Greek Mezze Recipe

Combine marinated items

In a medium bowl combine the Kalamata and green olives, roasted red peppers, and quartered artichoke hearts. Add 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano and 1 teaspoon fresh lemon juice. Toss gently to coat and let sit for 10–15 minutes at room temperature to meld flavors. Taste and adjust salt if necessary.

Prepare feta

Place the block of feta on a small serving plate. Drizzle 1 tablespoon extra virgin olive oil over the top, sprinkle 1/2 teaspoon dried oregano (from seasonings) and a pinch of freshly ground black pepper. Optionally crumble half of the block into a small bowl for guests to spoon.

Make tzatziki

Peel and finely grate or shred the English cucumber, then squeeze it firmly in a clean towel or paper towel to remove excess moisture until you have about 1/2 cup drained cucumber. Mince 2 garlic cloves finely. In a bowl combine 1 cup Greek yogurt, drained cucumber, 2 tablespoons chopped fresh dill, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth, taste and adjust salt or lemon if desired. Chill until serving.

Spoon hummus into a shallow bowl or small serving dish and smooth the surface. Drizzle with a little extra virgin olive oil and sprinkle a pinch of paprika or chopped parsley if desired. Place taramasalata or red pepper dip in a second small bowl and garnish with a drizzle of oil and chopped herbs.

If using frozen spanakopita, bake according to package instructions until golden and crisp (typically 18–25 minutes at 375°F/190°C). Arrange 6 pieces on a serving platter. If using sliced cured sausage or loukaniko, briefly sear slices in a hot skillet 1–2 minutes per side to render a bit of fat and warm through, then drain on paper towel and transfer to the platter.

Halve cherry tomatoes, slice cucumber, and thinly slice red onion. Toss tomatoes and cucumber with 1/2 tablespoon olive oil, a pinch of sea salt and a little chopped parsley and mint if using. Arrange sliced vegetables and red onion on the serving board alongside lemon wedges.

Warm pita in the oven wrapped in foil for 5–7 minutes at 350°F (175°C) or heat briefly in a dry skillet; cut into wedges. Place flatbreads or crackers in a separate basket or on the platter for easy access.

On a large board or platter, arrange bowls of hummus, tzatziki, taramasalata (if using), the marinated olive mixture, and the feta. Surround with spanakopita, cured sausage, fresh vegetables, pita wedges and crackers. Drizzle remaining 1 tablespoon extra virgin olive oil over any exposed feta or vegetables and sprinkle the remaining 1 teaspoon dried oregano, a pinch of sea salt and 1/4 teaspoon crushed red pepper flakes if using. Garnish with chopped parsley and mint and serve with lemon wedges for squeezing.

Encourage guests to sample a variety by spreading dips on pita or crackers, combining bites with marinated olives, feta and vegetables. Replenish small bowls and keep chilled items (tzatziki) on ice briefly if serving outdoors for more than 30 minutes.