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Feta Cheese

P.D.O.

Feta is a white cheese traditionally produced from fresh pasteurized sheep and goat’s milk since the times of Ancient Greece.

  • - PDO (Protected Designation of Origin) product
  • - Produced using the traditional method
  • - Characteristic rich taste
  • - Natural aroma and pure white color
  • - Maturation of at least three months
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg

Feta Cheese

P.D.O.

Feta is a white cheese traditionally produced from fresh pasteurized sheep and goat’s milk since the times of Ancient Greece.

  • - PDO (Protected Designation of Origin) product
  • - Produced using the traditional method
  • - Characteristic rich taste
  • - Natural aroma and pure white color
  • - Maturation of at least three months

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
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
READ THE RECIPE

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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    HQ:
    Koufalia, 57100,
    Thessaloniki, Greece
    +30 23910 59365
    HQ:
    Koufalia, 57100,
    Thessaloniki, Greece
    +30 23910 59365
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