4 fresh salmon fillets
100 grams of ricotta
250 grams of spinach
1 packet of thick filo pastry sheets
125g butter melted.
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.
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