We bring to you a unique range of local cheeses and butters from the beautiful Greek island of Lesvos.

The island of ancient olive trees, of exquisite olive oil, of olive presses and soap factories, made famous around the world since the end of 19th century.

The island of Ouzo with its unsurpassed unique aroma that become Greece's national spirit.

Lesvos is the island with many cheese factories and wonderful, unique cheeses that are sought after by cheese lovers in Greece and abroad.

'Ladotyri' P.D.O Cheese

The highlight of this range, is 'Ladotyri' cheese, which is a local specialty on the island.

The name of this special cheese, produced only in Lesvos takes after the old technique used for preservation, when before refrigeration, the heads were placed in jugs filled with olive oil. That is why it was called ladotyri (oil cheese). The excellent Mytilene extra virgin olive oil, adds unique aromas and taste to the cheese.

This spicy cheese spread is a meze must-try. It's easy to make and is great served with any bread, grilled vegetables, fried eggs or grilled meat. It will keep in the fridge for up to 7 days.

Yield: serves 6-8
Time: 30 minutes

Ingredients

500g Mevgal feta cheese
4 tbsp. Mevgal Greek yoghurt
4 tbsp. Ananias extra virgin olive oil
2 tbsp. red wine vinegar
1 green bell pepper, seeded and coarsely chopped
1 hot chili pepper

Instructions

In a food processor, add the cheese, yogurt, olive oil, vinegar, and both peppers. Process until the ingredients are evenly combined, about 30 seconds. Transfer to a bowl and serve with a drizzle of olive oil.

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

Tangy feta and crunchy veggies get extra body from fusilli pasta, in this classic Greek-inspired pasta salad. So easy to make and best served chilled or at room temperature, it's a perfect picnic dish on a bright hiking day!

Yield: serves 2-3

Ingredients

250g fusilli, cooked and chilled (3 cups)
2 medium size tomatoes, cored, seeded and diced
1 cucumber, cut and diced
1 small red onion, finely chopped (3/4 cup)
1 Mevgal feta cheese, crumbled (200g)
3 tbsp. chopped fresh oregano (or mint)
3 tbsp. chopped fresh parsley
1/2 cup pitted kalamata olives, sliced
3 tbsp. red wine vinegar
1⁄4 cup Greek extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Instructions

Toss all ingredients in a large bowl, season with salt and pepper and serve chilled.

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Sativa Greek Jumbo Kalamata Olives, Whole / 370g

HK$55.00

The Greek dish 'garides saganaki', is a bubbling concoction of prawns, tomatoes, onions, chilli peppers, and Greek feta cheese, spiked with a shot of Ouzo. It’s said to have been invented in the 1950s, most likely at a restaurant in a busy seaside town, popularising it among tourists. It is now a standard on Greek menus, and quick and satisfying to make at home.

What a fine way to execute those tiger prawns, á la Grecque, and impress your family and friends!

Yield: serves 2

Ingredients

2-3 tbsp. Greek extra-virgin olive oil
1⁄2 small yellow onion, finely chopped
1⁄2 medium hot green chili, stemmed and finely chopped
3-4 medium sized chopped ripened tomatoes
6 large head-on shrimp (about 400g), bodies peeled (heads and tail shells left intact), deveined
150g Mevgal Greek feta, coarsely crumbled
1 shot of Ouzo liquor (Use Pernod if you can’t get hold of Ouzo)
1 tbsp. finely chopped parsley
Sea salt and freshly ground black pepper, to taste

Instructions

• Heat grill to high. Heat oil in an a medium round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onion and chili, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until tomato sauce slightly thickened.

• Arrange prawns in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to grill, and grill until feta begins to melt, about 2 minutes.

• Remove dish from grill. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve.

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

As the weather cools down, I’d like to introduce you to a wonderful variation of the dolma 'stuffed vine leaf' concept. Here we use the vine leaf as the signature ingredient to create a unique comfort oven bake, using classic Greek and east Mediterranean ingredients.

I love this version because the grape leaves get crispy and a little caramelised and the flavours of the lamb, orzo and feta combine to give such a range of flavours. It’s so easy to make this bake, with no intricate vine leaf rolling, promise!

You’ll have a mouth watering oven bake ready in 45 minutes and your home will be filled with dreamy scents and accents of this wonderful dish.

Yield: serves 4 people

Pie Ingredients

1⁄4 cup plus 1 Tbsp. extra-virgin olive oil, plus more for greasing and drizzling
12 large fresh or jarred, drained grape leaves
1 cup finely chopped leek (white parts only)
1⁄3 cup finely chopped carrot (about 1 small carrot)
3 cloves garlic, finely chopped
500g. ground lamb (can use beef if you prefer)
100g cup cooked orzo pasta
2 tbsp. chopped fresh flat-leaf parsley leaves
1 tbsp. tomato paste
1⁄2 tbsp. dried oregano or 1 tsp. chopped fresh rosemary
1 1⁄2 tsp. ground cumin
1 tsp. kosher salt
1 tsp. chilli flakes, plus more to serve
1⁄2 tsp. freshly ground black pepper
Finely grated zest of 1 orange (about 1 tsp.), plus the juice of 1/2 orange
1 tbsp. Greek thyme honey

For the topping sauce

1 cup crumbled feta cheese (about 150g)
150g Greek Yogurt

Instructions

• Lightly grease four 4-inch tart pans or small baking bowls with the olive oil. Set the tart pans on a baking sheet.

