20 Traditional Greek Appetizer Recipes

Greek cuisine brings vibrant flavors, fresh ingredients, and Mediterranean joy to the table. These 20 traditional Greek appetizers, known as mezze, are ideal for parties, family gatherings, or casual snacking. From crispy fritters to creamy dips and savory bites, each recipe bursts with herbs, olive oil, feta, and seafood influences. Serve them on a large platter for an authentic Greek experience!

1. Creamy Tzatziki Greek Garlic Yogurt Dip

This classic cool and creamy dip is a Greek staple, perfect with pita, veggies, or grilled meats.

Ingredients

• 2 cups Greek yogurt (full-fat)
• 1 large cucumber, grated and drained
• 3-4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Grate the cucumber, sprinkle with salt, and let it drain in a colander for 30 minutes to remove excess water.
2. Squeeze out remaining moisture from the cucumber.
3. In a bowl, mix yogurt, cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper.
4. Refrigerate for at least 1 hour to let flavors meld.
5. Serve drizzled with olive oil and garnished with dill.

2. Dolmades (Stuffed Grape Leaves)

Tender grape leaves stuffed with rice and herbs – a vegetarian delight!

Ingredients

• 50-60 grape leaves (jarred or fresh)
• 1 cup rice
• 1 onion, finely chopped
• 1/2 cup fresh herbs (dill, mint, parsley)
• 1/4 cup olive oil
• Lemon juice from 2 lemons
• Salt and pepper

Instructions

1. Blanch grape leaves if fresh.
2. Sauté onion in olive oil, add rice, herbs, salt, pepper, and some lemon juice.
3. Cook rice mixture briefly, then cool.
4. Place a teaspoon of filling on each leaf, roll tightly.
5. Layer in a pot, cover with water and lemon juice, weigh down with a plate.
6. Simmer for 45 minutes until tender.

3. Spanakopita (Spinach and Feta Triangles)

Flaky phyllo pastry filled with spinach and feta – crispy and delicious.

Ingredients

• 1 package phyllo dough
• 1 lb fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 1 onion, chopped
• 2 eggs
• 1/4 cup olive oil
• Fresh dill and parsley

Instructions

1. Sauté onion and spinach until wilted, drain excess liquid.
2. Mix with feta, eggs, herbs, salt, and pepper.
3. Layer phyllo sheets brushed with oil, add filling, fold into triangles.
4. Bake at 375°F for 20-25 minutes until golden.

4. Saganaki (Fried Cheese)

Golden fried cheese, often flamed with brandy – simple and indulgent.

Ingredients

• 8 oz firm cheese (kefalotyri, halloumi, or feta)
• Flour for dredging
• Olive oil for frying
• Lemon wedges

Instructions

1. Cut cheese into slices, dredge in flour.
2. Heat oil in pan, fry cheese 2-3 minutes per side until golden.
3. Squeeze lemon over top and serve immediately.

5. Tirokafteri (Spicy Feta Dip)

A fiery whipped feta dip with roasted peppers.

Ingredients

• 8 oz feta cheese
• 1-2 roasted red peppers
• 1 hot chili pepper
• Olive oil
• Lemon juice

Instructions

1. Blend feta, peppers, chili, oil, and lemon until smooth.
2. Adjust spice and serve with pita.

6. Melitzanosalata (Eggplant Dip)

Smoky roasted eggplant blended into a creamy dip.

Ingredients

• 3 large eggplants
• Garlic cloves
• Olive oil
• Parsley
• Lemon juice

Instructions

1. Roast eggplants until charred, scoop flesh.
2. Blend with garlic, oil, parsley, lemon.
3. Chill and serve.

7. Fava (Yellow Split Pea Dip)

A velvety puree of yellow split peas topped with onions and capers.

Ingredients

• 1 cup yellow split peas
• Onion
• Olive oil
• Lemon
• Capers for topping

Instructions

1. Boil peas with onion until soft.
2. Blend with oil and lemon.
3. Top with chopped onions and capers.

8. Keftedes (Greek Meatballs)

Juicy meatballs flavored with herbs and mint.

Ingredients

• 1 lb ground beef or lamb
• Breadcrumbs
• Onion, garlic
• Fresh mint and oregano
• Egg
• Olive oil for frying

Instructions

1. Mix all ingredients, form balls.
2. Fry in olive oil until golden.
3. Serve with tzatziki.

9. Tiropita (Cheese Pie Triangles)

Flaky phyllo filled with creamy feta and ricotta mixture.

