Great Greek food

Great Greek food

Yesterday I made one of my favourite Greek starter dishes “prawn saganaki” (in Greek σαγανάκι).  Traditionally cooked on the stove top and served in a small 2 handled dish, saganaki is a flavourful baked cheese dish. Each region has its own variations on the recipe with different types of cheese and additions like prawns.

This dish was in part a celebration of 2 weeks low carb eating, this would normally be a dish to share among a group with fresh bread before a larger meat dish. I had it on my own as my dinner last night. For those of you who are counting carbs this works out at: 17.6g carbs mainly from the tomatoes. I realise that some out there keep their carbs below 20, you could always switch the wine for half a cup of fish stock. If you have prawns with shells on, simply simmer the shells in water and add that. You can use either fresh or frozen prawns for this and any size you like.



  • 4 tbsp olive oil
  • 307g (4 small) tomatoes, very finely chopped.
  • 3 small garlic cloves crushed
  • 1/2 cup white wine or fish stock
  • 379g  Prawns defrosted  with no shells and de-veined
  • 100g feta crumbled
  • a small bunch of fresh parsley finely chopped
  • salt & pepper


  • 1 small frying pan or saganaki dish


Place the olive oil and tomatoes in your pan and simmer gently until all the water has evaporated.

When the water has gone add the white wine or stock, garlic and seasoning, and simmer down once more.

When all the wine has evaporated add your prawns and parsley, to make this extra special you can marinade the prawns in a little ouzo for a 10 minutes first. Cook your prawns until they are nice and pink, take care not to overcook as they will become rubbery.

when your prawns are cooked, remove from the heat, sprinkle in your feta and serve.

I’m enjoying experimenting and learning all new low carb recipes and will share some with you soon, but it’s always great to have favourites that are good for us too. Now I’m off to Callanetics!

Oh yes and my skills as a food photographer are nothing to write home about… if anyone out there has any tips please share 🙂

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