Mezze & Appetizers Archives - Copper Olive Kitchen

Roast red grapes until they split, then bake them on puff pastry with ricotta and feta. A sweet-salty tart ready in about 50 minutes.

Pan-Fried Skordostoumbi: Zakynthian Garlic Aubergines

Pan-fry aubergine slices, then simmer them in tomato with 8 garlic cloves and a splash of vinegar. Skordostoumbi tastes even better the next day.

Pan-fry pitaroudia, Rhodes chickpea fritters made with soaked dried chickpeas, tomato and mint. Crisp outside, soft inside, and vegan.

Pan-fry Santorini tomato fritters with ripe tomatoes, red onion and mint. Crisp outside, soft inside, and ready in about 40 minutes.

Grill halloumi and mushroom skewers in about 20 minutes with a lemon-garlic marinade for a salty, charred side or light main.

Pan-fry these Greek chickpea fritters (revithokeftedes) with dried chickpeas, dill, and mint until golden and crisp outside. Ready in under an hour.

Deep-fry bulgur-shell koupes stuffed with cinnamon and allspice beef for a crisp outside, juicy center, and Cypriot flavor.

Roast whole eggplants until the skin blisters, then mash with garlic, lemon, and olive oil for a smoky Greek dip ready in about an hour.

Pan-fry Greek zucchini fritters with feta, dill, and mint until crisp outside and soft inside. Ready in 50 minutes, great with tzatziki.