GREEK MEZZE PLATTER
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
Categories Appetizer
Time 30m
Number Of Ingredients 9
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
HEALTHY GREEK APPETIZER PLATTER (HEALTHY APPETIZERS)
This healthy Greek appetizer platter is perfect for summer entertaining, loaded with healthy make-ahead appetizers you can customize to your own tastes. My healthy Greek appetizer platter includes Mediterranean dips and spreads, grilled veggies, fruits, and halloumi, fresh fruit, nuts, and feta topped with a rich, fruity reduction. If you're doing some summer entertaining soon, this healthy Greek appetizer platter is just the thing you need!
Provided by Cheryl Malik
Categories Appetizer
Time 35m
Number Of Ingredients 30
Steps:
- Combine cherries, balsamic vinegar, vanilla bean seeds, honey, olive oil, and water in a small saucepan over medium-high heat. Bring to boil. Reduce heat to medium/medium-low. Simmer until mixture is thick and reduced by more than half. Remove from heat and let cool slightly, then pour onto feta. Serve with crackers and more honey, if desired.
- Prepare a hot grill. Drizzle all vegetables and halloumi with a bit of olive oil then season with salt and pepper. Brush grill grate with a little olive oil to prevent sticking.
- Grill vegetables until tender and nicely charred, turning occasionally. Green onions will be ready after 2-4 minutes. Peppers and zucchini take about 10 minutes. Transfer from grill to serving platter.
- Grill halloumi, about 2-3 minutes on each side until grill marks appear. If you press gently on the cheese, it should be tender and give a little but not be too soft or runny. Transfer from grill to serving platter. Sprinkle grilled vegetables and halloumi with fresh mint, if desired, to serve. Drizzle halloumi with harissa oil, if desired, to serve.
- You can grill the apricots at the same time as the halloumi to ensure things come out at the right time. Prepare a hot grill (or keep grill hot from grilled vegetables). In a medium bowl, combine apricots, olive oil, honey, vanilla bean seeds, and salt. Toss to coat apricots well, ensuring vanilla bean seeds are evenly distributed.
- Grill apricots, cut side down, until marked and beginning to soften, about 1 minute or so. Flip and cook about 30 more seconds on the skin side until marked. Transfer to serving platter.
- Arrange all items on a platter, evenly distributing types of dishes (dips, fruits, nuts, cheeses) and colors, making sure no type of dish or color is too concentrated. You can start by placing large items like dips and arranging dipping items (crackers, grilled veggies, fresh veggies) around them.
Nutrition Facts : ServingSize 6 g, Calories 315 kcal, Carbohydrate 12 g, Protein 14 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 1 mg, Sodium 1095 mg, Fiber 1 g, Sugar 10 g
GREEK MEZZE PLATTER
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.
GREEK PLATTER
Provided by Ina Garten
Categories appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Arrange the food items decoratively on a platter and serve.
- Preheat the oven to 375 degrees.
- In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
- Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
- Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
- Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
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- Spanakopita. Spanakopita is one of my personal favorites. To try this mix of flaky pastry and creamy spinach is to love it, trust me. This classic appetizer consists of a dreamy, gooey spinach and feta filling encased in buttery phyllo pastry.
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- Greek Puff Pastry Appetizers With Kalamata Olives. These pillowy parcels are fluffy, buttery bits of yum. Filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach, they’re not just irresistible, they’re also packed with healthy antioxidants.
- Greek Meatballs. Bursting with big, bold flavors, these are not your average meatballs. Ground lamb is seasoned with lemon zest, oregano, and feta before being rolled into a ball and flash-fried until golden.
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