25+ Delicious Greek Tapas You Need to Try

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and rich culinary traditions.

Among its many delightful offerings, tapas—small plates designed for sharing—capture the essence of communal dining and the joy of savoring various flavors.

Whether you’re hosting a gathering or simply looking to explore the diverse tastes of Greece, our collection of 25+ Greek tapas recipes is sure to inspire your culinary adventures.

From creamy dips to savory pastries, these dishes celebrate the warmth of Greek hospitality and invite you to indulge in the Mediterranean way of life.

Join us as we take a delicious journey through the world of Greek mezze, where each recipe tells a story of tradition and flavor.

25+ Delicious Greek Tapas You Need to Try

Embarking on a culinary journey through Greek tapas not only tantalizes your taste buds but also brings people together.

With over 25 recipes to choose from, you can mix and match various flavors, textures, and ingredients, creating a vibrant spread that showcases the best of Greek cuisine.

From crispy fritters and creamy dips to hearty stuffed pastries, these dishes celebrate the art of sharing meals with friends and family.

So gather your loved ones, pour some olive oil, and let the Mediterranean flavors come alive in your kitchen. Happy cooking and kalí óreksi!

Greek Tzatziki Dip

Tzatziki is a refreshing yogurt-based dip that perfectly captures the essence of Greek cuisine. Made with creamy yogurt, fresh cucumbers, garlic, and aromatic herbs, this dip is not only delicious but also healthy. It’s commonly served as a mezze or appetizer, accompanied by warm pita bread or fresh vegetables. The balance of flavors makes it a crowd-pleaser at any gathering.

Ingredients:

• 2 cups Greek yogurt
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon white vinegar or lemon juice
• Salt and pepper to taste
• Fresh dill or mint for garnish (optional)

Instructions:

1. Start by grating the cucumber and placing it in a clean kitchen towel. Squeeze out the excess moisture to prevent the tzatziki from becoming watery.
2. In a medium mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, olive oil, and vinegar or lemon juice.
3. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste.
4. Transfer the tzatziki to a serving bowl and garnish with fresh dill or mint if desired.
5. Serve chilled with pita bread, vegetable sticks, or as a condiment alongside grilled meats.

This Tzatziki dip is a must-have in your Greek tapas repertoire. Its cooling properties and vibrant flavors complement various dishes, making it a versatile choice for gatherings. Not only is it easy to prepare, but it also brings a taste of Greece to your table, encouraging everyone to dip in and enjoy.

Spanakopita Bites

Spanakopita, or spinach pie, is a traditional Greek dish that combines flaky phyllo pastry with a savory filling of spinach, feta cheese, and herbs. These bite-sized spanakopita bites are perfect for tapas, making them a popular choice for parties and gatherings. Their crispy texture and delicious filling are sure to impress your guests, and they can be served warm or at room temperature.

Ingredients:

• 1 package of phyllo pastry (16 oz), thawed
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a large bowl, combine the spinach mixture with feta cheese, beaten egg, salt, pepper, and herbs if using.
4. Lay a sheet of phyllo pastry on a clean surface and brush lightly with olive oil. Layer another sheet on top and cut into rectangles.
5. Place a spoonful of the spinach mixture at one end of each rectangle and fold the pastry over to create a triangle. Continue folding until you reach the end of the pastry. Seal the edges with a little olive oil.
6. Arrange the spanakopita bites on the baking sheet and brush the tops with olive oil. Bake for 20-25 minutes or until golden brown.

These Spanakopita bites are a delightful addition to any tapas spread. Their flaky crust and rich filling are a testament to the beauty of Greek cuisine, bringing comfort and satisfaction with every bite. They can easily be made in advance, making them a convenient choice for entertaining, and are sure to be a hit with both friends and family alike.

Grilled Halloumi Skewers

Grilled Halloumi skewers are a simple yet elegant tapas dish that showcases the unique flavor and texture of Halloumi cheese. This semi-hard cheese from Cyprus is known for its high melting point, making it ideal for grilling. When paired with vibrant vegetables and a drizzle of lemon, these skewers create a deliciously satisfying dish that’s perfect for sharing.

