Epiros is the world's most awarded and the number one packaged feta in Greece and is one of the largest known producers of Protected Designation of Origin Greek feta.
Cooking time: 1 hour
Degree of difficulty: Advanced
300gr EPIROS Feta 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 Feta cheese, sprinkle with parsley and paprika and keep baking until the cheese melts.