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What’s in Store with Marissa Papakonstantinou : Krinos Canada’s Feta Cheese Plant in Edmonton, Alberta.

Hey everyone, it’s Paralympic medalist sprinter and Canadian record holder Marissa Papaconstantinou! I’m proud to continue exploring my Greek heritage in partnership with Krinos Canada by visiting some amazing spots around the country spreading #FetaCulture.

Since making my national team debut at age 15, a lot has changed in terms of how I fuel my body to train and compete. As you might imagine, there was lot more cheat days in the early days as a teenage high schooler!

My diet is essential to helping me find those extra tenths or even hundredths of seconds on the track that is always the difference between a podium spot and last place. Accordingly, I’m conscious of making not only healthy choices, but considering things like where my food actually comes from and how that could be even more beneficial than simply picking a salad over a pizza.

While visiting one of my national team teammates in Edmonton, Alberta, I took some time to head out to nearby Camrose where Krinos Canada’s Cheese Plant is. Feta cheese is an easy creamy and salty kick to a variety of my go-to weekly meal preps. Generational cheesemaker Manolis Georgantelis heads up the facility and showed me what it takes to make the best feta is Canada.

The first thing that struck me was how family-oriented the production was, from Manolis’ daughter running around his office to Amanda, the pasteurizer operator, whose sons also work here. Their love and passion for each other and what they do is an integral part of the business. “It makes it easy to communicate, develop new products, and continuously improve our current recipes.” mentioned Manolis.

Speaking of recipes, the one they use here for feta brings together the best of Greece and Canada. “We are using a recipe that I brought with me from Greece with all the traditional ageing and production techniques.” Manolis said. “Our milk is from farmers nearby here in Alberta. It comes very fresh, and we pasteurize the milk as soon as possible so we have the best quality.” With his educational background in food technology and growing up working the production lines of his grandparent’s cheese factory in his native Greece, Manolis is well equipped to run the show here.

At any given time, there is over 300 pallets of cheese flowing from the production floor to a supermarket near you. Not only do they make feta’s like cow’s milk and goat milk varieties, but also saganaki (which is amazing grilled) and mizithra (great grated over pastas).

It was amazing to finally see how something I eat on an almost daily basis is made and to know that it comes from such humble roots. That’s all from me for now! Make to stay tuned for my next visit on the Krinos Canada Kitchen Blog.

 

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Quick & Delicious Dinners: Stuffed Chicken with Feta and Sundried Tomatoes

Looking for an amazing weeknight dinner that is effortless to prepare? Our Mediterranean-inspired stuffed chicken breast is packed with bold, irresistible flavour! The filling is a luxurious blend of creamy Krinos Macedonian style feta cheese, fresh spinach, cream cheese, savoury sundried tomatoes and the fresh, fragrant notes of basil. With only a few ingredients and minimal prep time, you’ll have a wholesome, mouthwatering meal on the table in under 40 minutes.

Prepare the Chicken
Begin by preparing your chicken breasts. Working with one at a time, lay each breast flat on a cutting board, smooth side up. With your hand steadying the top, use a sharp knife to create a deep pocket on the thickest side of the chicken, being careful not to slice through. Repeat for all six breasts and set them aside.

Make the Filling
Next, heat a large, oven-proof skillet over medium heat and add 2 cups of roughly chopped spinach. In about two minutes, the spinach will wilt down perfectly. Transfer the spinach to a mixing bowl and let it cool. Once cooled, stir in 4 oz softened cream cheese, ½ cup drained and chopped sundried tomatoes, 1 cup of loosely packed basil leaves, and 1 clove of finely chopped garlic. Finally, fold in 3 oz of Macedonian style Krinos feta cheese.

Stuff and Season the Chicken
Take the prepared filling and divide it evenly among the chicken pockets. Stuff each breast generously, ensuring the mixture is tucked well inside. Season the chicken with salt and pepper to taste.

Brown & Bake
Wipe out the skillet you used for the spinach, then heat 2 tbsps of Extra Virgin Olive Oil over medium-high heat. Brown the stuffed chicken breasts for three minutes on each side until golden and crispy. Once browned, transfer the skillet to a preheated oven and bake the chicken at 160°F for about 16-18 minutes, or until the internal temperature reaches 160°F.

Rest & Serve
Let the chicken rest for 10 minutes before to ensure every bite is tender and juicy.

With this stuffed chicken breast recipe, you can create a restaurant-quality meal without the hassle. It’s a quick, one-pan dish that requires minimal cleanup—perfect for weeknights when time is of the essence, but flavour is non-negotiable. Serve this with a side of simple greens or roasted vegetables, and you’ve got yourself a complete, balanced meal.

Find the full recipe at: https://krinos.ca/recipes/feta-sundried-tomato-stuffed-chicken/

Learn more about Macedonian Style Feta: https://krinos.ca/feta-culture-products/doric-macedonian-feta/

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Baked Feta Fillo Parcels with Toasted Sesame & Honey Drizzle

Krinos Canada’s baked feta wrapped in fillo with honey drizzle and toasted sesame seeds is not just about a culinary experience—it’s a feast for the senses. In recent years, this dish has gained popularity beyond its Mediterranean origins and has become a beloved item on menus around the world. Its appeal lies in its simplicity, yet complex flavour profile—crispy fillo pastry enveloping warm, creamy feta, with the sweetness of honey and the earthy richness of sesame seeds.

