Veggie Greek Dinner Party menu

If your looking for some new ideas for your dinner party why not try a Greek theme, this 3 course menu is packed full of traditional Greek foods. 

Starter

Spinach and feta filo parcels served with a creamy tzatziki dip

Main

Chickpea moussaka with fresh green salad and a herby tomato dressing

Dessert

Karidopita a Greek walnut cake flavoured with oranges and warm spices.

Spinach and Feta Filo Parcel with Tzatzki

A delicious Greek starter of crispy spinach and feta filo parcels, filo pastry stuffed with a mouth watering mixture of wilted spinach, crispy onions and creamy feta cheese, the stuffing is lightly flavoured with oregano, garlic, nutmeg and lemon juice. These filo parcels are complimented beautifully by the creamy Tzatziki dip

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Veggie Chickpea Moussaka with Salad

A delicious vegetarian chickpea moussaka, made with layers of aubergine, courgettes and chickpeas in a rich tomato sauce. The dish is topped with potatoes and an authentic Greek creamy cheese sauce, oven baked and served with a fresh tomato and green salad

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Karidopita Greek Walnut cake

A traditional Greek Karidopita cake packed with all the flavours of Christmas, walnuts, cinnamon, ginger, nutmeg and cloves. This delicious walnut cake is soaked with an orange, vanilla and brandy syrup till just moist. Serve karidopita warm or cold with ice-cream.

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More menus you might like: Vegetarian Dinner Party ideas

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About our vegetarian Greek dinner party menu

This menu is a well balanced selection of traditional Greek recipes. The starter is a delicious mixture of wilted spinach, soft creamy feta cheese and crispy onions mixed with oregano, garlic, nutmeg and lemon juice and wrapped in crispy filo parcels,  served warm with a cool tzatziki dip. The main course is chickpea moussaka with chickpeas in a rich tomato flavoured with cinnamon, cumin and mint. The chickpea sauce is layered in a casserole dish with fried aubergine and courgette slices and topped with potato slices and cheese sauce. This delicious veggie moussaka is served with a fresh green salad, dressed with a tomato dressing. For dessert, a Greek karidopita walnut cake flavoured with ginger, cinnamon, nutmeg and cloves and laced with a syrup of vanilla, orange, and brandy.

Difficulty level

This menu is easy as all the recipes can be made ahead of time and either warmed or popped in the oven on the day

Cooking Order

Day before   
  • make the Karidopita cake and store in an air tight container
  • make the spinach and feta parcels cook them in the oven till just light brown allow to cool, wrap in cling film and store in the fridge
  • make the chickpea sauce for the moussaka allow to cool completely,  place in a lidded container in the fridge
  • fry the aubergine and courgette slices,  allow to cool, store in the fridge wrapped in cling film 
Morning before  
  • Make the cheese sauce for the moussaka
  • make the salad dressing
one hour before           
  • slice the potatoes 
  • layer up the moussaka ready to cook 
  • make the salad, dont add the dressing yet
  • Decorate the cake and place on a serving plate
10 mins before 
  • Place the moussaka in the oven 
  • Reheat the spinach and feta parcels for 4 to 5  minutes
2 mins before serving the starter
  • remove the parcels from the oven and place on a serving plate with the tzatziki dip
5 mins before serving the main  
  • remove the moussaka from the oven
  • coat the salad with some dressing but the remainder in a jug for the guest to add extra if they wish
5 mins before serving the dessert
  • remove the ice cream from the freezer  

Top Tips

  • Don't add to much syrup to the cake add it a bit at a time,and let it soak in slowly
  • Don't put to much fat on the filo pastry

Keep an eye on

  • The filo parcels when you reheat them set a timer 
  • Don't forget to get your ice cream out of the freezer so its not to hard to serve