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Greek Mezze Platter

Prep Time
15 min
Yields
8 servings

This easy to make platter features roasted red peppers, pine nuts, stuffed grape leaves, marinated herbed feta and pita chips.

If you’re a fan of this recipe, why not try her Outrageous Garlic Bread?

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ingredients

Marinated Herbed Feta, recipe follows
6
roasted red peppers, store-bought
10
stuffed grape leaves, store-bought
1
cup hummus, store-bought
1
tbsp pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4
sprigs fresh thyme

For the marinated herbed feta

1 ½
tsp dried thyme
½
tsp dried fennel seeds
½
tsp crushed red pepper flakes
1 ½
lb(s) greek feta, drained and sliced 1/2 inch thick
3
sprigs fresh thyme
½
cup green olives with pits, such as Cerignola
½
cup good olive oil
Kosher salt and freshly ground black pepper

For the toasted pita chips

4
loaves pita bread
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directions

Step 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.

Step 2

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.

Step 3

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 ½ teaspoon salt and ¼ teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.

Step 4

Preheat the oven to 350°F.

Step 5

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.

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