Authentic Greek

Goat & Sheep

Yogurt

MEVGAL’s goat yogurt is produced with fresh Greek goat milk which is rich in protein and natural source of calcium. 

MEVGAL’s Authentic Greek sheep yogurt is made exclusively from pasteurized Greek sheep milk, produced from sheep grazing freely in the fertile pastures of northern Greece. Sheep milk yogurt is rich in protein and fat and a great source of calcium. It has a unique creamy taste and dense texture.

Available packaging types:
200g (Sheep yogurt), 150g (Goat yogurt)
Available packaging types:
200g (Sheep yogurt), 150g (Goat yogurt)
Available packaging types:
200g (Sheep yogurt), 150g (Goat yogurt)

Authentic Greek

Goat & Sheep

Yogurt

MEVGAL’s goat yogurt is produced with fresh Greek goat milk which is rich in protein and natural source of calcium. 

MEVGAL’s Authentic Greek sheep yogurt is made exclusively from pasteurized Greek sheep milk, produced from sheep grazing freely in the fertile pastures of northern Greece. Sheep milk yogurt is rich in protein and fat and a great source of calcium. It has a unique creamy taste and dense texture.

Nutritions

Declaration per 100g

Energy
286kJ /68kcal
Total Fat
4g
Saturated Fat
2,6g
Carbohydrates
4,2g
Sugars
4,2g
Proteins
3,9g
Salt
0,08g
Energy
399kJ /96kcal
Total Fat
6g
Saturated Fat
3,9g
Carbohydrates
4,8g
Sugars
4,8g
Proteins
5,6g
Salt
0,11g

Green spring soufflé

Forget the pizza deliveries once and for all. Try this homemade pizza with pure ingredients as an appetizer, as a main course or even as a late night snack and you won’t regret it!

Green spring soufflé

Forget the pizza deliveries once and for all. Try this homemade pizza with pure ingredients as an appetizer, as a main course or even as a late night snack and you won’t regret it!


45 min

Difficulty

Ingredients

  • ¼ cup olive oil
  • 1 cup mixed greens (spinach-swiss chard-sorrel)
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 4 spring onions, together with their leaves, finely chopped
  • 2 Tbsp dill
  • 2 Tbsp fresh mint
  • 250 g MEVGAL feta, crumbled
  • 250 g MEVGAL Manouri cheese, crumbled
  • 8 slices toasting bread
  • 4 eggs
  • 1 ½ cups milk
  • Salt Freshly ground pepper
  • Butter for the mould
  • Instructions

  • For the easy green soufflé with spinach: Wash, drain and finely chop the greens. Heat the olive oil in a deep pan and add the onion and leek.
  • Leave over a medium heat for 5-6 minutes until translucent. Add the spring onions and greens. Turn up the heat and leave until all the liquid has evaporated. Season with salt and pepper and remove from the heat.
  • Add the feta and the Manouri cheese together with the herbs. 4
  • Generously butter a square or small rectangular heatproof dish. Line the bottom with half the slices of bread and top with half the filling. Repeat with another layer of the remaining bread and filling. Sprinkle with the crumbled cheese. Beat the eggs with the milk and pour into the baking dish. Leave to stand for 15 minutes.
  • Bake in a preheated oven at 170 degrees C, air setting, for approximately 30 minutes until risen and the top turns golden brown.
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