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Hot Appetizer Platter Recipe

Name: Santorini Greek Tavernas Hot Appetizer Platter Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 package Frozen phyllo dough; 300 grams Fresh spinach; 200 grams Feta cheese; 1 medium Onion; 1 large Egg; 4 tbs Olive oil; to taste Salt; to taste Pepper; 1 jar Grape leaves; 1 cup Rice; 300 grams Ground beef or lamb; 1 medium Onion; 1 bunch Parsley; 2 tbs Lemon juice; 3 tbs Olive oil; to taste Salt; to taste Pepper; 4 medium Zucchini; 300 grams Ground beef or lamb; 1 cup Rice; 1 medium Onion; 1 cup Tomato sauce; 2 tbs Olive oil; to taste Salt; to taste Pepper; 500 grams Ground beef or lamb; 1 cup Breadcrumbs; 1 medium Onion; 1 large Egg; 1 bunch Parsley

Inspired by Santorini Greek Taverna

Time2h

Serves6

Spanakopita, Dolmathes, Stuffed Zucchini, Keftethes & Tzatziki

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Ingredients

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Spanakopita

1 package Frozen phyllo dough

10.6 oz (300 grams) Fresh spinach

7.05 oz (200 grams) Feta cheese

1 medium Onion

1 large Egg

4 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Dolmathes

1 jar Grape leaves

1 cup Rice

10.6 oz (300 grams) Ground beef or lamb

1 medium Onion

1 bunch Parsley

2 tbs ReaLemon lemon juice

3 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Stuffed Zucchini

4 medium Zucchini

10.6 oz (300 grams) Ground beef or lamb

1 cup Rice

1 medium Onion

1 cup Tomato sauce

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Keftethes

1 1/8 lb (500 grams) Ground beef or lamb

1 cup Breadcrumbs

1 medium Onion

1 large Egg

1 bunch Parsley

4 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Tzatziki

2 cups Greek yogurt

1 large Cucumber

2 cloves Garlic

1 tbs olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Spanakopita

Prepare the Filling

Sauté chopped onions in 1 tablespoon olive oil until translucent. Add spinach and cook until wilted. Stir in crumbled feta, beaten egg, salt, and pepper. Allow to cool.

Assemble the Spanakopita

Layer phyllo sheets, brushing each with olive oil. Place a spoonful of filling on one end and roll. Cut into triangles and place on a baking sheet.

Bake

Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.

Dolmathes

Prepare the Filling

Mix ground meat, rice, chopped onion, parsley, lemon juice, olive oil, salt, and pepper in a bowl.

Stuff the Grape Leaves

Place a spoonful of filling on a grape leaf, fold in the sides, and roll tightly. Repeat for all leaves.

Cook

Place dolmathes in a pot, cover with water, and simmer for 45 minutes.

Stuffed Zucchini

Prepare the Filling

Sauté chopped onion in olive oil until soft. Add ground meat and cook until browned. Stir in rice, salt, and pepper.

Stuff the Zucchini

Hollow out the zucchini and fill with the meat mixture. Place in a baking dish with tomato sauce.

Bake

Cover with foil and bake at 375°F (190°C) for 30-35 minutes.

Keftethes

Mix Ingredients

In a bowl, combine ground meat, breadcrumbs, chopped onion, beaten egg, parsley, salt, and pepper.

Form Meatballs

Shape the mixture into small meatballs.

Fry

Heat olive oil in a skillet and fry meatballs until golden brown on all sides.

Tzatziki

Prepare the Cucumber

Grate the cucumber and squeeze out excess moisture.

Mix Ingredients

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper.

Chill

Refrigerate for at least 30 minutes before serving.