17 Greek Appetizer Recipes: Traditional Greek Meze
Want to learn how to make the best Greek appetizers? The recipes are right here!
First thing to know, in Greece, starters and appetizers are called meze (mezze is the term generally used in Turkey).
Greek cuisine is famous for its meze. Even in the United States, Greek restaurants are often known more for the many flavorful dishes that comprise their starter menus than for their dinner entrees.
Many times you can order a Greek appetizer platter and enjoy a good variety of small bites with lots of different flavors. Most will be served with lots of pita bread.
Even better, I love when you can order them all with a “Greek Feast” option. In lieu of a meze platter, small bowls arrive with an array of Greek dips and specialties. Then a main course will come and you’ll be so stuffed, but smiling from ear to ear.
The next day you’ll wish you had all of those Greek appetizer recipes—and now you do!
Best Greek Appetizer Recipes
1. Tzatziki (Cucumber Yogurt Sauce)
One of the easiest Greek appetizer recipes, Tzatziki
Tzatziki sauce is a traditional Greek food that rivals warm pita bread in popularity. It’s basically a cucumber dip with Greek yogurt and fresh herbs.
This easy Tzatziki recipe is a must for any Greek platter. But Tzatziki is more than a delicious dip. From the food of Athens to the Agean Islands, this sauce it is literally used on almost everything in Greece. From appetizers to Greek street food to a dinner condiment, it seems like a dollop of cucumber yogurt sauce is always added.
I have to say, it is my favorite Greek recipe, and it’s so easy: You just need a handful of ingredients and it’s ready in minutes.
Tzatziki Recipe
2. Tirokafteri (Spicy Feta Dip)
Tirokafteri, a spicy Greek feta dip perfect for a meze platter. Photo: Hilda’s Kitchen Blog
Tirokafteri, sometimes called khtipiti in some regions, is a beloved Greek dish that epitomizes the rich and vibrant flavors of Greek cuisine.
This spicy feta cheese dip is a staple in Greek meze culture, offering a delightful blend of creamy, tangy, and spicy elements that tantalize the taste buds.
The main ingredients of Tirokafteri are creamy feta cheese, red or green chili peppers, olive oil, garlic, and lemon juice. I prefer the red peppers option and sometimes add red pepper flakes as garnish.
This spicy Greek feta dip can be served with pita chips, warm crusty bread, and/or fresh vegetables like cucumbers, carrot sticks, or cherry tomatoes.
If you have leftovers, this fiery dip is also a great spread for sandwiches and wraps.
Tirokafteri Recipe
3. Dolmades (Stuffed Grape Leaves)
Recipes for the Greek appetizer Dolmades can be made with or without meat. Photo: Mamazilla
I remember the first time I ate Dolmades, I couldn’t believe I was eating a grape leaf. Sometimes referred to as Dolmadakia or Dolma, these different names all mean the same thing: stuffed grape leaves.
They are so versatile, they are the perfect appetizer. They are pretty yummy cold, at room temperature, or heated. The best thing about this kind of temperature versatility is that it means you can make Dolmades ahead of time for your Greek dinner party.
There’s not just one traditional recipe for Dolmades. Recipes and cooking techniques vary widely. Some versions have meat, some are vegetarian (including just rice), some have sauce, some just a squeeze of lemon and herbs like mint, dill, and parsley.
Although the recipe for Dolmadakia may sound exotic, you can purchase most of the ingredients at your neighborhood grocery store.
Dolmades Recipe
4. Horiatiki (Greek Salad)
Traditional Greek recipes for Horiatiki use a block of feta cheese instead of feta crumbles.
Horiatiki, one of the most classic dishes of the cuisine of Greece, really doesn’t require a recipe.
To make a traditional Greek Salad, start with a handful of fresh veggies: tomatoes (like Roma tomatoes), cucumbers, and red onions. Top with a block of feta cheese (not crumbled) and Kalamata olives. Dress the salad with a squeeze of lemon, extra virgin olive oil, oregano, and a touch of salt and black pepper.