Once out of the oven, the baked feta is drizzled generously with honey and sprinkled with toasted sesame seeds. This final touch adds a luxurious glaze and a hint of floral sweetness and nutty crunch that ties the entire dish together. This combination is a testament to the Mediterranean tradition of balancing sweet and savoury flavours.

This dish is not only a treat for the taste buds but also a versatile addition to any menu. Serve it as an elegant appetizer at a dinner party, a show-stopping dish at a holiday gathering, or even as a delightful snack for a cozy night in. Its simplicity and sophistication make it a crowd-pleaser that never fails to impress.

Whether you’re a seasoned food enthusiast or a curious culinary explorer, this delightful creation promises to leave a lasting impression. Treat yourself to a taste of Greece with every bite of this exceptional dish!

Click here for full recipe!

 

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What’s in Store with Marissa Papaconstantinou: Pusateri’s Avenue Rd

Hey everyone, it’s Paralympic medalist sprinter and Canadian record holder Marissa Papaconstantinou! I’m proud to continue exploring my Greek heritage in partnership with Krinos Canada by visiting some amazing spots around the country spreading #FetaCulture.

Now that I’m well into my training program for the 2024 Paralympics in Paris, France, I’ve had to lay off my favourite sweets & indulgences. But, that hasn’t stopped my coach Bob Westman from teasing us during our tough practices, snacking on a cupcake or two. He’s got a huge sweet tooth and one his favourite spots to fulfill confectionary dreams is at Pusateri’s Fine Foods, so I had to check it out!

I visited their flagship location on Avenue Road in Toronto, Ontario to meet up with Pusateri’s marketing lead, Paolo Pusateri. It’s where it all started for them in 1963 when Paolo’s grandfather, Cosimo, had a vision for a neighbourhood shop that provided the best food combined with best shopping experience.

The family calls Sicily, Italy home and the Mediterranean influence on the product selection is evident here right up to the Krinos Feta Cheese they feature on retail shelves and also use in their delectable ready-to-eat foods.

“Well, Krinos is a staple. You can’t really get better local quality. They have amazing feta made from Canadian milk.” mentioned Paolo. He tells me that Pusateri’s spends a lot of time sourcing only the best products, working with local vendors and international producers to create a fresh emporium of gourmet goods.

One of Paolo’s favourite ways to use Krinos Feta Cheese is that TikTok famous pasta recipe…one of my go to’s too for quick and tasty fuel after a long day of training. That’s all from me for now! Make sure to stay tuned for my next visit on the Krinos Canada Kitchen Blog.

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Greek Chicken Harvest Bowls

Our Greek Chicken Harvest Bowls are satisfyingly savoury, easy to prepare, that every member of the family will enjoy! A quick and healthy one pan dinner for those late weeknights, for meal prep or a breeze to whip up on those busy weekends. The mix of Krinos souvlaki seasoning, Kalamata olives, and feta pack a punch that gives everyday chicken dinners a much-needed makeover. To take it to the next level, we add our new creamy Greek Yogurt Tzatziki Dip right on top to finish these bowls with extra flavour.

Follow along below and maybe this could be dinner tonight!

First you will need to preheat your oven to 375 F. Add your broccoli florets and diced sweet potato into a bowl with olive oil, salt, and pepper. Mix to ensure an even coating of oil and spices then transfer to a 12×18 toasting pan lined with parchment paper making sure they are in an even single layer. Don’t skip this step, it ensures even cooking. Set the mixing bowl and what is already in it aside and add in the remaining olive oil and Krinos souvlaki seasoning. Massage this all into the chicken so all pieces are evenly coated and have the flavour locked in. Add the chicken to the other half of the roasting pan.

Place the roasting pan into the oven and roast for 15-20 minutes until cooked through. Be sure to flip everything halfway through. You will see slight browning around the edges when everything is nice and roasted. (Note that chicken needs to be cooked safely to an internal temperature of 165 F or higher). Once they are removed from the oven, allow to rest and then slice or dice to your preference.

While the chicken and vegetables are roasting, get started on the Israeli Couscous which is the delicious, base for your bowls. Israeli Couscous differs from traditional Couscous in that it is much larger and heartier, it is also called ‘pearl’ couscous because of its size and shape. Get your salted water or chicken broth to a boil in a medium sized pot and cook the Israeli Couscous according to the package directions. Drain and toss in a splash of Krinos Extra Virgin Olive Oil, parsley, and lemon juice until combined.

Have your roasted chicken pieces, vegetables, dressed couscous and all the amazing toppings set up like an assembly line for ease in creating these beautiful bowls.  Evenly divide the couscous between the bowls, top with the roasted vegetables and chicken, then add the crumbled feta, pitted olives and a healthy helping of our new Tzatziki Dip. Want a spicier kick? Use our Jalapeno Tzatziki Dip!

A one pan dinner that translates into a creative and exciting new way to enjoy the humble chicken breast. A fun family tip to get the kids involved – set up their bowls with the couscous base and allow them to add their own toppings!

Click here to discover the recipe.