How to make salmon and kale filo pie in 30 minutes

This delightful family meal is low in salt and saturated fat. The kale can be substituted with wilted spinach, and you can try adding a little crumbled feta cheese with the salmon

Filo factor: the pie’s crunchy topping is effortlessly impressive

Salmon and kale filo pie

Prep: 15 mins
Cook: 15 mins

Serves 4

2 skinless salmon fillets
200g pack shredded curly kale
½ tsp ground nutmeg
25g pack chives, chopped
3 sheets filo pastry
2½ tbsp cold-pressed rapeseed oil
1½ tsp sesame seeds

Preheat the oven to 200C/gas mark 6. Poach the salmon for 10-15 minutes until cooked through, then flake. Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.

Mix the salmon with the chives and season with black pepper. Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish. Spread over ½ the salmon mixture and top with half the kale, season with pepper. Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.

Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds. Bake for 15 minutes until golden.

Recipe courtesy of Rapeseed Oil Benefits