Another great appetizer idea is to put all of the ingredients on a large toothpick to make a Greek Salad Skewer. You can put the feta on the stick or sprinkle it on top of your plate of Greek salad skewers.
5. Dakos (Greek Bruschetta)
Soaking the barley rusk is a necessary recipe step when preparing Dakos.
If you love the famous Roman dish Bruschetta, you’ll love this appetizer recipe for Dakos.
Also known as Greek Bruschetta, Dakos originated in Crete. Although it may seem like the Greeks just replaced ingredients inherent to Italian cuisine with those that are more Grecian, that is not the case.
Dakos starts with dried barley rusk (paximadi), which is similar to the Italian breakfast food fette biscottate. In other words, those with poor teeth should make sure the rusks are well soaked first.
Authentic recipes for Dakos call for chopped fresh tomatoes, Kalamata olives, capers, oregano, extra virgin olive oil, and a mix of traditional Greek cheeses, usually feta and Myzithra cheese.
6. Melitzanosalata
Eggplant should be well charred for making Melitzanosalata. Photo: 30 Days of Greek Food
Melitzanosalata, pronounced meh-lee-tza-no-sah-LAH-ta, is a great choice for a Greek meze platter. The name translates to eggplant salad, but it has a chunky dip consistency.
No matter if they are called dips or salads, I tend to gravitate towards the eggplant appetizer spreads no matter which country I’m in.
Mediterranean cuisine is full of eggplant dishes. For instance, there’s the Lebanese Babaganoush, the Sicilian Caponata, and the famous Niçoise food Ratatouille. Meanwhile, the Greeks have both their national dish Moussaka and the eggplant dip Melitzanosalata (and a few more).
The key to the perfect Melitzanosalata is to char the eggplant on a grill, gas burner, or in the broiler. You’ll want the eggplant soft and more than just a little bit of blackness on the skin.
Melitzanosalata Recipe
7. Keftedes (Greek Meatballs)
One of the tastiest Greek starters, Keftedes. Photo: Gypsy Plate
Keftedes are a staple of Greek cuisine, and make a delicious appetizer. These flavorful meatballs, made primarily with ground beef or lamb, are a testament to Greece's culinary heritage.
Keftedes are very different from Italian meatballs and have more influences from Middle Eastern and Ottoman cuisines. They’re a delicious reminder of the complex history and cultural exchanges that have shaped Greece's culinary landscape.
The preparation of Keftedes begins with combining ground beef or lamb with finely chopped onions, breadcrumbs, fresh parsley, mint, and a medley of spices such as oregano, cumin, and cinnamon, all brought together with eggs and a drizzle of olive oil.
The Keftedes recipe below suggests serving your golden brown meatballs with Tzatziki on a meze platter.
Keftedes Recipe
8. Tiropita (Greek Cheese Pie)
Tiropita, one of the best Greek appetizers for cheese lovers. Photo: Rich and Delish
The origins of the Greek cheese pie known as Tiropita can be traced back to ancient times, with its history deeply rooted in the Byzantine era.
Today, it is a common snack in Greek households and a favorite at tavernas across the country.
The magic of Tiropita lies in its simple yet flavorful ingredients. The star of the show is the pie’s phyllo pastry, known for its delicate, paper-thin layers that bake up to a golden, crispy perfection.
The filling combines the tangy bite of baked feta cheese with the smooth creaminess of Ricotta (or sometimes cottage or cream cheese), bound together by eggs and enriched with butter. This combination creates a luscious and satisfying filling that contrasts beautifully with the crisp, flaky pastry.
Tiropita Recipe
9. Spanakopita (Greek Spinach Pie)
Spanakopita, one of the most famous Greek appetizers. Photo: An Edible Mosaic
Spanakopita, one of the most famous Greek appetizers, is similar to Tiropita. The name spanakopita is a combination of the Greek words spanaki (spinach) and pita (pie), succinctly reflecting the dish’s key ingredients.