Ingredients:

• 8 ounces Halloumi cheese, cut into cubes
• 1 red bell pepper, cut into squares
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh oregano or basil for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a bowl, toss the Halloumi cubes and vegetables with olive oil, lemon juice, salt, and pepper until well coated.
3. Thread the Halloumi and vegetables onto skewers, alternating between the cheese and veggies.
4. Grill the skewers for about 2-3 minutes on each side, or until the cheese is golden and the vegetables are tender.
5. Remove from the grill and garnish with fresh herbs before serving.

These Grilled Halloumi skewers are not only visually appealing but also pack a punch of flavor. They exemplify the simplicity and freshness of Greek cuisine, making them a perfect choice for any tapas occasion. With their delightful char and rich cheese flavor, they encourage a communal dining experience, inviting everyone to savor the moment together. Enjoy them as a starter or a light snack, and watch as they quickly become a favorite among your guests!

Stuffed Grape Leaves (Dolmas)

Dolmas, or stuffed grape leaves, are a classic Greek dish that showcases the delicate flavors of rice, herbs, and spices wrapped in tender grape leaves. These little bundles of joy are not only delicious but also healthy, making them a popular choice for mezze platters. Served with a side of lemon or yogurt for dipping, dolmas are a great way to introduce a taste of traditional Greek cooking to your gatherings.

Ingredients:

• 1 jar of grape leaves (approximately 16 oz), rinsed and drained
• 1 cup long-grain rice, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Water or vegetable broth for cooking

Instructions:

1. In a skillet, heat half of the olive oil over medium heat. Sauté the onion and garlic until soft and translucent.
2. Stir in the rice, parsley, dill, lemon juice, salt, and pepper, cooking for another 2-3 minutes.
3. Remove the skillet from the heat and let the filling cool slightly. Lay out the grape leaves on a clean surface, vein side up.
4. Place a spoonful of the rice mixture at the base of each leaf and fold in the sides before rolling up tightly from the bottom to the top.
5. In a large pot, place a layer of leftover grape leaves on the bottom. Arrange the stuffed grape leaves seam-side down in a single layer, packing them snugly.
6. Add enough water or vegetable broth to cover the dolmas, then drizzle the remaining olive oil on top. Bring to a gentle simmer, cover, and cook for about 40-50 minutes, until the rice is tender.
7. Allow to cool before serving. Serve warm or at room temperature, with lemon wedges on the side.

Stuffed grape leaves, or dolmas, are a true labor of love that pays off with their delightful flavors and textures. They bring a touch of tradition and authenticity to any tapas spread, evoking the rich culinary heritage of Greece. Perfect for sharing, these dolmas invite conversation and connection, making them an essential part of your Greek tapas experience.

Greek Feta and Olive Tapenade

This Greek feta and olive tapenade is a vibrant, savory spread that combines the bold flavors of olives and tangy feta cheese. It’s an easy-to-make appetizer that adds a burst of Mediterranean flair to any gathering. Perfect with crusty bread or as part of a mezze platter, this tapenade is not only delicious but also versatile, making it an excellent addition to salads, sandwiches, and more.

Ingredients:

• 1 cup pitted Kalamata olives
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Fresh parsley for garnish (optional)
• Fresh baguette or pita for serving

Instructions:

1. In a food processor, combine the Kalamata olives, feta cheese, garlic, olive oil, lemon juice, and oregano.
2. Pulse until the mixture reaches a chunky paste consistency. Adjust seasoning with salt and pepper to taste if necessary.
3. Transfer the tapenade to a serving bowl and drizzle with a little extra olive oil. Garnish with fresh parsley if desired.
4. Serve immediately with slices of baguette, pita bread, or fresh vegetables.

This feta and olive tapenade is a testament to the beauty of simplicity in Greek cuisine. Its rich flavors and creamy texture make it an irresistible spread that will leave your guests craving more. Whether served as a dip or a topping, this tapenade adds a burst of Mediterranean essence to any tapas platter, encouraging everyone to dig in and enjoy.

Grilled Octopus

Grilled octopus is a traditional Greek dish that showcases the bold flavors of the Mediterranean. Tenderized and marinated, the octopus is grilled to perfection, creating a smoky and charred exterior while maintaining its succulent texture. Often served with a drizzle of olive oil and a squeeze of lemon, this dish elevates any tapas menu, impressing guests with its unique presentation and delectable taste.

