Greek · Dinner
Salmon and Herb Pie
A Greek-style savoury pie of flaked salmon fillet folded with sautéed leeks, dill, parsley and lemon zest through a light egg custard, wrapped in phyllo pastry and baked until golden and crisp.
$7
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
648Calories
45.2gProtein
40.8gFat
24.6gCarbs
3.1gSugar
1.8gFiber
1050mgSodium
437mgChol
13.9gSat Fat
820mgPotassium
310mgCalcium
3.4mgIron
5.8mcgVitamin B12
9.5mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
protein-rich
gluten-free-adaptable
herb-salt
Instructions
1
Prep
Preheat oven to 375°F (190°C), pat salmon dry, and season both sides with salt and pepper.
2
Sauté
Heat 1 tbsp olive oil in a skillet over medium heat. Slice the leek thinly and cook 5 minutes until translucent, stirring occasionally without browning.
3
Fold
Remove from heat. Flake salmon into large chunks, discarding bones. Whisk egg with milk, dill, parsley, and lemon zest. Fold in salmon, leek, and feta.
4
Build
Brush one phyllo sheet with melted butter, lay second sheet on top and brush again. Spoon filling along one edge and roll into a log.
5
Bake
Place seam-side down on a baking tray, brush top with remaining olive oil, and bake at 375°F (190°C) for 22 minutes until golden and crisp.
6
Plate
Let rest 10 minutes so custard sets, then slice diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 44 sheets phyllo pastry, thawed
- 4 tbsp4 tbsp olive oil, divided
- 1 cup90g leek, white and light green parts
- 3 oz86g feta cheese, crumbled
- 22 eggs
- 4 tbsp60ml whole milk
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon zest
- 2 tbsp2 tbsp butter, melted
- salt and black pepper to taste
