Greek Small Plate Recipes

Published Aug 2, 2010 8:00 AM

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) »

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

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. Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) »

Stuffed Eggplant (Papoutsakia)

In this Peloponnese-style dish, eggplant is stuffed with ground beef and tomatoes and topped with a cheesy béchamel. Get the recipe for Stuffed Eggplant (Papoutsakia) »

Eggplant and Parsley Dip (Melintzanosalata)

Chiles lend heat to this smoky dip from Kea, Greece. Get the recipe for Eggplant and Parsley Dip (Melintzanosalata) »

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. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »

Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)

Get the recipe for Keftedes »

Marinated Sardines (Sardeles Ladolemono)

A no-fuss way to prepare sardines the Greek way.

Roasted Beets with Garlic-Potato Spread (Pantzaria me Skordalia)

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 »