• Bring a large pot of water to a rolling boil. Add the fresh or jarred grape leaves and cook for 1 minute. Drain the leaves, then run under cold water until cool enough to handle. Trim away the stems, then set the leaves aside.

• In a medium skillet set over medium-low heat, heat 1 tablespoon of the olive oil until it shimmers. Add the leek and carrot and cook, stirring occasionally, until soft but not browned, 5 minutes. Stir in the garlic and cook for 1 minute more. Transfer to a large bowl and set aside until fully cooled.

• Add the lamb (or beef) mince, orzo, parsley, tomato paste, oregano, cumin, salt, chilli flakes, orange zest, and black pepper and mix well with your hands to incorporate the ingredients well.

• Preheat the oven to 200°C.

• In a small bowl, combine the orange juice, honey, and the remaining ¼ cup oil. Brush one side of each vine leaf with some of the honey oil mixture.

• Lay three leaves, brushed sides down, into each of the 4 small pans, overlapping the leaves slightly to cover the pan with about 2 inches overhang around the pan’s edges. Add about 1 cup of the meat mixture to the center and spread gently to fill. Fold the edges of the leaves over the filling to cover, then press down slightly to help mold the tart and filling to fit the pan. Repeat with the remaining three pies. Brush the tops with the remaining honey oil mixture.

• Bake until the top of the leaves are crispy and the meat is cooked through, 20-25 minutes (depending on the size and type of baking vessel you use).

• Meanwhile, make the sauce: In a blender or small food processor add the feta, 3 tablespoons boiling hot water, and the greek yogurt; blend until smooth and creamy. Transfer to a small serving bowl.

• Unmold the tarts by inverting each one onto a plate. top each with a dollop of the sauce, a drizzle of olive oil and some paprika pepper to taste.

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Rummo Semi de Orzo Pasta / 500g

HK$29.00

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Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

A table full of small magical plates is the perfect way to eat with friends on a sunny lazy day.

There are lots of great foods to enjoy in Greece, from the perfect frappe coffee to flaky phyllo pies to unsuspecting dry rusks, simply drizzled with a perfect olive oil. I'd say there's so much good food in Greece, that it's hard to commit to just one or two things for a meal.

Enter the meze collection: little dishes of bits of everything, meant to be shared by the whole table with a bottle of wine our ouzo.

There are the dips, like melitzanosalata, a smokey grilled eggplant spread, or tyrokafteri, feta cheese mixed with spicy peppers (and you can eat both of these on bread or straight off the fork—nobody will judge you). You can throw in some salads, like Greece's horiatiki (village salad), patzarosalata, a yogurty beet salad, or even horta, cooked greens soaked in extra virgin olive oil and plenty of freshly squeezed lemon juice. Then there are the meat/fish dishes, which can include fried meatballs called keftedes and grilled octopus. Small marinated anchovies with a sprinkle of white vinegar, garlic and olive oil is always a high note. If savoury pies are more your thing, you can fill up a couple plates with flaky pockets of spinach or cheese.

And speaking of cheese, meze can include saganaki, a fried graviera cheese that often comes to your table engulfed in actual flames, or go simple and just put out a couple blocks of feta sprinkled with oregano and olive oil. And, of course, make sure to top it all off with lots of ouzo or a delightful chilled white wine.

It’s the perfect way to enjoy a meal by the sea, on a sunny terrace or on a picnic blanket with your friends and family.

sale

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Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Sativa Greek Jumbo Kalamata Olives / 2kg

from HK$230.00

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Alpha Fylo Sheet Pastry / 450g

HK$68.00

Shakshuka is a delicious eggs in tomato and red peppers dish that can be enjoyed all day long

Shakshuka With Feta

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel and the Middle East it is mostly breakfast and lunch food, a bright, spicy start to the day with a pile of crispy pita bread served on the side.

Shakshuka originated in North Africa, and like many great dishes there are as many versions of it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

It’s a one-skillet recipe of eggs baked in a sauce of ripe tomatos and sweet red peppers, spiced with cumin, paprika and cayenne. Briefly, you firstly make the tomato and red pepper sauce, then you gently crack each of the eggs into the pan, nestling them into little pockets in the sauce.

The pan is moved into the oven to finish for a few minutes.

