Description
This Greek Platter features crispy spicy feta-topped potato wedges, flavorful Greek meatballs (keftedes), refreshing homemade tzatziki, and toasted pitta bread. Perfect as a main course or an appetizer, this dish combines traditional Mediterranean flavors with simple, wholesome ingredients.
Ingredients
Scale
Spicy Feta-Topped Wedges
- 4 medium potatoes, cut into thick wedges
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon red pepper flakes
Greek Meatballs (Keftedes)
- 1 lb ground beef or lamb
- 1/4 cup grated onion
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Olive oil for frying or baking
Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill or mint
- Salt, to taste
Toasted Pitta
- 4 pita breads
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of oregano
Instructions
- Prepare Potato Wedges: Preheat the oven to 425°F (220°C). In a large bowl, toss the potato wedges with olive oil, paprika, oregano, salt, and pepper to coat evenly. Spread the wedges on a baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway through cooking, until they are golden and crisp. Remove from the oven and immediately sprinkle with crumbled feta cheese and red pepper flakes for a spicy, tangy finish.
- Make the Greek Meatballs: In a mixing bowl, combine ground beef or lamb with grated onion, minced garlic, breadcrumbs, egg, chopped parsley, dried oregano, cumin, salt, and pepper. Mix gently until all ingredients are incorporated, then form into small, evenly sized meatballs. Heat olive oil in a skillet over medium heat and fry the meatballs for 8–10 minutes, turning regularly until browned and cooked through. Alternatively, place the meatballs on a baking sheet and bake in a preheated 400°F (200°C) oven for 20 minutes until cooked.
- Prepare Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber that has been squeezed to remove excess moisture, minced garlic, olive oil, lemon juice, chopped fresh dill or mint, and salt to taste. Stir well until creamy and well blended. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Toast the Pitta Bread: Brush each pita bread lightly with olive oil and sprinkle with salt and oregano. Toast the pita in a dry skillet over medium heat or in a warm oven for 5–6 minutes until they turn golden and slightly crisp. Cut into wedges for serving.
- Assembly and Serving: Arrange the spicy feta-topped potato wedges, Greek meatballs, tzatziki, and toasted pitta wedges on a large platter. Serve immediately, optionally garnished with olives, tomatoes, or stuffed grape leaves for a fuller Mediterranean spread.
Notes
- All components can be prepared ahead of time and assembled just before serving for convenience.
- Serve with complementary sides like olives, cherry tomatoes, or stuffed grape leaves to create a fuller mezze platter.
- For a lighter version, bake the meatballs instead of frying.
- Ensure cucumber is thoroughly squeezed to prevent watery tzatziki sauce.
