Trim and roughly chop the leeks and courgettes and place in a large
pan on a low heat with a lug of olive oil and the thyme leaves. Cook
gently for 30 minutes, or until soft and lightly golden, with the lid
on for the first 5 minutes, stirring regularly. Once soft and sweet,
season to perfection and leave aside to cool for 5 to 10 minutes.
Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the
cooled mixture, crumble in the feta, grate over the zest from the
lemon, crack in the eggs and stir well to combine. Layer the filo
over the base of a lightly oiled ovenproof frying pan or dish
(roughly 30cm), overlapping the sheets and letting them hang over
the edge of the pan as you layer – make sure you fully cover the
base and allow enough overhang to fully cover the filling once
folded in – brushing with olive oil as you go. Spoon in the salmon
filling, then fold in the overhanging filo to form a lid. Brush the top
with olive oil and finely grate over the Parmesan. Bake on the
bottom shelf of the oven for 45 to 50 minutes, or until cooked
through, golden and crisp.
Meanwhile, slice the lettuce and cucumber (I'm loving my crinkle cut
knife – you should get one!). Mix the juice from the lemon, the
extra virgin olive oil and a pinch of salt and pepper together, then
drizzle over the salad veg.
Transfer the filo pie to a board, cut into wedges, and serve.
Serving
Suggestions
ipv filo deeg zou ik ook eens lasagnebladen gebruiken en geen eieren dan gebruiken
Originally Submitted
1/13/2014
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