chopped walnuts and toast them until they’re fragrant and lightly golden, tossing them occasionally to prevent burning. Remove the pan from the heat and set it aside.
2. Place all of the vinaigrette ingredients in a small bowl and whisk until well combined. Taste and adjust seasoning to you preference.
3. Transfer all ingredients, from the cucumbers to the toasted walnuts, into a large serving bowl. Drizzle it all with the vinaigrette and toss to coat. Add some cracked black pepper and give it another toss.

12. Greek Zucchini Fritters

Kolokithokeftedes – Greek Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT8M · Total: PT43M · Yield: [’12’, ’12-13 fritters’]

Kolokithokeftedes are a Greek Zucchini fritter that are perfect as an appetizer or side dish! A blend of shredded zucchini, feta cheese, scallions, dill, and a little lemon zest…these are bright and flavorful and satisfyingly filling! Serve with Greek yogurt our tzatziki.

Ingredients

• -4 cups shredded zucchini (for me this was two large zucchini)-1 tablespoon chopped dill-4 garlic cloves, grated-1/2 teaspoon salt-1/2 cup chopped scallions-1 tablespoon dry oregano-5oz crumbled feta cheese-1 teaspoon lemon zest-1 and 1/4 cups all purpose flour-2 eggs-3/4 teaspoon salt-1/4 teaspoon black pepper-3 tablespoons oil for frying

Instructions

1. Shred the zucchini and place it in a strainer in the sink, sprinkle with 1/2 teaspoon of salt and let sit for 30 minutes.
2. After the zucchini has rested, working in handfuls squeeze the zucchini vigorously to remove excess water. Squeeze each handful several times, then add to a large bowl. Once all the zucchini has been dried and is in the bowl, add the dill, scallions, garlic, oregano, feta, lemon zest, flour, and eggs. Stir to combine then add the 3/4 teaspoon salt and 1/4 teaspoon pepper and stir.
3. Heat the 3 tablespoons oil over medium to medium high heat in a medium pan. The oil needs to be hot enough so that when you add a fritter it starts to sizzle and fry immediately. You don’t want it just sitting in oil absorbing the oil and not cooking. You can do a small test with a drop of fritter batter to check if the oil is hot enough.
4. Once the oil is hot enough, form your fritter patties, I do about slightly large than a golf ball then flatten it as much as I can then add to the oil. You don’t want these to be thick or the batter inside will stay too wet and not cook, so try and get these flat. Cook for between 3 and 1/2 minutes and 4 minutes per side until browned and crispy on each side. Let rest on a paper towel lined plate to absorb any excess oil as you finish cooking the rest of the fritters.
5. To serve, top with sprinkled feta cheese, a dollop of Greek yogurt, and sprinkle with salt.

13. Greek Pasta Salad with Green Bell Pepper and Feta

Potluck Pasta Salad – Greek-Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This is our favorite potluck pasta salad with feta, green peppers, and tomatoes. It’s the perfect dish for sharing at gatherings.

Ingredients

• 2 ½ cups bow tie pasta (or other short pasta, 9 oz/ 250 g)
• 2 medium ripe tomatoes (or the equivalent amount of cherry tomatoes)
• ½ cucumber
• 1 medium red onion
• 1 large green bell pepper
• 15-20 black olives
• 1 cup feta (5.5 oz/ 150 g, crumbled (Note 1))
• fresh herbs or arugula ((oregano, thyme, or basil) optional)
• 3 tablespoons red wine vinegar (more to taste)
• 1-2 tablespoons lemon juice (to taste)
• 2 garlic cloves
• 2 teaspoons dried oregano
• ½ cup extra virgin olive oil (4 fl.oz/ 115 ml, (Note 2))
• fine sea salt and pepper

