Mezedes are Greek appetizers and there are two approaches when approaching the Greek “trapezi” or table.
One is to offer up several little bites and tastes to your guests throughout the night. This type of evening has no 1st, 2nd or main course…just meze after meze after meze with conversation and drink to accompany the food.
The other approach is to offer up some small bites (again) mezedes but to nudge your guests’ appetites, not satisfy it. This latter approach is the one I took for my Greek-themed Thanksgiving Dinner.
I made three – no four mezedes, all were simple, all easy executed and big on flavour. I also made sure there weren’t too many as I’ve gone too far in the past with the appetizers and have left my guests stuffed and not so quite ready for the main courses of the evening.
The first appetizer I brought for my guests was the “Greek sushi”. The Greek sushi reference was inspired by an print ad I saw from a Greek food company that produces many ready-made appetizers for the Greek homekeeper who’s too busy to prep such mezedes.
Assembly of the Greek sushi was quite simple: make Dolamadakia Yialantzi cooked long grain rice that was flavoured with sauteed scallions, fresh mint and dill, olive oil and lemon juice, salt and pepper. The tangy filling was contrasted by the natural sweetness and smokey undertones of the roasted peppers. For breaking the colour monotony, I roasted red, yellow and orange bell peppers.
To complete the Greek sushi, the dolmadakia had to be binded to the peppers. I bought a bunch of fresh chives, boiled them in salted water for a couple of minutes and then blanched them in cold water (to retain their colour). The final step was to obviously bind the dolmadakia to the peppers with the chive string and snip of the excess. Ta-da…Greek sushi!
The next platter of mezedes that I served up were whole wheat crostinis with warm caremelized onions tossed with pitted Throumpes olives from Thassos and some fresh thyme and dried Greek oregano.
Again, a simple process of slowly rendering and sauteeing your onions on medium-low heat was the key to getting soft, sweet and tender onions. This process took about 30 minutes and then I simply tossed the pitted olives in along with the thyme and Greek oregano.
The crostinis were made by cutting thin slices off a baguette and then I simply baked them for about 8-1o minutes in a pre-heated 350F oven. This meze can also be made ahead of time…just reheat your olive and onion mixture.
Next up in the succession of mezedes were my phyllo cups filled with a spinach and cheese mixture. The inspiration for these cups came from my mom’s recipe for Spanakopita and in particular, the filling she uses and that I prefer.
Store bought phyllo was used here along with olive oil cooking spray to make the cups. For the filling, I used convenienient and time-saving frozen spinach that was thawed, hand-squeezed of excess water and I made a filling that included the spinach, sauteed scallions, 50% Feta & 50% mizithra (ricotta), eggs to bind, chopped fresh dill and salt and pepper to taste.
The phyllo cups consisted of 5 layers of phyllo, with each layer getting an olive oil spray treatment. The muffin tins were also sprayed so that your phyllo cups popped out easlily after baking.
After your phyllo sheets have been sprayed, cut the layered phyllo sheets into twelved equal squares and stuff into each muffin tin. Now fill each muffin cup with your spinach & cheese mixture and if baking immediately, place in a pre-heated 350F oven for 10-15 minutes or until golden-brown. Take out of muffin tins immediately and allow to cool just a bit.
If like me you pre-made these spinach & cheese phyllo cups, then you can cover the muffin tray with plastic wrap (or bag) and place in the freezer for future use. I baked these phyllo cups from frozen to straight into the oven and they came out wonderfully after about 30-35 minutes in a pre-heated 350F oven.
I gave my guests a bonus appetizer which was inspired after reading an article on a Greek-Australian chef who was often left with the dilemma of leftover Hortiatiki (Greek) salad after get-togethers.
Rather than dump the soggy leftover salad, his frugal mind opted to puree the leftover salad and turn it into a dip. Upon trying this experiment out I knew that my guests would love this and scoop up every last bit of dip.
Again, no real recipe here, just build your Greek salad (no iceberg lettuce here) and then place in a food processor and whiz away until your have your desired consistency. You might have to add some breadcrumbs if too runny. I served these with baked pita bread triangles.
I think the key to good mezedes is to make them simple, but make them well and if part of a dinner party, keep the samples small as you want your guests to enjoy the rest of the evening’s meal.
Finally, in keeping with the Greek Thanksgiving meal, I offered up Greek wines that were paired with each course.
