Name: Salmon and spinach filo tarts
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 4
Ingredients: 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

These impressive tarts are great for serving to your family and friends.

Serves

Prep

25 minutes

Cook

25 minutes

Each 220g serving contains (excludes serving suggestion)

KCal

267

Carbs

18.4g

Fibre

2.8g

Protein

18.9g

Fat

12.4g

Saturates

2.5g

Sugars

4.9g

Salt

0.39g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 1

Preheat 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.

Step 2

Divide the mixture between the pastry cases and add the salmon to each case and pour over the milk and egg mixture.

Step 3

Arrange 3 filo squares, oiled side down, over each of the dishes to create a flower shape.

Step 4

Carefully cover with a damp tea towel and set aside.

Step 5

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.

Step 6

Divide the mixture between the pastry cases and add the salmon to each case and pour over the milk and egg mixture.

Step 7

Top with the tomato halves and use a scrunched offcut of pastry to make a shape in the centre.

Step 8

Cook for 15 minutes. Serve topped with a sprig of dill and a wedge of lemon on the side.

Recipe 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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Salmon and spinach filo tarts

Ingredients