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Greek Dishes to Serve at a Family Party

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C

cubrinj

Active member
I am hosting a large family party in a few weeks for a special occasion and the guest of honor has requested a menu filled with Greek foods. She likes everything, so I thought I'd brainstorm a list of dishes to serve. Can you guys look at the list and tell me if there's anything to add or subtract. I will be hosting 50-60 people so everything will be served in a buffet setup.

Here are the dishes:
  • Moussaka - Layers of eggplant, ground meat, and béchamel sauce.
  • Pastitsio - Classic Greek pasta dish - I like mine with a touch of tomato sauce in the beef.
  • Spanakopita - This is a family specialty and the only dish she requested specifically.
  • Souvlaki - Do you think this is too much work for a big crowd?
  • Dolmades - This might be too much work for a crowd, as well.
  • Greek Salad (Horiatiki) - I make mine with fresh tomatoes, cucumbers, onions, olives, and feta cheese, drizzled with olive oil and oregano.
  • Keftedes - A family specialty - I do plan to serve this because they're a nice appetizer.
  • Tiropita - Cheese-filled phyllo pastry triangles. I have a friend bringing this to help me out.
  • Baklava - Sweet phyllo pastry filled with nuts and drizzled with honey syrup. This is something I can make in advance.
 
Your menu sounds fantastic, and it's already filled with Greek favorites! Here are a few suggestions to consider:

  1. Tzatziki and Pita Bread: Tzatziki is a must for dipping and pairs wonderfully with keftedes, souvlaki, and dolmades. Pita bread slices are easy to serve and always a hit.
  2. Feta with Honey and Sesame: A simple dish with baked feta drizzled with honey and sesame seeds. It’s easy to prep and makes a nice addition to the buffet.
  3. Greek Roasted Potatoes: A crowd-pleaser, especially if some guests prefer not to eat meat. Roast them with lemon, garlic, and oregano for that classic Greek flavor.
Souvlaki can be a bit labor-intensive, but if you opt for bite-sized pieces and prepare skewers in advance, it could work well!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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