I watched Jamie Oliver make this on tv last week and it looked so delicious – and so easy – that I knew I had to make it. I didn’t prepare as well in advance as I could have, so needed to modify the ingredients a bit. I thought it was delicious, and it was a hit with the family. I’d definitely make this again. Here’s Jamie’s original recipe.

Salmon Filo Pie
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Ingredients
  1. 2 baby leeks
  2. 2 large courgettes
  3. olive oil
  4. 2 sprigs of fresh thyme
  5. 650g cooked salmon
  6. 100g feta cheese
  7. 1 lemon
  8. 3 large free-range eggs
  9. 1 x 250 g pack of filo pastry
  10. 15 g Parmesan cheese
Instructions
  1. Trim and slice the baby leeks and courgettes and place in a large pan over low heat with a bit of olive oil and the thyme leaves. Cook for about 10 minutes, or until soft, with the lid on for the first few minutes. Stir regularly. Place into a large bowl.
  2. Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the bowl with the leek mixture. Crumble in the feta, grate over the zest from the lemon, and add the whisked egg. Stir gently to combine (don't break up the salmon too much by stirring).
  3. Take a pie dish and spray it will with cooking spray - including the sides. Layer the filo over the base, one sheet at a time, overlapping the sheets and letting them hang over the edge as you layer. Make sure the base is fully covered, and enough is overhanging to fully cover the filling once folded in. Spray each sheet with cooking spray as you go. Pour the salmon filling into the disk, then fold the sheets over towards the centre, making a lid. Spray the top with cooking spray, then finely grate over the Parmesan.
  4. Bake on the bottom shelf of the oven for 45-50 minutes, or until cooked through, golden and crisp. If the pastry gets too brown, cover loosely with foil, but don't decrease the cooking time as the egg won't be cooked.
Notes
  1. Serve with salad.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
The Pescetonian http://pescetonian.co.uk/
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