Preheat the oven to 425 degrees F (220 degrees C).
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.
In a casserole, melt
Irish Butter (1/2 Tbsp)
over medium heat and fry the
in it until soft and translucent.
Add in the
Garlic (2 cloves)
Green Chili Pepper (3)
and fry until soft.
Frozen Cooked Prawns (14 oz)
and season with
Sea Salt (to taste)
Ground Black Pepper (to taste)
Ground Nutmeg (1 tsp)
. Cook until the tails are firm – about 3-4 minutes.
Finely chop the
Fresh Dill (1 handful)
and add to the casserole before crumbling in the
Feta Cheese (2 cups)
. Stir to combine.
Add in the drained spinach. Combine and set aside.
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 (1 cup)
between each one.
Use a sharp knife to slice the phyllo sheets lengthwise into three sections.
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.
Arrange the folded spanakopita across a lined baking sheet and brush with more melted butter.
Sprinkle a few
Cumin Seeds (to taste)
over the top of the pies and bake for 25-30 minutes or until golden brown.
Let the pies cool slightly before serving.