In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common (read down for kasseri). a saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or […]

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine. Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 3 cups of pitted black (Kalamata) or green olives 3 teaspoons extra virgin […]

In Greek: ντάκος, pronounced DAH-kohss A traditional meze or light meal on the island of Crete,dakos (also called “koukouvayia”) is often called “Greek bruschetta,” and is easy to make with few ingredients and no cooking. You can find rusks atonline Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread(without the water). […]

In Greek: μελιτζάνες τηγανητές, pronounced meh-leed-ZAH-nes tee-ghah-nee-TES Eggplant is notorious for absorbing as much olive oil as possible, so this recipe for a light and crispy appetizer or side dish, which calls for quick frying in hot oil, is a good choice since the eggplant doesn’t have enough time to get soggy with oil. Use […]

Whatever else is on your table as an appetizer or main meal, add a slice of feta cheese. Feta is the ultimate “table cheese,” meaning it can go on the table before you even start thinking about a meal, and stay there to accompany each course, even dessert fruits. This non-cook “recipe” puts an authentic […]

These hot and cold appetizers have four things in common: they’re Greek favorites, they’re delicious, prep time is 15 minutes or less, and (if hot) combined prep/cook time is 30 minutes or less. 1. A Slice of Feta This is the ultimate Greek touch to any table, whether you’re serving appetizers or a full meal. Total […]

In Greek: λαδοβρεχτό, pronounced lah-thoh-vrekh-TOH The word lathovrekhto means “moistened with oil.” Rusks (paximathia, παξιμάδια, say: pahk-see-MAHTH-yah), which are twice-baked breads, or grilled country breads form the base of these simple mezethes or appetizers. I well remember, as a new bride in Greece, being offered a thick slab of grilled bread topped with fabulous extra […]

In Greek: μαρίδες, pronounced mah-REE-thess The smaller the better as far as I’m concerned! If the fish are less than 2 inches long, they don’t need to be gutted; from 2-3 inches long, they do, and anything over that is too big if it’s a picarel! Whitebait smelt (the smallest smelt) is an acceptable substitute, […]

Flaky phyllo sheets are layered with a savory spinach and feta cheese filling. Spanakopita can be made as a “pie” or pita, or as individual phyllo triangles. I always keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests. It freezes very well and heats beautifully. This recipe […]