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prep time: 10 Mins
cook time: 20 Min

Evia Inspired Recipes



Recipe by EVIA Yoghurt


Greek Natural available in 170g & 700g

  • 1 medium potato (approx 125g/4 oz)
  • 2 fat cloves of garlic
  • 1 tsp minced fresh rosemary
  • ½ tsp dried Greek oregano
  • ½ tbsp white wine vinegar
  • ½ cup good quality olive oil
  • 1 tbsp Evia Greek Yoghurt
  • salt and pepper to season

1 Boil the potato in its skin to keep the flesh as dry as possible then peel and mash
2 Peel garlic and press through a garlic crusher and add to the potato
3 Revitalise the dried oregano by adding ½ tsp boiling water to it for 5 minutes then press out the water
4 Add this and the rosemary, vinegar, oil and yogurt to the potato and mix thoroughly
5 Season with salt and pepper to taste and add a little water if the sauce is too thick



No Added Sugar
Probiotic & Live Cultures
No Preservatives or Artificial Colours
Source of Calcium