These creamy prawn and spinach filo parcels might seem like a faff, but they are so easy to make and ready in only 30 minutes. You could switch the prawns for lobster meat to make this into a real treat meal.
Serves 4
INGREDIENTS
- 500g spinach
- 1 leek, trimmed and thinly sliced
- 1 garlic clove, chopped
- 55g butter
- 30g plain flour
- 150ml milk
- 50ml dry white wine
- 250g raw peeled prawns or lobster meat
- 50g mature cheddar, grated
- 1tbsp chives, finely chopped
- 2tbsp double cream
- 4 sheets filo pastry
Preheat the oven to 200C, Gas 6.
Wash the spinach and put into a large pan over a medium heat for 5 mins until wilted. Allow to cool, then drain well, squeezing out any excess liquid.
Melt a knob of butter in a frying pan and add the leek. Cook for 5 mins, until soft. Stir in the garlic and cook for a further minute.
Gradually add in the flour and stir over the heat for 1 min. Gradually add in the milk, stirring all the time to avoid lumps.
Stir in the wine and return to the boil. Simmer for a few minutes until the sauce has thickened.
Reduce the heat and add the prawns, and season with salt and pepper, stirring for 5 mins.
Remove from the heat and fold through the cheddar, dill, cream and spinach.
Brush the filo pastry sheets with melted butter, put ¼ of the filling onto one side of each rectangular sheet of pastry. Roll twice then fold in the edges and continue to roll to seal.
Place on a baking tray and brush the remaining melted butter over, bake for 15-20 mins, until golden brown.
Serve with a big fresh salad.