Ingredients:

• 2 pounds fresh or thawed octopus, cleaned
• 1/4 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large pot, bring water to a boil. Add the octopus and cook for about 30-40 minutes, or until tender. Remove from heat and let cool.
2. Once cooled, cut the octopus into manageable pieces, such as tentacles or bite-sized portions.
3. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create a marinade. Add the octopus pieces, ensuring they are well coated. Marinate for at least 30 minutes.
4. Preheat your grill to medium-high heat. Grill the octopus for about 3-4 minutes on each side until charred and heated through.
5. Transfer to a serving plate, drizzle with extra olive oil, and garnish with fresh parsley. Serve with lemon wedges on the side.

Grilled octopus is an impressive dish that embodies the spirit of Greek coastal cuisine. Its rich, smoky flavor and tender texture make it a standout choice for tapas, creating a memorable dining experience. Serving this dish allows you to share a piece of Greek culinary tradition with your guests, inspiring them to savor every bite and embrace the warmth of Mediterranean hospitality.

Greek Chickpea Salad (Revithosalata)

Revithosalata is a refreshing Greek chickpea salad that combines the earthiness of chickpeas with vibrant vegetables and tangy dressing. This dish is packed with protein and fiber, making it not only delicious but also nutritious. It’s perfect as a light mezze option or a side dish for any Mediterranean meal. The medley of flavors and textures ensures that this salad will be a crowd favorite.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed (or 1 cup dried chickpeas, soaked and cooked)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Feta cheese for topping (optional)

Instructions:

1. If using dried chickpeas, soak them overnight, then cook until tender. If using canned, simply drain and rinse.
2. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the chickpea mixture and toss gently to combine. Adjust seasoning as needed.
5. Serve the salad in individual bowls or on a platter, topped with crumbled feta cheese if desired.

Revithosalata is a vibrant, healthy addition to any tapas spread, celebrating the flavors of fresh vegetables and wholesome chickpeas. Its simple preparation makes it a go-to dish for entertaining, and its colorful presentation is sure to impress your guests. This salad not only brings a burst of flavor but also showcases the essence of Greek cuisine—fresh, hearty, and delicious!

Melitzanosalata (Eggplant Dip)

Melitzanosalata is a smoky eggplant dip that embodies the heart of Greek mezze. This creamy, flavorful spread is made from roasted eggplant blended with garlic, olive oil, and lemon juice, creating a unique flavor profile that’s perfect for dipping. Served with pita bread or fresh vegetables, this dip is a fantastic way to introduce your guests to the delicious world of Greek appetizers.

Ingredients:

• 2 medium eggplants
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork to prevent them from bursting.
2. Place the eggplants on a baking sheet and roast for about 30-40 minutes, or until they are soft and the skin is charred.
3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and place the flesh in a food processor.
4. Add minced garlic, olive oil, lemon juice, salt, and pepper to the food processor. Blend until smooth and creamy.
5. Transfer the dip to a serving bowl, drizzle with a little olive oil, and garnish with fresh parsley if desired.

Melitzanosalata is a delightful dip that adds depth and character to any tapas platter. Its smoky flavor and creamy texture make it a favorite among both vegetarians and meat lovers alike. This dish not only highlights the versatility of eggplant but also showcases the rich flavors of Greek cuisine, making it a must-try for your next gathering.

Greek Shrimp Saganaki

Shrimp Saganaki is a classic Greek dish that features succulent shrimp cooked in a rich tomato sauce with feta cheese. This hearty dish is perfect as a warm tapas option, offering a delightful combination of flavors and textures. The savory sauce, combined with the salty feta and tender shrimp, makes for a satisfying bite that transports you to the sun-soaked shores of Greece.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)
• Crusty bread for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and red pepper flakes (if using), and cook for an additional minute.
3. Pour in the diced tomatoes with their juices and bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
4. Add the shrimp to the skillet, nestling them into the sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.
5. Sprinkle the crumbled feta over the top and allow it to melt slightly. Garnish with fresh parsley before serving.
6. Serve warm with crusty bread for dipping.

Shrimp Saganaki is a delightful addition to any Greek tapas menu, offering a warm and hearty option that’s perfect for sharing. The vibrant flavors of the tomato sauce and the creamy feta create a satisfying dish that’s sure to impress your guests. This dish not only highlights the deliciousness of fresh seafood but also embodies the spirit of Greek hospitality, making it an ideal choice for your next gathering.

