Salmon Spinach Filo Parcels

Serves 4

Time 45 minutes

Ingredients

4 salmon fillets (about 150g each), skinless

2 tbsp extra virgin olive oil

3 cups fresh spinach leaves, roughly chopped

1 small onion, finely chopped

2 cloves garlic, minced

½ cup fresh dill, chopped

½ cup fresh parsley, chopped

2 tbsp fresh chives, chopped

Zest of 1 lemon

Salt and black pepper to taste

8 sheets of filo pastry

2 tbsp extra virgin olive oil, for brushing

1 egg, whisked, for burshing

Sesame seeds or poppy seeds, for sprinkle (optional)

Creamy Dill Yoghurt Sauce

½ cup Greek yoghurt

2 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, finely chopped

1 tbsp fresh lemon juice

1 tsp lemon zest

1 small clove garlic, minced (optional for a little kick)

Salt and black pepper to taste

1-2 tbsp water or extra virgin olive oil (to adjust consistency)

Method

Preheat your oven to 200°C (390°F). Line a baking sheet with baking paper.

In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for 1 more minute. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with a pinch of salt and black pepper. Remove from heat and stir in the dill, parsley, chives, and lemon zest. Set aside to cool slightly.

Season the salmon fillets with salt and black pepper on both sides. Lay out a sheet of filo pastry on a clean surface and brush lightly with extra virgin olive oil. Place another sheet on top and brush again. Spoon a portion of the spinach herb mixture onto the centre of the filo. Place a salmon fillet on top of the spinach.

Fold the sides of the filo over the salmon, then fold the top and bottom to create a parcel. Brush the edges with more oil to seal. Repeat the process for the remaining salmon fillets. Place the parcels on the prepared baking sheet. Brush the tops with more oil or brushed egg for a golden finish. Sprinkle with sesame or poppy seeds if desired.

Bake in the preheated oven for 20-25 minutes, or until the filo is crisp and golden brown.

Let the parcels cool for a few minutes before serving. Serve with a side of lemon wedges and a fresh green salad or steamed vegetables.

For the creamy dill yoghurt sauce, in a small bowl, mix together the Greek yoghurt, chopped dill, chopped parsley, lemon juice, lemon zest, and minced garlic (if using). Add salt and black pepper to taste. Stir well to combine. If the sauce is too thick, thin it with a tablespoon or two of water or extra virgin olive oil until you reach your desired consistency.For the best flavour, let the sauce sit in the fridge for at least 15 minutes to allow the flavours to meld.

Serve the dill sauce drizzled over the warm salmon spinach filo parcels or on the side for dipping.

Tip: You can also add fresh tarragon or chives to the herb mix.