Instructions

1. Cook the pasta: Bring a large pot of water to a boil. Add salt generously and the pasta. Cook the pasta according to the packet’s instructions. Drain well.2 ½ cups bow tie pasta/ 250 g
2. Prepare vegetables: In the meantime, halve the tomatoes and cut them into thin slices; halve the cucumber and the red onion and slice them thinly as well. Quarter the green bell pepper and slice the quarters thinly. Pit the olives, if necessary, and slice them.2 medium ripe tomatoes + ½ cucumber + 1 medium red onion + 1 large green bell pepper + 15-20 black olives
3. Dressing: Mix red wine vinegar, 1 tablespoon lemon juice, grated garlic cloves, and dried oregano. Slowly add the olive oil while whisking until the dressing emulsifies slightly. Add salt and freshly ground black pepper to taste. Add more vinegar and/ or lemon juice if you feel it’s necessary.3 tablespoons red wine vinegar + 1-2 tablespoons lemon juice + 2 garlic cloves + 2 teaspoons dried oregano + ½ cup extra virgin olive oil + fine sea salt and pepper
4. Combine the drained pasta with the dressing. Add the vegetables and mix carefully. Crumble the feta on top of the salad and mix gently again.1 cup feta
5. Refrigerate: Cover the salad and refrigerate until ready to serve; the salad should be made a few hours in advance so that the flavors have time to mingle. Add chopped fresh herbs just before leaving the house or before serving (optional).

14. Greek Mezze Platter

Greek Mezze Platter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/4 cup water (adjust for desired consistency)
• 1/2 teaspoon ground cumin (optional)
• 1/4 teaspoon salt, or to taste
• 1 cup Greek yogurt (about 240 g)
• 1/2 medium cucumber, finely grated and squeezed dry
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 small garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon extra-virgin olive oil
• Salt to taste
• 1 cup Kalamata olives, pitted
• 8–10 grape leaves stuffed with rice and herbs (dolmades), drained
• 1 lemon, cut into wedges
• 7–8 oz (200–225 g) feta cheese, cut into slabs or crumbled
• 1 tablespoon dried oregano (plus extra for garnish)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, sliced into rounds
• 2 roasted red peppers, cut into strips (optional – from jar to keep it quick)
• 4 medium pita breads, cut into wedges
• Fresh parsley or dill, chopped, for garnish (optional)

Instructions

1. 1. Make the hummus: In a blender or food processor, combine chickpeas, tahini, lemon juice, minced garlic, cumin (if using), and salt. Pulse while slowly streaming in olive oil and 1/4 cup water until smooth and creamy. Add more water a tablespoon at a time to reach desired consistency. Taste and adjust salt or lemon as needed.
2. 2. Prepare the tzatziki: In a bowl, whisk together Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, and a pinch of salt. Mix until well combined and refrigerate until ready to serve.
3. 3. Prep the vegetables and proteins: Halve cherry tomatoes; slice cucumber rounds; cut feta into slabs or crumble; drain olives and dolmades; cut roasted red peppers into strips (if using).
4. 4. Warm the pita: Preheat oven to 350°F (175°C). Arrange pita wedges on a baking sheet, lightly brush with olive oil, and bake 5–7 minutes until crisp and lightly golden. Alternatively, heat in a dry skillet for a few minutes per side.
5. 5. Assemble the platter: On a large serving board, place a bowl of hummus and a bowl of tzatziki. Arrange olives, dolmades, feta, pepper strips, cucumber rounds, cherry tomatoes, and pita wedges around the bowls. Tuck lemon wedges around the edges.
6. 6. Finish and garnish: Drizzle a little olive oil over the feta, sprinkle with oregano, and scatter chopped parsley or dill for color. Adjust seasoning of the dips if desired by tasting.
7. 7. Serve: Present at room temperature with extra pita wedges for dipping and a light squeeze of lemon over the vegetables if desired.

15. 7 Layer Greek Dip

7 Layer Greek Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup hummus
• 1/2 cup tzatziki
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/3 cup Kalamata olives, sliced
• 3/4 cup feta cheese, crumbled
• 1 cup fresh spinach, chopped

Instructions

1. 1. Spread the hummus in an even base layer on a shallow serving platter.
2. 2. Dollop and smooth 1/2 cup tzatziki over the hummus to form the second layer.
3. 3. Evenly scatter 1/2 cup diced tomatoes as the third layer.
4. 4. Top with 1/2 cup diced cucumber as the fourth layer.
5. 5. Sprinkle 1/3 cup sliced Kalamata olives for the fifth layer.
6. 6. Crumble 3/4 cup feta cheese over the olives to create the sixth layer.
7. 7. Finish with 1 cup chopped spinach as the seventh layer.
8. 8. Drizzle with a little olive oil and serve with pita chips, sliced vegetables, or crackers.

