A product overview I was using for client presentations.

1. Product
Presentation

2. billion dollars
in frozen foods sales
80% of operators use frozen
foods to reduce labor costs
60% believe that frozen
food is easier to store
Others also like:
•the year-around availability
•product consistency
•reduced prep-time
•price stability

3. billion dollars
in bread foods sales*
including:
•bagels
•rolls
•croissants
•danish
*2005

4. bakery sales are focused
on 7 to 10 main product
categories

5. $215
per capita consumption of retail bakery products
$300
million is the estimated frozen pie market

6. As bakery sales increase
we see consumers
demanding more...

7. As bakery sales increase
we see consumers
demanding more...
more flavor
more ethnic cuisine
more natural ingredients
more taste

8. Suppliers have responded
to these needs by offering
new product features.

9. Suppliers have responded
to these needs by offering
new product features.
Whole-wheat bagels
Organic muffins
Artificial sweeteners

10. What if consumers are not
just looking for new features
but new concepts?

11. What if consumers are not
just looking for new features
but new concepts?
A new, crispy on-the-go pastry
An affordable gourmet treat
An all-natural breakfast alternative

12. Consumers today
want more !

13. introducing
the spinpie

14. introducing
the spinpie
Better known in Greece as kihi, the spinpie is a
traditional phyllo dough pastry. Originally a local
delicacy of Northwest Greece, the product quickly
became a hit in every part of the country.
Similar to most pastries made with phyllo dough,
preparing the spinpie requires a delicate and time-
consuming technique. This is the main reason we are
not used to see quality phyllo pastries in USA. Most
spinach pies or spanakopita available in the market
are usually variations of puff dough pastries.

15. a history
of taste
Hospitality has always been sacred for the Greeks.
Ancient Greeks considered Zeus the patron of
hospitality, thus referred to as Xenios Zeus. Therefore,
upon welcoming a stranger, they offered the most
exquisite treat available at home, since it was
considered an offering to the God himself…

16. a history
of taste
In Kozani, a region of Greek Macedonia, housewives
used to lay pastries as a welcoming treat. These
pastries were filled with pure ingredients such as
homemade cheese, vegetables growing in their
backyard, or even sweet cream made out of fresh
milk. Afterwards, they were rolled, enclosing
all savories of the Greek land, twisted like a
snail and baked in a wood oven.

17. phyllo-(fil!", #) (Greek $%&&' 'leaf')
/ is a dough of many paper-thin layers separated by films of
butter and is used to make pastries originating in Eastern
Mediterranean. Versions of phyllo can also be used as crusts
for pies or casseroles. The layers of phyllo dough can be as
thick as paper or a few millimeters thick.

18. quick facts
Unbleached flour
all Natural Ingredients
Rich in Vitamin A
control your servings
no proofing
control your costs
up to 72 hrs shelf life*
* when baked

19. nutritional information serving size (100g)
Spinach Calories 289, From Fat 53%, Total fat 26%, Saturated fat 25%, Cholesterol 5%,Sodium 23%,
Total carbohydrate 10%, Dietary fiber 7%, Protein 4.7g, Vitamin A 34%, Vitamin C 8%, Calcium 5%,
Iron 12%
Feta cheese Calories 289, From Fat 53%, Total fat 26%, Saturated fat 25%, Cholesterol 5%, Sodium
23%, Total carbohydrate 10%, Dietary fiber 7%,
Protein 4.7g, Vitamin A 34%, Vitamin C 8%, Calcium 5%, Iron 12%
Custard cream Calories 289, From Fat 53%, Total fat 26%, Saturated fat 25%, Cholesterol 5%,
Sodium 23%, Total carbohydrate 10%, Dietary fiber 7%, Sugars 13.9g, Protein 4.7g, Vitamin A 34%,
Vitamin C 8%, Calcium 5%, Iron 12%

20. ingredients
Unbleached Wheat Flour, Vegetable spinach
Oil, Water, Salt, Spinach, Feta cheese,
Onion, Ricotta, Semolina
Unbleached Wheat Flour, Vegetable
feta cheese
Oil, Water, Salt, Feta cheese, Ricotta,
Semolina
Unbleached Wheat Flour, Vegetable
custard
Oil, Water, Salt, Powdered milk,
Vanilla, Sugar, Semolina

