Salmon Pie
Ingredients
2 x Tassal Tasmanian Hot Smoked salmon portions
12 sheets filo pastry
100g melted butter or oil
500g ricotta cheese
4 eggs
1 tsp lemon & pepper seasoning
200g spinach leaves, washed
Sesame seeds, to garnish
Method
Pre-heat oven to 210°C. Line a baking tray with baking paper. Place a 24 cm springform ring on the tray. Brush a sheet of filo pastry with melted butter and top with another, brush with butter then top with another sheet of filo , brush and then finish with another sheet of filo. Repeat with another 4 sheets. Place the sheets inside the ring, overlapping the sheets in the centre, joining with a little melted butter. Combine the ricotta, eggs and lemon pepper in a large bowl. Place half the spinach leaves over the pastry base and pour over the ricotta mixture . Top with remaining spinach leaves and flaked Tassal Hot smoked salmon. Fold in the edges of the pastry. Brush the remaining sheets of filo pastry and top the pie with each sheet in a ruffled manner enclosing the filling. Remove ring from the tray and brush the surface of the pie with melted butter and bake in the pre-heated oven 210°C for 18 -20 minutes until pastry is golden and crisp. Remove and serve in large wedges warm or cold. Garnish with sesame seeds.
