Greek Platter Recipes

ULTIMATE GREEK CHICKEN SOUVLAKI PLATTER

Steps:

• Prep the dips ahead of time if possible. Keep them in the fridge until you're ready to assemble the platter.
• To prepare the chicken: cut the chicken into kebab-size pieces and place in a bowl. Toss with the olive oil, oregano, lemon juice, garlic, and salt & pepper. Put the bowl in the fridge and marinate for at least 30 minutes. You could also put everything in a large Ziploc. Cover the bowl if you're marinading for longer than an hour. You can marinade the chicken overnight if that's easier.
• When you're about an hour away from wanting to serve the platter, start prepping the potato wedges (you'll need to soak the potatoes in cold water for 30 minutes).
• While the potato wedges are soaking, start preparing the garnishes. Set aside until needed.
• I suggest grilling the chicken and baking the potato wedges around the same time. It is easier if you have a second person to help you with this since you do need to flip the potato wedges halfway through baking, and the chicken needs to be turned every few minutes. If you can't do two things at once, I would suggest grilling the chicken first because it doesn't need to be hot to taste good, while the potato wedges do (in my opinion!).
• To grill the chicken, grease the grate and pre-heat your grill to high. Thread the chicken on wooden or metal skewers (it's a good idea to soak wood ones first so they don't splinter and burn as easily). Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down. A grill pan would work too. Adjust cooking time as needed.
• Add your dips to the platter. Arrange your potato wedges and chicken skewers on the platter when they're ready. Sprinkle the garnishes over top as desired (I sprinkled the feta mostly on the fries), drizzle on some olive oil, and it serve with plenty of pita bread. Marvel at your creation and dig in!

HEALTHY GREEK CHICKEN GYRO PLATTER

Steps:

• In a small bowl, combine garlic, paprika, thyme, ground coriander seeds, red pepper flakes, salt, pepper, lemon juice, lemon zest, and oil. Stir until combined.
• Cut chicken thighs into thin strips. Transfer to a gallon size zip-bag or bowl. Add marinade to chicken and mix well, making sure all pieces are coated. Cover and marinate at least 30 minutes in refrigerator.
• Heat a large nonstick skillet over medium high heat. Add chicken in two batches and saute 4-5 minutes, or until cooked through.
• To make the fries, preheat oven 450°F. Place cut potatoes on a parchment lined baking tray. Drizzle with oil, and mix to combine. Spread fries in a single layer and cook 12 minutes. Flip fries and cook an additional 12-15 minutes. Remove from oven and sprinkle with salt.
• To assemble the chicken gyro platters, place mixed greens, tomatoes, and onions on plate. Add cooked chicken, fries, Greek yogurt, and whole wheat pita bread.

GREEK MEZE PLATTER (HOW TO MAKE IT AT HOME)

Steps:

• Mix the katiki with the olive oil, the oregano, and the black pepper.
• Arrange everything on a platter and drizzle with e.v. olive oil. Sprinkle with dried oregano and black pepper.
• Serve with ouzo, tsipouro, or cold white wine.
• Eat!

HEALTHY GREEK APPETIZER PLATTER (HEALTHY APPETIZERS)

Steps:

• Combine cherries, balsamic vinegar, vanilla bean seeds, honey, olive oil, and water in a small saucepan over medium-high heat. Bring to boil. Reduce heat to medium/medium-low. Simmer until mixture is thick and reduced by more than half. Remove from heat and let cool slightly, then pour onto feta. Serve with crackers and more honey, if desired.
• Prepare a hot grill. Drizzle all vegetables and halloumi with a bit of olive oil then season with salt and pepper. Brush grill grate with a little olive oil to prevent sticking.
• Grill vegetables until tender and nicely charred, turning occasionally. Green onions will be ready after 2-4 minutes. Peppers and zucchini take about 10 minutes. Transfer from grill to serving platter.
• Grill halloumi, about 2-3 minutes on each side until grill marks appear. If you press gently on the cheese, it should be tender and give a little but not be too soft or runny. Transfer from grill to serving platter. Sprinkle grilled vegetables and halloumi with fresh mint, if desired, to serve. Drizzle halloumi with harissa oil, if desired, to serve.
• You can grill the apricots at the same time as the halloumi to ensure things come out at the right time. Prepare a hot grill (or keep grill hot from grilled vegetables). In a medium bowl, combine apricots, olive oil, honey, vanilla bean seeds, and salt. Toss to coat apricots well, ensuring vanilla bean seeds are evenly distributed.
• Grill apricots, cut side down, until marked and beginning to soften, about 1 minute or so. Flip and cook about 30 more seconds on the skin side until marked. Transfer to serving platter.
• Arrange all items on a platter, evenly distributing types of dishes (dips, fruits, nuts, cheeses) and colors, making sure no type of dish or color is too concentrated. You can start by placing large items like dips and arranging dipping items (crackers, grilled veggies, fresh veggies) around them.

GREEK MEZZE PLATTER

Steps:

• Place the dips in small bowls on the platter.
• Add the rest of the food around the platter until it's full.
• Drizzle the board with olive oil and salt and pepper.
• Serve additional olives and pita bread on the side.

GREEK MEZZE PLATTER

Steps:

• Place all the ingredients on a large platter in groups to make serving easier.
• Drizzle the feta cheese with olive oil and sprinkle with dried oregano.
• Drizzle olive oil over the hummus and top with toasted pine nuts (optional)
• Add warmed pita bread and serve.

GREEK APPETIZER PLATTER

Steps:

• Prep all of the individual ingredients.
• Add dips, olives, and nuts to bowls. Arrange all the elements on a large cheese board, creating a pretty pattern.

GREEK MEZZE PLATTER

Steps:

• Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
• Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
• Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
• "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
• Preheat the oven to 350 degrees F.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

GREEK PLATTER

Steps:

• Arrange the food items decoratively on a platter and serve.
• Preheat the oven to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
• Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
• Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
• Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.