1.Preheat oven to 220°C/425°F. Oil oven tray; line with baking paper.
2.Boil, steam or microwave spinach until wilted. Rinse under cold water; drain. Squeeze out excess liquid; chop coarsely.
3.Spray each sheet of pastry with oil. Fold each sheet in half widthways. Place one sheet on board; centre one salmon fillet on pastry, top with one sixth of the spinach. Fold in sides of pastry and roll to enclose filling. Spray parcel with oil; place on tray, seam-side down. Repeat to make five more parcels.
4.Bake parcels about 15 minutes or until pastry is browned lightly and fish is cooked as desired.
5.Bring sauce to the boil in small saucepan. Serve with parcels.
It’s important to squeeze as much liquid from the spinach as possible to prevent the filo pastry going soggy.Note