Salmon and spinach filo tarts
Nutrition Facts
each servingIngredients
all 11 types- 1 tbsp vegetable oil
- 100g filo pastry
- 1 yellow pepper, chopped
- 4 spring onions, finely sliced
- 75g cooked and drained spinach (defrosted frozen is ideal)
- good pinch pepper
- 15g dill, roughly chopped but reserving 4 sprigs to garnish
- 2 boneless, skinless salmon steaks (approx. 125g each), cut into small cubes
- 1 egg, beaten with 100ml milk
- 8 cherry tomatoes, sliced
- lemon wedges, to garnish
Directions
8 steps in totalPreheat the oven to 180°C/gas 4. For the filo pastry, Lightly spray oil onto a large baking sheet, place on it 4 oven proof dishes (approx. 10cm across and 2 cm deep) upside down and spray with a little oil.
Divide the mixture between the pastry cases andadd the salmon to each case and pour over the milk and egg mixture.
Arrange 3 filo squares, oiled side down, over each of the dishes to create a flower shape.
Carefully cover with a damp tea towel and set aside.
Lightly spray alittle oil into a pan and add the yellow pepper. Cook for 3-4 minutes untilsoftened, and add the spring onions. Cook for a further minute, stir in thespinach, pepper and chopped dill.
Divide the mixture between the pastry cases andadd the salmon to each case and pour over the milk and egg mixture.
Top with the tomato halves and use a scrunchedoffcut of pastry to make a shape in the centre.
Cook for 15 minutes. Serve topped with a sprigof dill and a wedge of lemon on the side.