Steve Kriaris of the Kolonaki Group recommended the Kir Yianni Akakies Rose. This wine uses 100% Xinomavro grapes (grape indigenous to to Greece and harvested from Naoussa and Amydeon).
This rose is a no oak rose that’s crisp, best served chilled and it served as a perfect quaff for my Greek mezedes. I detected notes of strawberry and hints of lemon and according to my guests, the rose was a refreshing surprise to a gang that normally doesn’t drink rose.
To quote one guest…”I normally don’t drink rose but if I were presented with a bottle of Kir Yanni Akakies, I would drink it (rose) more often”!
71 Responses
Greeks do not have Thanksgiving. That is a North American custom. As for “Greek sushi” that is not Greek food. Sorry. Very little of your post is Greek so why bother to call it so?
Unlike anonymous, I love the way that you take traditional Greek flavors and dishes and show us what kind of options there are out there for a creative spirit. The Greek sushi looks amazing – I’m a huge fan of dolmades! I love the new presentation. Now I want to have a meze party….apps are my way of being because I always want a little bit of everything.
I love dolmades! great post!
To anonymous: There are about 20 million Greeks around the world…10 million in Greece and another 10 million in the diaspora. Many Greeks in North America celebrate Thanksgiving and in many ways, every culture in some form has or still celebrates and gives thanks to the harvest.
There’s evidence that in ancient Greece, the harvest was also celebrated:
An autumn festival held for three days known as Thesmosphoria was celebrated by the Greeks to honour Goddess Demeter, the deity of food grains. The interesting festival was related with fertility and thus, fertile married women used to build a home for the Goddess to stay on the first day and equipped it with all the comforts. They purified their souls and body on the second day by keeping a fast in her honor and then prepared a grand feast on the third day. Since, it came around harvest season, the specialties of the table included first fruits of the season, plump pigs, seed corn delicacies and cakes.
If you stand by your conviction, grow some balls and come out of anonymity. You only make yourself look more foolish.
those tiny phyllo cups look irresistible, Peter! I’m totally craving all your Mezedes and I haven’t even eaten breakfast yet… I should go eat.
Peter, keep doing what you do. For those of us who love a little bit of everything your meze hit the spot.
I love the recipes! I will definitely have to try them all!
Please don’t tell me you did the whole meal yourself. It looks like a whole load of work albeit all absolutely gorgeous. These mezedes are very interesting. I especially like the “freeze ahead of time and put into oven from the freezer – perfect”
Wonderful post Peter! I can’t wait to try the spanikopita. Love the spin on the “Greek Sushi”!
What did you do to piss off anonymous???
That leftover salad is very interesting as a dip. We always have trouble eating it when we have leftovers. I even have leftover from today’s lunch so I know what to do with it tomorrow.
I would be so happy to make a meal just of those appetizers especially the spinach cups!
Wow . Sorry if I be rude, but I read the anonymous comment If I lived in USA I certainly commemorate Thanksgiving and certainly I pour over some of my county traditional dishes . obviously I loved your Greek thanksgiving fest as I loved those amazing and delicious appetizers
Hi Peter,
What a wonderful lavish meal! I can tell how delicious and I love that you use your creativity to create those beautiful sushi. It doesn’t sound complicated to make, though from the appearance look like you’ve been slaving in the kitchen for the whole day.
I really like everything that you’ve made here. they all look delicious.
Cheers,
Elra
You made a great effort to make an original Greek dinner, Peter; glad to see some things that I have never seen before – the same old thing starts to get boring. Thanks for sharing your Thanksgiving with us – it’s something I’ve never had the chance to take part in.
Clearly anonymous has a problem extending the meaning of the word ‘thanksgiving’ to anything beyond the narrower concept of the original American meaning. It’s a pity – he is clearly not able to see past his own nose.
Not Greek food? Oh God, here we go again – Greek food is this, that, and nothing else, just like Greeks, I suppose: if they aren’t like the country bumpkin immigrant Greeks before the 1960s (ie if they don’t have the gaunt frightened Albanian immigrant look, which is also slowly disappearing), then they’re just too damn modern for anonymous, and they’ve lost their Greekness.
Wake up, anonymous, we’re living in the new millenium. There is such a thing as creative Greek cuisine – Tselementes got us started on it in the first place with his version of moussaka.
Wow…I don’t want to get on your bad side. You really gave it to Anonymous…and rightfully so! I must admit I LOL-ed at your closing line.
