Watch this video to learn how to make Prawn Saganaki Fillo Parcels
Ingredients
Makes 4 parcels
8 sheets Antoniou Fillo Pastry
3 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 birdseye chilli, finely chooped
400g tin or fresh tomatoes, chopped
200g Feta cheese, crumbled
Salt, to taste
Pepper, to taste
16 large green prawns
1/2 cup parsley, finely chopped
100ml olive oil, for brushing Pastry
Method
Remove the Fillo Pastry from the fridge and allow to come up to room temperature.
Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper.
To make the prawn filling
Heat oil in a medium size frypan over medium heat. Add onion and cook until soft, 3-4 minutes. Add garlic and chilli, and cook for a further minute. Add tomatoes, salt and pepper, and cook for a further 5 minutes.
Remove from the heat, add the feta cheese, prawns and parsley and stir gently until combined.
To assemble the parcels
Lay one sheet of Fillo Pastry onto your bench vertically and brush with oil. Lay another sheet on top and brush with oil.
Place a quarter of the prawn mixture onto the bottom half of the Pastry, approximately 5cm from the bottom edge and 2cm from each side. Fold the bottom edge of the Pastry over the filling. Fold the sides in, then roll the parcel until it is completely sealed. Brush with oil.
Repeat with remaining parcels. Transfer the parcels to the lined baking tray, leaving a small gap between them. Bake for 25-30 minutes, or until the Pastry is golden. Serve immediately.