Feta & sweet potato poutine


• 1 cup Krinos Feta, crumbled
• 425 g frozen sweet potato fries
• ¼ cup small red onion, thinly sliced
• 1 handful each fresh parsley and oregano, rinsed and finely chopped
• 1/2 cup cocktail tomatoes, chopped
• Salt and pepper
• Lemon wedge for garnish

• 1 cup low sodium chicken or vegetable stock
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp dried thyme
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp ground black pepper


1. Pre-heat oven to 425°F. Line a baking sheet with foil and lay out fries. Cook fries for 20-25 minutes until golden brown.
2. In a small bowl stir together Greek seasoning spices and herbs.
3. In a small sauce pan over medium high heat melt butter and whisk in flour. Continuously whisk and slowly pour in stock and add remaining gravy seasonings, cook for 3 minutes until thickened.
4. To assemble: layer cooked fries with feta into two bowls and spoon gravy over top. Add tomatoes, onions and herbs on top of fries. Garnish with a fresh lemon wedge. Season with salt and pepper to taste.