Light Smoked Salmon, Ricotta and Spinach Parcels

Step by step

Method

1. 1

   Pre-heat the oven to 180C / 350F / Gas Mark 4.

2. 2

   Cut the filo sheets lengthways into long rectangular strips about 11cm (4 inches) wide and 50cm (20 inches) long and stack them in a pile. Work quickly so they don't dry out - cover with cling film if necessary.

3. 3

   Start with the short end facing you. Brush the top sheet with melted butter.

4. 4

   lay a pile of 2 - 3 baby spinach leaves at one end about 2.5cm (1 inch) from the edge, top with 50g (2 oz) salmon, a pinch of herbs and a heaped tablespoon of ricotta.

5. 5

   Season with salt and freshly ground black pepper, and fold one corner up and over the filling at an angle.

6. 6

   Fold again and again until the whole strip is folded into a triangle.

7. 7

   Place on a greased baking tray. Repeat with the remaining filo pastry and filling ingredients. Brush the tops lightly with butter and bake for about 25 minutes or until golden.

8. 8

   Serve with sweet chilli sauce for dipping