Bio Feta Cheese

P.D.O.

MEVGAL’s Authentic Greek BIO Feta is produced from fresh organic sheep and goat’s milk collected exclusively in Greece, following a certain and strict process.

Full taste. Natural aroma. Pure white color. Slightly salted.

The P.D.O. cheese with international recognition, high quality and great nutritional value.

Enjoy it in salads, use it in a variety of recipes or simply put it on a slice of steamy country bread, as Greeks do!

Available packaging types:
Vacuum Packaging 200g
Available packaging types:
Vacuum Packaging 200g

Bio Feta Cheese

P.D.O.

MEVGAL’s Authentic Greek BIO Feta is produced from fresh organic sheep and goat’s milk collected exclusively in Greece, following a certain and strict process.

Full taste. Natural aroma. Pure white color. Slightly salted.

The P.D.O. cheese with international recognition, high quality and great nutritional value.

Enjoy it in salads, use it in a variety of recipes or simply put it on a slice of steamy country bread, as Greeks do!

Nutritions

Declaration per 100g

Energy
1199kJ /289kcal
Total Fat
24,5g
Saturated Fat
15g
Carbohydrates
0,7g
Sugars
0,7g
Proteins
16,5g
Salt
2,6g

MEVGAL Feta Cheese pie for the lazy cook

A wonderful, super simple cheese pie that even a beginner can make. Try it and you won’t be disappointed!

MEVGAL Feta Cheese pie for the lazy cook

A wonderful, super simple cheese pie that even a beginner can make. Try it and you won’t be disappointed!


90 min

Difficulty

Ingredients

  • 1 packet phyllo dough
  • 500 g MEVGAL feta
  • 250 g butter
  • 1 cup milk
  • 3 eggs
  • Instructions

  • Melt the butter.
  • Break the feta into a salad bowl.
  • Butter a mould.
  • Put the first sheet of phyllo dough in the mould so that it covers the bottom. Drizzle with a little butter. Top with another sheet and drizzle again with butter.
  • Sprinkle with the crumbled feta then cover with the next sheet. Drizzle with a little more butter and top with a little more cheese. Repeat the process until all the phyllo sheets are used up.
  • Dip a chef’s knife in a glass of water.
  • Brush the top layer of phyllo with butter and cut the cheese pie with the moistened chef’s knife, but not right through to the bottom.
  • Put the leftover butter in the salad bowl together with the milk and eggs and mix together.
  • Pour over the cheese pie, gently smoothing out any lumps in the butter by hand. Bake at 200 degrees C, conventional setting, for 1 hour.
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