SPINACH, FETA & SALMON PARCELS

SERVES 4 PREP 30 MINS COOK 20 MINS

• 250g frozen spinach, thawed, squeezed of excess liquid

• 200g Danish feta

• 1 cup chopped parsley

• ½ cup dill, chopped

• ½ cup grated parmesan

• 3 green onions, sliced, green tops julienned, placed in iced water

• 1 egg

• 1 tsp ground nutmeg

• 12 sheets filo pastry

• 4 x 125g skinless, boneless salmon fillets

• 2 tsp white sesame seeds

• aioli, to serve

SALAD

• 100g mixed salad leaves

• 250g punnet cherry tomatoes, halved

• 1 yellow capsicum, chopped

• ½ cup dill

• 2 tbsp extra-virgin olive oil 1 Preheat oven to 200°C. Line an oven tray with baking paper. 2 In a food processor, pulse spinach, feta, parsley, dill, parmesan, green onion, egg and nutmeg. Season with freshly ground black pepper. Divide into 4 portions. 3 Layer 3 sheets of filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Fold pastry around salmon to enclose. Place seam-side down on tray. Repeat with remaining ingredients. Spray with olive oil and sprinkle with sesame seeds. Bake 15-20 mins. 4 SALAD In a large bowl, toss all ingredients. Season. 5 Serve salmon parcels with salad and aioli. Scatter with shredded green onion.