Salmon Phyllo Pie

Well hello! It’s a new week and a crazy one too in my life … I am hoping to post 3 NEW recipes as I do each week but let’s see haha … I am trying not to push myself much, as I am quite busy with a conference that’s happening in 5 days … Anyways putting my crazy life aside … I am really excited to share this recipe with you.

A few weeks ago, my little Miss and I were watching one of Jamie Oliver’s shows and he made this phyllo pie with left over salmon. It looked SO SO SO SO easy to make that I ended up making a note of the ingredients and made it for lunch this past weekend.

We eat a lot of salmon at home and there is always almost a fillet or two left over after we are done with a meal. This is the perfect recipe to use! I recently started buying Sealord’s Frozen Salmon fillets. They are SO handy to use in any meal at any time, you just got to pull it out of your freezer and use it in your recipe. Just perfect for us busy mummies!

If you are looking to make a lunch to impress this is the one to make. It doesn’t take a lot of time to put together and whoever you will make it for will come back for more and more!

Hope you get to try this one!

  • Servings: 4-portion
  • Time: 50 mins
  • Difficulty: medium
  • Print

Summary

  • Course: entrée
  • Cooking Technique: Baking
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

2 cooked salmon fillets
2 leeks chopped
2 zuchinnis chopped
1 Zest of lemon
2 tsps dried thyme
1 egg
1 cup crumbled feta cheese
1.5 cups grated parmesan cheese
1/2 tsp ground pepper
2 tbsps olive oil
6 – 8 sheets of phyllo pastry
Oil for brushing
1 tsp sesame seeds

Steps

  1. Preheat the oven to 200c
  2. We begin by getting the filling ready. Heat some oil and then add the chopped leeks and zuchinnis.
  3. Add the thyme and cook over medium heat until the leeks and zuchinnis are softened and cooked through. Set aside in a bowl and let it cool down.
  4. In a bowl flake the salmon pieces. Add the crumbed feta, zest of lemon, grated parmesan cheese, an egg and the pepper.
  5. Add the zuchinni and leek mixture to this blow and give it all a good mix. I did not add any salt because of the feta cheese took care of that, but if you don’t think its enough, add some salt.
  6. Brush a quiche tray with some oil. Lay phyllo sheets over lapping each other letting them hang over the edge of the pan.
  7. Spoon in the filling and then cover it up with the phyllo sheets. There is not particular way to do this, just make sure the top is covered.
  8. Brush with some olive oil and maybe add on some sesame seeds on top, or grate some more parmesan cheese.
  9. Bake for around 30-45mins till the filling is cooked through and the phyllo is crispy on the outside.
  10. Serve with a side salad and some tzatziki

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