25+ Traditonal Greek Appetizers Recipes to Impress Your Guests

Greece is renowned for its vibrant culinary traditions and rich flavors, and its appetizers, or “meze,” are a true testament to this. From savory dips and stuffed vegetables to flaky pastries and refreshing salads, Greek appetizers offer a delightful journey through Mediterranean cuisine.

Whether you’re planning a casual get-together, a festive celebration, or simply craving a taste of the Aegean, these appetizers are sure to impress with their unique combinations of fresh ingredients, aromatic herbs, and tantalizing spices.

In this article, we’ve curated a collection of over 25 Greek appetizer recipes that highlight the essence of Greek cooking. Each recipe captures the spirit of Greece, offering a range of dishes that are as delicious as they are diverse. From classic favorites like spanakopita and tzatziki to lesser-known gems like dolmas and tiropita, you’ll find something to suit every palate and occasion.

Get ready to bring a touch of Greece into your kitchen with these mouthwatering recipes that are perfect for sharing with family and friends.

25+ Traditonal Greek Appetizers Recipes to Impress Your Guests

Exploring Greek appetizers is like taking a culinary tour through the heart of Greece. Each dish tells a story, blending fresh ingredients with traditional techniques to create flavors that are both authentic and unforgettable.

With these 25+ Greek appetizer recipes, you’ll have a treasure trove of delicious options to enhance any meal or gathering. Whether you’re a seasoned cook or new to Mediterranean cuisine, these recipes offer something for everyone, making it easy to enjoy the flavors of Greece right at home.

So gather your ingredients, embrace the joy of cooking, and savor the delightful taste of Greek appetizers with every bite.

Tzatziki Sauce

Tzatziki is a refreshing Greek yogurt-based dip that’s perfect for serving with warm pita bread or as a sauce for grilled meats. Its combination of cool yogurt, crisp cucumber, and aromatic dill makes it a versatile addition to any Mediterranean-inspired meal.

Ingredients:

• 1 cup Greek yogurt
• 1 cucumber, peeled and grated
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Place the grated cucumber in a fine mesh strainer or a clean kitchen towel and squeeze out excess moisture.
2. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, olive oil, and lemon juice.
3. Stir until well mixed, then season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Tzatziki sauce is a quintessential Greek appetizer that adds a light, zesty touch to any meal. The creamy yogurt pairs beautifully with the crunchy cucumber and fragrant dill, making it a refreshing dip or a delightful accompaniment to grilled dishes. Whether you’re hosting a Mediterranean-themed dinner or simply enjoying a casual snack, tzatziki is sure to impress with its cool, tangy flavor and satisfying texture.

Spanakopita (Spinach and Feta Phyllo Pie)

Spanakopita is a traditional Greek pastry filled with a savory mixture of spinach and feta cheese, all encased in flaky layers of phyllo dough. This delicious appetizer is both elegant and comforting, making it a popular choice for both special occasions and everyday meals.

Ingredients:

• 1 package phyllo dough (about 16 sheets), thawed
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted and any excess moisture has evaporated. Remove from heat and let cool.
4. In a large bowl, combine the cooled spinach mixture with the feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and pepper.
5. Brush a 9×13-inch baking dish with olive oil. Place one sheet of phyllo dough in the dish, brush with olive oil, and repeat layering with 6 more sheets.
6. Spread the spinach and cheese mixture evenly over the phyllo.
7. Top with remaining phyllo sheets, brushing each sheet with olive oil as you go. Fold the overhanging edges of phyllo over the filling and brush the top with additional olive oil.
8. Bake for 30-40 minutes, or until the phyllo is golden and crisp. Let cool for 10 minutes before cutting into squares.

Spanakopita is a beloved Greek appetizer that combines the rich flavors of spinach and feta with the delicate crunch of phyllo dough. Each bite offers a perfect balance of creamy, savory filling and crispy pastry, making it an irresistible treat. Ideal for entertaining or a comforting family meal, this dish brings a taste of Greece to your table and is sure to be a hit with anyone who enjoys flavorful, hearty appetizers.

Greek Stuffed Grape Leaves (Dolmas)

Dolmas are a classic Greek appetizer featuring tender grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes meat. These stuffed grape leaves are both elegant and satisfying, perfect for serving at gatherings or as a special treat.

