If you love bold flavors and irresistible textures coming together on one plate, you are going to adore this Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe. It brings the vibrancy of the Mediterranean straight to your table, with tender lamb meatballs, crispy spiced potato wedges topped with creamy feta, refreshing tzatziki, and perfectly toasted pitta bread – every bite is a celebration of classic Greek-inspired tastes. This platter is effortlessly impressive, making it a perfect choice for sharing with friends or treating your family to something special.
Ingredients You’ll Need
Getting started with this Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe is a breeze because the ingredients are straightforward but packed with flavor. Each one plays a crucial role in building contrasting textures and that authentic Mediterranean taste we all crave.
- Lamb meatballs (pre-made or homemade): Juicy and seasoned, they form the protein-rich heart of this dish.
- Sliced pitta bread: Toasted until golden, perfect for scooping up tzatziki and topping.
- Lemon slices (for garnish): Add a fresh zing and elevate the flavors on the platter.
- 2 large baking potatoes (washed and unpeeled): The base for our crispy, spiced wedges.
- Olive oil (to drizzle): Essential for roasting the wedges and toasting the pitta with a lovely richness.
- 1 tsp dried oregano: Infuses the wedges with earthy, herbaceous notes.
- 1 tsp dried thyme: Adds depth and subtle floral tones.
- 1 tsp paprika: Introduces a sweet smokiness to the spice mix.
- 1 tsp red pepper flakes (adjust to taste): Gives the wedges their vibrant, spicy kick.
- 1 tsp ground cumin: Brings a warm, nutty flavor that complements the spice blend perfectly.
- Sea salt (to taste): Enhances and balances all the flavors in the dish.
- Black pepper (to taste): Adds a subtle heat and sharpness.
- Fresh coriander (for garnish): Brightens the dish and adds herby freshness.
- Feta cheese (crumbled, for topping): Creamy and salty, it stars atop the spicy wedges.
- 1/2 cucumber (grated): The cooling base for homemade tzatziki.
- Fresh mint leaves (a handful): Lend refreshing herbal notes to the tzatziki.
- 150g Greek yogurt: Thick and tangy, making the perfect creamy sauce.
- 1-2 garlic cloves (minced): Adds pungent warmth to the tzatziki.
How to Make Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe
Step 1: Prepare Meatballs
Start by soaking wooden skewers in water for about 10 minutes to prevent burning. Thread four lamb meatballs onto each skewer, then cook them according to your meatballs’ package instructions or your homemade recipe’s guidelines. Cooking until they are golden on the outside and juicy inside is key. These meatballs bring savory richness and tender bites to the platter.
Step 2: Prepare Wedges
Preheat your air fryer to 200 degrees Celsius (392 degrees Fahrenheit) or your oven to 190 degrees Celsius (375 degrees Fahrenheit). Slice the baking potatoes into thick wedges, leaving the skin on for texture and nutrition. In a large bowl, drizzle the potato wedges with olive oil, then toss them with dried oregano, thyme, paprika, red pepper flakes, cumin, sea salt, and black pepper. Ensure every wedge is coated evenly. If air frying, cook for around 11 minutes until golden and crispy. For oven baking, parboil the wedges for 5-7 minutes first, then roast for approximately 45 minutes to perfection.
Step 3: Make Tzatziki
Grate the cucumber and gently squeeze out the excess liquid using a kitchen towel to avoid a watery dip. In a bowl, combine the cucumber with creamy Greek yogurt, finely chopped fresh mint leaves, and minced garlic. Stir everything together until well mixed, then season with salt to taste. This tzatziki is refreshingly cool and perfectly balanced next to the spicy wedges.
Step 4: Toast Pitta
Heat a little olive oil in a skillet over medium heat. Add the sliced pitta bread in a single layer and sprinkle lightly with salt and pepper. Toast the pitta until it turns golden and crispy on both sides, giving it a delightful crunch that’s perfect for dipping or wrapping around the meatballs.
Step 5: Assemble Platter
Gather your cooked meatballs, spicy feta topped wedges garnished with fresh coriander and crumbled feta, creamy tzatziki, and the toasted pitta bread. Arrange everything thoughtfully on a large serving platter, adding fresh lemon slices for a burst of color and tang. This is where all those beautiful flavors come together into a feast for the senses.
Step 6: Serve and Enjoy
Now, all that’s left is to dig in and enjoy this vibrant Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe. It’s a sharing-style meal that invites everyone to explore the bold combinations and fresh textures with every bite.
How to Serve Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe
Garnishes
Enhancing the platter with a sprinkle of fresh coriander and crumbled feta turns a beautiful dish into a stunning centerpiece. Don’t underestimate the power of lemon slices – a quick squeeze over everything just before eating lifts and brightens the dish’s rich flavor profile.
Side Dishes
This Greek platter shines on its own but pairs beautifully with simple sides like a crisp Greek salad, marinated olives, or roasted vegetables. These sides add freshness and a variety of textures that complement the heartiness of the meatballs and wedges perfectly.
Creative Ways to Present
Presentation makes the platter feel extra special. Try serving the tzatziki in small bowls nestled among the wedges and meatballs, or use colorful ceramic plates to echo the Mediterranean vibe. Adding edible flowers or chopped herbs on top can make it look like a work of art worth photographing before you dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Keep the tzatziki separate to maintain its fresh texture and flavor, and store the pitta bread wrapped in foil or plastic to keep it from drying out.