I very much enjoyed this post and the creativity of the mezedes presentations. I’m sure it was great fun for your guests who were maybe expecting more traditional offerings. Thanks for the recommendation of the rosé. I think it’s a nice selection for appetizers.
Peter, never mind the idiot anonymous. You did a good job of presenting a thanksgiving dinner as my own family enjoys it here in Canada. Every immigrant culture that I know of who reside in Canada celebrate Thanksgiving in their own unique ways, and yes turkey is usually a part of their meal. So Mr./Ms. Anonymous can go stuff it! (And I don’t mean the turkey…)
In any case, I am glad that both of our 24, 24, 24 events for this October 25 were a success. We can’t have enough Greek food in my opinion, but then I am slightly biased. :)
I agree we should all have thanksgiving meals no matter what nationality or race you are…There is indeed so much to be grateful for… Love the entire meal, I’m sorry I couldn’t stay long enough to comment yesterday!
Mezedes are the elixir of life! Wonderful presentation and very inspirational Peter…ignore anonymous….obviously they don’t exist!
They look very cute and very delicious, Peter!
I love your response to anonymous, Peter. Let’s face it, if you’re of Greek origin, and celebrating any sort of Thanksgiving, whether a national holiday or “just because”, that fits the definition for me! (My baby is studying Ancient Greece in 4th grade right now, and he wants me to go there. I don’t do well in sun, but that’s another story. I love your pictures of Greece.) And I love the looks of your phyllo cups.
BTW, I have the exact same oriental rug in my front room. Your living room is very pretty! Keep the ideas coming; I have 4 weeks to plan – or 3 to plan, and one to cook!
I want meze after meze after meze too! ;)
That leftover salad dip is interesting, I never thought of that!
I need that Culinaria Greece book.And I love Rose. It gets a bad wrap but there are good ones out there. Not overly sweet. I want this dinner recreated when I get back to Toronto!
BTW. Dont let anonymous get to you. Some peple just want live in darkness and pettiness and try to hurt others. Move on.
Your sushi is brilliant! Love these recipes!
Goodness, who needs a main course with delicious little bites like these? Impressive.
What part of dolmades isn’t Greek? You explained that calling it suchi was being playful. I wonder if someone kicked anonymous’s cat today?
Blending the leftover horiatiki salad is genius! The whole menu looks delicious.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Lots of great points in this post. Firstly, I’m still smitten by the Greek sushi! I also really like the spanakopita and the point about freezing it…for some reason, that never would have crossed my mind. Oh and turning the salad into a dip? That’s excellent…leftover salad never really goes far for me, but this is probably the best idea I’ve encountered for stretching it a bit further.
Good friends, music, wine, mezedes, what else do you need to have a great party? :-p
Anonymous,
People with integrity do not have to leave anonymous comments. That is only a cowards custom. As for being brave, you are not. Sorry. Very little of your character shows any real substance or integrity so why bother expressing it?
Peter, this meal was not only beautiful but well executed. I loved the descriptions and I think the “sushi” was an amazing idea. Well done!
Nice!! It’s times like this I wish I lived closer to you so I could come over and taste some of this! the greek sushi is totally clever.
Wow, some people really have nothing better to do … I’d love to know what Anonymous considers “Greek” food. And the only thing that he/she should be sorry about is being so ignorant and narrow minded.
Your mezedes take traditional dishes and put your own stamp on them — exactly what cooking is supposed to be about. Great post Peter!
Omg, you’re friends with Weird Al Yankonvich? Haha, joking. I wish my friends could play the accordion. :\
I am intriguesd by your spinach phyllo cups. Veeerrry intrigued.
Omg, anonymous is kind of a dick.
Peter,
I think I would have been stuffed before dinner. Your appetizer with ingredient of Greek Salad is intriguing. That must be so good.
You cook from the heart it shows in everything you make Peter! Your phyllo cups are a must try for me!!
Whoa, some people are idiots.
Anyway, I love pureeing of leftover “greek salad”!! We’re so going to do that next time we have Grek salad… of course, assuming we have leftovers of that. =)
i forgot to mention that leftover horiatiki is also used up the next day in our house by being pureed, and then added to our weekly ‘ospria’ meal; i add the puree to the sauce while cooking – waste not, want not, as they say
Oh dear…. Anonymous – there’s always one I suppose.
Unlike anonymous, I loved your Greek Sushi. I think you did a fantastic job Peter and I just loved reading this post as I do all your others.
