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Salmon and spinach filo tarts

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These impressive tarts are great for serving to your family and friends.
Serves
4
Prep
25 minutes
Cook
25 minutes
Each 176g serving contains (excludes serving suggestion)
KCal
284
Carbs
20.00g
Fibre
3.20g
Protein
19.00g
Fat
13.50g
Saturates
2.90g
Sugars
6.50g
Salt
0.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
6 sprays 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
250g boneless, skinless salmon steaks, cut into small cubes
1 egg, beaten with 100ml milk
8 cherry tomatoes, sliced
lemon wedges, to garnish
Method
  1. Preheat the oven to 180°C/gas 4. Lightly spray a little oil into a pan and add the yellow pepper. Cook for 3-4 minutes until softened, and add the spring onions. Cook for a further minute, stir in the spinach, pepper and chopped dill.
  2. Divide the mixture between the pastry cases and add the salmon to each case and pour over the milk and egg mixture.
  3. Top with the tomato halves and use a scrunched offcut of pastry to make a shape in the centre.
  4. Cook for 15 minutes. Serve topped with a sprig of dill and a wedge of lemon on the side.
Chefs tips
  • Make sure you keep the filo pastry damp throughout. Cover it with a damp tea towel until you use it. Only make the filo cases just before you plan to fill them.
  • If you don’t have small oven proof dishes you could make one large tart.
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