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What started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. —Nikki Haddad, Germantown, Maryland
Guests always count on me to invent fun starters and drinks. I made this recipe for a New Year's party. After these bundles, everyone was fed, happy and wanting to come back for more. —Tina Coopman, Toronto, Ontario
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York
I recently made this recipe for one of my cooking classes and everyone loved that they had a taste of Greece on a low budget. I like to serve with a side of kale chips. —Kizmet Byrd, Fort Wayne, Indiana
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives.
I like to pair this rich, nutty spread with a variety of crackers, but my best friend swears it tastes best with garlic bread. Give the cheese ball extra color with a sprinkling of fresh parsley.—Aysha Schurman, Ammon, Idaho