The technique of using phyllo pastry in Greek cuisine dates back to the 3rd century BCE, and it was further refined during the Byzantine period. The first known recipe for a spinach pie with layered dough is found in the 14th-century Byzantine cookbook, "De Observatione Ciborum."
The Spanakopita recipe below is prepared as one big pie, but if you need your appetizers to be finger food, make individual pies in the form of triangles, like the meat pies in #10.
Spanakopita Recipe
10. Kreatopita (Greek Meat Pie)
Kreatopita, one of the phyllo appetizers Greece is known for
Kreatopita, translating to "meat pie" in Greek, is a traditional savory dish that can be an appetizer, snack, lunch, or dinner.
This delightful pie is basically a meat version of the other two phyllo pies on our Greek Appetizers list.
The traditional filling is ground beef or lamb seasoned with a harmonious blend of spices, including cinnamon, oregano, and mint.
Sautéed onions, garlic, and tomatoes form the base of the filling, while crumbled feta cheese adds a creamy, tangy element. Eggs are used within the filling and brushed on the pastry to achieve a golden, crisp finish.
Kreatopita Recipe
If you’re looking for Greek pies that are sweet, read: Greek Desserts
11. Kalamarakia Tiganita (Fried Squid / Calamari)
The Greek starter Kalamarakia Tiganita is typically seasoned with only salt and pepper. Photo: Simply Delicious
Fried Calamari, or Kalamarakia Tiganita as it is known in Greece, is not just a restaurant meal. It’s a popular Greek appetizer you can make at home.
Purchase high-quality cleaned calamari, and then slice them into rings. I like to include the tentacles for added texture. Each piece is then dredged in seasoned all-purpose flour or cornmeal, providing a light coating that crisps up beautifully when fried. The seasoning is typically kept simple, just salt and pepper.
Of course, fried squid is not unique to Greek gastronomy. It can be found up and down the coast of the Mediterranean. Fried calamari is such a popular food in the Campania region of Italy, you’ll find people eating it from cones as a street food in Naples.
Nevertheless, the Greeks definitely consider Kalamarakia Tiganita one of their staple appetizers. And with this Kalamarakia Tiganita recipe, you can easily include it among your Greek starters.
Kalamarakia Tiganita Recipe
12. Fava (Split Pea Dip)
Fava, a quintessential Greek starter recipe. Photo: Authentic Food Quest
Despite its name, Fava is not made from fava beans but from split yellow peas, which are referred to in Greece as fava. If you’ve never heard of fava, you may be surprised to learn that these yellow split peas have been a staple ingredient in Greek culture for over 3,000 years!
This creamy and flavorful puree is typically enjoyed as a dip or spread and is one of the quintessential Greek starter recipes.
The split yellow peas are combined with olive oil, onions, garlic, lemon juice, and herbs and blended into a consistency similar to that of hummus.
Historically, fava was considered the food of the common people due to its affordability and the general accessibility of yellow split peas. So, Fava will not only be one of the easy Greek appetizer recipes in your repertoire, it won’t break the bank to make it!
Fava Recipe
13. Taramasalata (Fish Roe Dip)
Taramasalata, an easy Greek appetizer made from fish roe. Photo: Mamazilla
Taramasalata is another dip appetizer in Greece with a “salad” name. Tarama means “fish roe,” so this authentic dish is a fish roe salad—that is more commonly called “fish roe dip.”
It may sound odd to some, but I happen to be a big fan of fish dips in general. Taramasalata, which dates back to the 10th century, ranks among the top of my list of favorites.
The roe can be pink, typically sourced from cod, or white, which may come from carp, herring, or mullet.
The unique taste and texture of Taramasalata is enhanced by other key ingredients, such as bread crumbs, olive oil, lemon juice, onion, and garlic.
Taramasalata is one of the easy Greek appetizers you will find yourself making again and again.