16. Greek Salad Kabobs

Greek Salad Kabobs Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 large cucumber, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 1 red onion, cut into 1-inch wedges
• 1 green bell pepper, cut into 1-inch chunks
• 1/2 cup Kalamata olives, pitted
• 4 oz feta cheese, cut into 1-inch cubes
• 2 tablespoons olive oil, plus more for brushing
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt, or to taste
• Freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes (or use metal skewers)

Instructions

1. 1. Soak wooden skewers in water for 30 minutes; skip soaking if using metal skewers.
2. 2. In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make a marinade.
3. 3. Place chicken cubes in a large bowl and toss with about two-thirds of the marinade; let marinate 20 minutes (refrigerate if longer).
4. 4. Toss cucumber, cherry tomatoes, red onion, bell pepper, and olives with the remaining marinade to lightly coat.
5. 5. Thread each skewer in a pattern: chicken, bell pepper, red onion, tomato, cucumber, olive, feta cube; repeat to build 2 skewers per person (a total of 8 skewers).
6. 6. Preheat grill to medium-high. Grill skewers 3–4 minutes per side, brushing with remaining marinade and turning until the chicken is cooked through and the vegetables are tender.
7. 7. Remove from grill, arrange on a platter, garnish with any extra feta if desired, and serve with lemon wedges.

17. Greek Quinoa Salad

Greek Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT40M · Yield: [‘8’, ‘8 side dish servings’]

Perfect for summer cookouts and easy dinners, this Greek Quinoa Salad is filling, healthy, and full of savory Greek flavors.

Ingredients

• 1 1/2 cups quinoa (rinsed and cooked according to package directions*)
• 2 cloves garlic (minced)
• 3 tablespoons red wine vinegar
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon black pepper
• 1/2 cup minced red onion
• 1/2 cup olive oil
• 1 1/2 cups chopped cucumber*
• 1 1/2 cup halved cherry or grape tomatoes
• 1 large (or 2 halves sweet yellow and/or red pepper, diced into 1/2″ pieces)
• 3/4 cup pitted and halved Kalamata olives
• 3/4 cup crumbled feta cheese

Instructions

1. In a medium-sized mixing bowl whisk together all of the dressing ingredients until combined.
2. In a large serving bowl or mixing platter, combined the cooled quinoa, cucumber, cherry tomatoes, sweet pepper, olives, and feta cheese.
3. Drizzle the salad dressing over the salad. Lightly toss the salad until combined.
4. Refrigerate the salad covered for 1-2 hours before serving or serve right away. Enjoy!

18. Greek Cucumber Salad

Greek Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This flavorful plant based cucumber salad is filled with fresh veggies and tossed in a homemade vinaigrette.

Ingredients

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 2 tsp agave nectar
• 2 cloves garlic (minced)
• ¼ tsp salt
• ¼ tsp pepper
• 3 cups cucumbers (diced)
• 1 cup tomatoes (sliced)
• 1 cup chickpeas
• 1 cup olives
• ½ cup red onion (diced)
• ½ cup fresh basil (chopped)
• ¼ cup vinaigrette

Instructions

1. Start by combining all ingredients for the vinaigrette and mix them together, then set aside.
2. Drain and rinse the chickpeas.
3. Wash and prep the remaining ingredients according to the ingredient list.
4. Combine all ingredients and the dressing in a large serving bowl. Gently toss the salad until well coated in the vinaigrette.

19. Pita Chips

Air Fryer Pita Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘8’, ‘8 Servings’]

Learn to make your own pita chips using store-bought pita bread in the air fryer.

