We can’t let French Charcuterie outshine the Greek Mezze platter, even as we head into winter. I have a weakness for Greek food and grazing at the Mezze platter with some iced cold Retsina is my version of gastronomic paradise. This is Beaujolais Nouveau French Charcuterie week for sure, but keep these Greek samplers in mind for warmer, longer days. No recipe card with this but links to creating these Greek basics are in the text below.

Let’s start with a staple on the Greek platter, Dolmades. These are grape leaves stuffed with rice, onions, currants, pine nuts and fresh herbs. Steamed with lots of lemon, they are a showcase to why the Greek diet is one of the healthiest in the world.

Next up is hummus. This is not originally Greek, it’s Middle Eastern, specifically Egyptian. But hummus has found its way to many Greek appetizer platters. Galley Pirates have two different hummus recipes; one Offshore Hummus made traditionally with chick peas (Garbanzo beans) and the other, a White Bean Hummus made with roasted garlic. Yum!

A mezze platter is not complete without Spanakopita, spinach and cheese pies wrapped in flakey fillo dough. They are shown here along side a pile of feta cheese chunks, another mezze platter staple.

With almost all Greek meals is a bowl of Tzatziki. It is as common on the Greek table as ketchup is on America’s tables. Tzatziki is made with Greek yogurt, grated cucumber and fresh herbs. And it goes with…everything!

For the bird’s eye view of creating a Greek Mezze platter, see here…

Now open a bottle of your favorite Greek wine and Kali Oreksi!