Ingredients
Makes 9 boats
For the boat topping
375g Fillo Pastry
150ml extra virgin olive oil
200ml tomato passata
1/2 red onion, chopped finely
100g feta cheese, crumbled
Oregano for sprinkling onto
Chopped parsley, for garnish
For the prawns
600g fresh green prawns - tails removed
3 cloves garlic, chopped finely
1/2 teaspoon oregano
1 teaspoon extra virgin olive oil
Salt and pepper to taste
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature, in its packaging. Preheat your oven to 220 degrees Celsius, fan forced.
Marinate the prawns
In a bowl combine the prawns, garlic, extra vrgin olive oil, oregano salt and pepper. Place the bowl of prawns in the fridge.
To make the boats
Lay one sheet of Fillo Pastry down vertically in front of you and genrously brush with oil. Place another sheet directly over the top and brush with oil again. Cut the Fillo Pastry into 2 equal pieces, horizontal to the shorterst side of the pastry, and lay one half over the other.
Start from one corner and roll the Fillo Pastry in, twisting as you go to form an oval base. Spread approximately 2 tablespoons of passata onto the base of the boat.
Place 5 to 6 prawns onto the passata then spread another tablespoon of pasatta onto the prawns. Sprinkle over chopped red onion followed by crumbled feta cheese and a pinch of oregano. Brush the edges with extra virgin olive oil.
Brush olive oil onto your baking tray then place the boats on top. Bake for approximately 10 minutes or until the prawns are cooked and the Fillo Pastry is golden and crisp. Garnish with parlsey.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Learn how to make Prawn and Feta Fillo Boats