VEGGIE SAMPLER PLATTER Recipe

Prepare the Salad

Chop cucumbers, cherry tomatoes, and red onion. Combine in a bowl with olives and feta cheese. In a separate bowl, whisk together olive oil, red wine vinegar, and oregano. Pour dressing over salad and toss to combine.

Make the Filling

Sauté chopped onion in olive oil until soft. Add spinach and cook until wilted. Remove from heat and mix in feta cheese and beaten egg. Season with salt and pepper.

Assemble Spanakopita

Layer phyllo dough in a greased baking dish, brushing each layer with olive oil. Spread spinach filling on top and cover with more phyllo. Bake at 375°F (190°C) for 30-35 minutes or until golden.

Prepare the Cheese Mixture

In a bowl, combine feta cheese, ricotta cheese, beaten egg, and olive oil. Mix well and season with salt and pepper.

Assemble Tyropita

Layer phyllo dough in a greased baking dish, brushing each layer with olive oil. Spread cheese mixture on top and cover with more phyllo. Bake at 375°F (190°C) for 30-35 minutes or until golden.

Prepare the Falafel Mixture

Soak chickpeas overnight, then drain and blend with parsley, onion, garlic, cumin, coriander, flour, and salt until a coarse mixture forms.

Fry the Falafel

Shape into balls or patties and fry in hot oil until golden brown. Drain on paper towels before serving.

Prepare the Filling

Sauté chopped onion until translucent, then mix with cooked rice, lemon juice, dill, salt, and pepper.

Roll the Dolmades

Place a spoonful of filling on each grape leaf and roll tightly. Arrange in a pot, cover with water, and simmer for 45 minutes.