Recipe: Greek Appetizer with Olives and Extra Virgin Olive Oil

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This simple Greek appetizer array is part takeout and part homemade.

It makes a colorful starter for holiday entertaining. Set out small plates and let people serve themselves.

Spanakopita is a savory Greek pastry made with spinach, eggs and cheese wrapped in phyllo dough. It is time-consuming to make, but easy to find in the frozen food section of most grocery stores and all specialty stores. You can also find party-size trays at Costco. Allow three pieces per person.

Tzatziki, a yogurt-based dipping sauce, can be found in specialty stores.
Serve the tomatoes with sliced French bread.
Anne Greer McCann is a Dallas restaurant consultant.


– 6 Campari or Roma tomatoes
– 1/4 cup thinly sliced red onion
– 4 to 5 tablespoons extra-virgin olive oil
– 2 tablespoons balsamic vinegar (more or less)
– Sea salt and cracked pepper
– 1/3 to 1/2 cup crumbled feta cheese
– 8 to 12 pitted Kalamata olives
– Fresh basil (optional)
– 1/2 cup tzatziki sauce
– 12 to 16 slices French bread
– 18 to 20 pieces spanakopita (see Note)


Remove a thin slice from both ends of the tomatoes. Cut tomato into slices and set aside.

Soak onion slices in a mixture of equal amounts cold water and vinegar for 5 minutes. Drain and rinse again under cold water to remove bitterness.

Put olive oil in a serving platter with a deep well. Drizzle with balsamic vinegar and arrange tomatoes on top. Add red onion and season with salt and pepper. Top with cheese and garnish with olives and fresh basil if desired.

Set out tomatoes with tzatziki, French bread and warm spanakopita. Makes 6 to 8 servings.

Note: If using frozen spanakopita, heat according to package directions. Spray a baking sheet with nonstick olive oil spray and dust lightly with cornmeal. Arrange the frozen spanakopita on top and brush each with melted butter. Bake about 15 to 20 minutes or until browned.

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Recipe: Greek Appetizer with Olives and Extra Virgin Olive Oil, 3.7 out of 10 based on 73 ratings

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