Cucumber rolls with thyme and chilli cheese

2 moderate cucumbers

100 g Kostakis Graviera of Crete chilli

100 g Kostakis Graviera of Crete thyme


Cut the cucumbers with the mandolin into thin slices. Cut the cheese into cubes. Roll the cheese with slices of cucumber and serve.

Tortilla with spinach and cheese

2 cups fresh spinach leaves

4 eggs

1 large potato, cut into small pieces

4 tbs graviera Metsovou, grated

Olive oil



4 tbs Kefalotiri Iperou, grated, to serve

cherrie tomatoes, to serve


Steam and drain the spinach well and cut into small pieces.

Beat the eggs, add the spinach, potato, cheese, salt and pepper, and mix well.

Heat the pan with a few drops of olive oil, add the mixture and let the egg curdle, then flip it and let it to cook on the other side. Serve with extra cheese on top and cherry tomatoes.

Cheese and peppers skewers

200 g of myrtle kaseri of Mytilene

1 red Pepper

1 green Pepper


Cut all ingredients into cubes, push the skewers through the cheese and peppers and serve.

Light, summer vol au vent

1 medium carrot

1 small green pepper

1 fresh onion

1/2 fl. kefalotyri of Crete

3 tbl. mayonnaise

salt & pepper

10 small vol au vent cases

Black olives cut into slices, for serving


Grate the carrot and drain well. Finely chop the pepper and the fresh onion. Grate the kefalotyri cheese. In a bowl, mix all the     ingredients together with mayonnaise, salt and pepper. Add the mixture to the vol au vent. Garnish with a slice of black olive and serve.