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Good Appetizers (Meze) for Christmas Day?

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nadellii

nadellii

Active member
I am having a lot of guests over for Christmas and I want to serve a traditional Greek meal. I have the main course all set, I plan to serve roasted pork marinated with ladolemono, lemon potatoes, fasolakia, and Greek salad.

The appetizers, I need some help with deciding. I think I should select three dishes to serve - my options:

- Tiropita
- Spanakopita
- Dolmadakia
- Keftedes
- Marinated Greek olives

I mean leaning towards Tiropita, Keftedes, and Marinated olives. I am having about 15 people over. There will be a lot of food lol.
 
nadellii said:
I am having a lot of guests over for Christmas and I want to serve a traditional Greek meal. I have the main course all set, I plan to serve roasted pork marinated with ladolemono, lemon potatoes, fasolakia, and Greek salad.

The appetizers, I need some help with deciding. I think I should select three dishes to serve - my options:

- Tiropita
- Spanakopita
- Dolmadakia
- Keftedes
- Marinated Greek olives

I mean leaning towards Tiropita, Keftedes, and Marinated olives. I am having about 15 people over. There will be a lot of food lol.
Click to expand...
You could always make a tzatziki which pairs wonderfully with pork, and can use it as a starter dio with pita chips. Or a spicy feta dip.
 
I know Christmas is past but I would do a similar thing as Pemi - serve tzatziki and another type of dip. I love spicy feta dip, or even maybe hummus or the Fava dip?
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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