• 300g EPIROS Feta PDO cheese, cut into cubes
  • 1kg large prawns
  • 1/3 teacup olive oil
  • 4 ripe tomatoes or 1 1/2 can chopped tomatoes
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 green pepper, cut into small cubes
  • ¾ teacup parsley, finely chopped
  • Salt & freshly ground pepper
  • 1 tsp sugar
  • Pinch of sweet paprika


Peel the tomatoes after criss-crossing their base with a knife and dipping them in scalding water for 1 minute. Then halve them and press to remove seeds and excess juice. Finally cut into cubes or chop in a food processor.

Heat half the olive oil in a pan and sauté the onion with the garlic and then green pepper for 2-3 minutes. Add the tomatoes, sugar, salt and pepper. Let the sauce cook for approx. 15 minutes, until most of the tomato juice has evaporated. Meanwhile clean the prawns – if they are fresh from the fishmonger’s – removing their heads, intestine and shell and leaving only the tails.

Heat the remaining olive oil in a skillet and lightly sauté the prawns. Move them to an oven-proof casserole and pour the tomato sauce over them.

Pre-heat oven to 200°C and bake dish for 20 minutes, until the sauce thickens around the prawns. Add the cubed EPIROS Feta PDO cheese, sprinkle with parsley and paprika and keep baking until the cheese melts.