Food

Greek Small Plate Recipes

August 2, 2010

The tradition of feasting on small dishes is a casual, companionable way to eat—and one of our favorite ways to share a meal with friends. From feta-stuffed peppers to smoky eggplant dip, these Greek and Greek-inspired dishes are perfect as appetizers, light mains, or as part of a lavish meze spread. Read more about the food history of Greece »

Shrimp with Tomatoes and Feta (Garides Saganaki) — The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this dish, shrimp is topped with crumbled feta and broiled. Get the recipe for Shrimp with Tomatoes and Feta (Garides Saganaki) »Todd Coleman

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.Todd Coleman

Stuffed Eggplant (Papoutsakia) — In this Peloponnese-style dish, eggplant is stuffed with ground beef and tomatoes and topped with a cheesy béchamel.Penny De Los Santos

Eggplant and Parsley Dip (Melintzanosalata) — Chiles lend heat to this smoky dip from Kea, Greece.Penny De Los Santos

Zucchini Fritters (Kolokitho Keftedes) — Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.Todd Coleman

Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice. Get the recipe for Meatballs in Tomato Sauce (Keftedes me Saltsa Domata) »Todd Coleman

A no-fuss way to prepare sardines the Greek way.Penny De Los Santos

This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts. See the recipe for Roasted Beets with Garlic-Potato Spread »James Oseland

A meze of stuffed grape leaves is served with a cucumber-yogurt sauce.Penny De Los Santos

This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004).André Baranowski

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