Ingredients

• 4 whole Pita Bread
• 1 tbsp. Melted Butter
• 1 tbsp. Olive Oil
• 1/2 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Red Pepper Flakes or Aleppo Pepper (optional )

Instructions

1. Cut the pita bread rounds into 8 triangular pieces. This is easiest when you first slice in half. Cut each halve in 4 pieces.
2. Place all the sliced pita bread triangles into a large bowl.
3. Add the olive oil and melted butter. Toss the pita bread pieces into the mixture so they become fully coated and covered on all sides.
4. Mix the seasonings together in a small bowl. Add the seasonings to the coated pita bread pieces and toss again until combined.
5. Preheat the air fryer to 350 F. Place the pita triangles into a single layer in the air fryer basket.
6. Air fry for 4-5 minutes. Flip them over and air fry another 4-5 minutes or until desired crisp level. They should be golden brown.
7. Remove the warm air fried pita chips from the air fryer basket. Place in a bowl and season with any additional sea salt (if desired). Eat warm for a great snack or pair with your favorite dip!

20. Greek Lasagna

📋Greek Lasagna Cups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 cups’]

This recipe is Lasagna and Garlic Toast all in one mini lasagna cup! Packed with Mediterranean flavors, ground chicken, lasagna noodles on a garlic toast base, these Greek lasagna cups make a great lunch bag meal, appetizer or potluck dish. Make ahead, as they freeze really well!

Ingredients

• 3 cups cooked ground chicken- about 500 g uncooked/raw (can substitute ground turkey)
• ½ 450 g loaf of garlic toast ( *store-bought, pre- buttered, heat and serve garlic bread)
• ¾ cup fresh spinach (chopped)
• ¾ cup Greek yogurt
• 1 ½ tbsp lemon juice from concentrate
• ¾ tsp oregano
• 1 200 ml/6.7 oz can pitted and sliced black olives
• 2 tsp minced garlic
• 3 whole eggs
• 2 sheets fresh lasagna (**about a 1/4 of 360 g package- I use Olivieri)
• 2/3 cup light feta cheese
• 2 cups grated mozzarella cheese
• tzatziki sauce

Instructions

1. Preheat oven to 350 degrees F. Spray 12 muffin tins generously with non- stick cooking spray.
2. Cook ground chicken on stove top until no longer pink.
3. Process garlic bread to crumbs in food processor.
4. Press garlic bread crumbs into each muffin tin (about 1/4 full) by wetting hands with water, then rolling handful into a ball about the size ping pong ball and pressing into muffin tin.
5. Press until they are very compacted and fill each muffin tin .
6. Chop lasagna sheets into small pieces -about ½ inch squares.
7. Mix lasagna pieces and all remaining ingredients together (except mozzarella cheese) in medium mixing bowl.
8. Add mixture to top of garlic toast crumb base and pack to the top of each muffin tin, compressing with spatula.
9. Cover muffin tin with sheet of tin foil and seal. Cook in preheated oven for 25 minutes.
10. Remove from oven and evenly spread mozzarella cheese on lasagna cups.
11. Return to oven and bake for 5 additional minutes, then turn up oven to broil (500 degrees F) and broil for 1- 2 additional minutes or until cheese is bubbly and garlic and lasagna cups are lightly browned.
12. Let cool on counter for 5 minutes, and then loosen by running a butter knife around the edge of each lasagna cup. Let cool for another 5-10 minutes, run knife around edge again before gently removing with small (mini half) spatula.

Garnish:

1. Serve with Tzatziki sauce

21. Spanakopita Triangles

Spanakopita Triangles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’15’]

Spanakopita Triangles is the perfect light vegetarian appetizer. Phyllo {filo} pastry is filled with spinach, feta cheese, garlic, herbs and lemon create a flavorful filling.

