Salmon Filo Pie

A lovely crunchy top with a moist clean filling that you will adore.

Prep Time 10

Cook Time 1 25

Total Time 1 35

Servings People

Ingredients

250 g salmon leftovers
2 large courgettes
3 large leeks
3 large eggs free range
1 large lemon zest only
100 g mascarpone
15 g parmesan grated
3 sprigs thyme
7 sheets filo pastry
2 grates nutmeg
olive oil

Instructions

Peel away the outer skin of the leek and make 2 cuts dividing the leek into quarters but leaving in attached at the base. This make it far easier to wash the dirt out of the leek. When clean, pat dry and finely slice. Wipe the courgettes/zucchini and chop into slices.
2 large courgettes, 3 large leeks
Add a frying pan over a low heat and add about 1 tablespoon of olive oil. When hot add the thyme, chopped courgettes and leeks with a pinch of salt and pepper to the pan and cook very slowly for about 30 minutes or until they are lovely and golden and soft.
olive oil, 3 sprigs thyme
When the leeks/courgettes are cooked perfectly, taste again and season with salt and pepper if needed. Place the pan to one side for now to cool slightly.
Pre heat the oven to 350F/180C/Gas Mark 4
~When the leeks etc have cooled nicely, break up the salmon into chunks and add to the pan along with the feta cheese and the zest of the lemon. Stir well.
250 g salmon, 100 g mascarpone, 1 large lemon
Add the nutmeg and eggs and stir to combine fully.
3 large eggs, 2 grates nutmeg
Place the baking dish (10 - 12 inch diameter) on a clean surface and very lightly oil the base and sides.
Add the filo to the dish making sure that the sheets overlap each other and that there is an overhang on the outside. The overhang will be folded over the filling to create the top. Use olive oil as you go to keep in moist and stick together.
7 sheets filo pastry
Gently spoon the salmon/veg mixture into the dish creating lovely level filling.
Fold the overhanging pieces of filo pastry over the filling to create a lid. I make sure the filo is not flat as it adds character.
Lightly brush the top of the pie with olive oil (or egg) and then sprinkle over the grated parmesan.
15 g parmesan
Place the pie on a baking tray in the bottom of the oven for 45 minutes or until lovely golden with a crispy pastry.
When cooked, remove from the oven and serve with a light salad.

Notes

I use parmesan and feta as they go well but cheddar works and so does a little stilton. However, mozzarella I found to be too gooey and the dish became a challenge and heavy.

Nutrition