20 Delicious Greek Appetizer Recipes Authentic

Craving the vibrant flavors of the Mediterranean? Look no further! Greek appetizers—or meze—are the perfect way to bring sunshine to your table, whether you’re hosting a gathering or just treating yourself. From creamy tzatziki to crispy spanakopita, these 20 authentic recipes are easy, crowd-pleasing, and packed with fresh, zesty ingredients. Let’s dive into these irresistible bites that’ll transport you straight to a seaside taverna!

Spanakopita Triangles with Feta and Spinach

These flaky, savory triangles are a crowd-pleasing appetizer—packed with creamy feta and bright spinach, they’re perfect for parties or a snackable weeknight treat.

Ingredients:

• 1 (16-oz) package frozen phyllo dough, thawed
• 10 oz fresh spinach, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 large egg, lightly beaten
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried dill
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Sauté onion and garlic until soft, 3–4 minutes. Add spinach and cook until wilted, 2–3 minutes. Transfer to a bowl and let cool slightly.
2. Stir feta, ricotta, egg, salt, pepper, and dill into the spinach mixture until combined.
3. Unroll phyllo sheets and cover with a damp towel. Working with one sheet at a time, brush lightly with melted butter, then cut into 3-inch-wide strips. Place 1 tbsp filling at the base of each strip, then fold diagonally into triangles (like a flag). Repeat with remaining sheets.
4. Arrange triangles on a parchment-lined baking sheet. Brush tops with remaining melted butter. Bake for 20–25 minutes until golden and crisp.

The contrast of crispy phyllo against the tangy, herbed filling is downright addictive—serve warm for maximum flakiness!

Tip: Phyllo dries out fast—keep unused sheets covered while assembling to prevent cracking.

Tzatziki Dip with Fresh Cucumber and Garlic

Cool, tangy, and packed with fresh herbs, this tzatziki is the ultimate dip for pita, veggies, or grilled meats—ready in just 15 minutes!

Ingredients

• 1 cup plain Greek yogurt (full-fat for extra creaminess)
• 1 medium cucumber, grated (about 1 cup, packed)
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Prep the cucumber: Grate the cucumber (peeled or unpeeled, your choice!), then squeeze it tightly in a clean kitchen towel to remove excess moisture.
2. Mix the base: In a bowl, combine the yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until fully blended.
3. Chill & serve: Refrigerate for at least 10 minutes to let the flavors meld. Drizzle with extra olive oil and a sprinkle of dill before serving.

The magic here? That quick cucumber squeeze ensures your tzatziki stays luxuriously thick—no watery dips allowed!

Tip: For a smoother texture, grate the cucumber on the fine side of your box grater. Love garlic? Add an extra clove for a bolder kick.

Dolmades with Grape Leaves and Rice

These tender grape leaves stuffed with lemony rice and herbs are a bite-sized taste of the Mediterranean—perfect for sharing at gatherings or enjoying as a light lunch.

Ingredients:

• 1 (16 oz) jar grape leaves, rinsed and drained
• 1 cup long-grain white rice, rinsed
• 1/4 cup olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried mint
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 cups vegetable broth

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium. Cook onion for 3 minutes until soft, then add garlic and cook 1 minute more. Stir in rice, dill, parsley, mint, salt, and pepper; cook 2 minutes to toast lightly.
2. Lay a grape leaf flat, shiny side down. Place 1 tsp rice mixture near the stem end, fold sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Arrange dolmades seam-side down in a pot. Drizzle with remaining 2 tbsp olive oil and lemon juice, then pour broth over them. Cover and simmer 45 minutes on low until rice is tender and leaves are silky.

The bright lemon and fresh herbs cut through the richness of the olive oil, making these dolmades irresistibly fresh. They’re even better the next day!

Tip: If grape leaves tear, layer two smaller leaves overlapping to wrap the filling.

Greek Bruschetta with Tomatoes and Kalamata Olives

This vibrant twist on classic bruschetta brings Mediterranean flair to your table with juicy tomatoes, briny olives, and a hint of oregano.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces (about 12 slices)
• 2 cups diced ripe tomatoes (about 3 medium)
• ½ cup pitted Kalamata olives, chopped
• ¼ cup finely chopped red onion
• 2 tbsp extra-virgin olive oil, plus extra for brushing
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes until crisp and golden at the edges.
2. In a bowl, combine tomatoes, Kalamata olives, red onion, 2 tbsp olive oil, lemon juice, oregano, ½ tsp salt, and ¼ tsp black pepper. Let sit for 10 minutes to meld flavors.
3. Top each toasted baguette slice with a spoonful of the tomato mixture. Sprinkle with feta cheese and parsley.

