Salmon, leek, rice and broccoli filo pie
Last updated date: 30 August 2019
(at time of publication)
- spray oil
- 1 large leek, thinly sliced
- 2 cloves garlic, minced
- 350g broccoli (4 cups), trimmed, cut in florets
- 150g fresh spinach or frozen spinach, thawed
- 1 ½ cups cooked long-grain rice
- 2 tablespoons chopped fresh dill
- 2 teaspoons finely grated zest of lemon
- 2 x 210g cans no-added-salt pink salmon, drained, flaked
- 1 egg
- 100g reduced-fat sour cream
- 5 sheets filo pastry
- 3 cups steamed green beans
1 Spray a medium-sized non-stick frying pan with oil and set over a medium heat. Add leek to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic to pan. Cook for 1 more minute. Transfer leek mixture to a large bowl. Set aside to cool.
2 In a large saucepan bring water to the boil and add broccoli. Cook for 2-3 minutes or until just tender. Refresh florets under cold running water then drain well and chop finely. If using frozen spinach, squeeze out excess water. Add spinach to leek mixture with broccoli, rice, dill, lemon zest, salmon, egg and sour cream. Stir to combine well.
3 Preheat oven to 180°C. Spray a 16cm x 26cm baking tin lightly with oil. Layer 3 filo pastry sheets in a stack, lightly spraying oil between sheets. Lay stack in prepared tin, leaving excess to overhang sides. Spoon salmon mixture onto pastry stack in tin, pressing down with the back of a spoon and smoothing surface.
4 Spray remaining 2 filo sheets lightly with oil. Fold each sheet in half horizontally and lay on top of salmon mixture. Trim long sides of pastry then fold or roll in edges to seal. Use a sharp knife to score a diamond pattern in top of pastry.
5 Bake for 20-25 minutes or until pastry is crisp and golden. Serve warm pie with beans.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 9g
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