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Greek Mezze Platter

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  • Level: Easy
  • Total: 4 hr 15 min (includes marinating time)
  • Active: 15 min
  • Yield: 8 servings
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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


  1. 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:

Yield: 8 servings
  1. 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.
  2. 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.
  3. "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

Toasted Pita Chips:

Yield: 32 chips
  1. Preheat the oven to 350 degrees F.
  2. 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.