salmon and spinach filo parcel
 
 

This is a lovely, lighter version of salmon en croûte that can be a great quick-fix meal if you use ready-cooked salmon fillets.

serves 1

A large handful of baby spinach
2 tbsp cream cheese
2 tsp chopped fresh dill
3 sheets of filo pastry
Olive oil
1 cooked salmon fillet

Preheat the oven to 160C (non-fan 180C). Put the spinach and 1 tbsp water in a saucepan. Place over a high heat and stir until the steam from the water wilts the spinach. Add the cream cheese and dill, season and mix well.

Brush each filo sheet with oil and lay one on top of the other. Dollop the spinach mixture in the middle. Pull the salmon flesh from the skin in chunks, and place these on top of the spinach mixture. Wrap the sides of the filo over the top of the filling to create a parcel.

Place on an oiled baking tray and bake in the oven for 20 minutes, or until the filo is golden and crispy. Serve with sweet-potato wedges and a salad.

Keith:
I served it with Cauliflower and Italian herbed fried potatoes.