Ingredients

• 1 package phyllo dough
• 8 oz feta, crumbled
• 8 oz ricotta
• 2 eggs
• Olive oil or butter for brushing

Instructions

1. Mix cheeses and eggs.
2. Layer phyllo, brush with oil, add filling, fold into triangles.
3. Bake at 350°F for 25-30 minutes until golden.

10. Taramosalata (Fish Roe Dip)

Creamy pink dip made from fish roe.

Ingredients

• 4 oz fish roe (tarama)
• Stale bread or potato
• Olive oil
• Lemon juice
• Onion (optional)

Instructions

1. Soak bread, squeeze dry.
2. Blend roe with bread/potato, slowly add oil and lemon.
3. Chill before serving.

11. Kalamarakia Tiganita (Fried Calamari)

Crispy fried squid rings with lemon.

Ingredients

• 1 lb calamari, cleaned and cut
• Flour for dredging
• Salt and pepper
• Olive oil for frying
• Lemon wedges

Instructions

1. Season calamari.
2. Dredge in flour.
3. Fry in hot oil until golden, 2-3 minutes.
4. Serve with lemon.

12. Grilled Octopus

Tender grilled octopus with olive oil and oregano.

Ingredients

• 1 octopus, cleaned
• Olive oil
• Lemon juice
• Oregano
• Red wine vinegar

Instructions

1. Boil octopus until tender, about 1 hour.
2. Cool, cut into pieces.
3. Grill until charred.
4. Dress with oil, lemon, oregano.

13. Loukaniko (Greek Sausage)

Flavorful pork sausage with orange and herbs, grilled.

Ingredients

• Greek loukaniko sausages
• Olive oil

Instructions

1. Grill or pan-fry sausages until cooked.
2. Slice and serve warm.

14. Gigantes Plaki (Giant Baked Beans)

Hearty baked giant beans in tomato sauce.

Ingredients

• 1 lb giant beans
• Tomato sauce
• Onion, garlic
• Olive oil
• Herbs

Instructions

1. Soak and boil beans until tender.
2. Sauté onion, add tomatoes, herbs.
3. Bake with beans at 350°F for 1 hour.

15. Horta Vrasta (Boiled Greens)

Simple boiled wild greens drizzled with olive oil and lemon.

Ingredients

• Mixed greens (dandelion, chard)
• Olive oil
• Lemon

Instructions

1. Boil greens until tender.
2. Drain and dress with oil and lemon.

16. Feta with Honey and Sesame

Fried or baked feta drizzled with honey and sesame seeds.

Ingredients

• Feta block
• Honey
• Sesame seeds
• Optional: flour/egg for frying

Instructions

1. Fry or bake feta until golden.
2. Drizzle with honey, sprinkle sesame.

17. Dakos (Cretan Rusks)

Barley rusks topped with tomato, feta, and olive oil.

Ingredients

• Barley rusks
• Tomatoes, grated
• Feta, crumbled
• Olives, oregano

Instructions

1. Wet rusks slightly.
2. Top with grated tomato, feta, oil, oregano.

18. Grilled Halloumi

Squeaky grilled Cypriot cheese, often with lemon.

Ingredients

• Halloumi cheese
• Olive oil
• Lemon

Instructions

1. Slice halloumi.
2. Grill until golden marks.
3. Squeeze lemon over.

19. Skordalia (Garlic Dip)

Potent garlic and potato or bread dip.

Ingredients

• Potatoes or bread
• Garlic cloves
• Olive oil
• Vinegar or lemon

Instructions

1. Boil potatoes, mash.
2. Blend with garlic, slowly add oil and vinegar.

20. Kolokithokeftedes (Zucchini Fritters)

Crispy zucchini fritters with herbs and feta.

Ingredients

• 4 zucchinis, grated and drained
• Feta, herbs (mint, dill)
• Egg, flour
• Olive oil for frying

Instructions

1. Grate and salt zucchini, drain moisture.
2. Mix with feta, herbs, egg, flour.
3. Fry spoonfuls until golden.

These 20 Greek appetizers capture the essence of Mediterranean cuisine – fresh, flavorful, and perfect for sharing. Mix and match for your own mezze platter and enjoy the tastes of Greece!