Salmon and Herb Filo Pie



We've all heard of diets - atkins, paleo, 8 weeks to wow, and if you're my sister - the chocolate diet! Today I'm going to share a recipe from the Catholic diet ... As all good Catholics and cooks know, Good Friday is the day we eat fish!

It's time to head home to the country where my very large extended family congregate. It requires incredible sustenance and the ritual I like to call 'ticking off the list' ... By this I mean, my sisters and I try to make our way around the 100 odd family members that consist of grand parents, aunts, uncles and close to 40 cousins - yes - Catholics to the core! 

Catholics, for readers and religions of other persuasions believe meat from a mammal or fowl symbolises the richness of flesh, and fish is a form of abstinence! However, Catholic or not, this recipe will guarantee satisfaction - my Salmon and Herb Filo Pie!

Dad, this recipe is for you from your favourite daughter Georgie. Dad absolutely loves his fishing. He’s out on the river almost every weekend. Unfortunately, he has been cursed with a fish-repelling spell and rarely does he catch any!

Easy as pie!



Serves 4

200g cooked salmon, torn into chunks

3 zucchinis, chopped into 1cm pieces

3 leeks, chopped into 1 cm pieces

½ bunch tarragon leaves

½ bunch dill leaves

Zest of 1 lemon

3 eggs, lightly beaten

5 sheets of filo pastry

Olive oil

Salt and pepper

2 tbsp. sesame seeds

2 x baby Cos lettuce



2 tbsp. Greek yoghurt

1 tsp. Dijon mustard

1 tbsp. chopped dill

Juice of ½ lemon

2 tbsp. Olive oil

Salt and pepper



Preheat your oven to 180˚C fan-forced. If your cooking your salmon now purchase 200g of skinless belly steaks. Season them with salt and pepper and wrap them in foil parcels. Place them on a baking tray and cook them in the oven for 15 minutes or until they are cooked. Let them cool and tear them into chunks. 

In a large fry pan heat 2 tablespoons of olive oil to a high heat and add your leeks and zucchinis. Let them brown slightly then give them a stir, put a lid on and turn to a medium heat. After 10 minutes take the lid off and cook for another 10 minutes, set aside to cool for 10-15 minutes.

In a large bowl combine the softened vegetable mixture, with the salmon chunks, lemon zest, eggs, tarragon and dill leaves and give it a mix. Season generously with salt and pepper and give it one last gentle mix.

Get yourself a baking dish or ovenproof fry pan that’s roughly 28 cm and brush the inside with an even coat of olive oil. Lay your first sheet of filo pastry over the baking dish and give the pastry a brush of olive oil. Keep layering your pastry remembering to brush each with olive oil until you have a covered dish with an overhanging of pastry (4 sheets roughly). Spoon your salmon filling into the pastry lined baking dish and fold in the over-hanging pastry. Tear one last piece of filo pastry into 3 pieces, scrunch them up and arrange them on the top of the pie, hiding any gaps if there are any.

Brush the top with some more olive oil and place the pie in the oven for 35 minutes. Pull it out to sprinkle the top with sesame seeds and place it back in the oven for another 15 minutes. Let the pie rest for 10 minutes in the baking dish.

Meanwhile wash your baby Cos lettuce, cut them into halves and arrange on a platter. To make the dressing, whisk all the ingredients together and season with salt and pepper. Use a large spatula to remove your pie from the baking dish and serve with the lettuce wedges and dressing.