Ingredients

• 1 tablespoons olive oil
• 10 ounces of frozen spinach (defrosted)
• 4 garlic cloves (finely minced)
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 2 tablespoons fresh parsley (chopped)
• 6 ounces feta cheese
• 4 tablespoons butter (melted)
• 15 phyllo sheets

Instructions

1. Defrost spinach first and drain the excess water using your hands.
2. In a small pan, heat the olive oil over medium heat. Add spinach, garlic, oregano, dill and parsley. Saute for about 1 minute. Remove from heat and allow it to cool down. Stir in the lemon zest. Set aside.
3. Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
4. Place the phyllo dough on a large cutting board or working surface and cut the phyllo to 2.5 inch wide. Cover with a damp towel while you work one 1 triangle.
5. Brush one phyllo sheet with the melted butter.
6. Place another sheet on it. Add 1 Tablespoon of spinach filling with about 1/2 Tablespoon of feta cheese on the lower corner of the strip then start to fold a triangle up, fold over to another triangle.
7. Keep repeating and before the last fold of the triangle, brush with water then fold to seal. Repeat process until no more fillings left.
8. Place triangles on the parchment paper on the baking sheet.
9. Bake for 20-25 minutes or until golden brown.
10. Remove and let cool for 5 minutes. Serve immediately with your favorite dip like hummus or a tzatziki sauce.

22. Greek Flatbread

Lagana Bread | Greek Lenten Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT175M · Yield: [‘8’, ‘8 servings’]

Lagana bread is one of the easiest and the most delicious Vegan Greek Lenten Bread / flatbread and it tastes delicious as a side with soup or with the Garlic and Herb dipping oil.

Ingredients

• 3 cups Bread flour
• 2 1/4 tsp Active dry yeast
• 1 tsp Sugar
• 1/2 tbsp Salt
• 1 cup Luke warm water
• 2 tbsp Olive oil (plus more to grease the pan)
• 5 tbsp Sesame seeds (I used white and black sesame seeds)
• Sugar wash – sugar 1 tsp plus water 2 tbsp

Instructions To make the dough –

1. In a bowl, combine the yeast, sugar and lukewarm water. Mix it well and let the yeast proof for about 5 to 10 minutes. The yeast mixture would be very bubbly at the end of the 10 minutes. If not, the yeast might have become inactive. Discard this mixture and start with a fresh batch of yeast.
2. I made the dough in my stand mixer. Add the flour, salt and olive oil to the bowl. Mix it a bit and then add the yeast mixture to the bowl.
3. Knead the dough until it is very soft and not sticky. The dough will be on the softer side, but should not be sticky. Add more liquid or flour to get to the right consistency.
4. Grease a bowl and place the dough in the bowl to proof. I usually grease the mixer bowl and place the dough in it. Cover it with plastic wrap and then with a kitchen towel and place it in a warm, draft-free place. Mine took about an hour and a half to double in volume.

To shape the bread and bake –

1. Grease a 8 x 12 rimmed baking pan with olive oil.
2. Punch the proofed dough gently and place it on the pan. Using your hand, stretch the dough and spread it all across the pan.
3. If you find it hard, you could gently roll the dough and then spread the rest in the pan. Traditionally, the dough is spread using the hands. Try to keep it even thickness all around.
4. Mix the sugar and water for the sugar wash and using a pastry brush, brush this over the surface of the bread.
5. Sprinkle the sesame seeds over the bread and then cover it with plastic wrap and a kitchen towel.
6. Let the dough rest for about 30 to 40 minutes or until it is puffy.
7. At the end of the resting time, preheat the oven to 400 F.
8. Once the dough is ready, using your fingers, makes deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks.
9. Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
10. Let it rest in the pan for about 5 minutes and then remove it on a rack to cool.
11. You could slice the bread in about 10 minutes.
12. Serve with herbed oil.

23. Lamb Meatballs

Lamb Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 450 g ground lamb
• 1/2 cup breadcrumbs (about 60 g)
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for browning)
• 400 g can crushed tomatoes
• 120 ml water or broth
• 1 teaspoon sugar (optional)

Instructions

1. 1. In a medium pot, combine the crushed tomatoes, water or broth, oregano, salt, pepper, and sugar; bring to a gentle simmer to create a sauce.
2. 2. In a large bowl, mix together the ground lamb, breadcrumbs, onion, garlic, egg, parsley, cumin, dried oregano, cinnamon, and a pinch of salt and pepper; mix just until combined.
3. 3. Shape the mixture into about 16 meatballs, roughly 1 inch (2.5 cm) in diameter.
4. 4. In a large skillet, heat the olive oil over medium-high heat. Add meatballs in batches and brown on all sides, about 2–3 minutes per batch. Transfer browned meatballs to a plate.
5. 5. Return meatballs to the sauce in the skillet; simmer uncovered for 15–20 minutes, until the meat is fully cooked and the sauce thickens slightly.
6. 6. Taste the sauce and adjust seasoning with salt and pepper as needed.
7. 7. Serve the lamb meatballs with sauce over rice, couscous, or crusty bread; garnish with chopped parsley if desired.

