Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly
Ingredients
- 3 medium leeks
- 2 large courgettes
- olive oil
- 2 sprigs of fresh thyme
- sea salt and freshly ground black pepper
- 200g leftover cooked salmon, from sustainable sources
- 100g feta cheese
- 1 lemon
- 3 large free-range eggs
- 1 x 250g pack of filo pastry
- 15g Parmesan cheese
- 1 romaine lettuce
- 1 cucumber
- 3 tablespoons extra virgin olive oil
To make your pie filling
• Trim, wash and finely slice the leeks
• Trim and roughly chop the courgettes
• Heat 1 tablespoon of oil in a large pan on a medium heat
• Add the leek and courgette
• Pick in the thyme leaves, discarding the stalks
• Cook gently with the lid on for 15 minutes, stirring regularly
• Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden
• Once soft and sweet, season with a pinch of sea salt and black pepper
• Leave aside to cool for 5 to 10 minutes
• Trim and roughly chop the courgettes
• Heat 1 tablespoon of oil in a large pan on a medium heat
• Add the leek and courgette
• Pick in the thyme leaves, discarding the stalks
• Cook gently with the lid on for 15 minutes, stirring regularly
• Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden
• Once soft and sweet, season with a pinch of sea salt and black pepper
• Leave aside to cool for 5 to 10 minutes
To assemble and cook your salmon filo pie
• Preheat the oven to 180°C/350°F/gas 4
• Flake the cooked salmon into the cooled mixture
• Crumble in the feta and grate over the zest from the lemon
• Crack in the eggs and stir well to combine
• Lightly oil a 30cm ovenproof frying pan or dish
• Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go
• Spoon in the salmon filling, then fold in the overhanging filo to form a lid
• Brush the top with olive oil and finely grate over the Parmesan cheese
• Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp
• Flake the cooked salmon into the cooled mixture
• Crumble in the feta and grate over the zest from the lemon
• Crack in the eggs and stir well to combine
• Lightly oil a 30cm ovenproof frying pan or dish
• Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go
• Spoon in the salmon filling, then fold in the overhanging filo to form a lid
• Brush the top with olive oil and finely grate over the Parmesan cheese
• Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp
To make your salad and serve
• Slice the lettuce and cucumber, then place into a large bowl (I’m loving my crinkle cut knife – you should get one!)
• Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together
• Drizzle the dressing over the salad veg and toss together
• Portion up and serve with your salad on the side
• To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it
• Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together
• Drizzle the dressing over the salad veg and toss together
• Portion up and serve with your salad on the side
• To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it
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