Greek Dinner Party

About

A Greek dinner at home starts with the right products on the table, not with a long recipe list. Olives, warm pita, a few meze, good cheese, something to grill, and something sweet to close. This collection brings together everything a real Greek host would put in front of guests. No specialist equipment. No complex preparation. How to build your Greek dinner table The Greek table follows a natural sequence. Olives and tapenade arrive before guests sit down. Pita and dips come next, passed around informally. Then feta, halloumi, dolmadakia, and gigantes — the meze that make the evening stretch. A warm main dish is optional. Loukoumi and Greek coffee close it. Every product in this collection fits that sequence. You can build a complete dinner without going anywhere else. What you need for 4, 6, or 8 people 4 people 150g feta, 1 pack of halloumi (200g), 1 pack of dolmadakia (280g), 2 dips, 1 pack of pita. Add tapenade, olives, and dakos rusks as table staples. 6 people 300g feta, 2 packs of halloumi, 2 packs of dolmadakia, 2 to 3 dips, 1 to 2 packs of pita. Add gigantes as a second warm meze. 8 people 500g feta, 3 packs of halloumi, 3 packs of dolmadakia, 3 dips, 2 packs of pita. Consider adding moussaka as a main course. If you do, reduce the meze quantities by about 20%. Three ways to set up your Greek dinner No-cook meze table Best for an informal evening or aperitivo. Serve tapenade, olives, feta, tzatziki, taramosalata, dakos rusks, and pita. Everything goes directly from the pack to the table. No cooking required. Full meze dinner Best for a dinner with friends. Start with the no-cook spread, then add grilled halloumi (three minutes in a pan), dolmadakia, and gigantes. This format works as a complete evening without a main course. Dinner with a main course Best for a more structured evening. Open with the meze spread, serve moussaka as the warm main, and close with loukoumi, honey, and Greek coffee. Reduce the meze quantities by about 20% if you include a main.