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Prawn and Feta Parcels with Jamon

This recipe comes to us from the kitchen of Alex Meimetis, head chef at Koy.

Alex was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 12 pieces of feta
  • 120 g or 12 large prawns
  • 12 slices of Iberico jamon
  • 1 brown onion
  • 2 ripe tomatoes
  • 1 red capsicum
  • 4 finely chopped garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon molasses/syrup/caramel
  • 100 ml olive oil
  • salt and pepper
  • baking paper and aluminium foil



Peel the prawns and lightly sear them in a pan for 2 minutes and place them aside.

Dice tomatoes, capsicum and onion and mix well together in a bowl adding syrup, garlic and seasoning.

Take the baking paper and aluminium foil and make 12 parcels roughly 15 by 10 cm placing baking paper in the inner leaf. Place one piece of feta, one prawn and add 2 tablespoons of the mixture on top.

Carefully seal the top of the parcel and place on tray in an oven for 18-20 minutes at 190°C.

Place on a serving plate with parcel and carefully open the seal to serve.





Head Chef, Koy

Alex studied in Europe to become a chef and spent 12 years working to gain experience in different regions of Greece and as a restaurant owner in Athens. In 2011 he returned to Australia to take up a position at the Surf Club in Brisbane with celebrity chef Ben O’Donohue. Back in Melbourne, Alex is now working at the South Melbourne Market as Head Chef of the established and the popular Turkish restaurant, Koy.

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