Spinach, Ricotta and Salmon Pie
Serves 4
Prep Time 0 mins
Cooking 0 mins
Level high
Ingredjenti
- 500g Hanini Irkotta
- 200g fresh frozen, chopped Spinach
- 200g, cooked and cut in small pieces Salmon Fillet
- 50g, slightly toasted Pine Nuts
- 2 Bajdiet
- Fresh, chopped Parsley
- 8 Filo Pastry Sheets
- Melted Butter
- Melh u Bzar
Mix the Hanini Irkotta, chopped spinach, salmon, pine nuts, herbs and seasoning in a mixing bowl, add the eggs and mix well till well combined and the ingredients are evenly mix. For those who never work with filo pastry, this is made of just water and flour so it is a very fine and delicate pastry to work with, but if you keep it covered with a damp cloth and work quick you will be fine and love working with it! Open the pastry taking care when taking it out of the pack. Brush a pie dish with butter and cover with pastry, brush the pastry with the melted butter. Place another sheet of filo pastry at an angle over the first sheet and brush with butter. Keep going until all the sheets are used. Fill with the mixture and close the edges of the filo pastry, layer layer, over the edge, keeping a hole in middle for moisture to escape. Finish with a final brush of butter and bake in an oven, gas mark 5 for 45 minutes or until the top is golden.
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