Ingredients:

• 1 jar grape leaves (about 30 leaves), rinsed and drained
• 1 cup rice
• 1/2 pound ground lamb or beef (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup pine nuts (optional)
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. If using meat, add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
3. Stir in the rice, parsley, dill, and pine nuts (if using). Cook for 2 minutes, then add 1 cup of water or broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the rice is cooked and the liquid is absorbed. Let cool slightly.
4. Place a grape leaf on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf. Fold in the sides and roll up tightly.
5. Arrange the stuffed grape leaves in a single layer in a large pot. Drizzle with the remaining olive oil and lemon juice. Add enough water to cover the grape leaves.
6. Place a plate on top of the grape leaves to keep them submerged. Cover and simmer over low heat for 45-60 minutes, or until the grape leaves are tender and the rice is fully cooked.

Greek stuffed grape leaves, or dolmas, offer a delightful combination of flavors and textures that make them a standout appetizer. The tender grape leaves encase a savory, herb-infused rice mixture that is both satisfying and elegant. Dolmas are perfect for entertaining or enjoying as part of a Mediterranean meal, offering a taste of Greek culinary tradition with every bite. Their unique flavor profile and satisfying texture make them a favorite among both new and seasoned fans of Greek cuisine.

Greek Meatballs (Keftedes)

Keftedes are traditional Greek meatballs packed with aromatic herbs and spices. They are wonderfully flavorful, crispy on the outside, and tender on the inside. Perfect as a snack, appetizer, or part of a larger meal, these meatballs capture the essence of Greek cuisine with every bite.

Ingredients:

• 1 pound ground beef or lamb
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the ground meat, breadcrumbs, parsley, mint, onion, garlic, egg, cumin, cinnamon, allspice, salt, and pepper. Mix until well combined.
2. Shape the mixture into 1-inch meatballs and place them on a baking sheet.
3. Heat vegetable oil in a large skillet over medium heat. Fry the meatballs in batches until browned and cooked through, about 5-7 minutes per batch.
4. Remove the meatballs from the skillet and drain on paper towels.

Greek meatballs, or keftedes, offer a burst of Mediterranean flavor in each bite. The combination of herbs and spices creates a vibrant and aromatic taste that complements the richness of the meat. Whether served as part of a meze platter, as a main course with rice or vegetables, or simply as a tasty snack, keftedes are sure to delight. Their crispy exterior and juicy interior make them a favorite in Greek cuisine, bringing a touch of Greece to your dining table.

Greek Feta and Olive Crostini

Greek feta and olive crostini are a simple yet elegant appetizer that brings together the bold flavors of feta cheese, kalamata olives, and fresh herbs. These crostini are perfect for entertaining, offering a delicious bite-sized treat that’s both flavorful and easy to prepare.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 clove garlic, minced
• Black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush each slice with olive oil. Toast in the oven for 5-7 minutes, or until golden and crispy.
3. In a medium bowl, combine the crumbled feta cheese, chopped olives, basil, oregano, garlic, and a drizzle of olive oil. Mix well.
4. Spoon the feta and olive mixture onto the toasted baguette slices.
5. Garnish with a bit of freshly ground black pepper.

Greek feta and olive crostini are a delightful appetizer that combines the creamy, tangy feta with the briny richness of kalamata olives. The toasted baguette slices provide a perfect crisp base, making these crostini an ideal choice for entertaining. Their vibrant flavors and simple preparation make them a go-to recipe for gatherings, offering a touch of Greek elegance to any occasion.

Greek Roasted Red Pepper Hummus

Greek roasted red pepper hummus is a vibrant twist on traditional hummus, featuring the sweet, smoky flavor of roasted red peppers. This creamy dip is perfect for serving with pita bread, veggies, or as a spread for sandwiches, providing a Mediterranean flair to your appetizers.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup roasted red peppers (jarred or homemade)
• 1/4 cup tahini
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, and cumin. Process until smooth.
2. Season with salt and pepper to taste. If the hummus is too thick, add a little water to achieve your desired consistency.
3. Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired. Garnish with a sprinkle of cumin or chopped parsley.

Greek roasted red pepper hummus offers a delightful twist on a classic favorite. The addition of roasted red peppers infuses the hummus with a rich, smoky sweetness that complements the creamy texture. This hummus makes an excellent dip for pita bread and fresh vegetables or as a flavorful spread for sandwiches. Its vibrant color and bold flavor make it a standout appetizer, adding a touch of Mediterranean sophistication to any meal.

Greek Yogurt and Herb Dip

This Greek yogurt and herb dip is a light and flavorful appetizer that combines creamy Greek yogurt with a blend of fresh herbs. It’s perfect for dipping vegetables, pita chips, or as a spread for sandwiches. The fresh herbs and tangy yogurt create a refreshing taste that enhances any Mediterranean-themed meal.

