Recipes
A Greek Summer Feast
Santorini Sunrise
The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.
The Menu
- Eggplant and Parsley Dip (Melintzanosalata)
- Pork Kebabs with Cucumber Mint Yogurt Sauce
- Peppers Stuffed with Feta (Piperies Gemistes me Feta)
- Shrimp with Tomatoes and Feta (Garides Saganaki)
- Marinated Sardines (Sardeles Ladolemono)
- Flatbreads with Two Toppings (Laganes)
- Greek Salad (Horiatiki)
- Stuffed Grape Leaves (Dolmades)
- Swiss Chard and Feta Pie (Hortopita)
- Ouzo
- Santorini Sunrise cocktails
- Baklava
More About This Menu
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- Combining two Mediterranean traditions—the making of anise-flavored liqueurs and the making of spirits from wine remnants—ouzo is a bracing, licorice-flavored drink distilled from wine grape residuals. It is generally consumed with a splash of water or over ice, although some fans drink it straight. Traditionally it's accompanied by savory small plates and appetizers known as mezethes, making it a perfect pairing for your small plate feast. Learn more about ouzo »
- Start this menu ahead: The flatbreads need an hour to rise, and the pork kebabs need at least 2 hours to marinate. (You can also start them the night before, and leave them in the marinade overnight.)
- Feel free to replace the homemade phyllo in the hortopita with the store-bought variety. If you do decide to make it from scratch, we have some helpful tips: See our step-by-step instructions for making hortopita »
- Instead of using your stovetop, try grilling the flatbread and stuffed peppers for a charred, smokier taste.
- For more Greek small plate recipes see our Greek small plates gallery »
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