Name: Spinach, fetta and salmon parcels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Spinach, feta and salmon parcels; 250 gram frozen spinach, thawed, squeezed of excess liquid; 200 gram danish feta; 1 cup chopped parsley; 1/2 cup dill, chopped; 1/2 cup grated parmesan; 3 green onions, sliced, green tops julienne, placed in iced water; 1 egg; 1 teaspoon ground nutmeg; 12 sheets filo pastry; 4 x 125g skinless, boneless salmon fillets; 2 teaspoon white sesame seeds; Garlic yoghurt; 1 cup greek-style yoghurt; 2 tablespoon lemon juice; 2 clove garlic, crushed; Salad; 100 gram mixed salad leaves; 250 gram punnet cherry tomatoes, halved; 1 yellow capsicum, chopped; 1/2 cup dill; 2 tablespoon extra virgin olive oil

Ingredients

Spinach, feta and salmon parcels

250 gram frozen spinach, thawed, squeezed of excess liquid

200 gram danish feta

1 cup chopped parsley

1/2 cup dill, chopped

1/2 cup grated parmesan

3 green onions, sliced, green tops julienne, placed in iced water

1 egg

1 teaspoon ground nutmeg

12 sheets filo pastry

4 x 125g skinless, boneless salmon fillets

2 teaspoon white sesame seeds

Garlic yoghurt

1 cup greek-style yoghurt

2 tablespoon lemon juice

2 clove garlic, crushed

Salad

100 gram mixed salad leaves

250 gram punnet cherry tomatoes, halved

1 yellow capsicum, chopped

1/2 cup dill

2 tablespoon extra virgin olive oil

Method

Spinach, feta and salmon parcels

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a food processor, pulse spinach, feta, parsley, dill, parmesan, green onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.

3.Layer 3 sheets of filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Wrap pastry around salmon. Transfer to tray. Repeat with remaining ingredients. Spray with olive oil and sprinkle with sesame seeds. Bake for 15-20 minutes, turning once.

4.Meanwhile, to make garlic yoghurt; in a small bowl, combine all ingredients. Season. Chill.

5.To make the salad; in a large bowl, toss all ingredients. Season.

6.Serve salmon parcels, salad and garlic yoghurt and reserved shredded green onion.

If preferred, use puff pastry for this dish – you will need 4 sheets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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