These attractive filo parcels open to reveal a delicious mixture of cubed salmon and soft cheese, with flavoursome spinach, minted peas and spring onions. Serve with a light green salad.
10 people made this
2 tbsp soy sauce
3 spring onions, trimmed and chopped
juice of 1 lime
1 garlic clove, chopped
2 tsp sesame seeds
400g skinned fresh salmon fillet, cut into small cubes
225g pack baby leaf spinach
100g frozen minted peas, thawed
4 sheets filo pastry, about 180g in total
1 tbsp vegetable oil
2 tsp sesame seed oil
100g reduced-fat soft cheese
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 190°C/gas 5. Lay a sheet of non-stick baking paper on a baking tray.
Mix together the soy sauce, spring onions, lime juice, garlic and 1 tsp of the sesame seeds. Season with freshly ground black pepper. Add the salmon and turn it over a few times to coat, then set aside to marinate.
Meanwhile, lightly cook the spinach in the microwave, according to the pack instructions. Drain the spinach in a sieve, pressing down to extract the liquid. Cool, then chop roughly and mix with the salmon and the peas.
Cut the filo pastry in half widthways and trim the edges to make 8 x 24cm squares. Lay out one square on a board. Mix together the 2 oils in a cup and brush the pastry lightly with some of the mixture. Top with another square of pastry. Spoon a quarter of the salmon mix into the centre, then spoon a quarter of the cheese on top. Draw up the pastry edges, then squeeze together and twist slightly into a pouch. Brush the outside of the pouch lightly with a little more oil and sprinkle with a pinch or two of the remaining seeds. Place on the baking tray.
Repeat with the remaining ingredients to make 3 more pouches. Bake for about 20 minutes until golden brown. Cool on a wire tray for 10 minutes, then serve.