The salty feta and bright lemon juice balance the sweetness of the tomatoes perfectly, while the toasted bread adds a satisfying crunch.

Tip: For extra depth, stir a pinch of sugar into the tomato mixture if your tomatoes aren’t super ripe.

Keftedes with Herbs and Mint Yogurt Sauce

These Greek-inspired meatballs are packed with fresh herbs and served with a cooling mint yogurt sauce—perfect for a light dinner or appetizer that feels special.

Ingredients:

• 1 lb ground lamb or beef
• 1/2 cup finely grated yellow onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint, divided
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, minced

Instructions:

1. In a bowl, combine ground meat, onion, parsley, 1 tbsp mint, oregano, 1 tsp salt, 1/2 tsp pepper, egg, and breadcrumbs. Mix gently with hands until just combined.
2. Shape into 1.5-inch meatballs (about 18 total). Heat 2 tbsp olive oil in a skillet over medium. Cook meatballs in batches for 8–10 minutes, turning often, until browned and cooked through.
3. Meanwhile, stir together yogurt, remaining 1 tbsp mint, 1 tbsp lemon juice, and garlic. Season with a pinch of salt.
4. Serve keftedes warm with mint yogurt sauce for dipping.

The fresh mint brightens the rich meatballs, while the yogurt sauce adds a creamy tang—no heavy sides needed!

Tip: For extra flavor, let the meatball mixture rest in the fridge for 30 minutes before shaping.

Melitzanosalata with Roasted Eggplant and Garlic

This smoky, garlicky Greek eggplant dip is a crowd-pleaser—creamy, bright, and perfect for scooping up with warm pita or crusty bread.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 cloves garlic, unpeeled
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet with garlic cloves, and drizzle with 1 tbsp olive oil. Roast for 45 minutes, turning once, until eggplants are collapsed and charred.
2. Let cool slightly, then peel eggplants and garlic (discard skins). Roughly chop flesh and transfer to a bowl.
3. Mash eggplant and garlic with a fork until mostly smooth but slightly chunky. Stir in remaining 2 tbsp olive oil, lemon juice, parsley, salt, and pepper.
4. Chill for 30 minutes to let flavors meld. Serve drizzled with extra olive oil.

The charred eggplant and roasted garlic give this dip a deep, almost meaty richness—yet it stays light and tangy. Tip: For extra smokiness, grill the eggplants instead of roasting!

Tiropita with Phyllo Dough and Cheese Filling

These flaky, golden tiropita are a Greek classic—crispy phyllo layers hugging a creamy, tangy cheese filling that’s impossible to resist.

• 12 sheets phyllo dough, thawed
• 1 1/2 cups crumbled feta cheese
• 1 cup ricotta cheese
• 1 large egg, lightly beaten
• 1 tbsp fresh dill, finely chopped
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, melted

1. Preheat oven to 375°F. In a bowl, mix 1 1/2 cups crumbled feta, 1 cup ricotta, 1 beaten egg, 1 tbsp dill, and 1/4 tsp black pepper until combined.
2. Brush a 9×13-inch baking dish with some of the melted butter. Layer 6 phyllo sheets in the dish, brushing each with butter before adding the next.
3. Spread the cheese mixture evenly over the phyllo. Top with the remaining 6 sheets, buttering each layer as before. Tuck in any overhanging edges.
4. Score the top into squares with a sharp knife, then bake for 30–35 minutes until golden and crisp. Cool 10 minutes before serving.

The magic here? The phyllo shatters into buttery shards, while the filling stays luxuriously rich—perfect for brunch or as a savory snack.

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work.

Greek Hummus with Chickpeas and Tahini

This ultra-smooth hummus gets a Greek twist with a generous drizzle of olive oil and a sprinkle of briny kalamata olives—perfect for scooping up with warm pita or fresh veggies.

