Deliciously crunchy filo parcels with fresh salmon, feta, and spinach. Great for any occasion.
Ingredients
4 x 125g boneless/ skinless salmon pieces
250g chopped frozen spinach – thawed & squeezed of excess water
125g feta cheese – crumbled
½ cup sour cream
12 sheets of Filo pastry
Oil for brushing
Dill & Caper Dressing
½ cup sour cream
2 tbsp gherkins – finely chopped
1 tbsp capers – chopped
1 tbsp fresh dill – chopped
Extra Tip
Garnish with sesame seeds
Preparation
Preheat oven to 200°C.
In a bowl, mix the spinach, feta & sour cream together until just combined.
Lay a sheet of Filo pastry and using the oil, brush in between each layer until you have 3 sheets. Repeat until you have done all 12 sheets and have 4 portions ready to use.
With the short side facing you, place the salmon at the end of the sheet. Divide the spinach mix evenly between the 4 pastry sheets. Brush the remaining filo sheet with oil before you roll up. Fold over the long sides and start wrapping the parcels up tightly ensuring that the cut side is face down on the oven tray. Brush with olive oil and sprinkle with sesame seeds.
Bake for 10 – 15 minutes or until golden brown.
For the dressing, place all the ingredients together in a bowl and mix until just combined.