24. Olive Bar Medley

Olive Bar Medley with Tofu Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: 12

Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket’s olive bar.

Ingredients

• 8 ounces super-firm or extra-firm tofu
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon oregano
• 2 cups mixed cured pitted olives
• 2 celery stalks, thinly sliced on the diagonal
• 1 small red bell pepper, cut into narrow strips, or a roasted pepper from the olive bar
• 1/2 to 3/4 cup pepperoncini, cherry peppers, other small pickled peppers, pickled garlic, or a combination

Instructions

1. Super-firm tofu doesn’t need to be blotted, just drained. If using extra-firm tofu into 4 slabs crosswise, then blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Whichever type of tofu you’re using, cut into small dice.
2. Place the tofu dice in a shallow container, in a single layer if possible. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes.
3. Transfer the tofu feta to a serving container along with the remaining ingredients and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions onto small plates and serve with cocktail forks or toothpicks.

25. Whipped Feta

Whipped Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (226 g) feta cheese, block, crumbled
• 3 tablespoons Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• Pinch of salt, to taste (optional)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Pita bread, pita chips, or fresh vegetables, for serving (optional)

Instructions

1. 1. Prepare and measure all ingredients: crumble feta, mince garlic, and have yogurt, olive oil, lemon juice, pepper, and parsley ready.
2. 2. In a food processor or blender, combine feta, Greek yogurt, olive oil, lemon juice, and minced garlic. Process until smooth and creamy, stopping to scrape the sides as needed.
3. 3. Taste and adjust seasoning with pepper and salt if using; blend briefly to incorporate.
4. 4. Transfer the whipped feta to a serving dish. Garnish with parsley and a light drizzle of olive oil if desired.
5. 5. Serve immediately with pita, crackers, or fresh vegetables. Chill any leftovers in the refrigerator for up to 2 days.

26. Grilled Chicken Salad

Healthy Grilled Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT14M · Total: PT30M · Yield: [‘2’]

This healthy grilled chicken salad recipe is low-calorie, low-carb and you can incorporate it into many healthy diets like Mediterranean or Clean Eating. Plus, you can make it in just 30 minutes.

Ingredients

• 2 chicken breasts (halved, about 7oz/200g each)
• 1 tsp dried oregano
• Sea salt and freshly ground black pepper (to taste)
• 2 handfuls of baby spinach
• 3-4 small cucumbers or 1/2 English cucumber (chopped)
• 1 cup (150g) grape tomatoes (halved)
• 1/3 cup (60g) pitted black olives (sliced)
• 1/2 red onion (thinly sliced)
• 1/2 cup (75g) crumbled Feta cheese
• 2 Tbsp olive oil (extra virgin)
• 3 Tbsp apple cider vinegar
• 1/2 lemon (juiced)
• 1 Tbsp raw honey
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk all dressing ingredients together. Then pour the dressing into a jar or bottle and refrigerate until ready to use.
2. Place the chicken on a plate and season with sea salt, freshly ground black pepper and oregano. Rub well to coat on both sides.
3. Heat a grill pan or an outdoor grill on medium-high heat and grease it with a bit of olive oil. Cook the chicken for 5-7 minutes on each side or until cooked through and no longer pink on the inside. (If using a meat thermometer, the internal temperature has to reach 75C/165F). 
4. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing. 
5. In a large bowl or platter, add baby spinach, tomatoes, cucumbers, onions, and olives. 
6. Place the sliced chicken over the veggies and top with crumbled feta cheese.
7. Pour the dressing over and gently toss to coat.

