Greek Puff Pastry Appetizers with Kalamata Olives
Puff pastry shells are baked and filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach with a warm lemony olive oil vinaigrette for a scrumptious puff pastry appetizer perfect for any holiday party.
December is a busy month for us socially. We have 2 events next weekend to attend, one is a military ball and the other is a Christmas party in our old neighborhood.
We also have Kevin’s unit’s family Christmas party to attend in December and we’ll be hosting a reception at our new home later in the month. I’m learning a lot of things as a brand new military wife and it has been great getting to know other people that Kevin works with at different events like these.
One of the things that I’ve learned, among many, is that it is traditional for the commander to host a holiday reception of sorts on New Year’s Day. I hear that and of course I instantly go into brainstorming mode because if there’s a reception and we’re entertaining people, especially people Kevin works with, I want the food to be fantastic.
I’m super excited that we’re settled in our beautiful new home and that we’ll have plenty of space to entertain, especially with our new kitchen. I love the idea of having a cheese tasting party with lots of other accompaniments, but Kevin and I haven’t fully committed to an idea yet.
Thinking about our upcoming entertaining plans has me thinking about appetizers and I was reminded of this Greek Puff Pastry Appetizers with Kalamata Olives that I posted several years ago – November 1 of 2010 to be exact! Crazy how quickly time flies to think that I’ve been blogging since 2010 (I actually began in 2008, so I already had 2 years under my belt by the time this recipe came around).
Six years have passed by along with a move to Colorado, learning how to be a single mom, a wedding, 2 more kids (Kevin’s kids Kayden and Kendall), a dog named Bailey, and 4 different houses (that’s counting our new house along with my Colorado home, then Kevin’s, then the rental we temporarily lived in while waiting for our new home to finish building), and I’m still blogging.
This recipe is still super popular here on Good Life Eats, especially this time of year with all of the holiday entertaining, so I updated it from the archives and thought I’d reshare it.
These Greek Puff Pastry Appetizers with Kalamata Olives are a flavorful appetizer with lots of bright colors that will be sure to pop on your holiday appetizer table, if they last that long. They’d also be a great addition to the table for a Greek themed dinner party, or maybe just as a snack while hanging out with friends during the holidays.
They’re super simple to prepare, too. Just combine the filling ingredients while the puff pastry bakes up until golden. Fill the nice little cups in the center of the puff pastry with the filling and serve! I like to serve them with Citrus and Rosemary Roasted Chicken, potatoes (I love these Smashed Potatoes with Parmesan Gremolata), and salad.
When I roast a chicken it always seems to take a little longer than the timing I planned, mainly because I probably don’t get the chicken in early enough for the time we want to eat. So, these appetizers make a nice little something to snack on while the rest of the food finishes up cooking.
Looking for more Holiday Appetizers?
It is that time of year again – you might be hosting a holiday party or you might be attending one. Either way there is a good chance that you’ll need an appetizer recipe, or a few, to prepare. These small bites and dips are perfect for any Holiday appetizer spread. Everyone will be sure to find something that they like!
Spiced Pear and Pomegranate Crostini are the perfect solution for simple entertaining. They look far more special than a plate of fruit and cheese, but they’re really a cinch to prepare and they don’t require any special serving utensils.
Rosemary White Bean Artichoke Spinach Dip is a remake of the classic recipe so many know and love. In this recipe creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.
Shrimp Stuffed Portobello Mushrooms have a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese.
Classic hummus is transformed into this Roasted Salsa Verde Hummus with the addition of roasted poblano, jalapeño, tomatillo, onion, cilantro, and lime.
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
Roasted Cranberry Salsa Recipe is a tasty and colorful holiday recipe for gifting and serving at parties. In this recipe roasted fresh cranberries pair perfectly with the traditional elements of salsa – jalapeño, cilantro, onion, and lime.
This Endive, Pear, and Walnut Appetizer is perfect for this time of year with the delicious seasonal flavors of pear and cranberry. And you can assemble them literally minutes before serving them.
What are your favorite appetizers?
Greek Puff Pastry Appetizers with Kalamata Olives
Prep Time: 15 minutes
Cook Time: 20 minutes
Puff pastry shells are baked and filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach with a lemony olive oil vinaigrette for a scrumptious puff pastry appetizer perfect for any holiday party.
- 1/2 cup chopped Lindsay Greek Kalamata Olives
- 1/2 cup chopped fresh red bell pepper
- 2 springs fresh oregano, leaves removed and minced
- 1/4 teaspoon black pepper
- salt to taste, if desired
- 2/3 cup feta cheese, crumbled
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- 5 ounces fresh spinach
- 2 packages frozen Puff Pastry Shells
Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with parchment paper.
Remove the puff pastry shells from the packaging. Bake and remove “tops” of the shells according to package instructions - bake at 400 degrees F for approximately 15 - 20 minutes. The shells should be nicely puffed and golden.
Meanwhile, in a medium bowl, combine the olives, bell pepper, oregano, pepper, salt (if desired), and feta. Stir to combine. Set aside.
In a non-stick skillet, heat the olive oil and lemon juice over medium-high heat. Add the spinach and cook, stirring occasionally, until just wilted. Remove from heat. Chop spinach and add to olive mixture. Stir to combine. Set aside.
After shells have baked, remove the “top” of the shell using a butter knife. Fill each shell with two heaping tablespoons of the olive mixture. Return the shells (now stuffed) to the oven and bake an additional 5 minutes. Remove and serve immediately.
The olive stuffing mixture may be made in advance.