Prawn Saganaki: A Deliciously Rich Tomato Sauce, White Wine, and Feta Combo
Greek cuisine is known for its bold flavours, simplicity, and an incredible balance of fresh ingredients that can transform even the humblest dish into something extraordinary. Among the many beloved seafood dishes in Greece, Prawn Saganaki (Γαρίδες Σαγανάκι) is a standout. This vibrant dish features prawns cooked in a rich, savoury tomato sauce, enhanced by the warmth of white wine and finished with a generous topping of feta cheese, which is melted and slightly browned under the grill, creating a deliciously creamy, tangy topping that contrasts perfectly with the sweet prawns and rich sauce.
Whether you enjoy it as part of a Greek feast, a meze platter, or as the star of a light dinner, Greek prawn saganaki is the perfect combination of flavours and textures.

What is Greek Prawn Saganaki?
The term “saganaki” refers to a small, traditional Greek pan, typically made of copper or cast iron, used for frying or simmering. The dish gets its name from the pan, as it’s often cooked and served directly in the same vessel. While saganaki is commonly associated with cheese (particularly fried feta or grilled kefalograviera), it can also refer to a variety of dishes that are made in this small pan, including this wonderful prawn saganaki.
In this version, prawns are the star of the show, bathing in a luscious tomato sauce that's spiked with garlic, olive oil, a splash of white wine, and fragrant herbs. The sauce provides a perfect backdrop for the prawns, allowing their natural sweetness to shine. The feta cheese topping, melted and slightly browned under the grill, adds a beautiful creamy tanginess that complements the seafood and the savory sauce perfectly.
So what about the ouzo? Well, it’s up to you if you’d like to add it to the recipe. Some restaurants use it; others use white wine in the sauce. It’s your personal preference. Personally, I like to enjoy a small Ouzaki (glass of Ouzo) on the side to sip when enjoying this dish, and I use white wine in the sauce. But like I said, it’s up to you, and I’ll put the quantities in the recipe for you to decide.
You can enjoy Prawn Saganaki as a main meal and serve it with rice or even toss penne pasta through for a great midweek meal. Traditionally, it is served with fresh crusty bread on the side, often as an appetiser so you can mop up the delicious sauce in the sagani (tray or pan).
PRAWN SAGANAKI | Prawns and Feta Cheese Grilled in Tomato Sauce
Mary PolitisIngredients
- 700 g peeled green tiger prawns
- 50 ml extra virgin olive oil
- 1 onion chopped
- 3 garlic cloves grated
- 400 g tomato passata
- 125 ml white wine optional
- 125 ml water
- 1/2 teaspoon dried oregano
- Salt & pepper to taste
- 100 g Feta cheese
- Parsley to garnish
Instructions
- Over medium-high heat, sauté onion and garlic in olive oil. Add the crushed tomatoes, white wine, oregano, and seasoning. Simmer for approximately 20 minutes or until the sauce thickens. Preheat the griller or broiler 5 minutes before the sauce is ready.
- Turn the heat off and place the prawns into the sauce. Crumble with Feta cheese and transfer your pan to the grill for approximately 8-10 minutes, until the prawns are cooked and the Feta has melted. Garnish with fresh parsley.