Real Greek Feta recipe booklet

TRY THESE DELICIOUS

REAL GREEK FETA RECIPES YOURSELF!

Made as the

Greek artisans intended • Real Greek Feta is made using sheep and goats’ milk sourced strictly from shepherds in the regions of Thessaly & Macedonia and employing traditional techniques that date back thousands of years. A short period of barrel aging imparts a unique tangy, citrusy flavor and a creamy texture that are unparalleled by fetas made elsewhere.

• Authentic PDO Feta.

• Perfect in salads, sandwiches or as many Greeks would have it – simply drizzled with olive oil and served any time of the day-authentic Feta is delicious in a range of uses. Great for farro and pasta dishes, bake it into chicken, broil it in tomatoes, or stuff it into Spanakopita.

30 MINS COOK TIME

6 SERVINGS

elote

corn on the cob

Ingredients 6 Ears Fresh Corn On The Cob

Salt & Pepper To Taste

4 Fresh Garlic Cloves, Chopped

4 tbsp Extra Virgin Olive Oil

2 tbsp. Fresh Thyme Leaves

6 tbsp. Honey

¾ tsp. Fresh Cracked Pepper

½ cup Crumbled Real Greek Feta

Directions Peel corn on the cob by removing most inner layers of green leaves as well as silk strings, keeping enough green leaves to just cover corn.

Place the garlic, thyme, pepper, salt and olive oil in a bowl and blend.

Coat kernels of corn with oil mixture and cover with the reserved leaves.

Grill over medium high heat until kernels turn golden for about 10-15 minutes. (It is OK for some kernels to be very dark.) Pull the leaves down to bottom of cob and twist together to form a “handle”. Brush all sides of uncovered cobs with honey; grill all sides until honey glazes, about 3 mins. Pull cobs off grill and sprinkle immediately with crumbled Real Greek Feta.

watermelon 15 MINS COOK TIME

salad

8 SERVINGS

Ingredients 5 cups Diced Watermelon • 1 cup Diced Real Greek Feta 1 tbsp. Fresh Lemon Juice • 1½ tbsp. White Balsamic Vinegar 1 tbsp. Extra Virgin Olive Oil • 1 tbsp. Fresh Chopped Mint ½ tsp. Salt • Zest Of 1 Lemon

Directions Put all ingredients but the watermelon and Real Greek Feta in a bowl. Whisk until well blended. Add watermelon and toss until well coated with liquid.

Add Real Greek Feta and toss gently. Serve cold or at room temperature.

(May be prepared up to 24 hours in advance.)

15 MINS COOK TIME

4 SERVINGS

Feta salad

Ingredients 6 oz. Baby Arugula

4 tbsp. Extra Virgin Olive Oil

7 oz. Real Greek Feta

3 tbsp. Red Wine Vinegar

½ pt. Cherry Tomatoes, Sliced In Half

Juice Of ½ Lemon

½ ea. Seedless Cucumber, Sliced

1 tsp. Fresh Oregano, Chopped

6 oz. Greek Olives

1 tsp. Fresh Dill, Chopped

1 Small Red Onion, Julienne Strips

Fresh Cracked Pepper To Taste

1 Small Green Pepper, Sliced

4 ea. Stuffed Grape Leaves

Directions Lay arugula on platter evenly. Layer tomatoes, cucumbers, olives, onions and peppers on top of the greens. Crumble Real Greek feta evenly on top. Mix all remaining ingredients in a bowl except the cracked pepper.

When blended, pour liquid over the top of salad. Sprinkle pepper over top. Garnish with stuffed grape leaves.

45 MINS COOK TIME

4 SERVINGS

souvlaki

For the Chicken Ingredients 1lb Boneless, Skinless Chicken • 3 tbsp. Fresh Lemon Juice 3 tbsp. Olive Oil • 1 tsp. Freshly Chopped Oregano 4 Cloves Fresh Garlic, Chopped • ¼ tsp. Salt • ¼ tsp. Fresh Cracked Pepper Directions Cut chicken into 1” cubes. Place remaining ingredients in bowl and mix. Coat the cut chicken evenly in mixture. Marinate for 1-4 hours.

For the Skewers ABOVE RECIPE Ingredients 1 Large Red Onion, Cut Into 8 Pieces • 12 Each Cherry Tomatoes 4 Skewers, Soaked In Water For 1 Hour Directions Thread equal amounts of chicken, onion and tomatoes onto skewers. Grill on medium high heat for about 15 mins or until chicken is cooked through.

For the Souvlaki ABOVE SKEWER RECIPE Ingredients 4 Each Pitas • 1 cup Shredded Lettuce ½ cup Prepared Tzatziki Sauce • 7 oz. Real Greek Feta Directions On each pita, place a portion of lettuce, one chicken skewer, recipe and a portion of sauce. Top with Real Greek Feta and enjoy.