Ingredients

3-5 tablespoons Greek extra-virgin olive oil
1 large red onion, halved and thinly sliced
1-2 large red bell pepper or horn pepper, seeded and thinly sliced
3-5 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of oregano or thyme
⅛ teaspoon ground cayenne, or to taste
800g of well ripened fresh tomatoes with their juices, coarsely chopped
¾ teaspoon sea salt, add more as needed
¼ teaspoon black pepper, add more as needed
150-200g Mevgal feta cheese, crumbled
6 large eggs
Chopped coriander or parsley

Instructions

1. Heat oven to 180C degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell peppers. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender for 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in chopped tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10-15 minutes. Taste and add more salt and pepper if needed. Some people like to add a teaspoon of sugar if tomatoes not ripened. Stir in crumbled feta cheese.

2. Once sauce is reduced and thick, make little pockets on top and gently crack eggs into the skillet. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5-7 minutes. Sprinkle with coriander or parsley and serve with spicy sauce if you like.

Feta cheese is one of the most unique and distinct cheeses one can find. Its bright white colour, its brined nature and slightly sharp, creamy taste, surely makes this a very different cheese. What you may not know however, is that Feta can be as good for you as it is delicious.

Feta cheese has high amounts of vitamin A and K, folate, vitamin B5, iron and magnesium. In addition, it is lower in fat and calories than aged cheeses such as cheddar and parmesan and has more calcium and B Vitamins than soft cheeses such as ricotta, cottage cheese or goat cheese.

It is also much less allergenic and anti-inflammatory, hence good for people who are slightly lactose intolerant. Lastly, Feta is a good source of the protein histidine, which is immensely beneficial for muscles and joints.

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Mevgal Greek Feta Cheese P.D.O. / 1kg

HK$255.00

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I made one of my favourite omelettes today, inspired by seasonal veggies and a feeling of the freshness of spring.

It’s a simple, fresh combination of ingredients that create a canvas of subtle flavours and textures. It’s a perfect vegetarian option that leaves you light and feeling energetic.

Now go make it!

For 2 persons

4-5 eggs of your choice
150g Feta cheese
4 table spoons of Greek Extra Virgin Olive Oil
1 large zucchini cut in thin long strips
2-3 spring onions cut in pieces
4-5 asparagus cut into small pieces
Fresh or dried mint
Salt
Freshly ground black pepper corns

Directions

1. Cut all the veggies and set aside

2. Beat the eggs lightly in a small bowl and add the fresh or dry mint

3. Poor the olive oil in a wide frying pan and set heat a medium heat

4. Sauté the spring onions and zucchini until slightly golden

5. Add the asparagus and sauté a few more minutes

6. Poor the eggs to the pan and spread around evenly lightly stirring in all the ingredients

7. When eggs are almost solid, crumble the feta on top of the omelette and cook until ready

8. (Optional) If you have a grill, you can heat that up to 200C and place the pan underneath to finish the omelette from the top

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

A unique Greek inspired pita pizza recipe made with -what else- a deliciously fluffy pita bread base!

If this is one of those days that you are indulging yourself with a lazy afternoon and don’t feel like cooking (at all!), but still have a craving for a delicious treat. 

Well, this pita pizza recipe comes to the rescue! Ready in only 10-15 minutes, this is the perfect any-day snack, supper or even breakfast! So go ahead, put down that delivery menu and amaze your friends and family with this super easy pita pizza recipe!

Now go make it!

For 2 Persons

3-4 Greek Alexakis pita breads

FOR THE TOMATO BASE

1 small tin of concentrated tomato paste
30ml Greek Extra Virgin Olive Oil
1 tsp dried oregano
1 tbsp fresh basil or 1 tsp dried
1 tbsp ketchup
1 clove of garlic pasted
Sprinkle of chilli flakes (optional)
Pinch of salt

FOR THE GREEK STYLE PIZZA

200g halloumi cheese grated
150g feta cheese, crumbled
5-6 sun dried tomatoes slices in strips
1 fresh green bell pepper, thinly sliced
1/2 red onion, thinly sliced
10 Kalamata olives, pitted
Capers
Any Greek sausage (for meat eaters)

Directions

1. Preheat the oven (grill) to 180-190C.

2. Throw frozen pita breads in oven for 2 minutes to warm up, turn over once.

3. Layer one baking tray with baking paper

4. Spread each warm pita with 2 generous tbsps of the tomato sauce and sprinkle the grated halloumi. Layer the sliced tomatoes and onions and sprinkle with crumbled feta cheese. Top with the sliced peppers, Kalamata olives and capers

5. Grill the pita pizza in preheated oven for around 7 minutes, until the cheese is golden and bubbling. Enjoy!

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Greek Wheat Pita Bread 18cm / 10pc pack

HK$74.00

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Sativa Greek Jumbo Kalamata Olives, Whole / 370g

HK$55.00

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Buono Caper Berry / 210g

HK$52.00

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Buono Sun Dried Tomatoes in oil / 365g

HK$66.00