Salmon and spinach in a phyllo crust

Ingredients

For 1 serving

• Salmon fillet130 g
• Spinach150 g
• Phyllo dough2
• Light cream cheese30 g
• Extra virgin olive oil1 teaspoon
• Dill3 g
• Lemonto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Preheat the oven to 200 °C (conventional). Wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes, until wilted.
2. Let it cool slightly, squeeze it well and mix it with the light cream cheese, chopped dill and a grind of black pepper.
3. Remove the skin and any bones from the salmon fillet and season it lightly with salt.
4. Brush the two filo sheets with the oil and lay one on top of the other. Place the spinach in the centre and the salmon on top, then fold the sides over to make a parcel, seam side down.
5. Put it on a tray lined with baking paper and bake for 18 minutes, until the filo is golden and crisp. Serve with a few drops of lemon.