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Preheat the oven at 180oC. Slice the onion and chop the herbs.


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.


DODONI feta, the best-selling PDO feta in Greece, and authentic DODONI halloumi, received significant recognition for their exceptional flavour at this year's Great Taste Awards, one of the most important institutions that evaluates and recognizes the best food and drink worldwide.


Grate the DODONI feta on the large holes of the grater. Wash, stem and seed the pepper and slice into rounds. Wash a tomato and cut 2 round slices off it.


For the croquettes:

Cut the gruyere cheese into small triangles.

Put the corn flour in a bowl and pour in the oregano. Stir well the oregano with the corn flour.

Beat the eggs.

Pass each piece of cheese from the egg and then in flour.

Repeat the same procedure two more times.

Put the corn oil to burn and then fry the breaded cheese until they get a nice golden color.

Tip: You should not burn the corn oil too much because the cheese will not melt while making crust from the outside.