Greek Platter Recipes

GREEK MEZZE PLATTER

Steps:

• Place the dips in small bowls on the platter.
• Add the rest of the food around the platter until it's full.
• Drizzle the board with olive oil and salt and pepper.
• Serve additional olives and pita bread on the side.

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 MEZE PLATTER (HOW TO MAKE IT AT HOME)

Steps:

• Mix the katiki with the olive oil, the oregano, and the black pepper.
• Arrange everything on a platter and drizzle with e.v. olive oil. Sprinkle with dried oregano and black pepper.
• Serve with ouzo, tsipouro, or cold white wine.
• Eat!

GREEK MEZZE PLATTER

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.

GRILLED GREEK TURKEY PLATTER

Steps:

• Heat a grill to medium high. Lightly brush the grates with olive oil. Slice the potatoes 1/4 to 1/2 inch thick and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a sheet of heavy-duty foil. Bring the ends of the foil together and seal into a flat packet. Grill, flipping the packet halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes.
• Meanwhile, put the turkey, remaining 1 tablespoon olive oil, lemon slices, garlic and oregano sprigs in a large resealable plastic bag. Massage the marinade into the meat, about 3 minutes. Remove the turkey and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.
• Carefully open the foil packet and toss the potatoes with the chopped oregano; top with the feta. Cut the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes and turkey among plates, along with the grape leaves, hummus and lemon wedges. Drizzle with olive oil.