Garithes Yiouvetsi (Baked Prawns)
                          
      1 kg Large uncooked prawns             1/4 c  Chopped parsley
      1 md Onion; finely chopped             1/2 ts Dried rigani or oregano
    1/2 c  Olive oil                                Salt
      1 c  Chopped spring onions                    Freshly ground pepper
      2    Garlic cloves; crushed            125 g  Feta cheese
      2 c  Chopped, peeled tomatoes          1/2 c  Dry white wine

  Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes

  Shell prawns, leaving last segment of shell and the tail intact.
  De-vein and rinse.  Drain and dry with paper towels and refrigerate
  until required.

  In a pan gently fry onion in oil until transparent, add spring onion
  and garlic and cook 2 minutes longer.  Add tomatoes, wine, most of
  the parsley, rigani and salt and pepper to taste.  Cover and simmer
  gently for 30 minutes until thick.

  Spoon half of the tomato sauce into 6 individual oven dishes or 1
  large oven dish.  Add prawns and spoon remaining sauce over them.
  Coarsely crumble feta cheese and sprinkle on top.

  Cook in a very hot oven for 10-12 minutes until prawns are pink and
  the feta melted and lightly browned.  Sprinkle with remaining parsley
  and serve immediately as a first course with crusty bread.