There is a common misconception that Greek food is all about meat. Lamb on the spit, souvlaki, grilled chops. And yes, Greeks do eat a lot of meat. But the Greek culinary tradition also includes one of the richest vegetarian repertoires in the world, rooted in centuries of Orthodox fasting, island cooking where meat was scarce, and an agricultural tradition built on vegetables, legumes, grains, and olive oil.

A fully vegetarian meze table is not just possible in the Greek tradition. It is traditional. And it can be spectacular.

Here is my guide to putting together a meze spread that will make your vegetarian friends feel genuinely celebrated and your meat-eating friends forget there is no lamb.

The Dips

Every meze table starts with dips. For a vegetarian spread, you have an embarrassment of riches.

Tzatziki - The classic. Thick yoghurt, cucumber, garlic, mint, olive oil. It is vegetarian but not vegan. For a vegan version, use coconut yoghurt, though I will be honest, it is not quite the same.

Hummus - Chickpeas, tahini, lemon, garlic, olive oil. Naturally vegan and endlessly customisable. Try adding roasted beetroot or roasted capsicum for variations.

Melitzanosalata - Smoky eggplant dip. Char whole eggplants directly over a gas flame or under the grill until the skin is blackened and the flesh is completely soft. Scoop out the flesh, chop it roughly, and dress with olive oil, lemon juice, garlic, and parsley. The smokiness makes this one of the most compelling dips on any table.

Fava - Not to be confused with fava beans, Greek fava is made from yellow split peas simmered until soft, then blended with olive oil and lemon. It is creamy, earthy, and one of the great dishes of Santorini.

Tyrokafteri - Spicy feta dip. Blend roasted red capsicum with feta, olive oil, and a fresh chilli. It is addictive.

The Hot Dishes

Spanakopita - Spinach and feta pie. Whether you make it in a large baking dish or as individual triangles, it is a centrepiece.

Kolokithokeftedes - Zucchini fritters. Grate zucchini, squeeze out the moisture, mix with feta, mint, and egg, and shallow fry. Serve with tzatziki.

Saganaki - Fried cheese. Halloumi or kefalograviera, floured and fried golden. Squeeze lemon juice on top.

Gigantes plaki - Giant white beans baked slowly in a rich tomato sauce with garlic, oregano, and a generous amount of olive oil. This is substantial, warming, and deeply satisfying.

Briam - The Greek version of ratatouille. Sliced potatoes, zucchini, eggplant, tomatoes, and capsicum layered in a baking dish, drenched in olive oil, and slow-roasted until everything is soft and caramelised. It is one of the great oven dishes of Greece.

The Cold Dishes

Horiatiki - Greek village salad. Tomatoes, cucumber, onion, capsicum, olives, feta, oregano, olive oil. No lettuce.

Dakos - A Cretan salad of barley rusks soaked with tomato, topped with crumbled feta or mizithra cheese, capers, and olive oil. Crunchy, tangy, and utterly addictive.

Dolmades - Stuffed vine leaves with rice, herbs, and lemon. The cold, olive oil version is naturally vegan.

Marinated olives - Toss Kalamata olives with olive oil, dried oregano, strips of lemon zest, and a crushed garlic clove. Let them sit for an hour.

The Bread

Warm pita is essential. If you can make it fresh, even better. But a good quality bakery pita, warmed in the oven for a few minutes, is perfectly fine.

Also consider serving paximadi (barley rusks) for the dakos, and some crusty sourdough for mopping up olive oil and dip remnants.

Planning the Spread

For 6 to 8 people, I would suggest:

• 3 dips (tzatziki, hummus, and one other)
• 2 hot dishes (spanakopita and one other)
• 2 cold dishes (horiatiki and one other)
• Bread
• Olives and feta on the side
• Fruit and nuts for after

Make the dips and cold dishes the day before. The hot dishes can be prepped in advance and baked before guests arrive. This way you spend time with your guests instead of trapped in the kitchen.

Wine

A crisp Assyrtiko or Moschofilero is perfect with this spread. Both are aromatic and acidic enough to stand up to the range of flavours on the table. If anyone prefers beer, a light lager or pilsner works well too.

A fully vegetarian meze is not a compromise. It is a celebration of what the land and sea provide, prepared with care and shared with generosity. That is the Greek philosophy of eating, and it does not require a single piece of meat.

Kali orexi.