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Filo wrapped Salmon with Spinach & Ricotta

Ingredients:
4 fresh salmon fillets
100 grams of ricotta
250 grams of spinach  
1 packet of thick filo pastry sheets
125g butter melted.
 
Method:
Preheat oven to 180 degrees C. In a large frypan or wok wilt the spinach over medium heat with a little butter, salt and pepper. Drain in a sieve and set aside. Take a sheet of filo, lay out flat and brush with melted butter. Lay a second sheet on top then brush with butter again. (So the remaining filo doesn’t dry cover with a damp cloth). Place one salmon fillet at the end of pastry. Spread ¼ of the ricotta on the salmon followed by ¼ of the spinach.  Sprinkle a little salt and cracked pepper and roll pastry over once, fold over both ends then continue to roll. Place with join facing down on an oven tray lined with baking paper then brush again with the butter. Cook in oven for 20 min. Serve with fresh garden salad.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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Filo wrapped Chicken Breast with garlic pesto, parmesan, grilled zucchini & eggplant

Ingredients:
4 chicken breast fillets
4 Tb Giuliano wild garlic pesto
100 gm shredded cheddar cheese
100 gm shaved parmesan cheese
1 zucchini sliced lengthways ½ cm thick
1 eggplant sliced lengthways ½ cm thick
1 packet of thick filo pastry sheets
125g butter melted.
 
Method:
Preheat oven to 180 degrees C. Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1cm thick. Divide the pesto and cheese among the breasts to make a strip along the centre. Lay a piece of eggplant and zucchini on top of each then roll up tightly lengthways. Take a sheet of filo laid out flat and brush with melted butter. Lay a second sheet on top then brush with butter again. (So the remaining filo doesn’t dry cover with a damp cloth). Place chicken at the end of pastry and roll once, fold over both ends then continue to roll. Place with join facing down on a lined with baking paper then brush again with the butter. Cook in oven for 20 min. Serve with fresh garden salad.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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