Ingredients
8 sheets Antoniou Fillo Pastry
2 salmon fillets, skin and bones removed (about 750g)
2 tablespoons sun dried tomato pesto
75g butter
100g baby spinach leaves
1/2 teaspoon poppy seeds
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging, and allow it to come up to room temperature.
Preheat oven to 190°C. Line an oven tray with non-stick baking paper.
Halve the salmon fillets lengthwise to make 4 narrow fillets. Spread 2 teaspoons pesto over the top of each fillet. Set aside.
Lay one sheet of Fillo Pastry on a bench, brush with butter then top with another Fillo sheet and brush with more butter.
Lay 1/4 of the spinach along one narrow end of the stack, leaving a 4cm border each side. Place a salmon fillet on top of the spinach. Fold sides of pastry over the salmon and brush edges with butter. Roll salmon and Fillo up to form a parcel. Brush with butter. Place on prepared tray.
Repeat with remaining ingredients. Sprinkle Fillo parcels with poppy seeds. Bake 25 minutes or until Pastry is golden. Serve with vegetables or salad.