Prawn & Feta Spanakopita
A twist on the Greek favorite, these Prawn & Feta Spanakopita add plump prawns over and above the classic combination of spinach and creamy crumbly feta. Delicate phyllo pastry is thoroughly basted in melted Irish butter before being baked to a golden crisp.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Wilt the Fresh Baby Spinach (13 1/3 cups) in a steamer and once cool enough to handle, squeeze out the excess liquid. Set aside until needed.
step 3
In a casserole, melt Irish Butter (2 tsp) over medium heat and fry the Onion (1) in it until soft and translucent.
step 4
Add in the Garlic (2 cloves) and Green Chili Peppers (3) and fry until soft.
step 5
Add the Frozen Cooked Prawns (14 oz) and season with Sea Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (2 tsp). Cook until the tails are firm – about 3-4 minutes.
step 6
Finely chop the Fresh Dill (1 handful) and add to the casserole before crumbling in the Feta Cheese (2 cups). Stir to combine.
step 7
Add in the drained spinach. Combine and set aside.
step 8
Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of Phyllo Dough (1.1 lb) down on a flat surface, brushing Butter (9 oz) between each one.
step 9
Use a sharp knife to slice the phyllo sheets lengthwise into three sections.
step 10
Working with one section at a time, dollop a heaping Tbsp of the spinach mixture at the top of the pastry and fold it over into a triangular shape, making sure the edges of the phyllo are aligned. Repeat this movement until you have a triangular pocket.
step 11
Arrange the folded spanakopita across a lined baking sheet and brush with more melted butter.
step 12
Sprinkle a few Cumin Seeds (to taste) over the top of the pies and bake for 25-30 minutes or until golden brown.
step 13
Let the pies cool slightly before serving.