Ingredients

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp ice water
• 2 tbsp chopped kalamata olives (optional garnish)

Instructions

1. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, cumin, and salt until crumbly, about 1 minute.
2. With the processor running, slowly add ice water, 1 tbsp at a time, until the hummus is silky and holds its shape (about 2-3 minutes).
3. Transfer to a bowl, drizzle with extra olive oil, and top with chopped olives if using.

The secret to this hummus’s velvety texture? Blending while adding ice water slowly—it whips up light as a cloud!

Tip: For extra-creamy hummus, peel the chickpeas by rubbing them between paper towels before blending.

Grilled Octopus with Olive Oil and Lemon

This tender, smoky grilled octopus is a showstopper—briny, citrusy, and perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 lb cleaned octopus (thawed if frozen)
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 lemon, juiced (about 2 tbsp)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (400°F). Pat the octopus dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Grill octopus for 4–5 minutes per side, using tongs to curl the tentacles for even charring, until lightly crisp and opaque.
3. Transfer to a cutting board. Slice tentacles into 1-inch pieces and place in a bowl. Toss with remaining 2 tbsp olive oil, minced garlic, lemon juice, and parsley.
4. Serve warm or at room temperature, drizzled with any remaining juices from the bowl.

The magic here? Quick grilling locks in moisture while adding a whisper of char, and the lemon brightens the octopus’s natural sweetness.

Tip: For extra-tender results, simmer the octopus in salted water for 30 minutes before grilling (cool and pat dry first).

Fava with Caramelized Onions and Capers

This hearty Mediterranean-inspired dish balances creamy fava beans with sweet onions and briny capers for a flavor-packed side or light meal.

Ingredients:

• 2 cups cooked fava beans (or 1 (15-oz) can, drained and rinsed)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the onion and 1/4 tsp salt, stirring to coat. Cook for 15–18 minutes, stirring occasionally, until deeply golden and caramelized.
2. Add balsamic vinegar and stir to deglaze the pan. Transfer onions to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add fava beans, remaining 1/4 tsp salt, black pepper, and red pepper flakes (if using). Cook for 3–4 minutes, mashing lightly with a fork for a semi-creamy texture.
4. Stir in capers and caramelized onions. Cook for 1 minute to warm through. Garnish with parsley before serving.

The contrast of buttery favas, jammy onions, and salty capers makes this dish feel restaurant-worthy with minimal effort. Serve warm with crusty bread or over greens.

Tip: For extra richness, drizzle with a little tahini or crumble feta on top.

Greek Meatballs with Tzatziki Sauce

These juicy, herb-packed meatballs are a flavor explosion, especially when paired with cool, creamy tzatziki—perfect for a Mediterranean-inspired weeknight dinner.

Ingredients

• 1 lb ground lamb or beef (or a mix)
• 1/4 cup finely grated yellow onion
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp olive oil (for cooking)

Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber (squeezed dry)
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1/4 tsp salt

Instructions

1. Make the tzatziki: Stir together yogurt, cucumber, lemon juice, minced garlic, dill, and 1/4 tsp salt. Chill until serving.
2. Prep meatballs: In a bowl, combine ground meat, grated onion, minced garlic, parsley, oregano, cumin, 1/2 tsp salt, black pepper, breadcrumbs, and egg. Mix gently but thoroughly.
3. Shape: Roll into 1.5-inch balls (about 18–20).
4. Cook: Heat olive oil in a skillet over medium. Cook meatballs in batches for 8–10 minutes, turning often, until browned and cooked through.
5. Serve: Drizzle with tzatziki and garnish with extra dill.

The cumin and oregano give these meatballs a warm, earthy depth, while the tzatziki adds a refreshing tang—no pita required!

Tip: For extra tenderness, let the meatball mixture rest in the fridge for 30 minutes before shaping.

Stuffed Grape Leaves with Pine Nuts and Herbs

Stuffed Grape Leaves with Pine Nuts and Herbs

These tender grape leaves are packed with a fragrant rice filling, toasted pine nuts, and fresh herbs—perfect for sharing at gatherings or savoring as a light meal.