27. Greek Feta Fries

Greek Fries With Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 people’]

These Baked Greek Feta Fries take french fries to another level. Fluffy, crispy potatoes smothered a creamy feta cheese yogurt sauce, you will be left licking EVERY finger clean. Trust me.

Ingredients

• 32 oz french fries ((I used the pre-cut, frozen))
• 4 oz. feta cheese, crumbled
• 1 cup plain yogurt
• ½ cup sour cream
• 1 large garlic clove, minced
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped dill
• 1 tsp dried oregano
• salt to taste*

Instructions

1. Bake your french fries according to directions but on the longer end time-wise. (You want your fries to be brown and extra crispy so they do not become soggy under the sauce.)
2. While your fries are in the oven, make your feta yogurt sauce by combining all your ingredients in a medium bowl. Set aside. The longer it sits, the tastier it will be!*This can be done hours or even the day prior.
3. When your fries are ready, remove them from the oven and salt them immediately so it sticks to the fries. (Salt to your liking.)Lay them onto a serving platter or a very large bowl and using a spoon or ladel, drizzle your feta yogurt sauce over your french fries.
4. Garnish with more herbs and crumbled feta on top if you desire.

28. Feta and Spinach Triangles

Feta and Spinach Triangles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [‘8’, ‘8 parcels’]

Crispy feta and spinach triangles, Greek-style, these little parcels are made with puff pastry and are filled with a delicious cheese, spinach, and herb mixture.

Ingredients

• 1 sheet rolled puff pastry (Notes 1, 2)
• 5.5 oz fresh spinach (Notes 3, 4)
• 2 thin spring onions
• 2 garlic cloves
• 1 tablespoon olive oil
• a few gratings of nutmeg
• 2.5 oz feta (Note 5)
• ⅓ cup Parmesan, grated (Note 6)
• 1 tablespoon dill (chopped (fresh or frozen))
• 1 egg
• 1 tablespoon milk
• 1-2 teaspoons sesame seeds (Note 7)
• fine sea salt and ground black pepper

Instructions

1. Puff pastry: Remove from the fridge about 10 minutes before using it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.1 sheet rolled puff pastry
2. Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
3. Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves, but keep them separated.5.5 oz fresh spinach + 2 thin spring onions + 2 garlic cloves
4. Cook: Heat the olive oil in a large pan. Cook the onions for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, a little salt and pepper, and a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.1 tablespoon olive oil + onions + garlic + spinach + fine sea salt and ground black pepper + a few gratings of nutmeg
5. Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill, and add them to the spinach. Mix well.2.5 oz feta + ⅓ cup Parmesan, grated + 1 tablespoon dill
6. Cut triangles: Unroll the pastry on the working surface. Cut the pastry sheet into 8 even pieces.
7. Fill parcels: Divide the spinach feta filling between the pastry pieces and press the filling with the spoon to spread it a little on the dough.
8. Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash.1 egg + 1 tablespoon milk
9. Form parcels: Fold the other side of the dough over the filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork. Carefully place the parcels on the baking tray.
10. Brush them with egg wash and sprinkle them with 1-2 teaspoons sesame seeds .
11. Bake for about 20 minutes or until golden brown.
12. Rest on the baking tray for about 3 minutes, then transfer them carefully to a wire rack (use a spatula).

29. Baked Greek Meatballs

Greek Meatballs (Baked Keftedes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

These juicy Greek meatballs, also known as keftedes, combine beef, pork, grated onion, garlic and fresh herbs. Oven-baked until cooked through and lightly golden, they make an easy appetizer or flavorful family dinner. Prep Time: 20 minutes Cook Time: 18 minutes Total Time: 38 minutes Servings: 6

Ingredients

• 1 pound ground beef
• ½ pound ground pork
• 1 medium red onion (grated (about 1 cup, including the juices))
• 2 garlic cloves (minced)
• 1 cup Panko breadcrumbs
• 1 large egg
• ¼ cup fresh parsley (finely chopped)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh mint (finely chopped)
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon ground black pepper (or to taste)