Greek Fava Dip

Fava dip, a staple of Greek cuisine, is a creamy spread made from yellow split peas, which are pureed to create a smooth, flavorful dip. This dish is not only nutritious but also versatile, making it a perfect addition to any mezze platter. With its delightful texture and rich flavor, fava dip pairs beautifully with fresh bread, pita, or vegetables, offering a taste of the Mediterranean that will have your guests coming back for more.

Ingredients:

• 1 cup yellow split peas, rinsed and drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil, plus extra for drizzling
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a medium pot, combine the yellow split peas, chopped onion, and garlic. Cover with water (about 3 cups) and bring to a boil.
2. Reduce heat and simmer for about 30-40 minutes, or until the split peas are tender and mushy. Stir occasionally and add more water if necessary to keep it from sticking.
3. Once cooked, drain any excess water and transfer the mixture to a food processor. Add olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Adjust seasoning as needed, adding more lemon juice or salt if desired. Transfer to a serving bowl and drizzle with olive oil.
5. Serve warm or at room temperature, garnished with fresh parsley if desired.

Greek fava dip is a delightful and healthful addition to your tapas spread. Its creamy texture and rich flavor make it a versatile choice, suitable for any occasion. This dip not only introduces guests to the wholesome goodness of legumes but also captures the essence of Greek culinary tradition. Serve it alongside crusty bread or fresh veggies for a satisfying, shared experience.

Saganaki (Fried Cheese)

Saganaki is a beloved Greek appetizer featuring fried cheese, often served as a sizzling hot dish with a delightful golden crust. Traditionally made with cheese like Kefalograviera or Halloumi, this dish embodies the indulgent side of Greek cuisine. It’s a perfect tapas choice, offering a crispy exterior and a melty center that pairs wonderfully with a squeeze of lemon. This dish is sure to be a crowd-pleaser at any gathering!

Ingredients:

• 8 oz cheese (Kefalograviera, Halloumi, or similar)
• 1/2 cup all-purpose flour
• Olive oil for frying
• Lemon wedges for serving

Instructions:

1. Cut the cheese into thick slices, about 1/2-inch each.
2. Dredge each slice in flour, shaking off any excess.
3. In a skillet, heat olive oil over medium-high heat until hot but not smoking.
4. Carefully place the floured cheese slices in the skillet, frying for about 2-3 minutes on each side until golden brown.
5. Remove the cheese from the skillet and place it on a paper towel to drain any excess oil.
6. Serve immediately, sizzling hot, with lemon wedges on the side for squeezing.

Saganaki is a decadent and indulgent appetizer that brings a touch of excitement to your tapas menu. The contrast between the crispy crust and the warm, gooey cheese is simply irresistible. This dish invites everyone to gather around and enjoy the moment, making it a perfect centerpiece for your Greek-inspired gathering. Don’t forget the lemon—its bright acidity enhances the rich flavors, creating an unforgettable experience!

Greek Meatballs (Keftedes)

Keftedes are traditional Greek meatballs that are full of flavor and perfectly spiced. These bite-sized delights can be made with a variety of meats, but lamb and beef are commonly used. Flavored with herbs and served with a side of tzatziki or a simple tomato sauce, keftedes are a fantastic option for tapas, offering a hearty, satisfying bite that pairs wonderfully with drinks. Their versatility makes them a favorite for gatherings and parties.

Ingredients:

• 1 pound ground beef (or lamb)
• 1/2 cup breadcrumbs
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, parsley, oregano, cumin, beaten egg, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. In a skillet, heat olive oil over medium-high heat. Fry the meatballs in batches, turning them until they are browned and cooked through, about 8-10 minutes.
4. Remove the meatballs from the skillet and place them on paper towels to drain any excess oil.
5. Serve warm with tzatziki sauce or a tomato dipping sauce.

Greek meatballs, or keftedes, are a flavorful and satisfying addition to any tapas menu. Their blend of spices and fresh herbs creates a deliciously aromatic dish that is sure to impress. Whether served as an appetizer or a main dish, these meatballs invite a communal dining experience, encouraging guests to indulge and savor each flavorful bite. They’re perfect for sharing, making them an essential part of your Greek-inspired gathering.