Ingredients:

• 1 (16-oz) jar grape leaves in brine, rinsed and drained
• 1 cup long-grain white rice, rinsed
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 small yellow onion, finely diced
• 3 tbsp olive oil, divided
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 2 cups low-sodium vegetable broth
• 2 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until soft, 4–5 minutes. Stir in rice, 1 tsp salt, 1/2 tsp pepper, and cumin; toast for 1 minute.
2. Remove from heat and fold in pine nuts, parsley, dill, and mint. Let cool slightly.
3. Lay a grape leaf flat, vein-side up. Place 1 tbsp filling near the stem. Fold sides inward, then roll tightly. Repeat with remaining leaves.
4. Arrange rolls seam-side down in a pot. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, lemon juice, and broth. Weigh down with a plate.
5. Cover and simmer over low for 45 minutes until rice is tender. Let cool 15 minutes before serving.

The pine nuts add a buttery crunch, while the herbs keep every bite bright and fresh—no dipping sauce needed!

Tip: Use scissors to trim thick stems from the grape leaves for easier rolling.

Garlic Shrimp Saganaki with Tomato Sauce

This Greek-inspired dish is a showstopper—juicy shrimp simmered in a garlicky tomato sauce, topped with crumbled feta for a salty, briny finish.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup dry white wine
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook for 1–2 minutes per side until just pink. Transfer to a plate.
2. In the same skillet, sauté 4 minced garlic cloves for 30 seconds until fragrant. Pour in 1/2 cup white wine and simmer for 2 minutes to reduce slightly.
3. Stir in 1 can diced tomatoes, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until slightly thickened.
4. Return shrimp to the skillet, nestling them into the sauce. Sprinkle with 1/2 cup feta, cover, and cook for 2–3 minutes until shrimp are opaque and cheese softens.
5. Garnish with 2 tbsp parsley and serve warm with crusty bread.

The magic here? The feta melts just enough to add creaminess without losing its tangy bite—perfect for sopping up every last drop of sauce.

Tip: For extra depth, add a splash of ouzo with the wine (just 1 tbsp does the trick!).

Greek Salad Skewers with Feta and Olives

These Greek Salad Skewers are a fun, handheld twist on the classic—perfect for picnics or parties when you want all the bright flavors without the fork!

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, cubed (1/2-inch pieces)
• 1/2 cup Kalamata olives, pitted
• 4 oz feta cheese, cubed (1/2-inch pieces)
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Add the cherry tomatoes, cucumber, olives, feta, and red onion to the bowl. Gently toss to coat.
3. Thread the ingredients onto the skewers, alternating between tomatoes, cucumber, olives, feta, and onion until all are used.
4. Arrange skewers on a platter and drizzle with any remaining dressing from the bowl.

The tangy feta and briny olives pop against the crisp veggies, while the skewers make it easy to enjoy without missing a single bite.

Tip: Soak wooden skewers in water for 10 minutes before assembling to prevent burning if serving later.

Fried Zucchini Chips with Tzatziki Dip

These golden, crunchy zucchini chips are the ultimate snack—light enough to disappear in minutes but sturdy enough to hold up to a cool, creamy tzatziki dip.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)
• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 small garlic clove, minced
• 1/4 tsp salt

Instructions:

1. Prep the dip: In a bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and 1/4 tsp salt. Chill until serving.
2. Bread the zucchini: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, 1/2 tsp salt, and black pepper. Dredge each zucchini round in flour, dip in egg, then coat in panko mixture.
3. Fry: Heat vegetable oil in a skillet over medium-high. Working in batches, fry zucchini for 2–3 minutes per side until deep golden. Drain on paper towels.

The magic here? The panko gives these chips an extra-crispy crunch that won’t wilt—even when dunked in the tangy tzatziki.

Tip: For extra-thin chips, use a mandoline slicer, but pat the rounds dry before breading to prevent sogginess.

Baked Feta with Honey and Sesame Seeds

This creamy, salty-sweet appetizer is a total crowd-pleaser—just pop it in the oven and watch it disappear!

Ingredients:

• 1 (8 oz) block feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp sesame seeds
• 1/4 tsp crushed red pepper flakes
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat oven to 400°F. Place feta in a small ovenproof dish and drizzle with 2 tbsp olive oil.
2. Bake for 15 minutes until feta is soft and slightly golden at the edges.
3. Remove from oven and immediately drizzle with 1 tbsp honey. Sprinkle with 1 tsp sesame seeds and 1/4 tsp red pepper flakes.
4. Garnish with fresh thyme and serve warm with crusty bread or crackers.

The magic here is how the honey caramelizes against the warm feta, creating a luscious contrast to the savory cheese.

