Real Greek Pita Pizzas



6 pita breads
14 oz pizza/tomato sauce, chunky style
14 oz Real Greek Feta PDO, large crumbles
2 cups cherry tomatoes, halved (approximately 18)
2 tbsp fresh oregano, fine chopped
14 leaves fresh basil, chiffonade


  1. Preheat oven to 425° F.
  2. Coat each pita evenly with sauce.
  3. Sprinkle on oregano.
  4. Place tomatoes on pizzas with the cut side up.
  5. Sprinkle Real Greek Feta PDO evenly over pizzas.
  6. Put in oven until edges of pita breads start to darken (approximately 7 minutes).
  7. Dress with fresh basil when pitas are removed from oven.
  8. Can substitute any dry vegetables in place of tomatoes.

Real Greek Feta PDO Arugula Salad



6 oz baby arugula
7 oz Real Greek Feta PDO
½ pt cherry tomatoes, sliced in half
½ seedless cucumber, sliced
6 oz Real Greek Kalamata PDO Olives
1 small red onion, julienne
1 small green pepper, sliced
4 tbsp Real Greek Kalamata PDO Olive Oil
3 tbsp red wine vinegar
Juice of ½ lemon
1 tsp fresh oregano, chopped
1 tsp fresh dill, chopped
Fresh cracked pepper to taste
4 stuffed grape leaves


  1. Lay arugula on platter evenly.
  2. Layer tomatoes, cucumbers, Real Greek Kalamata PDO Olives, onions and peppers on top of the greens.
  3. Crumble Real Greek Feta PDO evenly on top.
  4. Mix all remaining ingredients in a bowl except the cracked pepper.
  5. When blended, pour dressing over the salad.
  6. Sprinkle cracked pepper over top.
  7. Garnish with stuffed grape leaves.

Real Greek Feta PDO Frittata



½ pound bacon, diced
1 small onion, diced
6 oz baby spinach
1 large tomato, diced
Sprinkle nutmeg
10 large eggs, cracked and scrambled
7 oz crumbled Real Greek Feta PDO


  1. Preheat oven to 325° F.
  2. In a 12 inch cast iron skillet sauté bacon.
  3. Remove the bacon and drain most of the oil, swirling the oil up to coat the sides of the pan.
  4. Sauté the onions until medium golden.
  5. Add spinach, tomato, cooked bacon and nutmeg just until the spinach wilts.
  6. Turn off the stove and quickly add in scrambled eggs and crumbled Real Greek Feta PDO making sure all ingredients are dispersed evenly.
  7. Place skillet in oven and cook until a toothpick comes out clean and the top is golden to medium golden.
  8. Allow to sit 3 minutes before cutting.

Real Greek Elote (Corn)



6 ears fresh corn on the cob
4 cloves fresh garlic, chopped
2 tbsp fresh thyme leaves
¾ tsp fresh cracked pepper
¼ tsp salt
4 tbsp Real Greek Kalamata PDO Olive Oil
6 tbsp honey
¼ cup crumbled Real Greek Feta PDO


  1. Peel corn on the cob by removing most inner layers of green leaves as well as strings, keep enough green leaves to just cover corn.
  2. Place the garlic, thyme, pepper, salt and Real Greek Kalamata PDO Olive Oil in a bowl and blend.
  3. Coat kernels of corn with dressing and cover with the reserved leaves.
  4. Grill over medium high heat until kernels turn golden.
  5. Pull the leaves down to bottom of cob and twist together for a “handle”.
  6. Brush all sides of uncovered cobs with honey; grill all sides until honey glazes.
  7. Remove cobs from grill and sprinkle immediately with crumbled Real Greek Feta PDO.

Real Greek Watermelon Salad



5 cups diced watermelon
1 cup diced Real Greek Feta PDO
1 tbsp fresh lemon juice
1 ½ tbsp white balsamic vinegar
1 tbsp Real Greek Kalamata PDO Olive Oil
1 tbsp fresh chopped mint
½ tsp salt
Zest of 1 lemon


  1. Put all ingredients but the watermelon and Real Greek Feta PDO in a bowl.
  2. Whisk until well blended.
  3. Add watermelon and toss until well coated with dressing.
  4. Add Real Greek Feta PDO and toss gently.
  5. Serve immediately or within 24 hours.

