Salmon Leek Filo Pie

Sweat leeks in a skillet until softened:

• 4 Leeks (discarding tough outer leaves) - wash and slice
• 2 T melted Butter
• 4 T Olive Oil
• Salt and Pepper to taste

Fillet and cube the fish and add to the Leeks:

• 2 1/2 lb Salmon
• 1 c fresh Dill, chopped, without the stems

Preheat oven to 400

In a 9x14 Pyrex dish:

• 10 sheets Filo Pastry
• 1 c Olive Oil

Lay each sheet of pastry across the dish leaving the ends hanging out on the long sides of the dish. Spray or brush olive oil between each layer (inside the pan).

Spoon the salmon/leek mixture into the pastry. Fold the sheets of dough across the filling, spraying or brushing with olive oil between each sheet. Tuck the edges of the filo pastry under, to make a tight package. Make sure the top layer gets well covered with oil.

Bake 45 minutes to an hour, until the filo pastry is golden brown and flaky, and the fish is completely cooked. Serve with Roasted Red Pepper Sauce.

Webmaster: Neil Hunt
Copyright (c) 2001 Neil Hunt