Picture the sun-drenched tables of a Greek taverna—now imagine bringing that same festive spirit home with this Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta. This hearty and colorful plate has it all: crispy potato wedges made irresistible with a spicy feta blanket, juicy and fragrant keftedes, creamy tzatziki bursting with cool, herby freshness, and pillowy toasted pita, perfect for scooping and savoring every bite. Whether you’re setting out a showstopping appetizer or a full-on laid-back feast, this spread captures all the vibrance, flavor, and generosity of Greek cuisine Main Course or Appetizer.
Ingredients You’ll Need
Making this Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta is all about layering classic ingredients to create bold flavors. Each element brings something essential—whether it’s the earthiness of oregano, the tang of feta, or the creamy coolness of yogurt—resulting in a harmonious dish you’ll crave again and again.
- Potatoes: Use starchy potatoes like Russets for crisp, golden wedges—the perfect canvas for that spicy feta topping.
- Olive oil: Adds richness to the potatoes, meatballs, and pita, and helps bind the tantalizing Mediterranean flavors together.
- Paprika: Lends warmth and a deep, smoky color to your crispy wedges.
- Oregano: Earthy and aromatic, a signature Greek herb for both wedges and meatballs.
- Salt and pepper: Essential seasonings to let every flavor pop.
- Feta cheese: Crumbled over just-baked potatoes for creamy, tangy, salty goodness with a touch of luxury.
- Red pepper flakes: Bring the spicy flair to those feta-topped wedges; adjust to your preferred heat level.
- Ground beef or lamb: The hero of your keftedes—choose lamb for classic depth, or beef for a leaner bite.
- Grated onion: Melts into the meatballs, adding juiciness and subtle sweetness.
- Garlic: A must in both meatballs and tzatziki for underlying zing.
- Breadcrumbs: Keep the keftedes tender and help them hold their shape.
- Egg: Binds the meatballs together, ensuring they stay juicy and cohesive.
- Parsley: Freshness in every bite; parsley brightens the flavor of the meatballs beautifully.
- Cumin: Just a pinch hints at aromatic, earthy flavor—an undertone that elevates the keftedes.
- Greek yogurt: The creamy base of your tzatziki sauce; use full-fat for extra richness.
- Cucumber: Grated, squeezed dry, and folded into tzatziki for extra crunch and coolness.
- Lemon juice: A splash of brightness that lifts the dip and ties all flavors together.
- Dill or mint: For that unmistakable Greek tzatziki flavor; choose your favorite herb or use both for extra depth.
- Pita breads: Classic accompaniment, especially when lightly toasted and cut into dippable wedges.
How to Make Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta
Step 1: Roast the Spicy Feta-Topped Wedges
Preheat your oven to 425°F (220°C). Toss potato wedges generously with olive oil, paprika, oregano, salt, and pepper in a large bowl—get in there with your hands for the most even coating! Spread the wedges out on a baking sheet in a single layer. Roast for 30 to 35 minutes, flipping halfway through, until they’re crisp, burnished, and golden. Immediately after pulling them from the oven, scatter over the crumbled feta and red pepper flakes—the residual heat transforms the cheese into melty, spicy clouds on every wedge.
Step 2: Prepare the Greek Meatballs (Keftedes)
In a mixing bowl, combine ground beef or lamb, grated onion, minced garlic, breadcrumbs, egg, parsley, oregano, cumin, salt, and pepper. Mix gently—the goal is a cohesive mixture, but don’t overwork it, or your meatballs will be tough. Shape into golf ball-sized rounds, arranging them on a plate or tray. For frying: heat olive oil in a skillet over medium heat and cook meatballs for 8 to 10 minutes, turning to brown all sides until juicy and golden. For a lighter option, bake at 400°F (200°C) for 20 minutes, flipping halfway.
Step 3: Whip Up the Tzatziki
In a small bowl, combine the Greek yogurt, grated cucumber (make sure you’ve squeezed out all that extra moisture!), minced garlic, olive oil, lemon juice, dill or mint, and a pinch of salt. Stir it all together until smooth and creamy. Chill in the refrigerator while you prep the rest—that extra time melds the flavors and makes the tzatziki impossibly refreshing.
Step 4: Toast the Pitta
While the oven’s still warm, brush pita breads lightly with olive oil, sprinkle with salt and a pinch of oregano. Toast them directly on the oven rack or in a dry skillet for 5 to 6 minutes, turning once, until golden and just crisping at the edges. Slice into wedges—the perfect vehicles for scooping up everything!
Step 5: Assemble Your Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta
On a large serving board or platter, arrange the spicy feta wedges, pile up the warm keftedes, and spoon that gorgeous tzatziki into a bowl nestled to the side. Fan out the toasted pitta wedges and, if you wish, scatter on some olives or vine tomatoes for extra Greek flair. Dig in—the best way is family-style, with plenty of laughter and napkins at the ready!
