MEVGAL, one of Greece’s leading dairies, shared some of its delicious recipes with The National Herald. Featuring the company’s fresh and premium dairy products, MEVGAL’s recipes, including Baked Feta Pasta, which became a TikTok sensation, are tasty, simple to prepare, and highlight the Greek flavors we all love.
Salad with Feta, Avocado and Chickpeas
100g Mevgal Feta Cheese
1 can (15 oz.) cooked chickpeas
4 spring onions
1/3 cup parsley
Fresh lime juice, to taste
1 tablespoon Greek extra virgin olive oil
Place the chickpeas in a deep serving dish. Finely chop the onions, cut the avocados into small pieces, and add them to the chickpeas. Add the parsley leaves and the lime juice. Top with crumbled Feta cheese. Add the olive oil and serve.
Tropical Green Smoothie Bowl
1 cup frozen mango
1/2 cup frozen pineapple
1/2 cup plain MEVGAL Lactose free yogurt
1 cup spinach
Few mint leaves, torn
1 cup coconut water
Toppings: kiwi slices, shredded coconut, chia seeds and pineapple slices
Place all ingredients, except toppings, in a blender or food processor and mix until smooth. Add all your fun toppings and enjoy!
Horiatiki – Traditional Greek Salad with MEVGAL Feta Cheese
3 medium to large tomatoes, cut into wedges
1 medium red onion, sliced into rings
1 cucumber seeded and sliced into 1/4-inch thick half-moons
1 green pepper, sliced
16 black olives
200g block MEVGAL feta cheese (7 ounces)
1 tablespoon red wine vinegar
1/4 cup Greek extra virgin olive oil
1 teaspoon Greek dried oregano
Greek sea salt
To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and drain the vegetables. Cut the tomatoes into wedges, slice the onion into rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
Season with salt and pour over the extra virgin oil and vinegar. Toss everything together, so that the flavors mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
Greek salad (Horiatiki) is always served with MEVGAL feta cheese on top, a drizzle of olive oil, and dried oregano. Enjoy the delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!
The One and Only Tzatziki salad
2 containers (150g each) strained MEVGAL yogurt
2-4 cloves garlic, minced
2 tablespoons vinegar
6 tablespoons Greek extra virgin olive oil
1 large cucumber
1 tablespoon finely chopped dill and/or a little fresh mint
For the classic tzatziki: wash and pat dry the cucumber and then finely dice. Transfer to a colander, sprinkle with salt to taste. Mix well to evenly distribute the salt and set aside for a few minutes to drain. Squeeze out all the excess moisture and transfer to a bowl. Add the yogurt, garlic, vinegar, and olive oil and stir together with a spoon. Adjust the seasoning and test for acidity, adding a little more vinegar, if necessary. Lastly, add the finely chopped herb/s. Mix together and chill in the fridge until ready to serve.
MEVGAL’s Baked Feta Pasta
200g MEVGAL Feta Cheese
300g penne pasta (or pasta of your choice)
300g cherry tomatoes
50g Greek extra virgin olive oil
1 clove garlic
1 pinch Greek sea salt
Fresh oregano, to taste (optional)
Preheat the oven to 350 degrees F. Slice the cherry tomatoes in half and place them in a Pyrex baking dish. Add the salt, olive oil, garlic and the fresh oregano, if using. Place the whole feta block on top of the tomatoes in the baking dish. Bake in the preheated oven, for about 30 minutes. While the feta and tomatoes are baking, prepare the pasta according to the package directions.
Remove the baked feta and tomatoes from the oven and use a fork to break up the feta cheese and stir it with the tomatoes. Drain the cooked pasta and add to feta and tomatoes in the baking dish. Stir together and serve. Kali oreksi!