Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Wilt the
Fresh Baby Spinach (400 g)
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 (10 g)
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 (400 g)
and season with
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Ground Nutmeg (5 g)
. 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 (300 g)
. 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 (500 g)
down on a flat surface, brushing
Butter (250 g)
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.