Ingredients:

• 1 cup Greek yogurt
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the Greek yogurt, chives, dill, parsley, lemon juice, and minced garlic.
2. Stir until all ingredients are well mixed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The Greek yogurt and herb dip is a versatile and delightful appetizer that brings a burst of fresh flavors to your table. The combination of creamy yogurt and aromatic herbs creates a light, yet satisfying dip that pairs wonderfully with a variety of dippers. Whether you’re hosting a party or enjoying a quiet meal, this dip is sure to be a refreshing and healthy addition to your appetizer spread.

Greek Lemon Chicken Skewers

Greek lemon chicken skewers are a zesty and flavorful appetizer that features marinated chicken pieces grilled to perfection. The tangy lemon and aromatic herbs infuse the chicken with a delightful flavor, making these skewers a hit at any gathering or meal.

Ingredients:

• 1 pound chicken breast, cut into bite-sized cubes
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Marinate in the refrigerator for at least 1 hour.
3. Preheat your grill to medium-high heat.
4. Thread the marinated chicken onto the soaked skewers.
5. Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
6. Serve warm with a side of tzatziki or a fresh salad.

Greek lemon chicken skewers are a flavorful and easy-to-make appetizer that adds a touch of Mediterranean flair to any meal. The zesty lemon and aromatic herbs elevate the chicken, creating a dish that’s both refreshing and satisfying. These skewers are perfect for grilling season, offering a delicious option for outdoor gatherings or a simple weeknight dinner.

Greek Stuffed Eggplant (Melitzanes Papoutsakia)

Greek stuffed eggplant, or melitzanes papoutsakia, features tender eggplant halves filled with a savory mixture of ground meat, tomatoes, and spices. Baked to perfection and topped with a creamy béchamel sauce, this dish is a comforting and flavorful appetizer that embodies the essence of Greek cuisine.

Ingredients:

• 2 large eggplants
• 1/2 pound ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup béchamel sauce (store-bought or homemade)
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the flesh attached to the skin. Brush the eggplant halves with olive oil and place them cut-side down on a baking sheet. Roast for 20 minutes, or until tender.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
4. Add the ground meat to the skillet and cook until browned. Stir in the diced tomatoes, tomato paste, cinnamon, oregano, and parsley. Simmer for 10 minutes, then season with salt and pepper.
5. Fill each roasted eggplant half with the meat mixture. Top with béchamel sauce and sprinkle with grated Parmesan cheese.
6. Bake for an additional 20-25 minutes, or until the béchamel is golden and bubbly.

Greek stuffed eggplant, or melitzanes papoutsakia, is a hearty and flavorful appetizer that combines the richness of roasted eggplant with a savory meat filling and creamy béchamel sauce. This dish is a true testament to Greek culinary traditions, offering a delicious blend of textures and flavors. Perfect for a special occasion or a comforting meal, stuffed eggplant brings a taste of Greece to your table and is sure to be a memorable addition to any appetizer spread.

Greek Artichoke and Feta Dip

Greek artichoke and feta dip is a creamy and savory appetizer that combines the tangy flavors of feta cheese with the delicate taste of artichokes. This dip is perfect for entertaining, served with pita chips, fresh vegetables, or as a spread for sandwiches. Its rich, tangy flavor makes it a delightful addition to any Mediterranean-inspired meal.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped artichoke hearts, crumbled feta cheese, Greek yogurt, mayonnaise, lemon juice, minced garlic, and dill. Stir until well mixed.
3. Season with salt and pepper to taste.
4. Transfer the mixture to an oven-safe dish and bake for 20-25 minutes, or until the dip is heated through and bubbly.
5. Serve warm with pita chips, fresh vegetables, or crusty bread.

Greek artichoke and feta dip offers a rich and creamy flavor profile that is perfect for a variety of occasions. The combination of tangy feta cheese and tender artichokes creates a dip that’s both satisfying and versatile. Whether served at a party or as a casual snack, this dip is sure to be a hit with its deliciously creamy texture and bright, zesty flavors.

Greek Cucumber and Tomato Salad

Greek cucumber and tomato salad is a refreshing and vibrant side dish that features crisp cucumbers, juicy tomatoes, and a tangy dressing. It’s a classic Greek appetizer that pairs well with a variety of dishes and adds a burst of freshness to any meal. The combination of fresh ingredients and a simple vinaigrette makes this salad a healthy and delicious option.

Ingredients:

• 2 large cucumbers, peeled and sliced
• 4 large tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the cucumbers, tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to an hour to allow the flavors to meld.

Greek cucumber and tomato salad is a simple yet flavorful dish that showcases the freshness of Mediterranean ingredients. The crisp cucumbers and juicy tomatoes are enhanced by the tangy dressing and the salty feta cheese. This salad is perfect for adding a refreshing touch to any meal and is a great way to enjoy the bright, vibrant flavors of Greek cuisine.

