Salmon, spinach and feta parcels

Sometimes I get a bit bored with fish. I like it crumbed, but it's not so healthy to eat it like that all the time. I like it grilled, but sometimes that's a bit mmeehh too! 

So here's a recipe I came up with to jazz up some salmon fillets I had in the freezer. The result was rather good; flaky pastry, creamy melted feta cheese on top of moist salmon and tasty pureed spinach. I made a large batch, so we had this for dinner two nights running with simple steamed vegetables and salad. It made a nice change. No more boring fish nights here!

What you'll need

Serves eight for dinner

2 x sheets puff pastry (approx 40cm x 30cm)

200g feta cheese, crumbled

2 cups spinach puree (I used a block of defrosted frozen spinach puree). If you spinach is very watery, make sure you drain it through a fine sieve, otherwise it will make your parcel soggy. Alternatively you could just use chopped, fresh spinach that's been blanched  in boiling water and drained well.)

300g boneless salmon fillets

Melted butter for brushing the pastry

Fresh lemon, vegetables or salad to serve.

What to do

Place one sheet of the pastry on a clean work surface. Pour one cup of spinach down the middle of the pastry length-ways (see picture). Using half the salmon, place in slices on top of the spinach. Top with half the crumbled feta cheese.       

                                               

Now fold each side of the overhanging pastry over the ingredients, into the middle. Crimp together with your fingers. Fold over and crimp each end together to seal the pastry package. Repeat with the leftover ingredients to make two identical pastry parcels.

Place the pastry parcels onto a baking tray lined with baking paper. Brush each parcel liberally with melted butter.

Bake in a hot over at 180 degrees for 30 minutes, or until the pastry is golden.

Remove from the oven. Slice immediately and serve with vegetables or salad of your choice. Serve with fresh lemon to squeeze.