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Prawn saganaki with Epiros saganaki PDO kefalograviera recipe

200g (7 ounces) EPIROS Saganaki PDO Kefalograviera, wedged Olive oil spray 1 red onion, halved, thinly sliced 3 garlic cloves, thinly sliced 2 tablespoons no-added-salt tomato paste 125ml (1/2 cup) white wine 400g (14 ounces) can chopped tomatoes 400g (14 ounces) green prawns, peeled leaving tails intact, deveined 2 tablespoons chopped fresh continental parsley Crusty bread, […]


Chickpeas salad with roasted octopus recipe

This is a delicious chickpeas salad with roasted octopus recipe, from our partners at Palirria. Can be executed either with raw chickpeas, or with Greek Island Chickpeas 280g by Palirria. Method Prepare the octopus by putting the tentacles in a saucepan together with the olive oil to get a light color, quench with the wine […]


Epiros Feta wraps with honey and toasted sesame

This is a delicious and easy-to-make feta wraps recipe from our partners at Epiros Ingredients: 300 g EPIROS feta cheese 1 package of wraps 2 tablespoons honey 3 table spoons sesame Frying oil or extra virgin olive oil Cut EPIROS Feta cheese into thin rectangular pieces. Envelope into wraps. Deep fry in medium high oil […]

How to make mageiritsa – Greek Easter soup – with our own raw Kokoretsi!

Now you can make at home your own mageiritsa, the favourite Greek soup eaten on Good Saturday midnight, made with the kokoretsi available on our online shop! Use our frozen raw Kokoretsi, some extra liver pieces, Roman lettuce and finish with avgolemono – egg and lemon juice mix- to make the perfect mageiritsa this Easter!

Melomakarona & melomakarona base cheesecake. A recipe by Irini Tzortzoglou

Spiced honeyed Christmas biscuits (melomakarona) and a melomakarona base, orange flavoured cheesecake Melomakarona and kourabie are the two sweet treats, that more than any other, define Christmas in Greece. Here some of the melomakarona dough is used to make a base for a small cheesecake serving 4-6 persons. The rest of the dough still makes […]

Pheasant breast Christmas recipe by Irini Tzortzoglou.

Pheasant breast with celeriac puree, shredded Brussels sprouts with bacon and a roast shallot, garlic and ginger jus. Ingredients (serves 4): 4 pheasant breasts2 tbsp extra virgin olive oil For the celeriac puree: 1 small celeriac, approx. 350g  250ml milk 200ml double cream For the shredded Brussels sprouts: 500 brussels sprouts, peeled and shredded 160g […]

Salted Cod and Fennel Pilaf Recipe – by Irini Tzortzoglou

A similar dish is made in our village in Crete every year on the 4th December and a plateful of it is taken to our church named after St. Savvas who is celebrated on the 5th,  to be blessed. The village households then exchange dishes with each other.  In the original recipe the cod is […]