Greek Spinach and Feta Pie (Spanakopita)

Spanakopita is a classic Greek pastry filled with a delicious mixture of spinach and feta cheese, wrapped in flaky phyllo dough. This savory pie is a favorite in Greek cuisine, offering a perfect balance of flavors and textures. Whether served as a main dish or a tapas option, spanakopita is sure to impress your guests with its golden, crispy crust and flavorful filling. It’s a wonderful choice for both vegetarians and meat lovers alike.

Ingredients:

• 1 pound fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/4 cup ricotta cheese (optional)
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1 package phyllo dough (about 16 oz), thawed
• 1/2 cup olive oil (for brushing)
• Salt and pepper to taste

Instructions:

1. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until softened. Add the spinach and cook until wilted. Remove from heat and let cool.
2. In a bowl, combine the cooled spinach mixture, feta cheese, ricotta cheese (if using), eggs, dill, salt, and pepper. Mix until well combined.
3. Preheat your oven to 375°F (190°C).
4. On a clean surface, lay out one sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and brush with oil again. Repeat this for about 4-5 sheets.
5. Place a generous spoonful of the spinach mixture along one edge of the phyllo. Fold the sides over the filling and roll it up tightly to form a log. Repeat with the remaining phyllo and filling.
6. Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with olive oil.
7. Bake for about 25-30 minutes, or until golden brown and crispy. Let cool slightly before slicing.

Spanakopita is a delightful addition to any tapas menu, bringing a taste of Greece to your table. Its flaky, golden exterior and savory filling create a satisfying bite that pairs wonderfully with a variety of dips and salads. This dish not only showcases the beauty of Greek cooking but also serves as a perfect sharing option for gatherings, inviting guests to indulge in a rich and flavorful experience.

Greek Zucchini Fritters (Kolokithokeftedes)

Kolokithokeftedes are delicious Greek zucchini fritters that offer a crispy exterior and a light, flavorful interior. Made with grated zucchini, herbs, and feta cheese, these fritters are perfect for a mezze platter. They can be served warm or at room temperature, making them a versatile option for entertaining. With their fresh flavors and delightful crunch, these fritters are sure to be a hit at any gathering.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped (or parsley)
• 1/4 cup onion, finely chopped
• 1 egg, beaten
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large mixing bowl, combine the drained zucchini, feta cheese, mint, onion, egg, flour, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly to form fritters. Fry for about 3-4 minutes on each side until golden brown.
5. Remove the fritters and place them on paper towels to drain any excess oil.
6. Serve warm, garnished with extra feta or fresh herbs, and a side of tzatziki sauce if desired.

Kolokithokeftedes are a vibrant and flavorful addition to your tapas spread, celebrating the fresh produce of the Mediterranean. Their crispy texture and herbaceous notes make them a delightful snack that can be enjoyed by everyone. These zucchini fritters not only offer a delicious way to use seasonal vegetables but also provide a fantastic opportunity for communal dining, encouraging guests to savor and share this delightful dish together.

Greek Stuffed Peppers (Yemista)

Yemista, or stuffed peppers, are a beloved Greek dish that features bell peppers filled with a hearty mixture of rice, herbs, and spices. This wholesome and colorful dish captures the essence of Greek home cooking and is often enjoyed as a comforting meal or appetizer. The combination of fresh vegetables and aromatic seasonings makes it a perfect choice for a mezze platter, inviting guests to indulge in its rich flavors.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup long-grain rice, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for drizzling
• 1 cup vegetable broth or water

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until soft and translucent.
4. Add the rice and toast for a couple of minutes, then stir in the tomato sauce, parsley, oregano, cinnamon, salt, and pepper. Cook for another 2-3 minutes.
5. Carefully spoon the rice mixture into each bell pepper, filling them about three-quarters full. Place the stuffed peppers upright in a baking dish.
6. Pour the vegetable broth or water into the bottom of the dish and drizzle olive oil over the stuffed peppers.
7. Cover with aluminum foil and bake for about 45-50 minutes, or until the peppers are tender and the rice is cooked.
8. Remove from the oven and let cool slightly before serving.

Yemista are a hearty and flavorful option that adds variety to your tapas menu. These stuffed peppers not only showcase the richness of Greek ingredients but also provide a comforting dish that’s perfect for sharing. Their vibrant colors and wholesome filling make them visually appealing, encouraging guests to indulge in the flavors of Greece. Serve these stuffed peppers warm, and watch them disappear from your table!

Note: More recipes are coming soon!