Freezing
The lamb meatballs and spiced wedges freeze well. Place them in separate freezer-safe containers or bags for up to 2 months. It’s best to freeze the feta-topped wedges without the feta if possible, adding fresh crumbled feta after reheating for optimal texture and taste.
Reheating
Reheat the meatballs and wedges in the oven or air fryer to regain their crispiness—avoid the microwave if you want to maintain their texture. The pitta can be quickly warmed in a skillet or toaster oven. The tzatziki should be enjoyed cold, so just give it a good stir before serving again.
FAQs
Can I use chicken or beef instead of lamb for the meatballs?
Absolutely! Chicken or beef meatballs can be a great substitute if you prefer a milder flavor or want to switch things up. Just make sure to season them well to keep the flavor punch strong.
How spicy are the feta wedges?
The wedges have a lovely spicy kick thanks to the red pepper flakes and paprika, but you can easily adjust the heat level to your taste by decreasing or increasing the amount of red pepper flakes used.
Is it necessary to air fry the wedges or can I just bake them?
You can definitely bake the wedges in the oven if you don’t have an air fryer. Parboiling before baking helps achieve a crispy outside and tender inside, just like air frying.
Can I make the tzatziki in advance?
Yes, tzatziki actually tastes better if it has a few hours to chill in the fridge. Just make sure to keep it covered and stir it well before serving.
What if I don’t have fresh mint for the tzatziki?
If you don’t have fresh mint, you can use dill as a traditional alternative or leave the herbs out entirely, though the mint really adds that refreshing lift to the yogurt sauce.
Final Thoughts
This Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe is a shining example of how simple ingredients can be transformed into something truly extraordinary. It’s a feast for both the eyes and the palate, perfect for sharing and impressing with minimal fuss. Trust me, once you make it, you’ll want to keep this stunning platter on your rotation for lively gatherings or a cozy meal that feels like a special occasion any night of the week.
Print
Greek Platter with Spicy Feta Wedges, Meatballs, Tzatziki, and Toasted Pitta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
Description
This vibrant Greek Platter features spicy feta-topped potato wedges, savory lamb meatballs, refreshing homemade tzatziki, and toasted pitta bread. Combining bold Mediterranean flavors and textures, this easy-to-make dish is perfect for sharing and brings the taste of Greece right to your table in under an hour.
Ingredients
Lamb Meatballs
- Lamb meatballs (pre-made or homemade, quantity for 4 servings)
Potato Wedges
- 2 large baking potatoes (washed and unpeeled)
- Olive oil (to drizzle, about 2 tablespoons)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- Sea salt (to taste)
- Black pepper (to taste)
Feta Topping & Garnish
- Feta cheese (crumbled, about 100g for topping)
- Fresh coriander (for garnish, a handful)
- Lemon slices (for garnish)
Tzatziki
- 1/2 cucumber (grated)
- 150g Greek yogurt
- Fresh mint leaves (a handful, chopped)
- 1–2 garlic cloves (minced)
- Sea salt (to taste)
Toast Pitta
- Sliced pitta bread (4 servings worth)
- Olive oil (for brushing in skillet, about 1-2 tablespoons)
- Salt and pepper (to taste)
Instructions
- Prepare Meatballs: If using pre-made lamb meatballs, soak wooden skewers in water for 10 minutes to prevent burning. Thread 4 meatballs onto each skewer. Cook them following package instructions until browned and cooked through, ensuring an internal temperature of 75°C (167°F) if homemade.
- Prepare Potato Wedges: Preheat the air fryer to 200°C (392°F). Slice the washed baking potatoes into wedges. Parboil the wedges in boiling water for 5-7 minutes to soften slightly, then drain well.
- Season and Cook Wedges: In a large bowl, drizzle olive oil over the parboiled wedges. Add dried oregano, dried thyme, paprika, red pepper flakes, ground cumin, sea salt, and black pepper. Toss to evenly coat all wedges. Air fry the seasoned wedges for about 11 minutes until golden and crispy. Alternatively, bake them in a preheated oven at 190°C (375°F) for 45 minutes, flipping halfway through.
- Make Tzatziki: Grate the cucumber finely and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine grated cucumber with Greek yogurt, chopped fresh mint leaves, and minced garlic. Stir well and season with sea salt to taste.
- Toast Pitta Bread: Heat a skillet over medium heat and brush lightly with olive oil. Add sliced pitta bread pieces and sprinkle lightly with salt and pepper. Toast until golden and crisp on both sides, turning carefully to avoid burning.
- Assemble the Greek Platter: On a large serving platter, arrange the cooked lamb meatballs on skewers, the spicy feta-topped potato wedges garnished with crumbled feta and fresh coriander, a bowl of tzatziki, and the toasted pitta bread. Add lemon slices around the platter for fresh garnish and squeezing.
- Serve and Enjoy: Present the platter immediately while warm and enjoy a delicious, shared Mediterranean feast.
Notes
- Adjust red pepper flakes in wedges to your preferred spice level.
- Parboiling potato wedges before air frying or baking helps achieve a tender inside and crispy outside.
- Soaking skewers prevents them from burning during cooking.
- To keep pitta crisp longer, toast just before serving.
- Leftover tzatziki keeps well refrigerated for 2-3 days.
