Greek Starters & Appetizers: Authentic Dips and Small Bites

Why Greek Starters Matter

No Greek table feels complete without a colorful spread of small bites and fresh dips to welcome family and guests. Greek starters — known as meze — set the tone for the meal ahead. They invite you to slow down, share conversation, and savor simple, bold flavors. This guide will show you how to bring this tradition to your own table with authentic dips, savory phyllo treats, and tips for serving it all the Greek way.

Key Ingredients for Greek Meze

Greek starters rely on a few humble yet vibrant staples. Thick Greek yogurt, cucumbers, fresh garlic, good olive oil, crumbly feta, tangy olives, phyllo dough, and fresh herbs like dill and mint all play a starring role in traditional meze dishes.

Classic Greek Dips You Should Know

Tzatziki: The Cool Yogurt and Cucumber Dip

One of Greece’s most famous starters, Tzatziki is a creamy blend of strained yogurt, grated cucumber, garlic, and olive oil — perfect with pita bread or grilled meats.

Melitzanosalata: Smoky Eggplant Spread

Another meze favorite, Melitzanosalata combines roasted eggplant, garlic, olive oil, and lemon juice for a smoky, velvety dip often enjoyed with bread or fresh vegetables.

Small Bites: Spanakopita and Other Phyllo Treats

Beyond dips, Greek meze often includes savory pastries. Spanakopita — flaky spinach pie layered with feta and herbs — is a beloved classic. Other phyllo bites like cheese pies or vegetable parcels bring extra variety to any platter.

How to Build a Greek Meze Platter

Combine your homemade dips and pastries with simple extras like Kalamata olives, sliced fresh veggies, warm pita, and good bread. Arrange everything on rustic boards or small plates so everyone can pick, share, and taste a little bit of everything.

What to Drink with Greek Starters

Complete your starter spread with traditional drinks like ouzo, crisp white wine, or a glass of raki. Light, refreshing drinks pair well with the bright herbs and creamy textures of Greek meze.