Recipes & Pairings

Four recipes. Zero shortcuts.

These aren't complicated. They're just good — because the ingredients are good. Each one references the Medilicious brands you'll need, so you know exactly what to reach for.

The Meze Spread Gigantes Plaki Feta & Tomato Salad Dolmas with Lemon

Greek meze spread with olives, feta, and bread

OlivesRoussas FetaAkropolis Pastries

15 min Serves 4–6

The Meze Spread

The only starter you'll ever need.

A proper meze isn't a recipe — it's a philosophy. Lay things out, pour the wine, and let people graze. Add hot phyllo pastries straight from the oven and the board becomes a meal. The only rule is that everything on it should be worth eating on its own.

1 jar Olives mixed selection (Kalamata & Halkidiki)
200g Roussas PDO feta, in one block
2 Akropolis spanakopita swirls, baked until golden
4 Akropolis tyropita mini rolls, baked until golden
Good bread — sourdough or pita, torn
Drizzle of good olive oil
Dried oregano, flaky sea salt
Lemon wedges to serve

Gigantes plaki — Greek baked giant beans in tomato sauce

PaliriaRoussas Feta

25 min Serves 4

Gigantes Plaki

Giant beans, slow-baked in tomato. The best thing on any Greek table.

Gigantes plaki is one of those dishes that sounds simple and tastes extraordinary. The secret is good beans and good olive oil. Paliria's version is made the traditional way — slow-baked with tomato, onion, and herbs. We just make it better.

2 tins Paliria gigantes plaki
100g Roussas PDO feta, crumbled
Good olive oil, for finishing
Small bunch of flat-leaf parsley, roughly chopped
Crusty bread to serve
Freshly ground black pepper

Roussas FetaOlives

10 min Serves 2–4

Feta & Tomato Salad

Three ingredients. No apologies.

The Greek salad is one of the most copied and most ruined dishes in the world. The original is almost insultingly simple: ripe tomatoes, good feta, Kalamata olives, olive oil. That's it. The quality of each ingredient is everything.

4 large ripe tomatoes, cut into wedges
200g Roussas PDO feta, in a single slab
Handful of Kalamata olives
½ cucumber, cut into half-moons
½ red onion, very thinly sliced
3 tbsp good olive oil
Dried Greek oregano, flaky salt

Paliria

10 min Serves 4

Dolmas with Lemon

Hand-rolled by the millions. Eaten one at a time.

Paliria has been rolling dolmas since 1957 — two million a day, every day, by hand. The only thing left for you to do is warm them, squeeze a lemon, and eat them. Preferably outside, with a cold glass of something.

2 tins Paliria stuffed vine leaves (dolmas)
2 lemons — 1 for warming, 1 for serving
2 tbsp good olive oil
Small handful of fresh dill (optional)
Greek yoghurt or tzatziki to serve

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