Ingredients
- 500g salmon fillets, skin removed
- 1 pack filo pastry
- 200g fresh spinach
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g crème fraîche or cream cheese
- 100g feta cheese, crumbled
- 2 eggs, beaten
- Zest of 1 lemon
- 2 tablespoons olive oil or melted butter
- 2 tablespoons fresh dill or parsley, chopped
- Salt and black pepper to taste
Optional Additions:
- Frozen peas
- Spring onions
- Chili flakes
- Parmesan cheese
Instructions
- Preheat the oven to 200°C (400°F).
- Heat olive oil in a frying pan over medium heat. Cook the onion until soft, then add garlic and cook for another minute.
- Add spinach and cook until wilted. Remove excess moisture from the pan.
- Add salmon pieces and cook gently for 3–4 minutes until slightly undercooked.
- Transfer the mixture into a large bowl. Stir in crème fraîche, feta, herbs, lemon zest, eggs, salt, and pepper.
- Brush a baking dish lightly with oil or butter. Layer filo sheets into the dish, brushing lightly between each layer.
- Spoon the salmon filling into the pastry-lined dish.
- Fold excess filo over the filling and scrunch extra sheets on top for texture.
- Brush the top lightly with oil or butter.
- Bake for 35–40 minutes until golden brown and crispy.
- Allow the pie to rest for 5 minutes before slicing and serving.
Notes
- Keep filo pastry covered with a damp towel while working.
- Avoid adding too much moisture to the filling.
- Fresh herbs provide the best flavor.
- Reheat leftovers in the oven for crispier pastry.
- The pie can be assembled ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British / European
- Diet: Pescatarian