Choice Of One Appetizer Recipe

Prepare feta and phyllo

Preheat oven to 200°C (400°F). Pat the 200 g block of feta dry with paper towel. Brush a clean work surface with a little melted butter. Lay one phyllo sheet flat and brush lightly with melted butter. Stack remaining sheets, brushing each. Trim sheets if needed so they form a roughly 18 x 18 cm square when stacked.

Place the feta block in the center of the stacked phyllo. Fold the phyllo up and around the feta, brushing butter on folds so the parcel seals and is evenly coated. Tuck ends underneath to form a neat package. Brush the outside with remaining melted butter and a drizzle of olive oil for crispness.

Place the parcel on a parchment-lined baking sheet. Bake for 18–22 minutes until phyllo is golden brown and crisp. Remove from oven and let rest 3 minutes.

Drizzle 2 tsp honey over the baked parcel, sprinkle 1 tsp toasted sesame seeds, a pinch of black pepper and 1 tsp chopped fresh thyme or oregano (if using). Serve with lemon wedge on the side and a portion of melitzanosalata.

Roast the whole eggplant over an open flame, grill, or in a 220°C (425°F) oven for 30–40 minutes until the skin is charred and flesh is very soft. Let cool slightly.

Peel the charred skin and scoop the flesh into a bowl. Mash with a fork or pulse briefly in a food processor with 2 tbs olive oil, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp finely chopped red onion, 1 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper until slightly chunky and well combined.

Adjust seasoning to taste. Transfer to a small serving dish alongside the baked feta for scooping.

Clean mussels and prep base

Rinse and scrub 24 mussels, discard any open mussels that don't close when tapped. In a large wide pot or sauté pan, heat 1 tbs olive oil and 2 tbs butter over medium heat. Add 1 tbsp finely chopped shallot and 2 minced garlic cloves and sauté 1–2 minutes until fragrant but not browned.

Add 2 cups (approx) fresh spinach to the pan and cook 1 minute until wilted. Pour in 120 ml dry white wine and 1 tbsp lemon juice; bring to a simmer.

Tomato-ouzo broth option

If choosing the tomato-ouzo broth: stir in 200 g crushed tomatoes and 15 ml ouzo. Simmer 2–3 minutes to meld alcohol and tomato. Add mussels, cover, and steam for 5–6 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed. Stir in 1 tbsp chopped parsley, season with 1/2 tsp salt and 1/4 tsp black pepper. Serve with crusty bread.

Cream sauce option

If choosing the cream sauce: instead of tomatoes and ouzo, add 120 ml heavy cream to the wine-spinach base and simmer gently 2 minutes until slightly thickened. Add a little lemon zest (1/2 tsp) for brightness. Add mussels, cover and steam 5–6 minutes until open. Stir in 1 tbsp chopped parsley, adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.

Pat 300 g calamari rings very dry with paper towel. In a shallow bowl, combine 3/4 cup all-purpose flour, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Toss calamari in the flour mixture until evenly coated, shaking off excess.

Heat neutral frying oil in a heavy skillet or deep pan to 180°C (350°F) — about 350 ml oil, enough for shallow or deep frying. Fry calamari in small batches 1–1.5 minutes per batch until just golden and tender. Do not overcook or they become rubbery.

Drain on paper towels, season immediately with a light sprinkle of salt. Serve with lemon wedges and 1/2 cup tzatziki for dipping.

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat. Add 2 minced garlic cloves, 1/2 sliced red bell pepper and 1/2 sliced yellow onion. Sauté 3–4 minutes until softened.

Add 200 g crushed tomatoes, 1/2 tsp dried oregano and 1/4 tsp red pepper flakes (if using). Simmer 4–5 minutes until sauce reduces slightly and flavors concentrate.

Stir in 100 g crumbled feta and let it warm into the sauce, stirring gently so the feta partially melts but still gives body and tang.

Add 300 g peeled, deveined shrimp to the skillet, nestling them into the sauce. Cook 3–5 minutes until shrimp are opaque and just cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper, stir in 1 tbsp chopped parsley.

Serve directly from the skillet or transfer to a serving dish. Offer crusty bread or pita to soak up the sauce.