Greek Spinach and Feta Filo Pie (Spanakopita) Recipe – Greek Special
Saganaki-style Barbeque Prawns bring together the bold Mediterranean flavors of Greece in a sizzling, mouthwatering dish. Inspired by the classic saganaki preparation, which typically involves frying cheese or seafood in a small pan, this variation features juicy prawns grilled or sautéed and bathed in a rich, zesty tomato sauce. Infused with garlic, chili, and a splash of ouzo or white wine, then finished with crumbled feta and fresh herbs, this dish delivers tangy, spicy, and savory notes in every bite. Perfect as an appetizer or a main course served with crusty bread, these prawns are sure to impress with minimal effort. Let’s get started
- Prep Time10 min
- Cook Time11 min
- Total Time21 min
For the Prawns:
- 500g (1 lb) large prawns, peeled and deveined (tails on optional)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (or 1/4 tsp red chili flakes)
- 1/2 cup crushed tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 1/4 cup ouzo or dry white wine (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- Fresh parsley or dill, chopped (for garnish)
- Lemon wedges (for serving)
Prepare the Sauce:
In a pan, heat 2 tablespoons of olive oil over medium heat.
Add garlic and chili, sauté for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute to deepen flavor.
Pour in crushed tomatoes and ouzo (or wine if using).
Add oregano, season with salt and pepper, and let simmer for 5–7 minutes until slightly thickened.
Set aside while preparing the prawns.
Cook the Prawns:
Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.
Season prawns with salt and pepper.
Add prawns to the pan and cook for 2–3 minutes per side until they turn pink and slightly charred.
Combine and Finish:
Pour the prepared sauce over the cooked prawns in the skillet.
Let them simmer together for 1–2 minutes so the flavors meld.
Sprinkle crumbled feta over the top and allow it to warm slightly.
Remove from heat and garnish with fresh parsley or dill.
Serve:
Serve hot with lemon wedges and warm crusty bread to mop up the sauce.
It pairs beautifully with rice or a light salad for a full meal.
Recipe Notes :
Prawn Size : Large prawns (or shrimp) work best. You can leave the tails on for presentation.
Ouzo Substitute : If you don’t have ouzo, use dry white wine or skip entirely—flavor will still be amazing.
Feta : Use a good-quality Greek feta for that creamy, tangy finish.
Serving Tip : Serve as an appetizer with toasted pita or as a main dish with rice, pasta, or salad.