21. join them!
Leading retailers across the country are
embracing this new American treat
Stew Leonard’s (CT)
Wholefoods Market (TX,LA)
Amish Markets (NY)
West Side Markets (NY)

22. pack size
Pack size: 45/8 oz Pack size: 40/5 oz Pack size: 5/4.4 lb
Case 13’’L-16’’W-8’’H Case 13’’L-13’’W-6’’H Case dimensions: 13’’L-16’’W-8’’H
dimensions: dimensions:
Net Weight: 23 lb Net Weight: 13 lb Net Weight: 22 lb
Palette: 72 cases/Tier 9 Tie 8 Palette: 81 cases/Tier 9 Tie 9 Palette: 81 cases/Tier 9 Tie 9
Item # spinach Item # spinach Item # spinach
330773 330900 330910
feta feta feta
330787 330905 330915
cream cream cream
330925 330926 330920
UPC spinach UPC spinach UPC spinach
8-21522-33052-6 8-21522-33052-5 8-21522-33062-4
feta feta feta
8-21522-33051-9 8-21522-33051-8 8-21522-33061-7
cream cream cream
8-21522-33050-4 8-21522-33050-1 8-21522-33060-0
8oz 5oz 2oz
for more information contact Optima Foods at (631) 243.4670

23. serving ideas
Pack & Serve cold
Bake your preferred size and pack in half or one pound containers. Pack one or assorted mix of fillings. Shelf them
at room temperature and let your customers reheat them at home in microwave. Make sure you educate your
customers to reheat at Low for no more than 1 minute to get the optimum taste. You can keep the packaged
spinpies at room temperature for up to 72 hours, although it is recommended to use within 48 hours.
Serve warm To-Go with coffee, tea or milk
Serve to-go in the morning with coffee, tea or milk. The 5 oz. size is ideal because it s no bigger than a bagel or
donut. A couple of the minis can also make a great morning start.
Mix plates for catering
The mini spinpies are great party appetizers. Prepare a mix plate of both mini savory and sweet spinpies for your
next catering occasion. Use them for brunch or evening event caterings. Your customers will love this new finger
food. Enhance the flavor of the cream spinpie by adding cinnamon and powdered sugar on top before serving.
You can subsitute sugar for natural honey if you wish.
Spinpie with Applesauce and Zinfandel wine
This is an excellent dinner idea. Cut the 8oz. spinach spinpie in half. Serve with applesauce, garden salad and a
glass of Zinfandel wine.
Spinpie and chipotle sauce
Another catering idea is to bake custard cream spinpie minis and let your invitees dip it in chipotle sauce. The
difference of sweet and savory taste in delicious.
Spinpie and chocolate sauce
The possibilities of using this new Grecian delicacy in your store are endless. Try pairing the feta spinpie with
chocolate sauce.

24. bake it…
1. Preheat oven at 360-420 F.
2. Remove spinpie from freezer.
3. Place the spinpie in a tray and into the oven.
4. Watch that after 15’ the pies are getting rosy on
top.
5. Bake for approximately 40’.
Let the spinpie cool for a few minutes and serve!

25. the manufacturer
Is the market leader in Greece.
Has significant export experience in UK, USA, Germany, Spain, Portugal, Sweden,
Austria, Cyprus among others and owns a subsidiary in Romania.
Has been producing traditional Greek pastries for over four decades.
Operates in private facilities (8.000 m2 production & 30.000 m2 storage), based on
the IFS, BRC, HACCP & ISO 2001 quality standards.
Offers both retail and foodservice product lines. Fillings include cheese, spinach, feta,
leek, sausage, vegetable, mushroom, pumpkin, Lenten flavors, chocolate, apple and
custard.
alfa SA, 1st Km.Kozanis-Argilou 501 00 Kozani, Greece www.alfak.gr –www..kixi.eu

26. the importer
Privately owned Importer of premium Greek foods since 1987.
Operates 45,000 sq.ft. warehouse with freezer and refrigerated facilities.
Supplies an extensive network of restaurants, bakeries, groceries and delis across the
country.
Carries over 2,000 Greek food SKUs.
In 2005 partnered with alfa SA as its exclusive US representative.
Optima Foods, Inc., 15 W.Jefryn Blvd., Deer Park, NY 11729 p:(631) 243.4670-f:(631) 243.4681