Appetizer Recipes
Spanakopita Triangles.
Ingredients:
1 package of phyllo pastry sheets
10 ounces frozen spinach, thawed and drained
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
2 tablespoons chopped fresh dill
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together the spinach, feta cheese, Parmesan cheese, green onions, dill, olive oil, salt, and pepper.
Cut the phyllo pastry sheets into rectangles (approximately 3×9 inches each).
Spoon a small amount of the spinach mixture onto one end of each pastry rectangle.
Fold the phyllo pastry diagonally to form a triangle, enclosing the filling, and continue folding in a triangle shape until the end of the strip.
Place the spanakopita triangles on the prepared baking sheet and brush the tops with olive oil.
Bake for about 15-20 minutes until the pastry is golden and crispy. Serve warm.
Chicken and Vegetable Skewers.
Ingredients:
1 pound boneless, skinless chicken breasts cut into cubes
1 red bell pepper, cut into chunks
1 zucchini, sliced
1 red onion, cut into chunks
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Preheat the grill or grill pan over medium-high heat.
Thread the chicken cubes, bell pepper chunks, zucchini slices, and red onion chunks onto skewers.
In a small bowl, mix together the olive oil, paprika, garlic powder, dried oregano, salt, and pepper.
Brush the marinade mixture over the chicken and vegetables.
Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Serve the chicken and vegetable skewers as a tasty and protein-packed appetizer.
Stuffed Mini Peppers.
Ingredients:
Mini bell peppers, halved and seeded
4 ounces cream cheese, softened
1/4 cup shredded cheddar cheese
2 green onions, finely chopped
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together the cream cheese, shredded cheddar cheese, green onions, garlic powder, salt, and pepper.
Spoon the cream cheese mixture into each halved mini pepper.
Place the stuffed mini peppers on the prepared baking sheet.
Bake for about 15-20 minutes until the peppers are tender and the filling is bubbly and slightly golden.
Serve the stuffed mini peppers as a colorful and flavorful appetizer.
Teriyaki Chicken Wings.
Ingredients:
2 pounds of chicken wings
1/2 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
Sesame seeds and chopped green onions for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the teriyaki sauce, soy sauce, honey, sesame oil, minced garlic, and grated ginger.
Place the chicken wings in a large resealable bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour or overnight.
Arrange the marinated chicken wings on the prepared baking sheet, reserving the marinade.
Bake for about 40-45 minutes, turning the wings halfway through until they are cooked through and crispy.
In a small saucepan, bring the reserved marinade to a boil and simmer for a few minutes until it thickens slightly.
Brush the cooked wings with the thickened marinade and sprinkle with sesame seeds and chopped green onions if desired.
Serve the teriyaki chicken wings as a delicious and saucy appetizer.
Cheese Stuffed Mushrooms.
Ingredients:
16 large mushrooms
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1/4 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms and set them aside. Arrange the mushroom caps on a baking sheet.
In a bowl, mix together the cream cheese, grated Parmesan cheese, chopped green onions, garlic powder, salt, and pepper.
Spoon the cheese mixture into the mushroom caps, pressing it down lightly.
Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the cheese is melted and golden brown.
Garnish with fresh parsley and serve the cheese-stuffed mushrooms warm as a delightful appetizer.
Spinach and Feta Phyllo Cups.
Ingredients:
Phyllo pastry cups (store-bought)
1 cup frozen spinach, thawed and drained
1/2 cup crumbled feta cheese
1/4 cup diced red onion
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, mix together the thawed and drained spinach, crumbled feta cheese, diced red onion, garlic powder, salt, and pepper.
Spoon the spinach and feta mixture into the phyllo pastry cups.
Place the filled phyllo cups on a baking sheet.
Bake for about 10-12 minutes until the phyllo cups are golden brown and the filling is heated through.
Serve the spinach and feta phyllo cups as a delicious and bite-sized appetizer.
Mini Crab Cakes with Lemon Aioli.
Ingredients:
1 pound lump crab meat
1/4 cup mayonnaise
1/4 cup breadcrumbs
1 egg
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning (or seafood seasoning)
Salt and pepper to taste
Lemon wedges for serving
For the Lemon Aioli:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine crab meat, mayonnaise, breadcrumbs, egg, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until well combined.
Shape the mixture into small crab cake patties.
Place the crab cakes on the prepared baking sheet and bake for about 12-15 minutes until golden and cooked through.
While the crab cakes are baking, prepare the lemon aioli by combining all the aioli ingredients in a small bowl. Mix well.
Serve the mini crab cakes with lemon aioli and lemon wedges for squeezing over the crab cakes.
Caprese Stuffed Mushrooms.
Ingredients:
16 large mushrooms
4 ounces fresh mozzarella cheese, diced
16 cherry tomatoes, halved
Fresh basil leaves, torn into small pieces
Balsamic glaze
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms and set them aside. Arrange the mushroom caps on a baking sheet.
In a bowl, mix together the diced mozzarella cheese, cherry tomato halves, torn basil leaves, salt, and pepper.
Spoon the caprese mixture into the mushroom caps, pressing it down lightly.
Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the cheese is melted and slightly golden.
Drizzle with balsamic glaze before serving. Serve the caprese-stuffed mushrooms warm.
Asian Meatballs.
Ingredients:
1 pound ground beef (or ground pork, chicken, or turkey)
1/4 cup breadcrumbs
1/4 cup finely chopped green onions
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Sesame seeds and chopped green onions for garnish (optional)
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the ground meat, breadcrumbs, green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, grated ginger, red pepper flakes (if using), salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs and place them on the prepared baking sheet.
Bake for about 15-20 minutes until the meatballs are cooked through and lightly browned.
Sprinkle with sesame seeds and chopped green onions for garnish if desired.
Serve the Asian meatballs as an appetizer with toothpicks or skewers.
Greek Stuffed Grape Leaves (Dolmades).
Ingredients:
1 jar (16 ounces) grape leaves in brine, drained and rinsed
1 cup cooked white rice
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for serving
Instructions:
In a bowl, mix together the cooked white rice, chopped dill, chopped mint, chopped parsley, lemon juice, olive oil, salt, and pepper.
Lay a grape leaf flat on a clean surface, vein side up.
Place a small amount of the rice mixture in the center of the grape leaf.
Fold the sides of the grape leaf over the filling and then roll it tightly to form a stuffed grape leaf. Repeat with the remaining grape leaves and rice mixture.
Arrange the stuffed grape leaves in a single layer in a steamer basket or a large pot fitted with a steamer insert.
Steam the grape leaves for about 25-30 minutes until the rice is tender and the grape leaves are soft.
Serve the Greek stuffed grape leaves warm or at room temperature with lemon wedges for squeezing over them.
