Rus­tic filo fish pies

Healthy Food Guide (Australia) - - RECIPES -

(p57)

Serves 6 Cost per serve $4.60 Hands-on time 30 min Cook­ing time 30 min

di­a­betes friendly 1 ta­ble­spoon olive oil 1 large onion, sliced 2 gar­lic cloves, finely chopped 2 cups but­ton mush­rooms, sliced 1 tea­spoon mixed dried herbs 2 ta­ble­spoons no-added-salt

tomato paste ¾ cup sweet corn 200g frozen spinach, thawed,

squeezed of ex­cess wa­ter 2 x 210g cans no-added-salt

pink salmon, drained 2 hard-boiled eggs, chopped 2 ta­ble­spoons re­duced-fat

plain yo­ghurt 2 ta­ble­spoons re­duced-fat

may­on­naise 8 filo pas­try sheets Olive-oil spray 800g pota­toes, peeled, chopped 3 medium zuc­chini, grated 4 shal­lots, finely chopped 2 ta­ble­spoons re­duced-fat

ta­ble spread 1 ta­ble­spoon Gourmet Gar­den

Mediter­ranean Stir-In Sea­son­ing 1 Pre­heat oven to 180°C. Line 2 bak­ing trays with bak­ing pa­per. Heat olive oil in a non-stick fry­ing pan over high heat. Sauté onion, gar­lic and mush­rooms un­til soft. Stir in herbs and tomato paste; cook for a few min­utes. 2 Add corn, spinach, salmon and eggs to fry­ing pan; cook un­til pie fill­ing is heated through. Com­bine yo­ghurt with may­on­naise; add to fill­ing and sea­son with pep­per.

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