Salmon and mushroom scrunch pie

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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spray oil

3 cups mushrooms, sliced

3 spring onions, finely chopped

½-1 teaspoon dried thyme

2 x 180g cans pink salmon, no-added-salt, drained, broken in chunks

2 ½ cups spinach

400g extra-light reduced-fat ricotta cheese

¼ cup salt-reduced liquid vegetable stock

4 sheets filo pastry

Instructions

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1 Preheat oven to 210ºC. Spray a non-stick pan with oil and cook mushrooms for 3-4 minutes. Add spring onions and thyme and cook for 2-3 more minutes until softened.

2 Add salmon, spinach, ricotta and stock. Cook for a few more minutes to warm through. Spoon into a lightly greased large ovenproof dish.

3 Take 2 sheets filo pastry at a time, rip in half and use to cover pie filling, scrunching sheets slightly to fit pie dish. Spray with oil. Repeat process with the remaining sheets. Spray with oil.

4 Cook for 20 minutes until pastry is golden brown.

Serving suggestion

Serve with extra spinach and cherry tomatoes

Nutrition Info (per serve)

Calories 239 cal

Kilojoules 1000 kJ

Protein 26 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 2 g

Sodium 720 mg

Calcium 450 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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