Go Back

Socrates’ Snackboard – The Philosopher’s Platter of Ancient Athens

This Socratic Snackboard is a simple yet elegant recreation of what might have been enjoyed at an ancient Athenian symposium. Centered around a rustic layered plakous—a honey and cheese pastry baked between thin sheets of dough—it’s surrounded by roasted chickpeas, briny olives, soft cheese, figs, dates, and seasonal fruit. It’s a meal that celebrates balance and moderation, offering a window into the life and philosophy of Socrates himself: humble, reflective, and deeply satisfying.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes

Jump To

IngredientsMethodVideoNotes

Ingredients
  

For the Layered Plakous
  • 1 cup all-purpose or barley flour
  • 1 tbsp olive oil
  • ¼ cup warm water add more as needed for soft dough
  • Pinch of salt
Filling:
  • ½ cup fresh ricotta or soft goat cheese
  • 2 tbsp honey plus extra for drizzling
  • Optional: pinch of cinnamon or crushed sesame seeds
For brushing layers:
  • 2 tbsp olive oil or melted butter for richness
For the Snackboard
  • 1 cup roasted chickpeas see below
  • 6 –8 olives
  • Wedge of feta or soft goat cheese
  • Herbs like parsley and mint.
  • 4 –5 dried figs or dates
  • Handful of walnuts
  • Honey for drizzling

Instructions
 

Make the Dough

  1. In a bowl, combine flour, olive oil, salt, and enough warm water to form a smooth dough.
  2. Knead for 5–6 minutes until elastic and soft.
  3. Using a rolling pin, roll the dough until thin.

Make the Filling

  1. Mix ricotta (or goat cheese) with honey until creamy and spreadable.
  2. Set aside.

Roll and Layer the Plakous

  1. Preheat oven to 375°F (190°C).
  2. Divide dough into 6–8 small circles.
  3. One layer at a time, put a small spoonful of the honey cheese on each layer, stacking until the cake is formed.
  4. Transfer to oven.

Bake

  1. Bake for 20–25 minutes, until the top is golden and crisp.
  2. Drizzle with honey immediately after baking.
  3. Let cool slightly, then cut into small squares or wedges.

Roast the Chickpeas

  1. Toss cooked chickpeas with olive oil, salt, and oregano.
  2. Roast at 400°F (200°C) for 20–25 minutes, shaking halfway through, until golden.

Assemble the Snackboard

  1. Arrange roasted chickpeas, cheese, olives, figs, and fresh fruit on a board.
  2. Place the mini plakous squares in the center.
  3. Drizzle a final thread of honey across the platter.
  4. Serve with diluted red wine (one part wine to three parts water) or pomegranate juice for the full Athenian experience.

Video

Notes

  • Authentic texture: Roll the dough thin but not paper-thin—about the thickness of a tortilla—to maintain the rustic chew typical of early Greek pastries.
 
  • Best flavor balance: Use fresh goat cheese for a sharper, tangier taste that contrasts beautifully with honey, mirroring the sweet-salty harmony of Greek cuisine.
 
  • Serving tip: Drizzle the finished plakous with honey while still warm and pair with diluted red wine or pomegranate juice to recreate the true symposium experience.