Greek Mezze Platter Food

GREEK MEZZE PLATTER

Greek mezze platter image

A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.

Provided by Alida Ryder

Time 30m

Number Of Ingredients 9

Ingredients

1 cup hummus
1 cup Easy Greek Tzatziki
Greek meatballs with feta cheese
Dolmades
Kalamata olives
Feta cheese (Drizzled with olive oil and oregano)
baby cucumbers
fresh tomatoes
warmed pita bread

Steps:

Place all the ingredients on a large platter in groups to make serving easier.
Drizzle the feta cheese with olive oil and sprinkle with dried oregano.
Drizzle olive oil over the hummus and top with toasted pine nuts (optional)
Add warmed pita bread and serve.

Nutrition Facts : Calories 502 kcal, Carbohydrate 52 g, Protein 33 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1183 mg, Fiber 15 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving

GREEK MEZZE PLATTER

Greek Mezze Platter image

Provided by Ina Garten

Categories appetizer

Time 4h15m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

Steps:

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

INSTANT MEZZE PLATTER

Instant Mezze Platter image

A mezze platter contains a variety of foods that are often served as appetizers in Mediterranean and Middle Eastern cuisines. Katie's version combines store-bought and homemade items, like hummus and grilled halloumi.

Provided by Katie Lee Biegel

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound ground beef
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 cloves garlic, minced
1/2 small yellow onion, chopped
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
2 tablespoons olive oil, plus more for the grill
8 ounces haloumi cheese, sliced about 1 inch thick
1 cup cherry tomatoes, halved
1 tablespoon red wine vinegar
One 8-ounce container stuffed grape leaves
One 8-ounce container hummus
One 8-ounce container tzatziki sauce
1 cup whole pickled pepperoncini, drained
1 cup pitted Kalamata olives, drained
Lavash or pita, for serving

Steps:

Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties.
Preheat a grill pan or grill to medium-high heat.
Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side.
In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat.
On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita.

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