How To Make A Greek Grazing Board
A festive Greek grazing board with dips, feta and graviera, dolmadakia, spanakopitakia, olives, cured meats, pita, crackers, spoon sweets, fruit, and nuts.
Servings 10
Ingredients
Dips and spreads
- tzatziki
- tirokafteri
- melitzanosalata
- taramosalata
- fig or apricot spoon sweets
- thyme honey
Cheese, meats, and fish
- Greek marinated feta
- graviera or kasseri
- sliced dry uncured salami
- pastourma, sliced (optional)
- marinated anchovies (gavros) or rolled anchovies with capers
Bread and crackers
Olives and vegetables
- Kalamata olives
- caper berries
- roasted red peppers
- cherry tomatoes
- cucumber, sliced
- olive oil, dried oregano, sea salt
Fruit, nuts, and sweets
- grapes
- fresh or dried figs
- pistachios
- walnuts
- pasteli
- lemon, cut in wedges
- fresh mint or basil
Instructions
- Dips and spreads: Spoon the dips, spoon sweets, and honey into small bowls and place them around the board first.
- Cheese, meats, and fish: Add the feta and graviera with serving knives, then the salami, pastourma, and a small plate of anchovies.
- Warm bites: Warm the phyllo triangles in the oven and add them with the dolmadakia, lemon wedges, and gigantes.
- Olives and vegetables: Toss the tomatoes and cucumber with olive oil, oregano, and sea salt, and add them with the olives, caper berries, and roasted peppers.
- Bread and crackers: Tuck the warm pita, crackers, and paximadakia near the dips and cheese.
- Fruit, nuts, and sweets: Fill every gap with grapes, figs, pistachios, walnuts, and pasteli. Garnish with fresh herbs and serve.
Notes
- This is a guideline, not a rule. Use what's in season and what you love.
- The dips can be made 1–2 days ahead and kept covered in the fridge.
- In fall and winter, swap the grapes and fresh figs for pomegranate, mandarins, pears, and dried fruit.
- For a festive board, add melomakarona, kourabiedes, and roasted chestnuts.
Nutrition
Fat: 36g