Taramasalata Recipe
14. Bakaliaros Skordalia (Fried Salted Cod Fritters)
Bakaliaros Skordalia takes fried cod to a higher level by pairing it with garlic mashed potatoes. Photo: 30 Days of Greek Food
Unfortunately, many Americans have negative feelings towards salted cod. But so many countries love it and so do I—if it is prepared correctly!
Fried Salted Cod is a traditional dish in many of the same places where you’ll find fried squid. It’s a popular food in Naples, Italy, and even a typical Roman street food.
It’s also the national fish of Portugal, a ubiquitous tapa in Spain, a staple of Provençal cuisine, and a mainstay of Greek culinary tradition. Could millions of people be wrong? Not in this case.
The secret to a scrumptious Bakaliaros (Fried Salt Cod) lies in the soaking and rehydrating. What makes the Bakaliaros Skordalia recipe so delicious is the addition of garlic mashed potatoes as a perfect accompaniment to the scrumptious cod. Yum!
Bakaliaros Skordalia Recipe
15. Tomatokeftedes
Tomatokeftedes, a Greek appetizer recipe perfect for summertime. Photo: 30 Days of Greek Food
Tomatokeftedes, aka Greek Tomato Fritters, are a delightful culinary creation hailing from the picturesque island of Santorini, Greece.
These fritters are a staple Greek snack food often enjoyed as a meze.
The key to Tomatokeftedes lies in the use of fresh, high-quality ingredients that embody the essence of Mediterranean cooking.
The star ingredient in Tomatokeftedes is chopped ripe tomatoes. Fresh parsley, mint, flour, and feta are added to the tomatoes, infusing the fritters with vibrant, herbaceous notes.
This Tomatokeftedes recipe uses two types of tomatoes. Some cooks add extra ingredients like olives, onions, and zucchini for additional flavor or to stretch the batter. Regardless, the fritters are always fried in olive oil until crispy.
Tomatokeftedes Recipe
16. Kolokithokeftedes (Zucchini Fritters)
Kolokithokeftedes, a yummy Greek snack food.
I grew up eating Kolokithokeftedes—well, an Italian version of Zucchini Fritters. They were always a treat, and we ate them almost as fast as my nonna could cook them. Hopefully yours will make it to your table!
Kolokithokeftedes are often enjoyed during the summer months when zucchinis are at their peak, a testament to the Greek emphasis on fresh, seasonal ingredients.
Grated zucchini is mixed with fresh herbs, flour or breadcrumbs, eggs, salt, pepper, and occasionally a Greek seasoning like a pinch of nutmeg or cumin.
Pro tip: Squeezing out any excess moisture from the grated zucchini is imperative!
Serve this Kolokithokeftedes recipe with our favorite Tzatziki Sauce!
Kolokithokeftedes Recipe
17. Kasseri Saganaki (Fried Kasseri Cheese)
Kasseri Saganaki, a yummy Greek snack food. Photo: Simply Delicious
Recipes for Greek appetizers don’t get much simpler than frying a block of cheese. Of course there’s a little more to Kasseri Saganaki than that, but not much more.
I am a major cheese lover—French cheese, Italian cheese, Wisconsin cheese, and, of course, Greek cheese. And melted cheese, even better!
This dish features Kasseri cheese, a semi-hard cheese made from sheep's milk or a combination of sheep and goat milk. Sometimes Kefalograviera or Halloumi (a cheese from Cyprus) is substituted.
The name Saganaki refers to the small, two-handled frying pan traditionally used to prepare the dish.
If you see Flaming Saganaki on a menu, that’s a Chicago food invented in the 1960s that involves the cheese being set on fire inside the pan.
But cooking Saganaki does not have to be as showy as that with this easy Saganaki recipe.
Kasseri Saganaki Recipe
Serving Greek Appetizers
Now that you have some easy recipes for Greek appetizers, I hope you’ll make some of them! Try one at a time, or have a Big Fat Greek Appetizer party and make a bunch at once.
I love appetizer parties without main dishes. Just get some Greek wines, make your apps ahead of time, set up a meze table, and enjoy!
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