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet with aluminum foil and spray it with cooking spray or brush it lightly with olive oil.
3. Place the ground beef, pork, grated onion, garlic, panko, egg, parsley, olive oil, mint, oregano, cumin, salt and pepper in a large mixing bowl.
4. Using your hands, gently combine the ingredients until evenly incorporated. Avoid overmixing.
5. Shape the mixture into meatballs approximately 1 inch in diameter. A small cookie or ice cream scoop makes the meatballs easier to portion and more uniform in size.
6. Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between them.
7. Bake for 18-20 minutes or until the meatballs are cooked through and lightly golden. The center of the meatballs should reach 160°F when tested with an instant-read thermometer.
8. Remove from the oven and serve warm with tzatziki sauce, pita bread or your favorite Greek side dishes.

30. Shrimp Saganaki

Baked Greek Shrimp Saganaki (w/ Feta and Ouzo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT26M · Total: PT32M · Yield: [‘6’, ‘6 people’]

This Baked Greek Shrimp Saganaki appetizer is one of my all-time favorites ‘tapas’ dishes to nosh on with a glass of wine. Guests will love dunking bread into the flavorful juices of this dish!

Ingredients

• ⅓ lb. Large Shrimp (Shelled and deveined)
• 2-3 Tbsp Olive Oil
• ¼ Cup Yellow Onion, Minced
• 2-3 Large Garlic Cloves, Minced
• ½ Tsp. Red Pepper Flakes
• 2 tbsp Ouzo
• ½ Cup Crushed Tomatoes or Marinara Sauce
• 2 Tbsp Freshly Chopped Dill
• 1 Tsp. Sugar
• 4 oz. Crumbled Feta Cheese

Instructions

1. Preheat oven to 400°F.
2. In a skillet, add 2 tbsp. of olive oil and your onions. Saute for about 3-4 minutes or until the onions become translucent.
3. Add your garlic and red pepper flakes and simmer for another minute.
4. To be safe, turn off heat before you add 2 tbsp. of ouzo. Turn heat back on. Be careful as the ouzo may catch on fire. Just step back when you turn the stove back on. If the alcohol ignites, its okay! It will go out quickly! (This is when you say “OPA!”)
5. After about one minute, add your crushed tomatoes, sugar and chopped dill to the pan and bring to a hard simmer. Turn off heat.
6. Add tomato sauce to a small cast iron skillet or baking dish. No larger than 10″ wide. You will be serving your saganaki in this dish.
7. Season your raw shrimp well with salt and pepper and spread them around the sauce so they lay flat and are slightly submerged.
8. Crumble your feta cheese over top and bake for about 18 minutes or until the shrimp is pink and fully cooked.
9. Garnish with more dill and another drizzle of olive oil. Serve hot on a trivet with freshly sliced bread on the side for sopping up the tomato sauce!

31. Classic Greek Salad

Greek Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4-6 servings’]

The Greek salad is one of the easiest and healthiest recipes that you can prepare in just 15 minutes. It has only a handful of ingredients which you can usually find in your fridge.

Ingredients

• 1 pint of cherry tomatoes
• ½ of a small red onion
• 1 English cucumber
• ⅓ cup pitted kalamata olives
• 1 green pepper
• 6 oz. feta cheese
• ¼ cup red wine vinegar
• 1 garlic clove, minced
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt
• ¼ teaspoon Black pepper

Instructions Prepare the Vegetables and Feta

1. Wash and dry the produce.
2. Remove any seeds from the cucumber and dice them into half-moons, ½ inch thick. Remove the seeds from the green pepper and cut them to a similar size.
3. Halve the cherry tomatoes and thinly slice the red onion.
4. Cut your feta into 1-inch cubes.

Make the Greek Salad Dressing

1. Add the olive oil, red wine vinegar, dried oregano, salt, pepper, and minced garlic into a mason jar. Cover and shake to combine.
2. It will keep in the fridge for up to one week.

Assemble the Salad and Enjoy!

1. Add all of your vegetables to a large bowl and top with the salty chunks of feta. Finish with a healthy drizzle of the Greek salad dressing and serve!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.