45 MINS COOK TIME

three cheese pasta salad

6 SERVINGS

Ingredients 20 oz. Cheese Tortellini, Cooked & Cooled • 7 oz. Real Greek Feta 1 cup Oven Roasted Tomatoes In Oil (Or Sun-Dried Tomatoes) 14 oz. Roasted Red Pepper • 1 Bunch Scallions, Chopped ½ cup Pitted Kalamata Olives • 4 tbsp. White Balsamic Vinegar ½ cup Extra Virgin Olive Oil • ½ tbsp Dijon Mustard 1 Clove Garlic, Chopped • Grated Parmigiano Reggiano Salt • Cracked Pepper to Taste • ¼ cup Fresh Basil, Chopped

Directions Mix tortellini, Real Greek Feta, tomatoes, peppers, scallions and olives in a bowl. In a separate bowl, mix the remaining ingredients. Combine the two bowls and mix thoroughly. For best flavor, let sit 3 hours, mixing at least once an hour.

30 MINS COOK TIME

4 SERVINGS

orzo

with shrimp

Ingredients 1 box orzo, prepared

Juice and zest of 1 lemon

2 tbsp. Extra virgin olive oil

4 oz. chicken stock (can use vegetable)

1.5# U-15 shrimp, cleaned and deveined

1 oz. butter (optional)

1 small onion, diced

Salt to taste

3 cloves garlic, chopped

Pepper to taste

4 oz. Baby spinach

7 oz. Real Greek Feta

½ cup oven roasted tomatoes

2 tbsp. Italian parsley, chopped

Directions Sauté onion in oil for about 2 minutes then add garlic. When the garlic is fragrant, add the shrimp. Sauté for about 4 minutes or until half way cooked. Add the roasted tomatoes, lemon juice and zest and cook 2 minutes. Add the spinach, and as it wilts, add the stock, butter, salt, pepper and parsley. Let stock heat up and swirl to incorporate the butter. Pour over top of warm, prepared orzo. Crumble Real Greek Feta on top with a sprinkle of parsley and serve immediately.

45 MINS COOK TIME

PITA

PIZza

6 SERVINGS

Ingredients 6 Pitas • 14 Oz. Pizza/Tomato Sauce, Chunky Style 14 oz. Real Greek Feta, coarsely crumbled 2 cups Cherry Tomatoes, Halved (About 18, Depending On Size) 2 tbsp. Fresh Oregano, Finely Chopped 14 Leaves Fresh Basil, Chiffonade

Directions Preheat oven to 425°. Coat each pita evenly with sauce. Sprinkle on oregano. Place tomatoes on pizzas with the cut side up. Sprinkle Real Greek Feta evenly over pizzas. Put in oven until edges of pitas start to darken, about 7 minutes depending on oven. Remove pizzas from oven, sprinkle with basil and serve immediately. Can substitute any vegetables in place of tomatoes.

45 MINS COOK TIME

6 SERVINGS

Frittata

Ingredients ½ pound bacon, diced

1 large tomato, diced

1 small onion, diced

Sprinkle nutmeg

6 oz. Baby Spinach

10 large eggs, cracked and scrambled 7 oz. Real Greek Feta, crumbled

Directions Preheat oven to 325°. In a 12” cast iron skillet sauté bacon. Pull out the bacon and drain most of the oil, swirling the remaining oil up to coat the sides of the pan. Sauté the onions until medium golden. Add spinach, tomato, cooked bacon and nutmeg. Cook just until the spinach wilts.

Turn off the stove and quickly add in scrambled egg and crumbled feta making sure all ingredients are dispersed evenly. Place in oven. Cook for 20 mins or until a toothpick comes out clean and top is golden to medium golden. Allow to sit 3 minutes before cutting.

1.5 HOURS COOK TIME

stuffed Meatloaf

6 SERVINGS

Ingredients 1 lb Ground Beef • 1 lb Ground Lamb • 1 Egg • 1 cup Breadcrumbs 1 Large Onion, Diced • 1 Small Can Tomato Paste • ½ cup Milk 2 tbls. Fresh Mint, Chopped Fine • 1 tbls. Nutmeg 6 oz. Baby Spinach • 2 Cloves Garlic, Chopped 12 oz. Can Of Roasted Peppers, Drained And Dried 14 oz. Real Greek Feta • Parchment Paper

Directions Thoroughly mix first 9 ingredients in bowl. Put parchment paper over a sheet pan and press meat mixture about 1” thick and in a rectangle, it should cover most of pan. Sauté the garlic and spinach together, lay evenly over the meat mixture. Open the peppers by tearing by hand. Layer these on top of spinach. Crumble Real Greek Feta and sprinkle over the spinach and peppers. Using the parchment for assistance, roll the meat mixture up so that it creates a pinwheel. Do not allow paper to get rolled up inside of meat but rather wrapped around finished pinwheel so that it protects the meatloaf as it cooks. Place in a pre-heated 350° oven. Cook until fully cooked, about 1 hour 10 minutes.

EXCLUSIVE WWW.ATALANTACORP.COM

REALGREEKFETA.GR