Greek Prawns + Feta (Garides Saganaki)

Serves 4

This dish has been a very well loved staple in our household for YEARS. Over that time i've chopped and changed how I make it, what I serve it with and also mix and matched different herbs too. It's a super versatile dinner that we've found our toddler loves with pasta, so thats a huge win in my eyes. For all my greek friends & aspiring nonnas - I hope i've done this classic greek dish justice!!!

Ingredients

3 garlic cloves, minced

2 tsp dried oregano

1 small onion finely diced

1 tbsp olive oil

500-600g peeled and deveined prawns

1 700g jar of tomato passata (or 2x 400g jars of crushed tomatoes)

150g packet of sheep's feta

1-2 lemons, zested and juiced

salt and pepper

To serve

1-2 cups loosely packed baby spinach

Pasta, Rice, Crusty sourdough or roast potatoes

Method

1. Preheat oven to 180C.

2. To a large ovenproof pot, on medium head, add the olive oil, onion, garlic, lemon zest and oregano and fry until onion is translucent, being careful not to burn.

3. add the tomato passata, lemon juice and prawns and bring to a boil, then turn the heat down low.

4. season with salt and pepper, stirring through the sauce, then cover the top of the whole dish with crumbled feta and more pepper if desired.

5. place the lid on, and pop in the oven for 30-40 mins, checking at the halfway mark to ensure its not burning. For the last 10 minutes, turn the heat up to 200c and take the lid off the pot so the feta topping goes slightly golden.

6. Serve alongside your choice of carbs, with baby spinach stirred through just before serving.

Additions/Amendments/Tips:

I have found that Dodoni sheep's feta is the best - it's slightly more expensive than other brands but the flavour is unmatched.

Some additional herbs that go great would be parsley and/or basil.

If you have fresh tomatoes on hand, they would also work! Romas are best for cooking into sauces.

You can also add a dash of white wine to the sauce when you add the lemon juice for a bit more flavour, although tbh the lemon really carries this dish and it's fine without the vino.

If you're after a few more veggies in your dinner, some great additions would be: red capsicum, mushrooms, kale, diced broccoli and/or finely diced leek.