INGREDIENTS

1. 80gr. Dodoni Feta cheese
   20gr. Green Peppers
   40gr. Tomatoes cut in rings
   20gr. Virgin olive oil
   Mountain Oregano

METHOD

Cut the 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.

INGREDIENTS

1. 40gr. Dodoni Feta cheese
2. 40gr. Mussels
3. 30gr. Prawns
4. 20gr. Crab flesh
5. 60gr. Chopped Tomatoes
6. 20gr. Ouzo, 30gr. Olive Oil
7. 30gr. Chopped Onion
8. Garlic, Salt, Pepper
9. Parsley, finely chopped

METHOD

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

INGREDIENTS

1. 1 cabbage finely chopped
2. 1 carrot finely chopped
3. 1/2 root celery finely chopped
4. 1 green pepper
5. oil
6. vinegar
7. 1 Dodoni strained yoghurt (200 gr.)

METHOD

Mix all ingredients together and dress the salad with olive oil and vinegar, adding Dodoni yoghurt.

INGREDIENTS

1. 3 sheets of thick pastry dough
2. 300gr. Dodoni Feta
3. 2 eggs
4. 2 tablespoons whipping cream
5. 1 tablespoon mint or parsley finely chopped
6. freshly ground pepper

METHOD

Mix all the ingredients for the filling. Cut each sheet of the pastry dough in 4 square pieces, each side being about 20cm. Spread some melted margarine on both sides of each piece. Place 2 tablespoons of the filling in the centre of each piece and roll it into small square shapes (see photo). Tie it with a thick cotton thread, not too tightly though so that the dough doesn’t get ripped. Place the cheese pies into a baking pan and bake in pre-heated oven at 2000C for about 35-40 ' , until they brown. Remove the thread and at this point, tie each piece with parsley leaves or spring onion leaves, which have been previously dipped into boiling water, and serve.

INGREDIENTS

1. 1 Pack Tart dough ready cooked.
2. 50gr. Beef minced meat
3. 30gr. Onion
4. 10gr. Sunflower oil
5. 100gr. Dodoni Feta Cheese
6. 50gr. Tomatoes cut in rings
7. 10gr. Olive oil
8. Salt, Pepper, sweet Paprika, Oregano

METHOD

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

INGREDIENTS

1. 6 pieces Dodoni Feta
2. Flour and oil for frying
3. Freshly ground pepper
4. 1 lemon

METHOD

Heat the oil in a pan (saganaki ). Sprinkle the slices of Feta with flour and fry them in the boiling hot oil, until they brown. Put them on a plate and pour the lemon juice on top. Season with pepper and serve immediately. NOTE: Instead of Feta cheese you can use kefalograviera or kefalotyri.

INGREDIENTS

1. 200gr. rice or star-shaped pasta
2. 2,5 litres meat broth
3. 200gr. carrots grated
4. some onions
5. some celery
6. 250gr. Dodoni Feta
7. Salt
8. Freshly ground pepper

METHOD

Put the meat broth, the carrots, the onions and the celery in a casserole and simmer for 15'. Add the rice or the star-shaped pasta and simmer for about 20' (until it gets soft). Cut Dodoni Feta in small pieces and put them in the soup. Add salt to taste. Sprinkle with pepper and serve hot. NOTE: You can use meat stock in cubes (2 cubes per 1lt water). In this case, do not add salt.

INGREDIENTS

1. 400gr. flour
2. 25gr. yeast
3. 2 tablespoons oil
4. 18 tablespoons water
5. 4 medium sized tomatoes
6. 200gr Dodoni Feta
7. 10 olives
8. 1 pepper
9. 4 tablespoons oil
10. 1 teaspoon oregano

METHOD

Pour the yeast in little lukewarm water, stir until it dissolves and mix it with the remaining ingredients for the dough. Knead it well, until it gets smooth and resilient and let it stand, covered with a towel for 30'. Peel the tomatoes, take out the seeds and cut them in small cubes. Roll out the dough in a round layer 1 cm thick and cover it with the tomatoes, sprinkling them with a little sugar, Dodoni Feta coarsely cut, the peppers cut in rounds and the olives. Sprinkle with oil and oregano. Bake the pizza in pre-heated oven at 3000C for about 15-20'.

