For the third year in succession, DODONI, leading dairy industry in Epirus, proudly sponsors the 1 km ''Mom-Stroller'' Lakeside Race, an integral part of the 12th Ioannina Lake Run, which starts on 22 September. Dodoni is also a proud sponsor of taste at this year's Pasta Party for the runners.
DODONI's new big digital campaign for yoghurt DODONI Classico is already being aired. The public is invited on a journey to enchanting Epirus through a favourite classic taste, the taste of DODONI.
For the filling: Sauté the onions in the olive oil in a frying pan until they wilt. Add the tomatoes and paprika and leave to cook until the liquid has evaporated (around 10 minutes). Remove from the heat and leave to cool. Clean the prawns by removing the legs, shell, head and tail. If they are large, devein them by removing the intestinal tract with the point of a knife, then cut the prawns into pieces (small prawns can be left whole). Add the prawns to the sauce, followed by the diced DODONI feta and finely chopped parsley. Mix together well. For the dough, mix the flour with the salt, add the cold butter and rub it in lightly with the fingertips until the mixture resembles breadcrumbs. Gradually add the egg and milk until a soft, elastic dough is obtained that no longer sticks. Divide into pieces and roll out into thin sheets.