Tip: For extra crunch, toast the sesame seeds in a dry skillet for 1 minute before sprinkling.

Greek Lentil Salad with Red Wine Vinegar

This vibrant lentil salad is packed with Mediterranean flavors—earthy lentils, briny olives, and a tangy red wine vinegar dressing make it a refreshing side or light meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt, plus more to taste
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together red wine vinegar, olive oil, oregano, and black pepper.
3. Add cooked lentils, cucumber, cherry tomatoes, feta, olives, red onion, and parsley to the bowl. Toss gently to coat in the dressing. Season with additional salt to taste.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

The punchy vinegar dressing soaks into the lentils beautifully, while the crisp veggies and creamy feta keep every bite interesting.

Tip: For extra depth, add a pinch of crushed red pepper flakes to the dressing!

Marinated Olives with Citrus and Herbs

These zesty marinated olives are a vibrant, no-cook appetizer that’s bursting with bright citrus and fresh herbs—perfect for entertaining or a quick snack.

Ingredients:

• 2 cups mixed olives (such as Kalamata and Castelvetrano), drained
• 1/4 cup extra-virgin olive oil
• 1 small orange, thinly sliced (seeds removed)
• 1 small lemon, thinly sliced (seeds removed)
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp fennel seeds
• 1/4 tsp kosher salt

Instructions:

1. In a medium bowl, combine the olives, extra-virgin olive oil, orange slices, lemon slices, garlic cloves, rosemary, thyme, red pepper flakes, fennel seeds, and kosher salt. Gently toss to coat.
2. Cover and refrigerate for at least 2 hours (or up to 3 days), stirring occasionally to let the flavors meld.
3. Bring the olives to room temperature before serving, about 30 minutes. Discard the garlic and herb sprigs if desired.

The citrus slices soften into the oil, creating a fragrant, slightly sweet brine that clings to every olive. It’s a simple trick that makes them taste restaurant-worthy!

Tip: For extra depth, toast the fennel seeds in a dry skillet for 30 seconds before adding them to the mix.

Roasted Red Pepper Dip with Feta

This creamy, tangy dip is a crowd-pleaser with its smoky-sweet peppers and salty feta—perfect for scooping up with pita or fresh veggies.

Ingredients:

• 2 large red bell peppers (about 1 1/2 cups roasted)
• 4 oz feta cheese, crumbled
• 1/4 cup Greek yogurt
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 small garlic clove, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 450°F. Halve and seed the bell peppers, then place cut-side down on a baking sheet. Roast for 25 minutes until blistered and tender. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel off skins.
2. In a food processor, combine roasted peppers, feta, Greek yogurt, 2 tbsp olive oil, garlic, smoked paprika, salt, and lemon juice. Blend until smooth but slightly textured.
3. Transfer to a serving bowl, drizzle with extra olive oil, and sprinkle with parsley.

The charred sweetness of the peppers balances the feta’s briny punch, while the yogurt keeps it luxuriously creamy—no mayo required!

Tip: For extra smokiness, char the peppers directly over a gas flame before roasting.

Greek Cheese Pie with Phyllo and Herbs

This flaky, herby Greek cheese pie is a crowd-pleaser—crispy phyllo layers hug a tangy, creamy filling for the ultimate comfort bite.

Ingredients

• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 2 cups crumbled feta cheese
• 1 cup ricotta cheese
• 1 large egg, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Brush a 9-inch pie dish with 1 tbsp melted butter.
2. In a bowl, mix feta, ricotta, egg, dill, mint, black pepper, and salt until combined.
3. Layer 1 phyllo sheet in the dish, letting edges overhang. Brush with butter. Repeat with 3 more sheets, buttering each.
4. Spread cheese mixture evenly over phyllo. Top with remaining 4 sheets, buttering each layer. Tuck overhanging edges inward.
5. Bake for 35–40 minutes until golden and crisp. Cool 10 minutes before slicing.

The magic here? The mint and dill cut through the richness, while the phyllo shatters perfectly with every forkful.

Tip: Keep phyllo covered with a damp towel while working to prevent drying.

Conclusion

With these 20 authentic Greek appetizers, you’re ready to bring Mediterranean flavors to your table! Whether you’re hosting a gathering or simply craving something delicious, these recipes are sure to impress. Try them out, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!