Greek Appetizer Platter
Greek Appetizer Platter
Greek Appetizer Platter
Greek Appetizer Platter

Greek Appetizer Platter

David Venable

Your guests may have trouble pronouncing “Tzatziki” (tat-zeek-ee), but they’ll have no trouble eating these tasty appetizers right up.

Tzatziki Sauce

  • 1/3 cup plain Greek yogurt
  • 1/3 cup sour cream
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp fresh mint, chopped
  • 2 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic, minced
  • 1 cup seedless cucumber, squeezed dry and grated

Lamb Kabobs with Tzatziki Sauce

To make the sauce, add all the ingredients (except the cucumber) to a food processor and mix until combined. Add the cucumber and pulse until just combined. Refrigerate for at least 2 hours.
*To save time and enhance flavor, make the sauce a day ahead of time.
To prepare the kabobs, preheat the oven to 350°F. Add the ingredients to a medium-size bowl and mix until well combined. Shape the mixture into 14–16 small logs, about 2" long and 1" wide. Insert a skewer into the narrow end of each log and place the logs onto a nonstick baking sheet. Bake 8–10 minutes, or until cooked through. Serve with the Tzatziki Sauce.

Kabobs

  • 1 lb ground lamb
  • 1 egg, beaten
  • 2 tsp fresh oregano, chopped
  • 1 tsp garlic, minced
  • 1/2 tsp ground cumin
  • 1 tsp lemon zest
  • 1/4 cup plain bread crumbs
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp tomato paste
  • 14–16 bamboo skewers

Spinach-Feta Cups

Preheat the oven to 350°F.
Arrange the mini phyllo shells 1/2" apart on 2 baking sheets. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, 5–6 minutes. Add the scallions and toss to combine. Remove the pan from the heat.
Put the spinach, ricotta, egg, parsley, dill, salt, pepper, nutmeg, and cooked onion mixture in a large bowl. Using a rubber spatula, mix well. Fold in the feta.
Fill each mini shell with a generous tablespoon of the spinach mixture. Bake for about 20 minutes, or until they are hot and cooked through. Serve warm.

Spinach-Feta Cups

  • 30 frozen mini fluted phyllo shells
  • 1 Tbsp extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 garlic clove, minced
  • 3 scallions, thinly sliced
  • 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup ricotta
  • 1 large egg, beaten
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup (4-oz) crumbled feta
  • Generous pinch of ground nutmeg

Cook's Notes

To make your Greek-style appetizer platter even more robust, add any of the following…olives, roasted peppers, marinated artichokes, pita bread (or chips,) and hummus. Delicious!

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