INGREDIENTS

1. 600gr Riggatoni pasta
2. 1 kg ripe tomatoes finely chopped or 800gr. canned tomatoes
3. 1 medium sized onion
4. 2 peppers
5. 6 tablespoons oil
6. 2 tablespoons basil finely chopped
7. 250gr. Dodoni Feta
8. salt
9. freshly ground pepper

METHOD

Wash the peppers, take out the seeds and cut in small pieces. Saute the onion and the peppers in oil in a saucepan, until they brown. Add the tomatoes and sprinkle with pepper. Leave the sauce to boil for about 4-5'. Add the Riggatoni and the basil. Stir the ingredients and let boil for 5'. Remove the food from the fire, add Dodoni Feta cut in small pieces, mix and place the food in the roast pan. Add salt to taste. Cook Riggatoni in pre-heated oven at 2000C for about 20', until it gets soft and serve immediately.

INGREDIENTS

1. 150 gr. Beef shoulder cut in pieces
2. 70 gr. Dodoni Feta cheese
3. 60 gr. Potatoes cut in cubes
4. 50 gr. Artichokes in slices
5. 10 gr. Corn flour
6. 40 gr. Lemon juice
7. 30 gr. Finely chopped Onion
8. Water, up to 1/3 of the cooking dish
9. Salt, black pepper, finely chopped Parsley

METHOD

Wash well the meat and fry it lightly with the onion until it browns. Put the meat in the dish with the water, the olive oil, the salt and place in the oven to cook for approximately an hour. Ten minutes before taking it out of the oven, add the crumbled feta cheese and the corn flour thinned in the lemon juice, and cook until the sause thickens. Garnish with finely chopped parsley ans serve.

INGREDIENTS

1. 1 chicken (about 1,5 kg), cut in pieces
2. 800gr mushrooms
3. 400gr onions
4. ½ cup oil – 1 glass dry white wine
5. 1 Kg ripe tomatoes or 800gr. canned tomatoes
6. 300gr. Dodoni Feta
7. salt and Freshly ground pepper

METHOD

Place the onions in boiling water and let them soak for 1-2 hours so that you can peel them more easily. Heat some oil in a casserole and saute the onions, after you have peeled them. Remove the onions and in the same oil, saute the mushrooms and then remove them with a handle skimmer. In the same oil saute the pieces of chicken until they get brown and add the wine. Cover the saucepan and simmer the chicken for about half an hour, adding a little water if needed. Add the tomatoes and the onions to the chicken and let simmer for 10 min and add the mushrooms. Remove the food from the fire, add the Feta and the pepper. Place the food in a “pyrex” roast pan and bake in pre-heated oven at 1700C for about half an hour, until the sauce thickens.

INGREDIENTS

1. 1 kg shrimps peeled
2. 6 tablespoons oil
3. 1 big sized onion in slices
4. 2 cloves garlic smashed
5. 1 kg ripe tomatoes finely chopped
6. 300 gr. Dodoni Feta
7. 2 peppers
8. 4 tablespoons parsley finely chopped
9. freshly ground pepper
10. paprika

METHOD

Heat a little water in a saucepan and when it boils, put the shrimps and let them boil for 3-4'. Put them in a strainer and keep the broth. Put some oil in another saucepan and saute the onion and the garlic. Add the tomatoes, the shrimp broth, the bay laurel and sprinkle with pepper and paprika. Boil the ingredients for about 10', until the sauce thickens. Remove the sauce from the fire and add Dodoni Feta and the parsley. Place the shrimps in individual "giouvetsakia" and dress with the sauce. Sprinkle with some pepper and paprika. Cook in pre-heated oven at 2500C for about 30'.

INGREDIENTS

1. 250 gr. Large Squids
2. 70 gr. Dodoni Feta cheese
3. 40 gr. Red peppers
4. 40 gr. Green peppers
5. 40 gr. Tomatoes
6. 40 gr. Onion
7. 30 gr. Lemon juice
8. 40 gr. Olive oil
9. Salt, Pepper

METHOD

Wash the squid, taking out the intestines and any remaining sand. Brush them with a third of the lemon juice. Stuff every squid with red and green peppers, onions, tomatoes and feta cheese. Stabilize the filling with a toothpick. Grill on a medium heat and season. Prepare the sauce with the olive oil and the lemon. When the squid are ready, season with the sauce serve.

INGREDIENTS

1. 1/2 cup Dodoni cream butter
2. 1/2 kg small tube-like pasta
3. 2 cups water
4. 2 cups Dodoni kefalotyri grated
5. 1 lt Dodoni fresh milk
6. 2 cups Dodoni Feta
7. 6 eggs
8. salt
9. freshly ground pepper

METHOD

Put the butter and the pasta (uncooked) in a roast pan (pyrex). Pour the milk and the water all over the pasta. Sprinkle with the cheeses and add a little salt and pepper. Beat the eggs and pour the mixture on top of the cheeses. Bake at 1800C for 1 hour.