8 sheets Antoniou Fillo pastry
2 Atlantic salmon fillets, skin and bones removed (about 750g)
2 tablespoons sun dried tomato pesto
100g baby spinach leaves
1/2 teaspoon poppy seeds
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.
Place fillo sheets on a flat clean surface and cover with a lightly dampened tea towel. Lay one fillo sheet 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 brown. Serve with vegetables or salad.