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Greek Foods for a Graduation Party?

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voula_slat

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A friend’s daughter is graduating this spring, and I’ve been helping plan the graduation party. Since their family loves Greek food, we’re thinking about incorporating some traditional Greek dishes into the menu. The challenge is that many of the guests aren’t Greek, so we want foods that are both authentic and crowd-friendly.

Right now, we’re considering things like spanakopita, souvlaki, Greek salad, and maybe a dessert table with baklava and other desserts (likely American desserts like brownies). We’re expecting around 50 people, so we also need dishes that are relatively easy to serve at a larger gathering.

For those who have hosted parties or catered Greek events, what foods were the biggest hits? The gathering will probably be outside. I have my own opinions, such as I like to run the grill and make enough souvlaki for everyone, but I am not sure that will be well received.
 
I think souvlaki would be very well received, especially for an outdoor graduation party! I’m Greek American, and when we have large gatherings, grilled souvlaki is always one of the first things to disappear. You could do both chicken and pork, and serve it with pita, tzatziki, lemon, and a few simple sides.

Spanakopita is another great choice because it can be made ahead and is easy for guests to grab. I’d also consider a large tray of pastitsio, since it’s familiar enough to appeal to people who haven’t eaten much Greek food. Greek salad, roasted lemon potatoes, and maybe keftedes would round everything out nicely.

For dessert, baklava alongside brownies and cookies sounds perfect. Honestly, I wouldn’t worry about the souvlaki being too unfamiliar. Grilled meat on skewers is pretty universally appealing, and it sounds especially perfect for an outdoor party!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

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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?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

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For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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