OLYMPUS Feta Recipes - APPETIZERS

Barbecued surprise feta cheese
80gr Olympus feta cheese
20gr green peppers
40gr tomatoes cut in rings
20gr virgin olive oil
Mountain oregano

Preparation
Cut the Olympus feta cheese and place the fresh tomato rings on top. Continue by placing the finely chopped green peppers. Barbecue for 5-7 minutes in aluminum foil. Place in plate and season with the oregano and the olive oil.

Aubergines with feta cheese and tomato sauce
80gr fried aubergines (large sliced rings)
40gr tomato sauce with basil
40gr Olympus feta cheese, crumbled, peppery
1gr thyme
For the tomato sauce
100gr fresh tomatoes, finely chopped
30gr onion, finely chopped
5gr garlic
10gr fresh basil leaves

Preparation
Slice the aubergines in large rings. Deep fry them in hot oil and put aside. Prepare the tomato sauce with the basil. Place the aubergines in a small dish and sprinkle the sauce. Cook at low temperature for 15 minutes, and then sprinkle the crumbled Olympus feta cheese and the thyme.

Tripoli Strapatsada
3 eggs
60gr skinned tomatoes
50gr Olympus feta cheese in cubes
40gr onion, finely chopped
20gr green pepper
50gr olive oil
Salt
Black pepper, freshly ground

Preparation
Lightly fry the onion in the olive oil. Add the skinned tomatoes which have been chopped until they slightly boil. Add the eggs progressively after having beat them. Season with salt and add the green peppers and the Olympus feta cheese. Cook for 10 minutes and serve seasoned with freshly ground black pepper.

Thessaly pie with Pillion feta cheese
500gr filo pastry with oil
300gr Olympus feta cheese filling
Ingredients for the filling: 200gr crumbled Olympus feta cheese
1 egg
50gr olive oil
Fresh spearmint, finely chopped
Pepper corns, broken
20gr Tsipouro (or ouzo)
Ingredients for the filo pastry: 500gr strong flour
60gr fresh yeast
80gr olive oil
2 eggs
250-300gr lukewarm water
Salt, white pepper

Preparation
Place all the filo pastry ingredients in the mixer and dough until the pastry is elastic and pliable. Leave the dough to rest for 15 minutes and roll out the pastry in two sheets. Prepare the filling by mixing all the ingredients together. Place one pastry sheet; add on top the cheese filling and cover with the second sheet. Season with the olive oil. Cook in the oven for 35 minutes at a 180 oC temperature.

Saganaki with feta cheese and blackberry sauce
80gr Olympus feta cheese
50gr sunflower oil for frying
20gr blackberry pulp
30gr lemon juice
20gr soft flour
For the blackberry sauce
50gr blackberry jam
20gr lemon juice

Preparation
Cut the Olympus feta cheese in a large piece. Cover the Olympus feta cheese with flour and fry it in the sunflower oil at medium heat. Season with the lemon juice. Serve on a plate with the blackberry sauce.

Corfu saganaki with feta cheese and seafood
40gr Olympus feta cheese
40gr mussels
30gr prawns
20gr crab flesh
60gr chopped tomatoes
20gr ouzo
10gr garlic
30gr olive oil
30gr chopped onion
Salt and pepper
5gr parsley, finely chopped

Preparation
Lightly fry the onion in olive oil. Add the mussels and the peeled prawns until they brown. Add the ouzo and let it simmer. Add the tomato, the garlic and the salt and pepper. When the food is ready, add the Olympus feta cheese in large chunks. Garnish with parsley and serve.

Feta cheese balls with courgettes and pepper's sauce
400gr Olympus feta cheese
300gr graded courgettes
80gr onion
4 eggs
80gr flour
50gr olive oil
10gr vinegar
8gr salt
5gr white pepper
150gr sunflower oil for frying
For the sauce
80gr cooked Florinis pepper, crushed and mixed with
50gr olive oil
2gr finely chopped parsley
Salt, pepper and cumin

Preparation
Grade the courgettes and sieve them. Mix in a bowl the Olympus feta cheese, the courgettes, the onion, the eggs, the vinegar, the olive oil and half of the flour. Add the spices and dough. Make small balls, roll them in the remaining flour and fry them in hot sunflower oil. Place the sauce on the plate and then place the balls on top.

Feta cheese mousse with avocados and saffron
80gr ripe avocados
60gr Olympus feta cheese
20gr olive oil
10gr fresh lemon juice
10gr sun dried tomatoes
0,5gr saffron
0,1gr black pepper corns

Preparation
Peel and cut the avocados in small cubes. Place in a bowl and season with the lemon juice. Add the Olympus feta cheese which has been mashed in the blender with the olive oil. Add the sun dried tomatoes and the saffron. Mix well all the ingredients. Garnish with freshly ground black pepper and serve.

Stuffed potato with feta cheese and pesto sauce
100gr baked potatoes in aluminum foil
75gr graded Olympus feta cheese
30gr pesto sauce
20gr finely chopped bacon
1gr hot red pepper
For the pesto sauce: 100gr olive oil
50gr fresh basil, finely chopped
40gr mashed garlic

Preparation
Wash well the potatoes and baked them in aluminum foil in the oven. When ready, cut in half and place in an oven dish. Mash the central part of the potato to prepare an opening. Fill with a tablespoon of pesto sauce every potato half. Sprinkle with the chopped bacon and then with the crumbled Olympus feta cheese. Put in the oven for ten minutes at a low temperature. Garnish with hot aromatic red pepper and serve.

Galotiri Elatis
100gr Olympus feta cheese
80gr Greek Olympus yoghurt
50gr fresh milk
1gr hot red pepper or other spice

Preparation
Lightly heat the milk and add the Olympus feta cheese crumbled in small pieces. Let the mixture cool and add the yoghurt. Mix all the ingredients together and garnish with the spices.

Feta cheese tart with minced meat
1 pack tart dough (ready cooked from the super market)
For the minced meat:
50gr beef minced meat
30gr onion
10gr sunflower oil
Salt, pepper, sweet paprika
100gr Olympus feta cheese
50gr tomatoes cut in rings
10gr olive oil
Oregano

Preparation
Place the tart base the minced meat mixture that has been slightly fried. Cover with a thick tomato ring and add the Olympus feta cheese cut in cubes. Put the tart in the oven for ten minutes. Serve adding olive oil and oregano.

Souvlaki with vegetables, feta cheese and herbs
40gr aubergines cut in cubes
40gr courgettes cut un cubes
40gr red pepper cut in small pieces
30gr yellow pepper cut in small pieces
40gr Olympus feta cheese in cubes
30gr sun dried tomatoes in pieces
20gr onion in small pieces
Different herbs and spices (dill, thyme etc. )
For the sauce: 20gr olive oil
5gr balsamic vinegar
5gr garlic

Preparation
Cut all the ingredients according to the recipe. Leave to marinate for half an hour In the olive oil and balsamic vinegar sauce. Prepare the skewers and cook at low heat. Sprinkle with the herbs and spices and serve with aromatic saffron rice.

Fried feta cheese with Florinis pepper
For the feta:
90gr Olympus feta cheese
15gr flour
40gr sunflower for frying
Finely chopped dill
10gr lemon juice
For the peppers:
20gr olive oil
60gr red Florinis peppers
5gr vinegar

Preparation
Cut the Olympus feta cheese in a large chunk. Cover with flour and fry in the sunflower oil at medium heat. Season with the lemon juice Fry the pepper in hot oil and add the vinegar.