Better, best, butter! By far my favourite fat, butter features in most of my recipes – like this one for Prawn & Feta Spanakopita.
A twist on the Greek favourite from my cookbook, this recipe adds plump prawns over and above the classic combination of spinach and creamy crumbly feta. Delicate phyllo pastry is thoroughly basted in melted Kerrygold Irish butter before being baked to a golden crisp.
Prep time: 30 mins /Cook time: 25 mins /Serves: 4-6
You will need:
- 500g readymade phyllo pastry, thawed
- 400g baby spinach
- 10ml butter, to fry
- 1 medium onion or shallot, finely diced
- 2-3 cloves of garlic, crushed
- 3 small green chillies, finely chopped
- 400g frozen blanched prawn tails, defrosted and drained
- 5ml ground nutmeg
- Sea salt and black pepper
- A handful of fresh dill
- 300g feta
- 250ml butter, melted
- Cumin seeds, to garnish
Preheat the oven to 220°C. Wilt the spinach in a steamer and once cool enough to handle, squeeze out the excess liquid. Set aside until needed. In a casserole, melt 10ml butter over medium heat and fry the chopped onion in it until soft and translucent. Add in the garlic and green chilli and fry until soft. Add the prawn tails and season with salt, pepper and nutmeg. Cook until the tails are firm – about 3-4 minutes. Finely chop the dill and add to the casserole before crumbling in the feta. Stir to combine and 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 down on a flat surface, brushing melted butter 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 heaped tablespoon 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 over the top of the pies and bake for 25 to 30 minutes or until golden brown. Leave the pies to cool slightly before serving.
Serve the prawn & feta spanakopita with tzatziki as part of a mezze platter or a light lunch.