Greek Mezze Platter

Total Time:
4 hr 15 min
15 min
4 hr

8 servings

  • Marinated Herbed Feta, recipe follows
  • 6 roasted red peppers, store-bought
  • 8 -10 stuffed grape leaves, store-bought
  • 1 cup hummus, store-bought
  • 1 tablespoon pine nuts, toasted
  • Good olive oil
  • Toasted Pita Chips, for serving, recipe follows
  • 4 sprigs of fresh thyme
  • Marinated Herbed Feta:
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon dried fennel seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
  • 3 sprigs fresh thyme
  • 1/2 cup green olives with pits, such as Cerignola
  • 1/2 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • Toasted Pita Chips:
  • 4 loaves pita bread
  • 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.

Marinated Herbed Feta:
  • 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 (c) Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

  • Yield: 8 servings

Toasted Pita Chips:
  • 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.

  • Yield: 32 chips

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Greek Platter

    Recipe courtesy of Ina Garten