Greek Mezes for the Holidays
added 03/07/08
Simply Entertaining
“Greek Mezes for the Holidays”
The Greek meze is a snack or appetizer that is eaten at any time of the day. Usually accompanied by a beverage, mezethes may be part of a buffet meal or may be served during the cocktail hour, which in Greece, often extends late into the evening.
Here are three delicious appetizers. No special occasion is needed to serve the creamy Taramasalata spread or dip; it is good anytime! The roasted feta spread on crusty bread shows off the creamy saltiness of Greek feta cheese. Tiropites, from the Greek word “pitta” or savory pie, is an important part of the regional menu.
Accompany your mezes with an assortment of olives.
Kali Orexi! Enjoy the meal !
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Taramasalata Fish Roe Dip
Cook’s Note: Tarama, or mullet roe, is the basis of this dish. Find this delicious spread in the Cheese department. Serve with pita bread, warm crusty bread, or with raw vegetables such as green onions, radishes, cucumbers, and celery.
5 slices white bread, crusts discarded
5 oz. tarama
1 onion, coarsely chopped
1 cup olive oil
Juice of 2 large lemons (about _ cup)
Kalamata olives, for garnish
Briefly soak the bread in a shallow bowl with just enough water to cover. Remove the bread, squeeze dry and place in a food processor or a blender. Add the tarama and onion and process to mix. With the motor running, slowly add the oil and lemon juice and process until a smooth paste forms. Transfer mixture to a shallow serving bowl, cover and chill.
Serve chilled, garnished with olives.
— Mediterranean; The Beautiful Cookbook, by Joyce Goldstein
Mt Vikos Greek Roasted Feta
6 oz. feta cheese
1 tsp. dried Greek oregano
1 Tbs. extra virgin olive oil
Freshly ground black pepper
Sprinkle and drizzle oil and herbs over feta. Bake at 375°F for 12-15 minutes. Serve warm with crusty bread.
Tiropites Cheese-Filled Filo Triangles
Cook’s Note: Tiropites means “three-sided pies.” A favorite Greek hors d’oeuvre, these pastries are formed into small triangles. The addition of Monterey Jack gives the filling a creamy texture and mild taste.
1 lb. feta cheese, crumbled
1/2 lb. Monterey Jack cheese, shredded
3 eggs, lightly beaten
6 Tbs. minced fresh flat-leaf Italian parsley
3 Tbs. chopped fresh dill
1/2 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
1 lb. phyllo dough, thawed
1 1/2 cups unsalted butter, melted and kept warm
In a bowl combine the cheeses, eggs, parsley, dill, nutmeg, and pepper. Stir to mix well and set aside.
Preheat an oven to 400°F. Line the bottom of 2 baking sheets with parchment paper or brush with a little of the warm butter.
Place the stack of filo dough sheets flat on a work surface. Cut lengthwise into thirds. Keep the strips covered with plastic wrap to prevent them from drying out. Remove 2 strips from the stack of filo sheets, then re-cover the sheets. Brush 1 strip lightly with butter. Set the other strip directly on top and brush with butter. Place a heaping teaspoon of the cheese mixture on the top strip close to one end and fold over the filo to form a triangle. Continue folding in the same manner, preserving the triangle shape, as you would a flag.
Place the pastry on the baking sheet. Repeat until all the dough strips and filling have been used and both baking sheets are filled. Brush the tops with butter and bake until golden brown, about 10 minutes. Serve hot or at room temperature.
(Before baking, the pastries can be loosely covered and refrigerated for 1 day. The unbaked pastries also freeze well, and can go directly from the freezer to the oven.)
—Adapted from Mediterranean Cooking, Williams-Sonoma Kitchen Library
Shopping List
Grocery
5 slices sturdy white bread
1 cup olive oil
Extra virgin olive oil
1/2 lb. Monterey Jack cheese, shredded
3 eggs
1 lb. phyllo dough
1 1/2cups unsalted butter
2 packages pita bread
1 loaf crusty bread
Cheese Department
5 oz. tarama
3-4 Kalamata olives
1 lb., 6 oz. feta cheese
Produce
1 onion
2 large lemons
6 Tbs. minced fresh flat-leaf Italian parsley
3 Tbs. chopped fresh dill
BIN Bulk
1 tsp. dried Mediterranean oregano
Freshly ground black pepper
1/2 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Meet Jolene Labonte
It’s not easy keeping the big and busy Co-op Merchandising area organized. In fact, it was so difficult that not long ago we realized someone special needed to help us with it. Fortunately, Jolene agreed to take on the job, and we’re lucky that she did. Jolene has been at the Co-op for a long time. She’s smart, friendly, and super organized. She spent years helping customers at our Service Desk, and was so good at what she did she was given more responsibility. Now she assists our Merchandising Director and Assistant Director, and with her help all of our merchandisers can more easily do what they do so well.
Check out the Co-op Cafe Gallery This Summer
The Co-op Café Gallery came into being in 2002 with a whisper rather than a roar. The Co-op’s Lebanon Food Store had just expanded, using a pleasant open area in a retail footprint previously occupied by another business. From the beginning, the new space seemed perfect—except for its empty walls. So to fill those walls, old Co-op banners, posters, and other promotional materials from days gone by were dug out and put up as a temporary solution. The bright light of the space meshed well with the vibrant colors of the graphic design, and the idea of an art gallery was born.
