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Greek Appetizers

A delightful assortment of traditional Greek appetizers including Tzatziki, Spanakopita, and Dolmades, perfect for sharing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Tzatziki
  • 1 cup Greek yogurt
  • 1 medium cucumber grated and drained
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dill fresh or dried
  • to taste salt
Spanakopita
  • 1 package phyllo dough thawed
  • 1 cup spinach cooked and chopped
  • 1 cup feta cheese crumbled
  • 1 medium onion chopped
  • 2 tablespoons olive oil for sautéing
  • 1 egg beaten for binding
  • to taste salt and pepper
Dolmades
  • 1 cup rice uncooked
  • 1 can grape leaves drained and rinsed
  • 1 medium onion chopped
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon dill dried
  • 1 teaspoon lemon juice
  • to taste salt and pepper

Method
 

Tzatziki Preparation
  1. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, and salt. Mix well and refrigerate for at least 30 minutes before serving.
Spanakopita Preparation
  1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and sauté chopped onion until translucent. Add spinach, feta, beaten egg, salt, and pepper. Mix well.
  2. Layer phyllo dough on a baking sheet, brushing each layer with olive oil. Place a portion of the spinach mixture on one end and roll tightly. Repeat for remaining mixture.
  3. Bake for 25-30 minutes until golden brown. Remove from oven and let cool slightly before serving.
Dolmades Preparation
  1. In a saucepan, sauté chopped onion in olive oil until soft. Add rice, dill, lemon juice, salt, and pepper. Stir for a few minutes.
  2. Take a grape leaf, place a spoonful of the rice mixture at the base, fold in the sides, and roll tightly. Repeat until all mixture is used.
  3. Place dolmades in a pot, cover with water, and simmer for 30 minutes. Serve warm or at room temperature.

Notes

Serve these appetizers with warm pita bread and olives for a complete Greek experience.