Peter,
You are so right about the mezedes. Sometimes I also go too far and everyone is stuffed! I think your choice was excellent. I make spanakopita that way too! And kolokithopitta is nice. I love Akakies and it really goes with everything. The horiatiki dip was genius!
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I’m drooling! I love Greek food so much! I also own that great Culinaria cookbook…
Yesterday, we ate a delicious Greek stew with quinces and pork (one of my signature dishes/see my blog) and it was really good…
Cheers,
Rosa
I love Greek food and I bet is was splendid sitting at your table dining on this feast.
first of all, i’m astounded by the nerve of this anonymous character! what gall!
moving on to better things, thank you for this post. i love dolmades and spanikopita, and although i haven’t had the other items, i know i’d love them too. keep the good stuff comin’, peter! :)
Everything looks absolutely delicious Peter.
My absolute favorite is the sushi dolmadas.
I love your “sushi” take. Very cool.
And as I said previously, I could eat an entire platter of those spinach appetizers. They look soooo good.
Great job Peter. I’m enjoying reading about your celebration!
I love the Greek sushi! In fact, I’m going to borrow this idea for my election night dinner party.
(from http://fotocuisine.com )
I’ve used strips of leek green blanched the same way to make similar wrapped meals, like your Greek sushi. A bit sturdier than chives, but probably much less flavorful (I love chives).
Also, your mezedes sound like Catalonian tapas when it comes to serving a meal of several small dishes. Everything in this post makes me want to jump in and try it, my friend!
Gorgeous choices, all. The Greek “sushi” is certainly a feast for the eyes!
Can we have sometype of Toronto bloggers get together …. at your place?!! :D To chime in, Indonesia does not has Thanksgiving but I have been doing Thanksgiving dinner forever. :D
Methinks Anonymous is a jerk. Every time I get a snarky comment on my blog, it is from an “Anonymous”. Kudos for telling it like it is!
Thanksgiving is not celebrated in Italy, but every Italian I know in the US celebrates it. (When in Rome…) Just as you put your Greek spin on it, we put an Italian spin on ours. There is always some antipasti and some pasta or risotto served to complement the bird. The cannoli and pumpkin pie sit side by side.
I love your mezedes, especially the “sushi”. They all look delicious and inspired!
It all looks wonderful. I know what you mean about filling up on appetizers too. My family is classic on doing that. So much so that we have started doing just appetizers (like you mention) on Christmas Eve. It’s fun that way.
Thank you so much for introducing Greek wine to the rest of us! I have been reading a lot about Greek grapes, but bottles of Greek wine are difficult to find here in the US at the moment. I’ll have to try out this rose!
Giz, I prepped & cooked everything. I got help with serving,etc but the food was all, exhaustingly mine (but fun).
Kiwi, anonymous has an agenda and I suggest they start their own blog to share his/her thoughts…not here.
Heather, next time you throw a party…I'll get my accordion-playing cousin to entertain you – just send airfare.
Love your response to A. Nonymous!
And I am SO bookmarking your spinach & feta phyllo cups. I adore the flavours of spanakopita and these look like heven to me.
Those Mezedes look SO GOOD! Thanks for sharing! I think I may add it as an appetizer to my own TG menu. How far in advance do you think they could be made?
As for the “mouthy anon” — Since when is being thankful for your blessings off limits just because you are Greek? Or ANY culture for that matter? Thanksgiving is simply a celebration of our blessings, and regardless of what you call it, people all over the world have this custom in some form.
Nice one, Peter! I like the “sushi” especially. Do Greeks eat raw fish and seafood at all, like Italian crudo? If so, you could play with some interesting fusion.
One trick I use a lot with caramelized onions is to drizzle a little Cretan thyme honey on them toward the end of cooking. I get lots of compliments with that one…
First off, to correct the anonymous poster that said “Greeks don’t have Thanksgiving Day”, there is the term of Eucharist which many have heard before. Eucharist (εὐχαριστῶ) translates to thanks and you can accredit Thanksgiving Day as a re-enactmet to Jesus’ Last Supper.
http://en.wikipedia.org/wiki/Eucharist
Peter, I absolutely love your delectable recipes. The ones I’ve followed were simple and extremely delicious, and one of the most important things about Greek cooking is the simplicity of the preparation and the ingredients. It’s great to be able to make such great food with modest ease and minimal time.
Hope to try more.
Cheers