Instant Mezze Platter Recipes

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GREEK MEZZE PLATTER



Greek mezze platter image

A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.

Provided by Alida Ryder

Categories     Appetizer

Time 30m

Number Of Ingredients 9

1 cup hummus
1 cup Easy Greek Tzatziki
Greek meatballs with feta cheese
Dolmades
Kalamata olives
Feta cheese (Drizzled with olive oil and oregano)
baby cucumbers
fresh tomatoes
warmed pita bread

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.

Nutrition Facts : Calories 502 kcal, Carbohydrate 52 g, Protein 33 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1183 mg, Fiber 15 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving

GREEK MEZZE PLATTER



Greek Mezze Platter image

Provided by Ina Garten

Categories     appetizer

Time 4h15m

Yield 8 servings

Number Of Ingredients 17

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

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.

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