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Respected Contributor
Posts: 2,579
Registered: ‎03-09-2010

greek appetizers from david veneble which look delicious

this looks delish.....

<h2 id="recipeTitle">Greek Appetizer Platter</h2>

This recipe is prepared with the Temp-tations® 13-Piece Everyday Entertaining Set (H191927).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Greek Appetizer Platter
<h2 id="recipeTitle">Lamb Kabobs with Tzatziki Sauce</h2> <h3>Ingredients:</h3>

Tzatziki Sauce:

  • 1/3 cup plain Greek yogurt
  • 1/3 cup sour cream
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp fresh mint, chopped
  • 2 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic, minced
  • 1 cup seedless cucumber, squeezed dry and grated

Kabobs:

  • 1 lb ground lamb
  • 1 egg, beaten
  • 2 tsp fresh oregano, chopped
  • 1 tsp garlic, minced
  • 1/2 tsp ground cumin
  • 1 tsp lemon zest
  • 1/4 cup plain bread crumbs
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp tomato paste
  • 14-16 bamboo skewers
<h3>Directions:</h3>
  1. To make the sauce, add all the ingredients (except the cucumber) to a food processor and mix until combined. Add the cucumber and pulse until just combined. Refrigerate for at least 2 hours.
    *To save time and enhance flavor, make the sauce a day ahead of time.
  2. To prepare the kabobs, preheat the oven to 350°F. Add the ingredients to a medium-size bowl and mix until well combined. Shape the mixture into 14-16 small logs, about 2'' long and 1'' wide. Insert a skewer into the narrow end of each log and place the logs onto a nonstick baking sheet. Bake 8-10 minutes, or until cooked through. Serve with the Tzatziki Sauce.
<h2 id="recipeTitle">Spanakopita Bites</h2> <h3>Ingredients:</h3>
  • 1 Tbsp olive oil
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 3 scallions, thinly sliced
  • 1 (7-oz) package frozen chopped spinach, thawed and squeezed dry
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh dill, chopped
  • 1 egg, beaten
  • 1/4 cup ricotta cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Generous pinch of ground nutmeg
  • 1 cup feta cheese, crumbled
  • 30 premade mini filo cups
<h3>Directions:</h3>
  1. Preheat the oven to 350°F.
  2. Add the oil to a small sauté pan and set the heat to medium. Add the onion and garlic and cook until the onion is translucent. Add the scallions and toss. Remove the pan from the heat and let the veggies cool.
  3. Add the spinach, parsley, dill, egg, ricotta, salt, pepper, nutmeg, and sautéed veggies to a large bowl. Mix until the spinach is well incorporated. Fold in the feta cheese.
  4. Add a generous tablespoon of the mixture to each of the filo cups then place the filled cups on an ungreased cookie sheet. Bake until cooked through, about 20 minutes.