A Greek Summer Feast

Greek small plate menu
Todd Coleman/Andre Baranowski/Penny de los Santos
Santorini Sunrise
Santorini Sunrise
The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.Todd Coleman

The Menu

More About This Menu

  1. Combining two Mediterranean traditions—the making of anise-flavored liqueurs and the making of spirits from wine remnants—ouzo is a bracing, licorice-flavored drink distilled from wine grape residuals. It is generally consumed with a splash of water or over ice, although some fans drink it straight. Traditionally it's accompanied by savory small plates and appetizers known as mezethes, making it a perfect pairing for your small plate feast. Learn more about ouzo »
  2. Start this menu ahead: The flatbreads need an hour to rise, and the pork kebabs need at least 2 hours to marinate. (You can also start them the night before, and leave them in the marinade overnight.)
  3. Feel free to replace the homemade phyllo in the hortopita with the store-bought variety. If you do decide to make it from scratch, we have some helpful tips: See our step-by-step instructions for making hortopita »
  4. Instead of using your stovetop, try grilling the flatbread and stuffed peppers for a charred, smokier taste.
  5. For more Greek small plate recipes see our Greek small plates gallery »