Greek Lemon Potatoes

Greek lemon potatoes are a flavorful and aromatic side dish featuring tender potatoes baked with a zesty lemon and herb marinade. This dish is a perfect complement to grilled meats or as a stand-alone vegetarian option. The tangy lemon and savory garlic blend beautifully with the potatoes, creating a delicious and satisfying side.

Ingredients:

• 2 pounds potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the potato wedges to the bowl and toss to coat evenly with the marinade.
4. Arrange the potatoes in a single layer on a baking sheet.
5. Bake for 40-45 minutes, or until the potatoes are golden brown and tender, turning occasionally for even cooking.

Greek lemon potatoes offer a delightful combination of tangy lemon and aromatic herbs, making them a flavorful and versatile side dish. The crispy exterior and tender interior of the potatoes are enhanced by the zesty marinade, creating a delicious accompaniment to a variety of main dishes. Whether served with grilled meats or enjoyed on their own, these potatoes bring a taste of Greece to your table and are sure to be a crowd-pleaser.

Greek Spanakopita Bites

Greek spanakopita bites are a delightful twist on the classic spanakopita, featuring a flaky, buttery pastry filled with a savory mixture of spinach and feta cheese. These bite-sized treats are perfect for parties and gatherings, offering a taste of Greek cuisine in a convenient, finger-friendly format.

Ingredients:

• 1 package (17.3 oz) frozen phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1 cup fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat a little olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooked spinach mixture with feta cheese, ricotta cheese, dill, parsley, salt, and pepper.
4. Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet of phyllo on top and brush with more butter. Repeat until you have 3-4 layers.
5. Cut the stacked phyllo into 2-inch squares. Place a spoonful of the spinach and cheese mixture in the center of each square. Fold the corners over the filling to create a small packet or triangle shape.
6. Arrange the filled phyllo bites on the prepared baking sheet and brush the tops with melted butter.
7. Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.

Greek spanakopita bites are a delicious and elegant appetizer that brings the classic flavors of spanakopita into a convenient, bite-sized form. The combination of flaky phyllo dough and a rich, savory filling makes these bites a perfect choice for entertaining. Their crispy texture and flavorful filling will surely impress your guests and add a touch of Greek sophistication to any event.

Greek Tzatziki Sauce

Tzatziki sauce is a traditional Greek condiment made from creamy Greek yogurt, fresh cucumbers, and aromatic herbs. This refreshing sauce is perfect as a dip for pita bread, a topping for grilled meats, or a complement to a variety of Mediterranean dishes. Its cool, tangy flavor adds a delightful contrast to richer dishes.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, peeled and grated
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Place the grated cucumber in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, mint (if using), and lemon juice.
3. Stir until well mixed and season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to develop.

Tzatziki sauce is a versatile and refreshing Greek condiment that adds a cool, tangy element to any meal. Whether used as a dip, a sauce, or a topping, its creamy texture and bright flavors make it a favorite in Greek cuisine. This sauce is not only delicious but also simple to prepare, making it a great addition to your appetizer spread or as a complement to a variety of Mediterranean dishes.

Greek Stuffed Grape Leaves (Dolmas)

Greek stuffed grape leaves, or dolmas, are a traditional Mediterranean dish consisting of tender grape leaves wrapped around a flavorful mixture of rice, herbs, and spices. These savory bites are perfect as appetizers or as part of a larger meal, offering a unique and delicious taste of Greek cuisine.

Ingredients:

• 1 jar (16 oz) grape leaves in brine, rinsed and drained
• 1 cup rice, rinsed and drained
• 1/2 cup onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the pine nuts and cook until lightly toasted.
2. Add the rice to the skillet and cook for 2 minutes, stirring frequently.
3. Stir in the dill, parsley, lemon juice, salt, and pepper. Remove from heat and let the mixture cool slightly.
4. Place a grape leaf on a flat surface, vein side up. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf. Fold in the sides and roll up tightly to form a small cylinder.
5. Arrange the stuffed grape leaves in a single layer in a pot. Add a small amount of water to the pot, just enough to cover the dolmas. Place a plate on top of the dolmas to keep them submerged.
6. Cover the pot and simmer over low heat for about 40-45 minutes, or until the rice is tender and the grape leaves are cooked through.

Greek stuffed grape leaves, or dolmas, are a flavorful and traditional Mediterranean appetizer that showcases the delicious combination of rice, herbs, and tender grape leaves. These savory bites are a great way to experience the unique flavors of Greek cuisine. Perfect for serving as part of a meze platter or as a standalone dish, dolmas offer a taste of Greece that’s both satisfying and delightful.

Note: More recipes are coming soon!