Real Greek Stuffed Meatloaf



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 tbsp fresh mint, chopped fine
1 tbsp nutmeg
6 oz baby spinach
2 cloves garlic, chopped
12 oz can of roasted peppers, drained and dried
14 oz Real Greek Feta PDO
Parchment paper


  1. Thoroughly mix first 9 ingredients in bowl (not spinach, garlic or roasted peppers).
  2. Put parchment paper over a sheet pan and press meat mixture about one inch thick and in a rectangle, it should cover most of pan.
  3. Sauté the garlic and spinach together, lay evenly over the meat mixture.
  4. Open the peppers by tearing by hand. Layer the peppers on top of spinach.
  5. Crumble Real Greek Feta PDO and sprinkle over the spinach and peppers.
  6. 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.
  7. Place in a pre-heated 350° oven.
  8. Cook until fully cooked, about 1 hour 10 minutes.

Real Greek Souvlaki


Ingredients for Chicken or Pork

1lb boneless, skinless chicken or pork tenderloin
3 tbsp fresh lemon juice
3 tbsp Real Greek Kalamata PDO Olive Oil
1 tsp fresh oregano, chopped
4 cloves fresh garlic, chopped
¼ tsp salt
¼ tsp fresh cracked pepper

Preparation for Chicken or Pork

  1. Cut chicken or pork into one inch cubes.
  2. Place remaining ingredients in bowl and mix.
  3. Coat the cut chicken evenly in mixture.
  4. Marinade for 1-4 hours.

Preparation on Souvlaki Skewers

  1. 1 large red onion, cut into small wedges.
  2. 12-16 cherry tomatoes.
  3. 4 bamboo skewers, soaked in water for 1 hour (so not to burn on grill).
  4. Thread equal amounts of meat, onion and cherry tomatoes onto skewers.
  5. Grill on medium high heat until chicken is cooked through.

Preparation for the Souvlaki Pita

  1. 4 toasted pita breads
  2. 1 cup shredded lettuce
  3. ½ cup prepared tzatziki sauce
  4. 7 oz. Real Greek Feta PDO
  5. On each pita, place a portion of lettuce, one unskewered chicken or pork and a tablespoon of tzatziki sauce.
  6. Top with a portion of Real Greek Feta and serve

Real Greek Feta PDO with Orzo & Shrimp



1 box orzo, prepared to serve
2 tbsp. Real Greek Kalamata PDO Olive Oil
1 lb shrimp, cleaned and deveined
1 small onion, diced
3 cloves garlic, chopped
4 oz baby spinach
½ cup oven-roasted tomatoes
Juice and zest of 1 lemon
4 oz chicken stock (can substitute with vegetable stock)
1 oz butter (optional)
Salt to taste
Pepper to taste
7 oz Real Greek Feta PDO
2 tbsp Italian parsley, chopped


  1. Sauté onion in Real Greek Kalamata PDO Olive Oil for about 2 minutes then add garlic.
  2. When the garlic begins to brown, add the shrimp and sauté for about 4 minutes or until ½ way cooked.
  3. Add the roasted tomatoes, lemon juice and zest and cook for 2 minutes.
  4. Add the spinach and as it wilts, add the stock, butter, salt, pepper and parsley.
  5. Let the stock heat up and swirl to incorporate the butter.
  6. Pour over top of warm, prepared orzo.
  7. Crumble Real Greek Feta PDO on top with a sprinkle of parsley and serve immediately.

Two Cheese Pasta Salad



20 oz Cheese tortellini, cooked
7 oz Real Greek Feta PDO
1 cup oven-roasted tomatoes in oil (can substitute with sundried tomatoes)
14 oz roasted red pepper (jar or fresh)
1 bunch scallions, chopped
½ cup pitted Real Greek Kalamata PDO Olives
4 tbsp white balsamic vinegar
½ cup Real Greek Kalamata PDO Olive Oil
½ tbsp Dijon mustard
1 clove garlic, chopped
Grated Parmigiano Reggiano
Cracked pepper
Salt to taste
¼ cup fresh basil, chopped


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

Saganaki Phyllo Crisps with Honey



150g Real Greek Kefalograviera PDO
2 Phyllo leaves
100g Real Greek Kalamata PDO Olive Oil
50g Honey
Black sesame seeds


  1. Cut the Real Greek Kefalograviera PDO into triangles.
  2. Cut the phyllo leaves into strips three inches wide.
  3. Wrap each piece of Real Greek Kefalograviera PDO with a strip of phyllo folding it into a triangle each time.
  4. Fry the finished triangles in Real Greek Kalamata PDO Olive Oil.
  5. Drizzle with honey.
  6. Garnish with black sesame seeds.