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Aginares salata is a traditional Greek salad originating from Crete. Although there are variations, the salad is usually made with a combination of young and tender artichokes, lemon, lemon juice, olive oil, mustard, garlic, dill, salt, and pepper.
The artichokes are trimmed and boiled in a mixture of water and lemon juice. The artichokes are quartered and cut in half, rubbed with lemon, and placed on a platter. A dressing consisting of lemon juice, olive oil, mustard, and garlic is then poured over the artichokes, and the salad is sprinkled with chopped dill, seasoned with salt and pepper, tossed, and served immediately.
MAIN INGREDIENTS
Melintzanopita is a savory Greek pie that consists of a flavorful eggplant filling that is placed between two layers of phyllo dough. Common additions in the filling include feta and other types of cheese, and various herbs and spices. Melintzanopita can be enjoyed warm or well chilled, and it makes an excellent appetizer or a snack, but it can also be enjoyed as a light main course.
MAIN INGREDIENTS
Often compared to a frittata, an open-faced omelet, or even a soufflé, sfougato is a traditional Greek egg-based dish that may also be described as a crustless quiche. This savory specialty is typically made by combining beaten eggs with grated cheese and plenty of fresh herbs and vegetables.
There are numerous versions of this dish across Greece, but some of the most common ingredients used for its preparation apart from the eggs include fresh onions, zucchinis, mint, dill, soft feta cheese and hard cheese such as Kefatolyri, breadcrumbs or salty crackers, milk, olive oil, salt, and pepper.
MAIN INGREDIENTS
Taramasalata is a Greek and Turkish specialty dish consisting of mashed potatoes or bread (or sometimes breadcrumbs) combined with lemon juice, olive oil, and fish roe, usually from cod, carp, or mullet. The dip is usually served as an appetizer or a meze dish.
In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent. Taramasalata can also be bought pre-made in numerous Turkish and Greek stores, but it is not well-received due to large amounts of food coloring, resulting in an unusual pink color of the dish.
MOST ICONIC Taramasalata
View moreBeets are the main ingredient in this colorful Greek dish that comes in two different versions. Cooked beets are either coated in a yogurt-based dressing or simply seasoned with vinegar, while the whole dish can come in the form of a creamy, thick purée, or as a regular salad with diced beets.
Pantzarosalata is traditionally served garnished with whole, halved, or crushed walnuts and is most commonly enjoyed as a meze dish.
MAIN INGREDIENTS
This traditional Greek pie consists of cooked or sautéed nettles that are placed between two layers of phyllo pastry. Along with nettles, the filling can also incorporate herbs, onions, and crumbled feta cheese. Tsouknidopita is best served freshly prepared, while it is still warm and crispy and can be enjoyed as an appetizer, snack, or a light main course.
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