Ingredients

1½ lb. ground turkey
1 large tomato
1 medium onion
1 egg
3 slices of cracker bread, squeezed with a drop of water
4 oz Real Greek Feta, cut in cubes
1 tablespoon Extra Virgin Olive Oil
½ garlic powder
1 teaspoon ground black pepper
1 teaspoon salt

Serves 2

Preparation

1. Preheat the oven to 400 degrees F.
2. Mix all the ingredients (except the RGF) and shape the meatballs having the RGF cubes at the center.
3. In a large baking pan add a little warm water and a drop of Extra Virgin Olive Oil and cook for approximately 25 minutes or until cooked through and nicely browned.
4. Serve with grilled vegetables and enjoy!

Ingredients

4 oz Real Greek Feta
1 small tomato
½ cucumber
2 tablespoons Extra Virgin Olive Oil
1 teaspoon oregano

Serves 4

Preparation

1. In blender, place all the ingredients and blend until smooth.
2. Serve with pita bread chips or crackers.

Ingredients

2 6″ oz ready-made pizza crust
8 oz pizza sauce
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt

Toppings:
¼ cup green pepper, diced
¼ cup red pepper, diced
¼ cup yellow pepper, diced
¼ cup zucchini, diced
1 vine tomato, sliced thin
4 oz Real Greek Feta, crumbled

Serves 2

Preparation

1. Brush pizza crusts with the olive oil and spread the sauce over entire crust.
2. Place all ingredients on the crusts and sprinkle with the salt.
3. Bake in a preheated oven of 425 F for 10-12 minutes or until golden brown.
4. Let cool and enjoy!

Tip: You can add sliced Kalamata olives in order to make an ultimate Greek style pizza

Ingredients

2 lb. pork strips
3 oz Real Greek Feta, crumbled
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano

To serve:
8 mini pitas
1 small onion, chopped
2 tomatoes, sliced or coarsely chopped
3 oz Real Greek Feta

Serves 4

Preparation

1. Heat the grill to medium-high. Season the pork with oregano and freshly ground black pepper.
2. Grill over medium high heat for about 7 minutes, turning occasionally until they are cooked through.
3. Add the feta and cook for another 3 minutes.
4. Warm up the pitas and serve.

Tip: If you are a fan of tzatziki sauce, you can add it!

Ingredients

2 tablespoons Extra Virgin Olive Oil
4 oz Real Greek Feta,
1 medium onion, chopped
1 lb. fresh spinach (washed well)
1 cup crushed tomatoes
1 cup Arborio rice
1 cube vegetable bouillon or 2 cups vegetable stock
A few grinds freshly ground black pepper

Serves 4

Preparation

1. In a large, heavy saucepan warm the olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes.
2. Add the spinach, crushed tomatoes, vegetable bouillon and ¼ cup water and cover the pan. Cook until the spinach wilts down, about 5-8 minutes.
3. Add the rice, pepper and the half portion of Real Greek Feta and stir to combine. Cook over low heat for 15 minutes.
4. Remove from heat and let it stand for 5 minutes.
5. Cut in cubes the remaining portion of Real Greek Feta and add it to the spinach mixture.

RGF Mediterranean Mix

Ingredients

2 oz. Real Greek Feta
5 cherry tomatoes
5 pitted green olives
2 tablespoons Greek yogurt
½ garlic glove

RGF Red Velvet

Ingredients

2 oz. Real Greek Feta
1 small red beet
2 tablespoons Greek yogurt
¼ garlic glove

Each dip serves 4

Preparation

1. In blender, place the ingredients of each recipe and blend until smooth.
2. Serve with pita bread chips or crackers.

Tip: Add black pepper and more garlic to either dip for an additional kick!

Ingredients

5 oz. of cubed Real Greek Feta
10 cherry tomatoes
10 mixed black & green pitted olives marinated with herbs
20 toothpicks
Serves 4

Preparation

1. Cut tomatoes and olives into halves.
2. Pierce the olive, then tomato and last the cube of Real Greek Feta to be the base.

Tip: Add onions, peppers, drizzle with olive oil and red wine vinegar and sprinkle oregano for delicious Real Greek Feta Salad bites!

Ingredients

1 slice of Real Greek Feta (4 oz.)
3 fresh tomatoes
1 medium cucumber
10 pitted Kalamata olives
1 small onion
1 green bell pepper
Extra virgin olive oil; 2 tablespoons or more
2 pinches oregano
1 teaspoon red wine vinegar
Serves 2

Preparation

1. Cut the tomatoes into wedges.
2. Peel and cut cucumber into slices.
3. Cut onion and pepper into thin slices.
4. Combine all ingredients in a medium salad bowl and enjoy!

Tip: You don’t have to use salt because Real Greek Feta is salty enough!

Ingredients

3 cups Tricolor Fusilli pasta; cooked, drained and cooled
1 cup of cubed Real Greek Feta
1 cup cherry tomatoes
1 small sweet red pepper, 1 small sweet yellow pepper, 1 small green pepper
1/4 cup onion
½ cup pitted Kalamata and green (Chalkidiki’s) olives
2 tablespoons Kalamata Olive Oil
Serves 2

Preparation

1. Chop peppers and tomatoes into small pieces.
2. Chop onions into fine pieces.
3. Slice the pitted olives into pieces.
4. Combine all ingredients in a large bowl.
5. Cover bowl and refrigerate for at least one hour to blend flavors.

Ingredients

Real Feta – 1/4 lb cubed
Watermelon – 1/2 melon
Red onion – 1/2 onion
Balsamic vinegar – 4 tablespoons
Serves 4

Preparation

1. Cut watermelon into chunks amd thinly slice red onion.
2. Place cubed Real Feta over salad and toss.
3. Drizzle balsamic vinegar over salad.

Tip: For added sweetness, caramelize the red onions by tossing them in a hot pan with balsamic vinegar for 3 minutes before serving.