How to Serve Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta
Garnishes
Add a little drama and fresh flavor with simple garnishes: sprinkle more fresh dill or chopped parsley over the meatballs, and a few extra pinches of feta over the whole platter. Lemon wedges on the side are lovely for squeezing over the keftedes right before eating, and a scattering of sliced cherry tomatoes or Kalamata olives adds juicy pops of color and taste.
Side Dishes
Nothing says “Greek feast” like a generous spread! Pair your Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta with marinated olives, dolmades (stuffed grape leaves), grilled halloumi cheese, or a traditional Greek salad bursting with tomatoes, cucumbers, and onions. For an even more festive table, a bowl of roasted red peppers or a handful of crunchy pickled veggies won’t go amiss.
Creative Ways to Present
Turn your Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta into a true centerpiece. Arrange everything on large wooden boards for that irresistible “mezze” feel, serve individual mini-platters for a fun dinner party twist, or pack it all into a summery picnic basket with extra pita and dips. For cozy nights, assemble the platter on a big tray for effortless movie-night snacking.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta keep well in the refrigerator. Store each element separately in airtight containers—the meatballs and potato wedges will last up to 3 days, and the tzatziki is best enjoyed within 2 days as the cucumber can release water over time. Refresh the pita by reheating briefly before eating.
Freezing
The meatballs freeze beautifully! Once cooked and cooled, place them in a freezer-safe bag, squeezing out as much air as possible, and freeze for up to 2 months. Potato wedges can be frozen, too, though their texture may become softer upon thawing. Tzatziki and pitta aren’t suited to freezing, so make just what you’ll use fresh.
Reheating
Reheat meatballs and wedges in a preheated oven at 350°F (175°C) until thoroughly warmed—about 10 to 12 minutes for meatballs and slightly less for wedges. Toast pita in a dry skillet or oven to restore crispness. For the best taste, give tzatziki a quick stir to reincorporate any separated water.
FAQs
Can I make this platter vegetarian?
Absolutely! Swap the meatballs with falafel or grilled halloumi cheese. The spicy feta wedges, tzatziki, and pitta are already vegetarian, and you’ll still capture that full Greek mezze flavor.
What’s the best way to prevent soggy potato wedges?
For crispy wedges, a high oven temperature is key. Spread the potatoes out on your baking sheet in a single, even layer so they roast—not steam—and don’t crowd the pan. If you like, finish with a final broil to really crisp up those edges before topping with feta.
How do I make my meatballs extra juicy?
The trick is not to overmix the meat mixture—combine just until everything comes together. Grated onion adds moisture, and letting the shaped meatballs rest for 10 minutes before cooking helps them set up and stay tender when fried or baked.
Can I use dried herbs instead of fresh?
Definitely! Dried oregano is classic for Greek meatballs and potatoes. If you can’t find fresh parsley or dill for the tzatziki, use about half the amount of the dried counterpart for a similar flavor.
Is there a gluten-free option for this platter?
Yes! Simply swap standard breadcrumbs in the meatballs for gluten-free crumbs, and serve with gluten-free pita or crunchy raw veggies for dipping into that glorious tzatziki.
Final Thoughts
There’s something irresistible about a well-assembled Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta—it invites everyone to dive in, share, and savor. With every bite, you’ll be swept away to your favorite taverna. Go ahead, treat yourself and your loved ones to this stunning platter; it’s a celebration on a plate that will quickly become a staple at your table!
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Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Platter recipe features a delightful assortment of dishes, including spicy feta-topped wedges, flavorful Greek meatballs, creamy tzatziki, and crispy toasted pita bread. Perfect for a main course or as an appetizer spread, this Mediterranean-inspired platter is sure to impress.
Ingredients
For the spicy feta-topped wedges:
- 4 medium potatoes (cut into thick wedges)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon red pepper flakes
For the Greek meatballs (keftedes):
- 1 lb ground beef or lamb
- 1/4 cup grated onion
- 2 garlic cloves (minced)
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil for frying or baking
For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber (grated and squeezed dry)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill or mint
- Salt to taste
For the toasted pitta:
- 4 pita breads
- 1 tablespoon olive oil
- Pinch of salt and oregano
Instructions
- Potato wedges: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, oregano, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and crisp. Sprinkle with crumbled feta and red pepper flakes.
- Meatballs: Mix ground meat, onion, garlic, breadcrumbs, egg, parsley, oregano, cumin, salt, and pepper. Form into small balls. Fry in olive oil for 8–10 minutes or bake at 400°F (200°C) for 20 minutes.
- Tzatziki: Combine yogurt, cucumber, garlic, olive oil, lemon juice, dill, and salt. Mix well and refrigerate.
- Toasted pitta: Brush pita breads with olive oil, salt, and oregano. Toast in a skillet or oven until golden. Cut into wedges.
Notes
- You can prepare all components ahead of time and assemble just before serving.
- Serve with olives, tomatoes, or stuffed grape leaves for a fuller spread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course or Appetizer
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 full platter
- Calories: 620
- Sugar: 4g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
