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Closeup of a vegetarian mezze platter containing tirokafteri dip, spanakopitakia, cucumbers, tomatoes, olives and pita bread.

Vegetarian Mezze Platter

Catherine
Creating a delicious Vegetarian Mezze Platter is easy to do and makes the best kind of appetizer or light meal. I'll show you how to create an amazing meatless mezze platter, including all the essentials of a mezze spread.
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer, Lunch
Cuisine Greek
Servings 4 to 6 people
Calories 565 kcal

Ingredients
  

For the Tirokafteri - Spicy Greek Feta Dip:

  • 2 medium roasted red peppers
  • 1 cup feta cheese (approx. 250g or 8.5oz), crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar (can sub a different vinegar as well)
  • 1 red chili pepper or chili flakes (use as much as desired)

For the mezze platter:

  • 12 Spanakopitakia store-bought or homemade (I used 1/3 of my homemade recipe)
  • 1 English cucumber sliced
  • 2 cups grape tomatoes
  • 1/2 cup Kalamata olives
  • 1 package pita bread cut into wedges
  • 170 g feta cheese (6 oz), cut into strips or cubed
  • 1 teaspoon olive oil
  • 1/4 teaspoon oregano

Instructions
 

Prepare the spanakopitakia and tirokafteri dip:

  • Cook the spanakopitakia according to the package or recipe directions.
  • Meanwhile, make the dip. To the food processor, add the roasted red peppers, feta cheese, olive oil, and vinegar. Wearing gloves, chop the red chili pepper in half and add half of it to the food processor. Process until the dip is smooth. Taste and if you desire more heat, add more of the red chili pepper and blitz again until it is smooth. [How much of the chili pepper you use depends on your spice tolerance. Adjust as needed.] Transfer to a serving bowl.

Assemble the platter:

  • To arrange the platter, begin by placing the bowl of tirokafteri on your platter. Around it, arrange the pita bread, cucumber slices and grape tomatoes.
  • Place the the olives in a bowl and set them on the platter. Add the feta cheese and sprinkle it with olive oil and oregano. Set the cooked spanakopitakia on the platter. Serve!

Notes

*Nutritional information based on 6 servings.
This recipe serves 4 as a light meal or 6 is serving for appetizers.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 565kcalCarbohydrates: 63gProtein: 20gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 65mgSodium: 1567mgPotassium: 478mgFiber: 5gSugar: 5gVitamin A: 2142IUVitamin C: 29mgCalcium: 416mgIron: 2mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword dip, feta, grazing board, greek food, mezze, olives, pita, platter, tirokafteri
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